Pineapple Upside Down Cake was invented back in 1956 by Marge Gillicutty in Illinois. She was attempting to make a pineapple cake when all the pineapple sunk to the bottom. Oh was Marge pissed. Then it turned out everyone at the church social loved it. Boom! Pineapple Upside Down Cake was invented. I’m guessing.
It’s old is what I’m saying. But a classic. You’ll still find it as a dessert at some restaurants to this day. Such fine establishments like Denny’s and Golden Corral. The real all American restaurants. Just how Marge would have liked.
Whatever happened to Ponderosa? My Aunt Karen was never the same after they closed in Toledo.
I’ve always liked pineapple upside down cake but I’ve always been under the impression that it was a pain in the ass to make. “Took too much time” I would tell myself. Not true.
With pineapple upside down cake you get a nice golden cake and then the gooey sugary sweetness from the pineapple that acts as an icing. Makes the cake all moist and yummy.
Here’s a fun game. While the cake is still smoldering hot. Give someone a sample to taste. The hot sugar sticks to the roof of their mouth and hurts like hell for weeks. It’s great with kids.
As you’ve probably noticed already that there is booze in the cake. Of course. Hennessy has wonderful spice notes in it that pair with pineapple marvelously.
Smell Hennessy and then smell a pineapple and you will already know they are meant to be together.
Most people associate pineapple with that garbage in a can. This is not pineapple. A ripe sweet pineapple will have a golden color. Not that whiteish crap in the can.
Go buy you a real pineapple and let it ripen for a couple days. Preferably in a warm spot. My assistant puts our pineapple by our radiator. They ripen perfectly every time. Then again, I have a feeling our radiator pipes come from the pits of hell.
Pineapple is an underrated fruit. Pineapple tends to be eaten solo a lot of the time. For good reason. It’s wonderful and sweet on it’s own. Since it’s so sweet and delicate, a lot of times when paired in a dessert, the pineapple is masked by too much sweetness.
If done right and paired with the correct ingredients. Pineapple’s flavor can be pushed forward without masking and ruining the true beauty of the fruit. Hennessy does this here in this cake. It’s not a strong booze flavor. Instead, you are left with the spice notes of the Hennessy.
Hoping you are looking forward to summer as much as I am.
Be sure to sign up for my mailing list for your chance at giveaways. You won’t be spammed I promise. I changed the password so my assistant can’t log on.
“Many people don’t realize until they are on their deathbed and everything external falls away that no-thing ever had anything to do with who they are.” – Eckhart Tolle
Hennessy Pineapple Upside Down Cake
Makes one 9×13 casserole pan
500g. Pineapple, medium dice
13g. Baking powder
113g. Grapeseed Oil
90g. Egg yolks
113g. Egg Whites
-cook first sugar (150g) until amber in color
-add your diced pineapple
-sugar will clump. It’s cool. It happens. Just continue to cook pineapple and sugar on medium low heat until pineapple is tender and sugar has cooked out and no lumps. About 7-10 minutes.
-once there, pour your pineapple and sugar mix into the bottom of your casserole dish and set aside while you make the cake
To make the cake
-combine everything together, except the egg whites (113g) and the last sugar (113g)
-whisk together until you get a smooth consistency. Set aside.
-in a mixer, whip your egg whites and sugar to a stiff meringue. Fold this into your batter that you have set aside. Fold until you no longer see white streaks from the meringue.
-pour into your casserole dish making sure to cover all the pineapple.
Bake at 350 degrees until golden in color or cake springs back or a knife inserted in the cake comes out clean. You know the drill. Approximately 30-35 minutes.