Animal, Nature, and Travel: Taste-bud Journey: Pineapple Upside-Down Cake

During the pandemic, I am taking taste-bud journeys as I self-isolate rather than physical journeys. Here is my adapted recipe for Pineapple Upside-Down Cake. It was inspired by Chef John's recipe linked below. I halved his recipe and made a couple of other adjustments to suit my taste buds and available ingredients.

My conclusion: Other than I think I need to add even more pineapple next time, I found it to be absolutely delicious! I am so very glad I found this recipe!

Halved-Recipe for bottom layer

1/8 to 1/4 cup butter
6 tbsp brown sugar
2 to 4 tbsp pineapple juice
[FYI - I only used 1/8 cup of butter and 2 tablespoons of pineapple juice. Next time, I think I should use 1/4 cup butter plus 4 tablespoons of pineapple juice.]

Procedure for making bottom layer

Step 1: Preheat the oven to 400 degrees F.

Step 2: Melt 1/8 cup butter in a skillet over medium-low heat. Stir in brown sugar, and pineapple juice. Cook over medium-low heat for about five minutes until sugar is dissolved and mixture is bubbling.

Step 3: Pour that mixture into a medium-size greased baking pan.

Halved-Recipe for middle layer

canned pineapple pieces

Procedure for making middle layer

[FYI - I only used about half a can of pineapple. Next time, I intend to use the entire can and really squeeze in as much pineapple as I can.]

Halved-Recipe for top layer

Another ¼ cup butter
¾ cup all-purpose flour
¼ tsp fine sea salt
1 tsp baking powder
¼ tsp ground cinnamon
¼ tsp ground nutmeg
¼ cup white sugar
¼ cup cold milk
1 egg

Procedure for making top layer

Step 5: Melt 1/4 cup butter in small skillet over low heat until the butter begins to brown and release a nutty fragrance, about 5 minutes. Watch carefully, butter burns easily. Remove from heat and let cool for 10 minutes.

Step 6: Whisk together flour, cinnamon, nutmeg, salt, baking powder, and white sugar in a large bowl.

Step 7: Whisk in egg and cold milk until just combined.

Step 8: Pour in melted butter and stir to mix thoroughly.

Step 9: Pour batter over the pineapple slices in the baking pan; spread evenly to cover. Try not to disturb the pineapple slices as you cover them with the batter mixture.

Step 10: Bake in preheated oven until the cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool in the baking pan for 10 minutes.

Step 11: Loosen the cake from the baking pan by running a knife around the inside edge of the cake. Invert a large plate over the top of the pan and flip over, releasing the cake to show the pineapple slices on top.

Step 12: Eat and enjoy!

Recipe Source: Chef John. Recipe link and video tutorial below will both open in a new window. Chef John's Pineapple Upside-Down Cake

Cooking Sites that have inspired me:

Books written by Debbie Dunn:

Here is the Amazon Link to all anti-bullying curriculum books plus all children’s books written by Debbie Dunn (both paperback and Kindle). It will open up in a new window.