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Freezer Friendly Pineapple Upsidedown Cake or Mini-Cakes

23 June 2011 10 Comments

Pineapple Upsidedown Cake for the FreezerI’m not sure why you don’t see this classic retro recipe that much anymore because it is awesome!

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.

Freezer Friendly Pineapple Upsidedown Mini CakesCake or Mini-Cakes

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

Topping:

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

Cake:

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

Freezer Friendly Pineapple Upsidedown CakePreheat oven to 350 degrees F.  Butter a 9-inch round cake pan (or cast iron skillet); or for mini-cakes,  butter 8 (6 ounce/ 3 1/2-inch diameter) ramekins.

Prepare Topping:
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.

Prepare Cake:
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.

To Freeze:

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.

10 Comments »

  • Shelby said:

    I love pineapple upside down cake. The brown sugar/butter caramel is just so hard to resist! This is also my dad’s favorite cake and I make it for his birthday whenever we are together!

  • Cheri
    Cheri (author) said:

    I know. I forget how amazing this cake is, until I make it again. Now your dad can have a stash of his favorite cake in the freezer to enjoy anytime. I was surprised as I didn’t think this would work well as a freezer recipe, but it so does!

  • Dan said:

    I think the reason it doesn’t get made much is because it looks like 1952 – so retro it needs a side of vegetables suspended with Jell-O on the side – but that might lead to its comeback!

  • Cheri
    Cheri (author) said:

    LOL Dan. I think you’re on to something there. I never would try this as a kid cause it reminded me of the ham with pineapple (which I hated then and still do).

    In that vein, have you ever seen the book Retro Food Fiascos? Hilarious stuff. Here a link to the most disgusting recipe of them all, the infamous Crown Roast of Frankfurters.
    http://www.fabulousfoods.com/recipes/crown-roast-of-frankfurters

    But in all seriousness, the Pineapple Upsidedown Cake is really delicious.

  • Avanika (Yumsilicious Bakes) said:

    I love pineapple upside down cake, but always struggle with it’s ‘homely’ look. Making them mini sized is just genius :D

  • Cheri
    Cheri (author) said:

    Funny, I never found this cake homely. But the mini cakes are cool too. It was fortuitous, a single pineapple ring just happens to fit perfectly in a 6-ounce ramekin, making it so easy to make the mini cakes. Personally I love having individual desserts in the freezer, so I am not tempted to go back for seconds (well, I am tempted but don’t do it, but if there was another piece just waiting…).

  • Mildred said:

    Thank you, thank you for the recipe (recipes) I love to cook for the freezer – my husband and I are “home alone” now and it makes it so much easier to cook – freeze in portions for 2 and eat!!! Going to get your book – love your recipes!!!! Thanks again!

  • Cheri
    Cheri (author) said:

    Thank you so much for the kind words Mildred. Freezer cooking makes just as much sense for one or two people as t does for large families, maybe even more. I hope you enjoy the book. And I hope to get posting more regularly once I clear some projects off my plate.

  • Dottie said:

    Showed this to my husband, who absolutely LOVES pineapple upside down cake. He’s so disappointed we dont have any pineapple in the house. Gotta get some tomorrow for him so I can make it.

  • francesmiller said:

    I MAKE PINEAPPLE UPSIDE DOWN CAKE BY SUBSTITUTING THE WATER WITH
    PINEAPPLE JUICE AND TOP WITH CHRUSHED PINEAPPLE..OR CHUNK PINEAPPLE…….I DONT DARE GO TO ANY FUNCTIONS WITH OUT IT………
    LOVE MAKINGIT AND DONT FORGET THE CHERRIES……………MILLE

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