Welcome, welcome to our home. Back to basics for Bijouxs with a Pineapple Upside-Down Cake, which just happens to be one of the easiest cakes to make, of course the pineapple is also a symbol of hospitality – I knew you were coming so I baked a cake.
Pineapple Upside-Down Cake is a classic Bijouxs. What’s not to love about a cake you bake in a skillet, a batter that mixes one-bowl easy and always receives the wow-factor as it is inverted from the pan? Our family recipe, like many, stayed true to a classic style recipe, of course Bijouxs adds some polishing touches to the little jewel.
My first visit to Hawaii is where I first feel in love with fresh papayas and pineapples, so the first little polish is to use fresh pineapple for the cake. The finished look of the cake is not picture perfect as when using canned pineapple, but I see it as a rustic, simple cake and carving up the pineapple is just part of the ritual. The second minor rub is the reduction to the amount of the cake batter resulting in a thinner cake, an almost equal ratio of the pineapple topping to the cake – a balanced bite. Bijouxs stays true using maraschino cherries, that ingredient could just not be tampered with.
Carving up a fresh pineapple is easy. Of course if you have a pineapple corer, you can skip reading this part and many markets carry fresh pineapples cored and ready to slice. Slice off the top and the bottom to create a stable flat edge. With the pineapple upright, carefully remove skin with a sharp knife, slicing downward from top to bottom, working your way around the pineapple. Go back around and carefully remove any bits that remain. Then cut crosswise into slices about 1/2” thick, yielding about 7-8 slices, depending on the size of the pineapple and remove the core from each slice using a paring knife, a round metal biscuit cutter can work as well.
The cake is baked in a 10” seasoned cast iron skillet, a Bijouxs Basics, the one skillet that can do just about anything in the kitchen. (Make sure the skillet is at least 2” deep) The pineapple used here was large, so the pineapple slices were cut in half, placing them around the edge of the pan, adding a cherry in each half, and using a whole slice in the center of the pan. Use whole pineapple slices or slice into smaller pieces, the pattern you create in the pan will be the pattern on the top of the cake once you invert it.
Once you melt the butter and sugar, add the pineapple and cherries, it’s time to top with the easy one-bowl cake batter. Bake the cake for about 30 minutes (place a baking sheet under the skillet to catch any juices that might bubble out of the pan) and cool about15 minutes before inverting on to a plate.
Culinary fads come and go, but Bijouxs remain – Pineapple Upside-Down Cake welcome a Bijouxs Basics.
As always, enjoy. B