Remove … Upgrade your classic Pineapple Upside-Down Cake by adding this unique twist: Carrot Cake. Saute until they begin to caramelize, about 4 minutes. To begin, preheat your oven to 350 degrees. any suggestion on how to make them work. © 2020 Discovery or its subsidiaries and affiliates. Not for the faint of heart I'll tell you that! In a 10-inch cast-iron (or ovenproof nonstick) skillet over low, add remaining sugar and butter and cook, stirring, until the mixture is a light caramel color. My thoughts exactly and yummy this is. I love hearing about your recipe card, and how loved and faded it is! I found it on pinterest and thought it turned out delicious! Thanks so much for letting me know Shoshanah; I know we sure love it! Place a cherry in the middle of each pineapple slice, and arrange the pecan halves between pineapple slices. I would have added some if not showcasing a new cookbook from a friend. If so, any idea how long? Amen! Proof right there in your grandmother's handwritten recipe card. Sure, I can do that! The practice of putting fruit and sugar in the bottom made for a simple preparation with the topping cooking at the same time as the cake. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet. In a 10-inch cast iron skillet, over medium heat, add the remaining 1/4 stick butter and heat until the butter has just melted. What I love about this recipe is that the cake is light and proportioned the way I like...I sort of consider it simply a holder of the wonderfulness of that pineapple business...it is 'the bomb. Love the idea of using the biscuit cutter to cut out the core. I will definitely try yours with rum - bet it would be good with one of the spiced rums as well. Add the vanilla extract and set aside. 1 (12-ounce) package frozen pitted cherries, thawed, 1/2 pineapple, peeled, cored, quartered and cut into 1/4-inch thick pieces. Don’t those just CRY out for Rum? Cut the cake into wedges and serve with a dollop of creme fraiche and the reserved fruit. I hope you will dust off any notion that this is old or old fashioned. This cake seems to bring back memories for a lot of people and now I hope some newbies will try it and see how wonderful it is! JW. we finished it first day. We all won! Serve warm or at room temperature; dollop with whipping cream if desired. In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter … We just love it all along. If anyone has that - it would be you. Thanks Holly...I love how food can elicit such strong memories; I could almost feel myself in my childhood home baking this cake for the first time by myself. I’ve been making this cake for as long as I can remember and I won’t deny that for most of those years it included canned pineapple and a boxed cake mix. Just one of my very favorite. Melt butter in a lightly greased 10-inch cast-iron skillet or a 9-inch round cake … Run a knife around sides of cake and cool for 10 minutes in pan. Add the cherries and the rum they soaked in. Melt the butter over medium high heat in the iron skillet. Thanks Addie. ps ... the *joy of cooking* ladies, the rombauer sisters, both deceased, don't add rum TO the cake, they sprinkle rum (or brandy -- so it says) on TOP of the cake and let it soak in .... Oh I LOVE pineapple upside down cake!! You mentioned that you increased the recipe by 1/2 for your 12 inch skillet. For me food is not about trends at all; I think some of them are horrible and I love the heritage/vintage, time worn recipes...they bring with them such memories. Add the dry ingredients into the wet ingredients and stir until a smooth batter forms. So it stands to reason that pineapple would eventually make its way into a skillet cake — … Place a serving plate over the pan and invert carefully allowing the cake to slide out of the pan. I can see the rum being a great addition. Thank you Barb for bringing back some memories of my Mum and her upside down cakes...I love bringing back the old recipe's and adding the rum is your stroke of genius...Thanks, it's a moody day - I have an Aunt's birthday coming up and I'll get busy. Thanks for stopping by. Hello does this refer to plain flour would self raising flour ruin the recipr. :). I also hear the spiced is really just vanilla and maybe sugar? :). Pineapple.
