So how this recipe came to be here is interesting. I was over for dinner at the one person I was social with during the height of covid-19 social distancing. I had gifted my covid-19 social buddy a tiny frying pan because they were going on and on and on about how wonderful life would be with a tiny little frying pan. Well, my not so socially distance comrad invited me over for dinner and it was dessert time. We wanted to try a dessert made in his tiny little frying pan. We looked up frying pan desserts and found this skillet pineapple cake recipe. It worked out well despite the disregard for most of the instructions within the recipe. I decided I was going to try the recipe exactly as is to see what it really tastes like. Well, my first attempt wasn’t right as I forgot an entire step. I completely forgot to whip the egg whites and fold the whipped egg whites into the batter. That was one of the missed the steps the first time too. I also didn’t use a skillet. I didn’t think I would have one large enough and I didn’t like the idea of putting my frying pan in the oven. Instead I decided to use this little pie plates to make individual, personal sized portions. I also didn’t have nuts of cherries the first time I made it. So really, my first attempt was nothing like the recipe. The recipe was easy though and still tasted good. My second attempt was better. I remembered to whip the egg whites and folded them into the batter. I also got some sliced almonds which I think went very nicely with the pineapple. Still no cherries. But, it was a very nice, tasty, rich cake.
Pineapple upside down cake
Notes
References:
Skillet Pineapple Upside-Down Cake, Taste of Home, URL: https://www.tasteofhome.com/recipes/skillet-pineapple-upside-down-cake/
Ingredients
- 1/2 c butter
- 1 c packed brown sugar
- 1 can sliced pineapples
- 1/2 c chopped nuts (optional)
- 3 eggs, separated
- 1 c sugar
- 1 tsp vanilla
- 1 c flour
- 1 tsp baking powder
- 1/4 tsp salt
- blueberries
Instructions
- Preheat oven to 375F.
- Melt butter in a pan. Add in brown sugar and mix until sugar is melted.
- Drain pineapples and save 1/3 c of the juice.
- Using personal sized pie plates, divide out the melted sugar and butter.
- Put one pineapple slice in each of each pie plates on top of the melted butter and sugar.
- Sprinkle some nuts on top. (optional)
- Now, in a separate bowl, beat eggs yolks.
- Add in sugar.
- Add in vanilla and pineapple juice.
- Combine the flour, baking powder and salt.
- Add the flour mixture into the batter and mix well.
- In a separate bowl, whip the egg whites until stiff peaks form.
- Fold the whipped egg whites into the batter.
- Spoon the batter into each of the personal pie plates with the pineapple slice.
- Place all the personal pie plates in the oven and bake for about 30-35 minutes or until knife comes out clean.
- Remove from oven and let cool for about 10 minutes.
- Then, flip over ans serve.
This is a picture of my first attempt at following this recipe for pineapple upside down cake. I forgot to whip the egg whites and fold them into the batter. It was still a great cake but the cake was less fluffy than when the egg whites are added to the batter. It was a little more sweet as well. The colour was also more golden brown. I ended up whipping the egg whites and making meringues which I added to this cake faux-pas.
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