Tonight we’re going to ruin the pineapple upside-down cake, a cake everyone has tasted and likely has enjoyed. I hope you get a few interesting ideas from this post.
Before we begin, once more I feel compelled to offer these words:
WARNING: DO NOT READ ANY FURTHER IF YOU ENJOY GOOD FOOD.
The rest of this post in intended to be humorous and not to be taken as new culinary treats about to sweep the nation.Any attempt to ingest the substance described below is not suggested and should be avoided. If you do attempt to taste any of the following food related ideas, please be warned that disgust, nausea and possibly even death could be the result.
While upside down cakes have existed in one form or another since the middle ages, adding pineapple to them is a relatively new idea, only possible since the invention of canned pineapple in roughly 1888 purportedly by a retired sailor. Still it wasn’t until James Drummond Dole’s plant opened up with a machine that could peel and core pineapples much faster.
A contest in 1925 for pineapple recipes was held and the pineapple upside-down cake was introduced to the wide world.
You might find these sites interesting:
A wonderful source for information:
This site has lots of interesting facts about pineapples: http://www.kitchenproject.com/history/Pineapple/
What it is:
A pineapple upside-down cake is a cake with sliced pineapples baked on the bottom of the cake and inverted before serving, allowing the pineapple and the slight sauce it makes during baking to be on the top.
How to make it:
A pineapple upside down cake can be made by melting some butter in the bottom of a baking pan, adding some brown sugar, then placing the sliced pineapples on top. Pour the batter for a pound cake or other heavy yellow cake on top and bake as per the cake batter instructions.
Once the cake has cooled slightly, invert it on a cake plate and watch as your cake appears.
Some people place cherries in the center of the pineapple slices as well.
How to ruin it:
Ruining a pineapple upside down cake is fairly simple. There are plenty of ways to ruin it, all you need to do is decide how ruined you want it.
You normally use a heavier cake for an upside down cake, like a pound cake, this is so the heavy fruit and juices stay on top when it’s inverted. To ruin the cake, use the lightest cake you can, such as an angle food cake. When you invert either the slice or the whole cake, the light cake won’t be able to hold up to the wight and sauce and will collapse, becoming something fairly disgusting and ruining it.
The butter and sugar mixture:
Instead of using butter and brown sugar, try using root beer instead.
If you want to go a bit further, try a combination of soy sauce and pepper, or sweet and sour sauce with cabbage.
There are many other combinations your can use, let me know what you come up with in the comments.
Ah, the pineapple. This is the final and most critical part of the upside down cake, it’s also an easy one to ruin.
First of all you can just take a cup of pineapple juice and add it to the butter and sugar mixture to keep it a pineapple upside down cake, instead of sliced pineapples, use onions, possibly soaked in yellow food coloring.
You could also use apples and put a pine branch on top after you cut it, in this case there is a space between pine and apple.
If you want to stay with using pineapple itself, don’t worry, you can still ruin a pineapple upside down cake without changing anything much. Simply get a fresh pineapple and use the core instead of the good part of the flesh, it’s hard and chewy (to say the least) and perfect to ruin your cake.
You could also you the skin of the pineapple,, you wouldn’t want to eat it, but it would be pineapple.
That covers the basics of ruining a pineapple upside down cake. So what do you think? Did I ruin it? Could you do better? Let me know your thoughts in the comments below.
Thanks for reading, I hope you enjoyed this post and I hope you’ll join me again next week as we ruin another food!