Jiffy Pineapple Cake Food

PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°F.
• Place brown sugar and 2 tablespoons of butter in the bottom of a 9- or 10-inch casserole dish. Place in the oven, allowing mixture to melt. Take out of the oven and stir to incorporate both ingredients.
• Lie pineapple slices in one layer along the bottom, going up the sides of the dish as well. Sprinkle chopped pecans in the center holes and spaces left open by the pineapple slices. Sprinkle with ginger.
• In a bowl, sift together flour and baking powder. Sift sugar into another bowl.
• In a separate bowl, beat egg yolks, vanilla and 1 tablespoon melted butter. In yet another bowl, beat egg whites until stiff but not dry.
• Gently fold sugar into the egg whites, one tablespoon at a time. Then fold in the yolk mixture, and then the flour mixture 1/4 cup at a time.
• Pour the batter over the pineapple slices and bake for 30-45 minutes. Test center with a toothpic to be sure it is done.
• Immediately after taking out of the oven, turn over onto a serving platter, and wait a moment to allow the brown sugar syrup to run over the entire cake.
• Sprinkle the top of the cake with rum or brandy.
• You can serve this with whipped cream or dessert sauce, but it is great by itself. Enjoy!

JIFFY CAKE

Steps:

• Heat oven to 350°. Blend all ingredients, beat for 2 minutes.
• Pour into lightly greased 8" pan.
• Bake 25- 30 minutes.

CHEF JOHN'S PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and dark rum. Cook over medium-low heat until sugar is dissolved and mixture is bubbling, about 5 minutes.
• Remove from heat and spread pineapple slices in a layer over the brown sugar mixture, completely covering the mixture. Set skillet aside.
• Melt 1/2 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.
• Whisk together flour, cardamom, salt, baking powder, and white sugar in a large bowl. Whisk in egg and cold milk until just combined. Pour in melted butter and stir to mix thoroughly.
• Pour batter over the pineapple slices in the skillet; spread evenly to cover.
• 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 to 35 minutes. Let cool in the skillet for 10 minutes.
• Loosen the cake from the skillet by running a knife around the inside edge of the cake. Invert a large plate over the top of the skillet and flip over, releasing the cake to show the pineapple slices on top.