October 13, 2013

Eva Longoria's Pineapple Upside down cake

  • 2/3 cup softened butter, divided
  • 1/2 cup brown sugar, packed
  • 7 pineapple slices, drained and juice reserved
  • 7 maraschino cherries (optional)
  • 1 1/2 cups cake flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 1 teaspoon vanilla
  • 1 egg
Pineapple Buttercream Frosting
  • 1/2 cup butter, softened
  • 1 tablespoon reserved pineapple juice
  • 1 2/3 cup powdered sugar
  • Pecans, crushed
  1. Preheat oven to 350 degrees F.
  2. Over medium-low heat, melt together 1/3 cup butter and brown sugar in a flameproof 9-inch cake pan on the stove top for approximately 2-4 minutes or until the sauce begins to caramelize. Remove from heat.
  3. Arrange the pineapple slices over the caramel sauce. Add cherries in the center of each pineapple slice. Set aside.
  4. In a large mixing bowl, mix together the cake flour, sugar, baking powder, and salt. With an electric mixer, on medium speed beat in the remaining 1/3 cup butter, milk, vanilla, and egg. Beat for 2 minutes. Pour the batter over the pineapples in the pan.
  5. Bake for approximately 40-50 minutes. Remove from the oven and carefully til the cake in all directions to release the cake from the sides of the pan. Let cool in pan for 3 minutes. Invert the pan onto a serving plate and let stand for 2-3 minutes without removing the pan. Carefully lift the pan off the cake. Scrape out any remaining fruit in the pan and put on the cake. Cool completely.
Pineapple Buttercream Frosting
  1. Mix together the butter, pineapple juice, and powdered sugar. If frosting is too thick, add more juice for desired consistency.
  2. Frost the sides of the cake and press crushed pecans into sides of the cake.

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