Classic Pineapple Upside-Down Cake
1 can (20 1/2 ounce) pineapple rings in pineapple juice
12 tablespoon unsalted butter
1/2 cup light brown sugar, lightly packed
1/2 cup dark brown sugar, lightly packed
1/3 cup chopped pecans
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
2 large egg yolks
1 1/2 teaspoon vanilla extract
1 1/2 cup granulated sugar
Heat oven to 325 degrees F. Drain the pineapples and discard the juice. Place the pineapples on six layers of paper towel and allow the excess liquid to absorb for 5 minutes. Flip the rings over onto a dry spot of the towel and repeat. Melt 6 tablespoons of butter, pour it into a 10-inch round cake pan, and sprinkle with the brown sugars. Arrange the pineapple rings in a single layer over the brown sugars, sprinkle with the nuts, and set aside. Combine the flour, baking powder, and salt in a bowl and set aside. Lightly beat the eggs, yolks, and vanilla together in a small bowl and set aside. Beat the remaining 6 tablespoons of butter and granulated sugar in a large bowl using an electric mixer set on medium-high speed until light and fluffy. Reduce speed to low and alternately mix in the flour mixture and egg mixture. Pour the batter into the pan and bake until golden brown and a tester inserted in the center comes out clean — about 1 hour and 10 minutes. Cool in the pan for 10 minutes on wire rack. Run a small, sharp knife around the edge of the pan to release cake.
Game Night Menu
Garlic & Herb Bread
Roasted Leeks & Carrots
Classic Pineapple Upside-Down CakeÂ
Garlic and Herb Bread: Sprinkle a halved loaf with olive oil, chopped garlic, oregano, and grated Parmigiano-Reggiano, then wrap in foil and bake.Â
Roasted Root Vegetables: Cut vegetables (leeks, carrots) to similar-size pieces, then toss with olive oil, salt, pepper, and an aromatic herb such as dill or rosemary and roast at 375 degrees F until fork-tender (watch; some vegetables will cook a little faster than others).