Knock knock knock.
Few things tickle my tastebuds more than a sweet, sweet pineapple. It is easily one of my most favorite fruits.
I was contemplating test recipes one afternoon recently, and I was reminded of one of the staples my Granny used to make: the lemon Jell-o cake. Lemon Jell-o cake is really tart and tasty, but it’s old school, not exactly revolutionary, and employs a boxed cake mix. That’s not really in keeping with what I am peddling here.
But the texture of the cake is something to want to emulate. So I got on the internet to see if they made pineapple Jell-o, and sure enough, they do!
Would this be delicious as an individual cake in a little ramekin like a soufflé? What if I amended the caramel sauce in the bottom by amping it up with DeKuyper Buttershots liqueur?
I set to the kitchen, did some tests and found out. And my taste buds have not been the same since.
So here it is, The Gentleman’s Individual Pineapple Upside Down Cake.
What you need:
- 1 1/2 cups cake flour, sifted (I use Swans Down)
- 2 tsp baking powder
- 1/4 tsp salt
- 6 tablespoons butter, room temperature, +3 tablespoons butter (9 total)
- 3/4 cup white sugar
- 1 – 3 oz box Island Pineapple Jell-o
- 2 eggs, separated
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 6 pineapple rounds, 1/2 inch thick
- 2/3 cup dark brown sugar
- 1 to 2 oz DeKuyper Buttershots liqueur
- additional room temp butter for lubricating ramekins
Pre-heat your oven to 350 degrees.
If you haven’t already, remove the skin and top and bottom from your pineapple. Remove woody core and cut into 1/2 inch slices exactly the circumference of your ramekins. Set aside.
Combine first 3 ingredients.
In the bowl of an electric mixer, cream together 6 tablespoons butter and white sugar. Add the Jell-o, egg yolks and vanilla; mix thoroughly.
Add the dry ingredients and buttermilk, alternating dry, wet, dry, wet, dry. DO NOT OVERMIX.
Beat the eggs whites until they are stiff. Not meringue stiff, but very fluffy. Gently, with a spatula, fold the egg whites into the batter. The batter will be quite stiff.
Thoroughly butter the insides of 6 ramekins.
In a saucepan, melt the remaining 3 tablespoons of butter. Add the dark brown sugar and stir constantly until the sugar dissolves completely and is bubbly. Turn off the flame and add Buttershots, continuing to whisk. The mixture will hiss when the liqueur is added. Don’t be alarmed.
Evenly distribute the caramel into the bottom of the ramekins. Place a pineapple ring on top of the caramel. Use a 1/2 cup measuring cup to spoon batter on top of the pineapple and caramel.
Place the ramekins on a baking sheet and put into the pre-heated oven for 17 minutes. Cook them until just done – which means start eye-balling them at 14 minutes to insure they don’t over cook.
Remove and allow to cool. Using a paring knife, score around the perimeter so the cake will easily separate from the vessel.
Eat. Enjoy. Have a party in your mouth.
This would also work well with 2 mini 6″ cast iron skillets, or 1 12″ cast iron. Use your brain, adjust accordingly. If you have questions, shoot me a message. The Gentleman Caller is always here for help.
That’s all for now.
The Gentleman Caller
Click here for PDF: The Gentleman Caller’s Pineapple Upside Down Cake