Freezer Friendly Pineapple Upsidedown Cake or Mini-Cakes
This cake looks as impressive as it tastes with buttery caramel infused pineapple covering a moist delicate cake. Yet it is easy to make and not at all time consuming since it requires no frosting — the cake is done when it comes out of the oven.
This recipe works great as one large 9-inch cake (I baked mine in a cast iron skillet) or for those who want portion control, you can also make these an individual mini-cakes.
Conveniently, a single slice of canned pineapple fits perfectly in the bottom of a 6-ounce ramekin, making this a perfect vessel for baking Mini Pineapple Upsidedown cakes. I recently made lots of these mini-cakes for a charity bake sale and they flew off the shelves.
Pineapple Upsidedown Cakes or Mini-Cakes
Makes 1 (9-inch) Cake or 8 Mini Cakes
2/3 cup packed brown sugar
1/3 cup unsalted butter, at room temperature, plus more for greasing
8 canned pineapple slices
8 maraschino cherries
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1/4 cup pineapple juice
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract
2 eggs yolks
2 egg whites
With an electric mixer, cream together 1/3 cup butter and brown sugar until evenly combined. Spread evenly over the bottom of the cake pan, or alternately divide between the ramekins and spread evenly over the bottoms. Place pan or ramekins in oven until sugar melts, about 10 minutes. Remove pan from oven and cover bottom with a payer of pineapple slices. If making mini-cakes, place a single pineapple slice in each ramekin. Place a maraschino cherry in the center of each pineapple slice. Set aside but keep oven on.
In a small bowl, stir together flour, baking powder, cinnamon, and salt.
In a large bowl beat together 1/2 cup butter and 1/2 cup sugar until light and fluffy. Beat in pineapple juice, buttermilk, vanilla extract and egg yolks until well combined. Reduce mixer speed to low and beat in dry ingredients until just combined.
In a clean bowl with clean beaters, beat egg whites until stiff peaks form. Stir 1/3 egg whites into batter to lighten it. Gently fold remaining egg whites into batter just until well combined. Pour batter over the prepared cake pan or divide batter between ramekins, almost filling them.
Place filled cake pan or ramekins on a baking sheet and bake for about 25 minutes or until a toothpick inserted into the cake comes out clean. Let cool for 5 minutes then invert pan onto a serving platter or ramekins onto individual serving plates, and allow them to sit that way, with inverted pan or ramekin still on plate, for at least 5 minutes. Carefully lift off pan or ramekins.
Note: If any pineapple slices stick to the bottom of the pan or ramekins, simply use a blunt knife to life them off and place on top of cake. If you want to eat any now, the cake can be served warm, but is equally good cold.
Wrap cake well in plastic wrap and foil, label and freeze. Wrap mini-cakes individually in plastic wrap and freeze. Place frozen min-cakes in a plastic freezer storage bag.
When ready to eat, simply bring to room temperature and serve, or if desired, warm for about 20 to 30 seconds in the microwave.
Egg White Tip:
When beating egg whites take care that not even a speck of egg yolk gets into the whites and every trace of fat or oil is washed off the bowl and beaters. Egg whites simply will not whip if even a tiny amount of fat is present.