Upside Down Candied Pecan Pineapple Cake

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Upside Down Candied Pecan Pineapple Cake
Upside Down Candied Pecan Pineapple Cake

Ingredients

7 oz. (14 Tbs.) unsalted butter at room temperature; more for the pan

1/2 cup plus 2 Tbs. packed light or dark brown sugar

Six to eight 1/4-inch-thick fresh pineapple rings

1/4 to 1/3 cup pecan halves

1/2 cup lightly toasted pecan pieces

5-1/2 oz. (1-1/4 cups) cake flour

1 tsp. baking powder

1/2 tsp. freshly grated nutmeg

1/4 tsp. baking soda

1/4 tsp. kosher salt

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1 cup granulated sugar

2 large eggs, at room temperature

1 tsp. pure vanilla extract

1/2 cup plus 2 Tbs. buttermilk

Preparation

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 10×2-inch round cake pan or 10-inch cast-iron skillet.

Combine 6 Tbs. of the butter with the brown sugar in a small saucepan and cook over medium heat, whisking until the butter is melted, the sugar is dissolved, and the mixture is smooth, 1 to 2 minutes. Remove from the heat and immediately pour the mixture in the bottom of the prepared pan, tilting to evenly cover the surface.

Set one pineapple ring in the center of the pan. Surround it with several other rings, packing them tightly or even overlapping them slightly. Cut the remaining rings in quarters or sixths and fill in the spaces around the perimeter of the pan. Set a pecan half, curved side down, in the center of each pineapple ring. If you like, fill in any additional spaces with pecan halves, curved sides down. (You may not need all the pecans.)

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