Skillet cakes — featuring fruit and sugar in the bottom of a cast iron skilled, topped with cake batter and cooked atop the stove — were common in both Europe and America for centuries. Add the brown sugar and using a slotted spoon, add the pineapple pieces, reserving the rum. This recipe is so old, the card it was written on when I first decided to write it up was barely legible; I think it may have been my Grandmother Vaden’s writing, copying a recipe for me from one of her many cookbooks. Since blood oranges have such a short season simply substitute them with another orange if they are no longer available. If there is liquid involved, find some alcohol to substitute; that's a better use of the word! Time to freeze and surprise myself someday down the road huh? So should not be a surprise that I added rum to this cake right? In a 10 inch cast iron skillet, melt the butter over very low heat. I make one using a cast iron skillet and also one in a dutch oven while camping. In a 10-inch cast-iron skillet, melt butter for glaze over medium-low heat. Arrange the pineapple slices evenly in the pan; place a cherry in the center of each one and fill the … Put the creme fraiche in a small bowl and stir in the zests. Not sure why but then I live at high altitude and sometimes things are just unexplainable here! I want to try this pineapple up down cake with burbon. :). Come over and have a slice; you’ll see what I mean. Cake Batter Beat butter in a large bowl until light and fluffy. Some youngster who knows nothing of tradition does that and then in 20 years they discover it and try to make it sound totally new. Spoon the batter evenly over the pineapple slices in the skillet. My cake looked almost like the one pictured, with the exception of the caramel topping. Butter. So glad you enjoyed it; it's probably my favorite cake. Old-fashioned, made from scratch in a cast iron skillet, this is the real deal. Um...I might have had to freeze a bunch of it so I would stop having it for breakfast. To unmold, run a small knife around the edge of the cake, take a large serving plate and put it over the cast iron skillet. Sigh. Melt 1 stick butter in the bottom of a cast iron skillet over medium heat, about 3 minutes. Heat 6 tablespoons butter in 10-inch … In a medium bowl, combine flour, baking powder and salt and whisk to combine. Researchers have discovered several references through the next decade, most notably the 1936 Sears and Roebuck catalog. This top-rated upside-down cake features pineapple slices browned in butter in the bottom of the skillet and then topped with a rich cake batter. I most often remember baking and cooking with my Grandma Bathe, my Dad’s mom, but it was true then and I’m reminded of this fact today; my Grandma Bathe was the ‘pie’ Grandma and Grandmother Vaden was the ‘cake’ Grandma. So I hear Pineapple Upside Down Cake is out of fashion; not popular, relegated to the annals of history as something from ‘back in the day.’. Pour the batter over the fruit in the cake pan and smooth to the edges. Bake in the middle of the oven until golden brown and a tester comes out clean, 35 to 40 minutes. Using a spatula, fold in the egg whites until just mixed in. How could you go wrong? Fun post! Add the brown sugar and using a slotted spoon, add the pineapple pieces, reserving the rum. I wanted to have a little celebration and have some neighbors over so I asked him what he would like me to make. You should make one; they're really quite easy and so good. I'm also a fan of pineapple upside-down cake. Excellent pineapple upside down cake....light, moist and not too sweet! Remove the pan from the oven and add the brown sugar and rum; stir until mixed well and even. Required fields are marked *. I'm actually surprised that food and desserts are even labelled *old-fashioned. I would like to make this substituting Granny Smith
I’ve updated this time honored recipe to include some dark rum…oh baby was that a good idea! Stir in the vanilla and rum. Not lying, Casey said it was the best Pineapple Upside Down Cake he had ever had…and here’s some reasons why. I'll bet spiced rum would be a wonderful addition too. To the rescue? Mine was always a tossup. In a 10-inch cast iron skillet, over medium heat, add the remaining 1/4 stick butter and heat until the butter has just melted. I don't know why but I need to get on this ASAP. Preheat oven to 350°F. Some recipes are important traditions that we need to share and pass down; I honestly don't think Oreo stuffing is going to stand the test of time. I honestly don't think kale chips will be doing that. Haven't had this dish in years! My Grandma’s biscuit cutter! Vintage, classic...all those apply and I know my belly is happy I had a slice left this morning for breakfast with coffee. The most difficult part of that? Remove half the fruit back into the reserved rum for garnishing later. Approximately 20 oz of sliced pineapple (use fresh or canned), 5 Tbsp dark rum (or substitute with pineapple juice). I think the addition of rum suits the cake perfectly, what's not to like? Open the can of pineapple slices and save 1/2 cup of the juice and set aside. I say let's bring back the classics and really celebrate them! Even peeling that pineapple was easy. And it's one of my favorite desserts. I am bravely going