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Pineapple Upside-Down Cake with Caramelized Pecans and Bourbon Glaze

2023-02-20 - Written by: Emily J. Wilson

pineapple upside-down cake caramelized pecans bourbon glaze

Pineapple Upside-Down Cake with Caramelized Pecans and Bourbon Glaze

A twist on the classic pineapple upside-down cake, featuring caramelized pecans and a bourbon-infused glaze.

Pineapple Upside-Down Cake with Caramelized Pecans and Bourbon Glaze

Servings

Serves 8-10 people

Ingredients

For the cake:

  • 1 cup (200g) unsalted butter, softened
  • 3/4 cup (180g) granulated sugar
  • 1/2 cup (120g) packed light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) pineapple juice

For the caramelized pecans:

  • 1 cup (120g) pecan halves
  • 2 tablespoons unsalted butter
  • 1 tablespoon brown sugar
  • 1/4 teaspoon sea salt

For the bourbon glaze:

  • 1 cup (200g) powdered sugar
  • 2 tablespoons bourbon whiskey
  • 1 tablespoon milk

Instructions

Preheat your oven to 350°F (180°C). Grease a 10-inch (25cm) cast-iron skillet and set it aside.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, use an electric mixer to beat the butter until creamy, about 2 minutes. Gradually add the granulated sugar and brown sugar, beating until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then beat in the vanilla extract.

With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until just combined. Stir in the pineapple juice.

Arrange the caramelized pecans in the prepared skillet. Pour the batter over the pecans and smooth the top.

Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking, prepare the bourbon glaze by whisking together the powdered sugar, bourbon whiskey, and milk in a small bowl. Set aside.

Remove the cake from the oven and let it cool for 10 minutes. Place a wire rack over the skillet and invert the cake onto the rack. Drizzle the bourbon glaze over the top of the warm cake.

For the caramelized pecans:

  • Preheat your oven to 350°F (180°C). Spread the pecan halves on a baking sheet lined with parchment paper.
  • Melt the butter in a small saucepan over medium heat. Add the brown sugar, sea salt, and 1 tablespoon of water. Bring to a boil, then reduce the heat to medium-low and simmer for 5-7 minutes or until the mixture turns a deep amber color.
  • Remove from the heat and stir in the pecan halves. Spread the pecans on a parchment-lined baking sheet and let them cool completely.

To serve:

  • Slice the cake into wedges and serve with a scoop of vanilla ice cream, if desired.

Note: This recipe has been generated based on the ingredients and tags you provided. The outcome may vary depending on the specific ingredients used and the skill level of the cook.