2007 Pineapple Upside Down Cake Contest Winning Re
    1ST PLACE HEALTH CRAFT PINEAPPLE UPSIDE DOWN CAKE CONTEST
    Debra J. Martin
     
    PINEAPPLE UP-SIDE DOWN
     
    3 cups of sifted cake flour
    1 cup of buttermilk
    1 tsp. Baking soda
    2 tsps. 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
    ½ cup butter
    8 to 10 maraschino cherries
     
    Place in the bottom of the pan and pour cake over the top. Remove from the oven. Let rest 2 minutes. Turn upside down. Enjoy.

     
    2ND  PLACE HEALTH CRAFT PINEAPPLE UPSIDE DOWN CAKE CONTEST
    Heidi Neidlinger
     
    PINEAPPLE-CHEESE UPSIDE-DOWN CAKE (featuring Farm Fresh brown eggs)
     
    Glaze:
    1 cup brown sugar
    ½ cup butter
    2 tbsp. Light corn syrup
    1 can (8 oz.) Pineapple rings (reserve juice)
    Whole pecan halves
    Maraschino cherries, drained
     
    Preheat over to 350 degrees. Lightly grease a 10 inch oval pan and set aside. In a medium saucepan, melt the butter, and add the brown sugar, and corn syrup until the brown sugar is melted completely. Pour into the bottom (evenly) of the prepared pan. Cut the pineapple rings until 1/3rds shapes. Decorate the bottom of the pan to resemble a large pineapple. (Using the whole pecans, make a criss-cross pattern, and fill in sections with the pineapple and cherries. Set pan aside to slightly cool.
     
    Cake Batter:
    3 large egg whites (farm fresh, brown)
    4 oz. Cream cheese, softened
    3 large egg yolks (farm fresh, brown)
    ½ tsp. Salt
    1 stick of butter, softened
    2 tsps. Vanilla
    1 cup granulated sugar, sifted
    2 cups flour, sifted
    ¼ cup pineapple juice
    2 rings of pineapple, crushed
    2 tsps. baking powder
    ½ tsp. baking soda
     
    In a small mixing bowl, whip egg whites until peaks form and set aside. In large mixing bowl, beat, egg yolks, cream cheese, butter until creamy and smooth. In a separate small bowl, lightly mix, flour, baking powder and soda, and salt. Add alternately to batter with the pineapple juice, and crushed pineapple. Fold in the egg whites.
     
    Pour batter over prepared pan evenly. Place in oven for about 40-45 minutes until cake tester comes out clean when placed in the center of the cake. Remove pan from over and set aside on cake rack for about 5 minutes. Allow cake to cool completely. Garnish with whipped cream if desired, and leaves (see note).
     
    Yield: 12-14 servings

    Note: Using fruit roll-ups, or peel and eat fruit (found in the produce section), get a flavour that is green in color, such as green apple and cut into leaf formations, and decorate top of cake to resemble pineapple leaves. The entire cake should look like a very large pineapple.

     
    3RD  PLACE HEALTH CRAFT PINEAPPLE UPSIDE DOWN CAKE CONTEST
    Belinda Myers
     
    PEACHY PINEAPPLE UPSIDE DOWN CAKE
     
    Pan Glaze:
    4 tbsp. Butter
    9 pineapple slices drained
    2/3 cup brown sugar
    9 sliced peaches drained
    1 tbsp. Sugar
    12 maraschino cherries drained
    2 tbsp. pineapple juice
     
    Cake Batter:
    2/3 cup butter
    2 ¾ cups flour
    1 ¾ cups sugar
    2 ½ tsp. baking powder
    2 eggs
    1 cup pineapple juice
    ½ tsp almond extract
    ¼ cup buttermilk
    dash salt
    ½ tsp. almond extract
     
    Garnish: Pineapple tidbits and toasted slivered almonds
     
    For glaze: Melt butter in a 10 inch round cake pan. Add sugars and pineapple juice. Arrange fruit – pineapple slices and peach slices in an outside circle. Then fill in with one whole ring in center. Add drained cherries where pineapples are. Set aside.
     
    For cake: Beat butter, sugar, eggs and extracts till light and fluffy in large mixer bowl. Measure out dry ingredients (salt, flour and baking powder). Alternately add dry to creamed mixture with pineapple juice and buttermilk till smooth. Pour gently over fruit. Bake in a 350 degree oven for 40 to 45 minutes or till done in center. Remove and cool five minutes. Then flip onto serving plate. Garnish with pineapples and slivered almonds. Glaze top.
     
    For Glaze: In small sauce pan melt 2 tbsp. butter. Add ¼ cup brown sugar and 1 tsp. pineapple extract. Cook until dissolved (2 to 3 minutes).
     
    Serves 10 to 12
     

     
    4TH  PLACE HEALTH CRAFT PINEAPPLE UPSIDE DOWN CAKE CONTEST
    Kelly Madey
     
    PINEAPPLE UPSIDE DOWN CAKE WITH BLUEBERRIES AND PECANS
     
    TOPPING:
    6 tbsp. unsalted butter
    1 ¼ cups light brown sugar
    ¼ tsp. cinnamon
    9 pineapple slices
    ½ cup blueberries
    1 cup pecans, coarsely chopped
     
    Cake:
    4 egg whites
    2/3 cup sugar
    3 ¾ cup cake flour
    2 cups sugar
    4 tsp. baking powder
    1 tsp. salt
    4 tsp. vanilla
    2 cups half and half
    1 cup vegetable oil
    4 egg yolks
     
    Pineapple Syrup:
    1/3 cup pineapple juice
    2 tbsp. water
    2 tbsp. sugar
     
    Preheat over to 350 degrees. Spray a 10 X 10 X 3 inch square cake pan with nonstick cooking spray. Melt butter in saucepan. Add brown sugar and cinnamon. Stir to combine and continue to cook 3-4 minutes. Place brown sugar mixture evenly into the bottom of the cake pan. Pat pineapple rings with paper towels to dry. Cut pineapple into flowers with a cookie cutter. Arrange pineapple on top of brown sugar mixture. Place blueberries in center of each pineapple ring. Scatter pecan pieces in between pineapple slices. Set aside.
     
    Prepare cake: Beat egg whites to soft peaks. Slowly add 2/3 cup sugar. Continue to beat to stiff peaks. Set aside. In a large bowl, sift together the cake flour, 2 cups sugar, baking powder and salt. Add remaining ingredients to bowl and mix until just combined. Fold egg whites into batter. Spoon batter into prepared pan and bake for 55-60 minutes or until cake tester inserted in center comes out clean. Remove cake from oven.
     
    While cake is baking, prepare pineapple syrup. In a small saucepan, combine the pineapple juice, water and sugar. Stir to combine. Cook over medium heat until sugar is dissolved. Continue to cook for 3-5 minutes. Remove from heat to cool.
     
    Brush cooled pineapple syrup over the cake immediately upon removing it from the oven. Turn cake over on to serving platter. Reserve a few tablespoons of syrup for garnish.
     
    Optional garnish: Once cake has cooled, place fresh blueberries in the center of each pineapple ring. Brush lightly with remaining pineapple syrup.