Decadent Pineapple Upside-Down Cake (with vegan options)

When I asked my stepson, Mason, what dessert he would like for me to make he took the question very seriously. After much conflicted deliberation and mind-changing he decided upon Pineapple Upside-Down Cake. (It was between that and Coconut Cream Pie…so maybe that’s next.) I don’t think I had ever even tasted a real Pineapple Upside-Down Cake (outside of a shot glass, I mean), let alone made one, but after eating a piece of this (okay, more like six pieces…) I am certain I will be making this again. Soon.

Are there things that I would do differently? There are: I would probably make the whole thing from start to finish in a 10” cast iron skillet, so that the pineapple had a chance to caramelize a bit more and have a little more texture; I’d use brown sugar in the pineapple/cornstarch mixture to get a richer, deeper, more caramel-like flavor; I would use pineapple rings in the decorative first layer with the maraschinos to get that classic Pineapple Upside-Down Cake look. But regardless of the type of pan it was made in, what kind of sugar I used, or how pretty it was, there is no doubt that this was one darn delicious cake. Not only did my husband say that it was one of his favorite things I have ever made, but nary a crumb was left of it 24-hours later! With only three people in the house… I think it’s safe to say we liked this cake…and that a few pounds were gained between the three of us….

Ingredients:

– 1 c. sugar (or 1/3 c. brown sugar, 2/3 c. white)

– 3 Tbsp. cornstarch

– 20 oz. crushed pineapple

– 2 Tbsp. melted butter or Earth Balance/butter substitute

– 1/2 c. maraschino cherries

– 1 2/3 c. flour

– 1/2 tsp. salt

– 2 1/4 tsp. baking powder

– 1/3 c. vegetable shortening

– 2 eggs, beaten (or 1/2 c. applesauce for vegan version)

– 1/2 tsp. vanilla

– 1/2 c. milk (or almond milk for vegan)

Directions:

1. Mix 1/3 c. of sugar with the cornstarch. Add juice drained from the pineapple  (about 3/4 – 1 c.)

2. Cook in a saucepan, stirring constantly until sauce boils and becomes glossy and clear:

3. Add drained pineapple and melted butter/butter substitute. Mix well and remove from heat

4. Drain cherries and arrange in whichever pan you’d like to use. I used a 9” spring-form cake tin, but you could use a large skillet or a regular cake pan, even a casserole dish or bundt tin would work

5. Cover cherries with pineapple mixture

6. In a large bowl mix together the flour, salt, and baking powder

7. Cream the shortening with the remaining 2/3 c. sugar and the eggs (or applesauce). Beat until smooth and fluffy. Add the vanilla.

8. Add the flour mixture and the (almond) milk alternately to the creamed shortening, ending with the flour. Mix well.

9. Pour batter over pineapple, smooth evenly to cover

10. Bake in a preheated oven at 350F for 35-40 minutes. The center of your cake should be golden and barely springy when gently pressed with fingertips

11. Remove from oven and let cool 10-15 minutes

12. Turn onto a serving plate and let cool another 10-15 minutes. This part is important — the still hot pineapple juice will seep down into your cake, making it super moist and, well, pineapple-y….This part of the cooling process also allows your pineapple layer to set a bit. I rushed this part; as you may be able to tell from the pictures…

13. Carefully remove pan from cake

14. Serve warm. Do yourself a favor and throw some whipped cream or vanilla ice cream up on this beast….you won’t be disappointed….

Adapted from The Modern Family Cookbook, 1942