2006 Pineapple Upside Down Cake Contest Winning Re
     
    1ST PLACE
    HEALTH CRAFT
    MARY ANNE ZEIGLER-KERN
     
    GOLDEN  PINEAPPLE UPSIDE DOWN CAKE
     
    Topping
    1 cup brown sugar    2 kiwi fruit
    ½ cup room temp butter   2 cans (20 oz) pineapple juice
    1 tsp light corn syrup    2 tbls reserved pineapple juice
    Pecan halves     Maraschino cherries
     
    Preheat over to 350 degrees, with oven rack in lower part of oven
    You will need one (12 inch) heavy oven-proof cast iron skillet
    Drain pineapple slices, reserving the juice.  Cut about 6 slices in half.  In skillet, mix the 2 tbls of pineapple juice, brown sugar, butter and corn syrup.  Simmer on medium heat about 2 minutes until mixture becomes bubbly and light amber, stirring constantly.  Remove immediately from heat, as skillet will keep “cooking.”  Place a pineapple circle in pan’s center, on top of hot sugar mixture.  Place 7 pineapple circles around it. Carefully place the ½ slices around the sides of the skillet, with cut edge in the mixture.  Place a whole maraschino cherry in the center “hole” of each ½ pineapple slice.  Garnish spaces with pecans, but keep the pineapple circle “holes” empty.
     
    Cake ingredients:
    3 large eggs, separated   ½ tsp salt
    2 tbls cream cheese    ½ cup butter
    1 tsp vanilla extract    2 cups flour
    1 cup sugar     ¾ cup reserved pineapple juice
    2 tsp baking powder    ½ tsp baking soda
     
    For cake batter, whip your egg whites until stiff and set aside
    Place egg yolks, sugar, butter and cream cheese in mixing bowl and mix until creamy.
    Add vanilla.  Combine flour, baking powder, soda and salt, and add alternately to yolk mixture with the ¾ cut of pineapple juice.  Mix about 2 minutes on medium speed.
    Fold in the stiffly beaten eggs whites
    Pour batter over the fruit/sugar mixture in the skillet.  Smooth top.  Place in oven for 40 minutes or until a wooden skewer comes out clean, when placed in the cake’s center.
    Remove pan from oven and set on a rack to cool for about 3 minutes (will prevent juice from running down cake’s sides)…then invert on a serving plate.  Remove skillet and allow cake to cool.
    Before serving garnish with a Kiwi slice placed on top of each pineapple circle.  Add a ½ Maraschino cherry on top of the Kiwi.  Can add a mint leaf to set it off.
    Serve with whip cream or vanilla ice cream
    Serves about 10 to 12
     

     
     
    2ND  PLACE
    HEALTH CRAFT
    DEBRA J. MARTIN
     
    TROPICAL  PINEAPPLE UPSIDE DOWN CAKE
     
    3 cups of sifted cake flour
    1 cup of buttermilk
    1 tsp baking soda
    2 tsp vanilla
    ½ tsp salt
    ½ tsp almond extract
    1 cup shortening
    6 egg whites
    2 cups sugar
    1 tsp cream of tartar
     
    Combine flour, baking soda, and salt.  Set aside.  Beat together shortening with 1 1/3 cups of sugar.  Beat until light and fluffy.  Add the flour mixture alternating with buttermilk, beating well after each time.  Blend in the flavorings.  Beat the egg whites in a separate bowl until foamy.  Add cream of tartar.  Beat until soft peaks form.  Beat in remaining 2/3 cup of sugar until stiff peaks form.  Fold into the flour mixture.
     
    Topping
    1 cup brown sugar
    Fresh pineapple rings
    1 ½ cup homemade pineapple jelly
    ½ cup butter
    8 to 10 maraschino cherries
     
    Place in the bottom of the pan and pour cake over the top.
     

     
    3RD  PLACE
    HEALTH CRAFT
    BELINDA MYERS
    PINEAPPLE UPSIDE DOWN CAKE CONTEST
     
    CLASSIC ORANGE  PINEAPPLE UPSIDE DOWN CAKE
     
    Pan Glaze:
    6 tbls butter     ¼ cup white Karo syrup
    2 tbls sugar     2 tbls brown sugar
    6 whole pineapple slices   6 maraschino cherries
      (drained-cut in half)      (cut in half)
     
    Cake Batter:
    1/3 cup butter     1 egg
    ¾ cup and 2 tbls sugar    ¾ tsp pineapple extract
    1 ¼ cup and 2 tbls flour   ½ tsp salt
    1 ¼ tsp baking powder   ½ cup pineapple juice
    2 tbls butter milk    Rolled Fondant Green tinted leaves
    2 tbls toasted chopped pecans
     
    Melt 6 tbls butter into a medium bowl.  Add white Karo, sugar and brown sugar.  Stir well.  Place into bottom of a 10 x 7 7/8 x 2 inch oval pan.  Lay drained pineapple slices to represent pineapple ridges.  Place ½ cherry into each center ring.  Set aside.  In large mixer bowl, beat butter, ¾ cup + 2 tbls sugar, 1 egg, pineapple extract.  Beat till fluffy.  Add flour, baking powder and salt alternately to cream mixture with pineapple juice and butter milk.  Mix till smooth.  Fold in orange rind.  Place batter over fruit.  Bake in a 350 degree oven 30 to 40 minutes.  Remove.  Flip over on to plate or board.  Sprinkle top with toasted pecans.  Decorate with Fondant leaves.