Gooey, sweet caramelized upside down pineapple cake + fresh whip cream = HEAVEN.
- 1 recipe vanilla cake batter of your choice(for 8" pan)
- 2 tblsp. butter
- 5 tblsp. brown sugar
- 5 pineapple rings( I used dole canned pineapple sliced into rings)
Heat cast-iron skillet on med. heat. For caramel heat butter add sugar & stir it. Cook it over medium heat till mixture get bubbly than arrange pineapple rings in it. I arranged 3 whole rings & cut rest 2 into quarters & fill the area which was empty.Cook for 2 min. or so then flip them and cook for 1 min. & turn the gas off let it cool little bit.
Now add cake batter on top of it & cook for 25-30 minute on 350 degree F oven. Once done let it stay in the pan for 5-7 min. after that invert it onto the cake plate. For that just put the plate on top of the pan & invert the pan & take the pan & cake is ready. Best served warm with some fresh whip cream.
Note : as we are using sugar to caramelize the fruit, I suggest to reduce the amount of sugar in the cake batter. I used half, of the required according to the recipe and it was perfect with lightly sweet cream.
Variations : Other fruits like apples, pears or peaches(firm one) can also be used. If you don't have cast iron skillet, use regular cake pan but prepare the caramel sauce & fruit in any heavy bottom pan & then transfer it to prepared cake tin & top it with cake batter.