Maximum Living Hawaiian Pineapple Upside-down Cake
This Hawaiian Pineapple Upside-down cake will make any tropical dream come true, where ever you are. A culinary texture and taste explosion, reminiscent of the black and white photo days of Hawaii!
- 4 eggs
- ½ cup butter
- 1 cup packed light brown sugar
- 1 fresh sweet Hawaiian Gold pineapple, cored and cut into rings
- 10 maraschino cherries, halved
- 1 cup sifted cake flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup white sugar
- 1 tbs melted butter
- 1 tsp almond extract
- 1 cup coconut flakes (optional)
- Preheat oven to 325*
- In a 10-inch skillet melt ½ cup butter over low heat, be careful not to burn. Remove from heat and sprinkle with 1 cup brown sugar evenly. Arrange fresh pineapple slices to cover bottom of skillet, add cherries into center and around pineapple rings, set aside.
- Sift together flour, baking powder and salt.
- Separate eggs into two bowls, one large one small, in the large bowl beat egg whites until soft peaks form. Add white sugar gradually while continuing to beat until stiff peaks form.
- In a small bowl, beat egg yolks at high speed until they get real thick and yellow. Then take a rubber spatula, gently fold egg yolks and flour mixture into whites until blended.
- Fold in one tablespoon melted butter and almond extract. Spread batter evenly over pineapple and cherries in skillet.
- Bake until surface is spongy when pressed and a knife or toothpick into the center comes out clean, about 30 minutes. Loosen the edges of the cake with a knife.
- Cool cake for 5 minutes before turning pan upside down onto serving display plate/cake stand
To add a little more tropical flair to your cake, take one cup of Baker's coconut flakes and gently toast them on broil @ 350* for approximately 2 minutes. Sprinkle on top of cake for a toasted finish.
*You can also add 1 cup of coconut flakes to the cake ingredients by blending them into the egg yolks once they are thick and yellow.
Oe ke hana ia!
(You Can Do It!)