to try this for the first time on company this week. If you are short on time, try the express version of the recipe that uses cake mix. Creative Culinary is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com . Place on a wire rack to cool for 10 minutes. I ended up reading some of them too John; I sort of miss the days when people commented; honestly you're my only friend on here for most posts and I appreciate that! I didn't Sadie; I just had some in the skillet and poured it on the cake. Our users loved the easy prep and the huge hit the dessert was with their families. Mouthwatering photos! As long as it tastes yummy, I don't care whether the recipe is 1, 30, or 1000 years old. Gradually add brown sugar, beating until light and fluffy, about 2 minutes. Big V demonstrates How to Make Pineapple Upside Down Cake in a Cast Iron Pan. :). Anyway, good stuff! Bake for about 25 to 35 minutes, or until a skewer … Would love an upside down orange cake from you with liqueur - I've tasted one at a bakery/cafe and can't get it out of my mind and have been looking for a couple of years. The addition of maraschino cherries was to simply add a boost of color. Some vintage foods I hope will never fade from our recollection. In a large bowl, add 1 3/4 sticks butter and the sugar and cream together until pale yellow, about 2 minutes. I'm yet to try the cherry cake you baked for my blog but I think using rum here might make me try this one first. A round cake with slices of pineapple, candied red cherries and a brown sugar/butter glaze. It's been a long time since I've had it and I thank you for bringing it back into my life. I'm wondering if you drizzled the cake with additional caramel to serve? great cake! You know how I feel. Hmm...I would start with 15 minutes Don and just test until a toothpick put in the center comes out clean. Brown Sugar. Using the same mixing bowl, beat the egg yolks and sugar until thick and creamy; add the rum and vanilla extract and mix well.. Add the flour mixture and beat until well combined. Great recipe and lovely pictures, Barb. Remove skillet from the oven and … You know how it is when you're determined right? :-) Fun scrolling through the comments -- some old friends there who I haven't seen for ages. In a large bowl cream butter and sugar until light and fluffy. Save my name, email, and website in this browser for the next time I comment. Now I have to say I was OK with this method until my neighbor Sam suggested I try a gadget he had for peeling and slicing the pineapple. I should just have a disclaimer for all of my recipes. Place a plate or serving platter over cake, bottom side up. Starts with Captain? Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. * In my way of thinking, if you like it, if your family/friends like it then it is timeless. I mean really, how could I not? Place skillet in the oven until the butter has melted, this only takes a few minutes. ??? I guess we are all creatures of some type of habit right? take a look at this cookbook; it's very cool, rolled biscuits, p. 632 -- always high, light and fluffy -- sorry for the ramble ;-))) .... darlene
That looks perfect! This site uses Akismet to reduce spam. In another bowl add the pineapple and the 3/4 cup of rum. This or German chocolate cake...and I love them both still today; maybe that will have to be next! Score! The eggs are separated and the whites are whipped a bit; makes it lighter and a good balance to that richer than rich topping. Almost a hundred years of history; my own family history of half that time; pineapples from Hawaii (thank you for joining the Union and sending us pineapple), those bright maraschino cherries…what about all that is NOT American? Continue to cook for 30 minutes. Timeless and delicious, I don't think a pineapple upside down cake could ever really go out of fashion it's just so darn good, I love the rum, what a brilliant addition, Wish I could stop by for a slice, you did one of your Grandma's proud. Run a knife around the edges of the pan to loosen the cake. Carefully flip over and let sit for a couple of minutes until it releases from the skillet. The nutritional information above is computer-generated and only an estimate. Pineapple Upside-Down Skillet Cake Recipe - BettyCrocker.com In my mind, it has never gone out of style. I definitely plan on making it again! I don't think I've ever actually had this before! I feel the same way but I read that somewhere recently...not that I believe all I read! I don't remember! Spread … It's true, I did that. Cover and refrigerate for 8 hours or overnight. My grandmother always made the boxed version of this cake; it is one of the desserts that I associate with her and it makes me smile to see it so beautifully done here. or a similar rum caramel recipe. I’m Barbara Kiebel, the cook, photographer, author, and everyday eater at Creative Culinary. YUMMMMM This one looks like a real winner :). https://www.tasteofhome.com/recipes/skillet-pineapple-upside-down-cake I know...you're so right! From my experience, the extra effort is so worth it. The first mention of this cake was in 1925 in a Gold Medal Flour ad that featured a full page photo of Pineapple Upside Down Cake and described it as we still know it today. If pineapple upside-down is out of style.....wellllll