This month, The Cake Slice is featuring Pineapple Upside-Down Cake. For me, there is nothing better to welcome Spring and the warmer days ahead than with this sunny cake. Usually when an upside-down cake is mentioned, it's assumed it has pineapple. Growing up in the Philippines, pineapples are always eaten at my household since they grow abundantly there. Eating pineapples now always remind of my tropical birthplace and the warm weather; it is one of my favorite fruits.
I am always on the look-out for pineapple upside-down cake recipes and have baked plenty. The recipe for this cake uses canned pineapple but found that fresh pineeapples gives better flavor so opted to use fresh for this recipe.Peeling a pineapple may be cumbersome for most people but I was taught early by my Dad not to peel so much of the tough skin and then make vertical slits all along the pineapples to cut off the "eyes" that runs deeper into the pineapple flesh. Please visit Jun for a great tutorial about peeling pineapples with lovely photos. Lately, though, I found it even easier to "gouge" the eyes out using the smallest melon baller which left me more pineapple to enjoy. :)
I made the recipe two weeks ago and was eager to try it but I am sorry to say that I have had better ones before. The brown sugar and pineapple topping is prepared like ones I have baked from previous recipes but the cake was dense and a little dry and the flavor a little bland. I really wanted to like this since I LOVE pineapple upside-down cakes but this didn't make me go WOW.
Well, a week passed and Jun posted a Pineapple Upside-Down Cake recipe. It is a recipe from Thomas Keller's newest cookbook ad hoc at home. Thomas Keller has a different take for the pineapple topping. He didn't cook the brown sugar and butter, instead they were creamed together and was spread in bottom of pan, a "pan schmear" which is a totally different way of making it. The pineapples were arranged differently as well, they look so lovely, like a flower. So right away I needed to try this recipe. Between the two recipes, I liked Thomas Keller's recipe better. The cake is light and moist and has a tender crumb.
If you have a pineapple upside-down cake recipe, please let me know for I would sure like to try it. Please visit my fellow Cake Slice Bakers for their pineapple upside-down cake creations.
Please click to print recipe from Southern Cakes
Link to Jun's Pineapple Upside-Down recipe
Link to Jun's tutorial on peeling pineapples
14 comments:
I wasn't thrilled with the cake either so I was happy to see the link to the other cake you'd tried...that looks beyond delicious. I will have to give this new one a try before I give up on the cake.
OMG... OMG... I really wish I hadn't hit my cake quota for the week. This is the best pineapple upside down cake I've ever seen. The little cherries in most are a turn off and having huge slices is cumbersome to turn into bite size pieces (when I'm feeling dainty).
- BakerTiffany (dang thing wouldn't recognize anything but anonymous)
I love pineapples and pineapple upside down cakes... i never had fresh pineapples before. i bet this is yummy good than the one in cans.
You're cake looks amazing! Cutting the pineapple in chunks makes it look so sunny and bright! I've never made a Pineapple-Upside Down Cake using fresh pineapple, but will try it next time I make one! :D
Thanks for the melon baller tip on the pineapple. My Hubby hates when there are still little pieces of pineapple skin in the eyes. :)
I love how you arranged the pineapple slices, not traditional but oh so pretty and stylish.
Oh, this looks lovely! Sooo delicious and pretty. - mary
I love the way you decorated and arranged your pineapples! Leaving out the cherries is also a good idea. great ideas and a lovely cake.
Your pineapple upside down cake looks beautiful! I love fresh pineapples but really dislike cutting them up! I like the pretty pineapple slices and no cherries too! =)
Delicious looking cake. And I love the idea of using a melon baller to remove the eyes. My mum also taught me to cut out slits on an angle to remove them but melon baller sounds so much easier. thanks for sharing that tip.
I like your pineapple fan- pretty!
I've tried Martha's fresh pineapple and mango upside down cake and it's terrific. You don't have to use mango if you don't want- I used strawberries instead.
Also the recipe from Better Homes and Gardens pink plaid cookook is really good. I made that a few weeks ago and it was much better than this one.
Dawn, please try Thomas Keller's recipe. It's the best I've had so far.
Tiffany, you have a cake quota! ;) I can't wait to make your ganache-covered, praline-sprinkled angel food cake.
Malou, need to try it with fresh pineapples, so much more flavor. Thank you for visiting.
Leslie, I can't take all the credit for that melon baller tip, I read it somewhere but can't seem to remember it now.
Katie, yes it does not look very traditional but still taste the same. :)
Mary, thanks for dropping by & the kind words.
Katie, thanks I actually don't keep dyed cherries in the house since my kids will finish them in a flash! lol
Lori Ann, peeling pieapples gets easier with practice and have better flavor than canned ones. Thanks.
Cherrie, thanks for stopping by, let me know how that melon baller tip works out for you.
Monica, thanks I am sure to try all the recipes you mentioned for I do love my upside-down cakes! :)
Anabel, thank you but the idea was from Thomas Keller's. Thanks to Jun Belen for posting his recipe.
that sure does look like a delicious cake! i'm with you though...this month's recipe wasn't a winner. i have that TK book, so i'll have to give his version a try sometime!
Steph, thanks and I agree this month's cake was hit-or-miss. Please try TK's version.
I love that way of arranging pineapple. I have been talking myself into peeling a pineapple for awhile now so I can make a pineapple upside down cake. Thanks for all the great info!
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