PrintBake a classic dessert: This mouth-watering pineapple upside down cake will impress your guests — and their taste buds!
Ingredients:
14 pineapple slices (rings from 1-1/2 20 oz cans packed in Unsweetened pineapple juice)
1/4 cup pecan halves
1-2/3 cup all-purpose flour
2 tsp. baking powder
1 tsp. salt (preferably kosher)
2 tsp. pure vanilla extract
1 cup sour cream, reduced fat
3 oz. unsalted butter, divided and at room temperature
3 oz. applesauce, unsweetened
1/2 cup dark brown sugar (lightly packed)
1 Tbsp. bourbon (optional)
1 cup granulated sugar
4 large egg whites, at room temperature
Instructions:
Preheat oven to 350 degrees F. Use a 10-inch cast iron pan (you may use a round cake pan, but it is better with a cast iron pan).
Drain pineapple slices and place on paper towels to absorb moisture. Note that you will need 8 whole slices; the other 6 will be cut in half.
Whisk or stir the flour, baking powder, and salt together just to blend; set aside. In a separate bowl, stir the vanilla into the sour cream; set aside.
Melt 2 oz. of butter in the cast iron pan over medium heat. Add the brown sugar and bourbon (optional) and cook, stirring with a wooden spoon, until the sugar melts.
Place 1 whole pineapple slice in the center of the pan and 7 whole slices surrounding it. Place the half slices side by side against the sides of the pan, the two cut edges down touching the brown sugar. (Note if using a round cake pan, first poor the brown sugar syrup into the cake pan and then arrange pineapple slices.) Place pecan halves in the middle of each pineapple slice and in the gaps between the fruit.
Place remaining butter (1 oz.), applesauce and granulated sugar in the bowl of a mixer fitted with the paddle attachment, or use a hand-held mixer, and beat on medium-high speed until the mixture is smooth and creamy, scraping down the sides of the bowl with a rubber spatula as needed. The butter and sugar must be beaten until light and fluffy; don’t rush it- the process can take 3 to 4 minutes with a heavy-duty mixer and 6-8 minutes with a hand-held mixer.
Reduce speed to medium adding 2 egg whites at a time, beating well after each addition. Working with a rubber spatula, carefully fold in dry ingredients and sour cream alternately – 3 additions of dry ingredients, 2 of sour cream; this will give you a thick batter. Spoon batter over pineapple and smooth the top by spreading the batter with an offset spatula.
Put the cast iron pan in the oven and bake for 20-35 minutes, or until a toothpick inserted in the center of cake comes out clean (test in a couple places to be certain). As soon as the cake is removed from the oven, turn it out onto a round plate large enough to hold the cake. If any of the fruit sticks to the skillet, use a small spatula to place it back on the cake.
Nutrition Facts per Serving (1 Square):
Serves 18
Calories: 200
Total Fat: 7g
Saturated Fat: 3.5g
Trans Fat: 0g
Cholesterol: 15mg
Sodium: 190mg
Total Carbohydrates: 33g
Fiber: 1g
Protein: 3g
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