people are JUST crazy!!! If you're curious, my post on it should be linked below. Those conveniences are certainly what helped the cake gain notoriety during the 1960’s and 1970’s when women were leaving some of their traditional roles and demanding more ease in the kitchen. Pineapple became a popular fruit for decorating these skillet cakes in the early 1900’s after James Dole’s engineer invented a machine to both core and cut pineapples into rings. Arrange the marinated pineapple rings in the bottom of the pan in a single layer and simmer slowly over low heat in the melted butter and sugar until the cake batter is ready to go into the pan. Gently spoon the batter over the top of the pineapple slices in the cast iron skillet. Gracious, Barb! ', This was my favorite childhood dessert. Light and moist, this is the best kind of pineapple upside down cake...not too much cake! Well, guess I’m out of fashion because it’s one of my favorites. Take 1/2 cup of brown sugar and evenly cover the bottom of skillet. In a large bowl, add 1 3/4 sticks butter and the sugar and cream together until pale yellow, about 2 minutes. Am I am so single minded in my thinking that I no longer offer any surprises? Upside down cakes have been made for centuries in this country using cast iron skillets that were placed over a fire. This looks fabulous! So if this was handed down from a Grandma of mine…well, Luda Vaden it must have been! apples. If you wanted to you could substitute some of the orange juice with an orange liqueur like Grand Marnier and/or add a bit of the same to the topping. Prepare the topping first by placing 1/4 cup butter in cast iron skillet. Gradually beat in the granulated sugar. Using a stand mixer, beat the egg whites until fluffy; scrape into a clean bowl. Pour batter evenly into pan to cover pineapple rings and bake for 40 to 50 minutes or until tester comes out clean. I should have used it and will for baked good and save the good stuff for sipping; thanks for the idea. You know it's funny, but the pineapple upsidedown cake was out of fashion for awhile. The addition of rum is even better. This is the original recipe. Good luck...let me know if you make it! Pineapple Upside Down Cake has been a staple in my kitchen for the last .. many years..Before that it was a treat in my Father’s kitchen (we did not trust Mother to cook..she liked to experment) All I ever cook this cake in is a cast iron fry pan.. but then again all my fry pans are cast iron. Place the pan inside of the pre-heated oven until melted, about 5 minutes. Where's that time machine, I'm ready!
I love making vintage family recipes and get so frustrated by cooks who disparage old recipes. :-) Thanks. Mine didn't seep into the cake and pool around the bottom as pictured. She baked it, everyone liked it and the recipe was shared through the generations and in your case, obviously treasured. Your email address will not be published. Your cake looks fantastic, love the addition of pecans:-) Yum, Hugs, Terra. I have a 12 (as measured across the bottom) iron skillet. Melt the butter and brown sugar in a large iron skillet (at least 12”), or other heavy, oven-proof pan. I haven’t had one in a very long time though but circumstances beyond my control made this meant to be. I will definitely give this one a try. Yay, I'm so glad you could join in! Of all things…Pineapple Upside Down Cake? Funny that some of them in the next breath will act as though they've just made the discovery of a lifetime and are actually speaking of something that has been around for 50 or more years, fallen out of style, and they're just re-discovering and believing it new. Someone else mentioned that too Renee; I've got some that a brand sent me and didn't think of it; heard it's just seasoned with sugar and vanilla so I'll remember that next time (and save the good stuff for drinks!). I wasn’t concerned about the peeling; simply cut off the top and bottom and slice the outer skin off by starting at the top and and slicing downwards following the curve of the fruit. Rum surely is a fantastic addition. German Chocolate Cake with Rum Glaze and Buttercream, Chocolate Peanut Butter Cheesecake with Pretzel Crust, Chocolate Orange Stout Cake with Orange Buttercream Frosting, Date Coffee Cake with Walnuts and Espresso Glaze. Remove the skillet from the heat and set aside to cool 6 to 10 minutes before adding the batter. Instructions. Remove from oven and brush top of cake with reserved pineapple liquid. To make enough for my large (12") cast iron skillet I increased each item by 50% and it was still a bit thin; your cake will probably be a bit taller. The pineapple doesn't have to really cook but your Granny Smith apples will need to soften up, so keeping those slices on the thin side should help.If looking for another change? I'm ready to head back to the 80s to get this cake. Pineapple + Rum = Yum! I say give me this over an Oreo stuffed cookie any day, right? I have a spiced rum that was sent to me but the fellow at the liquor store said it's terrible. Bake for 30 to 45 minutes or until a toothpick inserted into the center comes out clean. Suits the cake dark rum the easy prep and the 3/4 cup pineapple upside down cake cast iron skillet with rum caramel! 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