As long as I can remember, my dad and I have shared a love of pineapple. We always had a container of the fresh fruit cut up at all times, or backup cans in the pantry in case the ones at the market weren’t quite ripe enough.
One day, I took to the kitchen to find out what dessert I could make that would feature pineapple. We tried making cookies, but they were definitely out of the question, because they were so soggy! The combination of pineapple and chocolate didn’t appeal to us, so brownies and fudge cake were not an option either. Finally, we settled on vanilla cake. What could be better than making my favorite fruit into cake form? It was then that our version of pineapple upside down cake was born.
Years later, I’m still tweaking the recipe, adding spices and extra pineapple juice for a richer flavor, but it’s still the first recipe that my dad and I worked together on.
Pineapple Upside Down Cake
½ cup butter
1 cup light brown sugar
1 can sliced pineapple
1 cup cake flour, sifted
¼ tsp cinnamon
¼ tsp nutmeg
¼ tsp clove
1 tsp baking powder
¼ tsp salt
1 cup granulated sugar
1 tbsp melted butter
Preheat oven to 325 degrees. Take melted ½ cup of butter and pour over bottom of a 10 inch cake pan. Sprinkle brown sugar over butter and lay out pineapple slices evenly.
Sift together flour, baking powder, and salt.
Separate the egg yolks and whites into two bowls. In one bowl, beat egg whites just until soft peaks form. Gradually add sugar, beating well after each addition. Beat until stiff peaks form. In another bowl, beat egg yolks at high speed until very thick and yellow. Gently fold egg yolks and flour mixture into whites until barely combined. Fold in the 1 tablespoon melted butter. Spread batter evenly over pineapple in pan. Bake for 30 minutes, and cool before flipping out of pan!