Q1: What is a "grit cake," and what is the texture like?

A "grit cake" is a classic Southern-style cake that includes cornmeal (often called grits in the South) in the batter along with the all-purpose flour. The cornmeal gives the cake a wonderful, unique texture. It is incredibly moist and tender , but also has a slightly hearty and crumbly texture that is reminiscent of a sweet, rich cornbread. It is absolutely delicious!

Q2: What is the absolute secret to successfully flipping an upside-down cake without it sticking?

The most important secret is the cooling time . As the recipe directs, you must let the cake cool in the pan for about 20 to 25 minutes . This is the magic window where the cake has had enough time to set up and become sturdy, but the brown sugar caramel on the bottom is still warm and liquid enough to release from the pan. If you flip it too early, it might fall apart. If you let it cool completely, the caramel will harden and stick to the pan like glue.

Q3: Can I use fresh pineapple instead of canned?

Yes, you can, but it will require a little bit more work. You will need to peel, core, and slice one large, ripe pineapple into rings. Because fresh pineapple is much juicier than canned, it is a good idea to sauté the fresh pineapple slices in the butter and brown sugar in a skillet for a few minutes first. This will cook out some of the excess moisture and will help to create a better caramel sauce.

Q4: Why did my topping stick to the bottom of the pan when I flipped it?

This is the most common problem with an upside-down cake! It is almost always because the cake was allowed to cool for too long in the pan, which caused the caramel to cool down and harden. It's also important to make sure you have generously buttered your pan at the very beginning. If a few of your pineapple rings do stick, don't worry! You can simply use a small spatula to gently lift them from the pan and place them back on top of your beautiful cake.

Q5: Can I make this cake in a different pan, like a cast-iron skillet?

Yes, a 10-inch, well-seasoned cast-iron skillet is a fantastic and very traditional vessel for making an upside-down cake! It conducts heat beautifully and will create a wonderful caramel. You can prepare and bake the entire cake right in the skillet.

The Best Easy Pineapple Upside-Down Cake

The Best Easy Pineapple Upside-Down Cake (with a Southern Grit Cake Twist!)

A classic Pineapple Upside-Down Cake with a unique Southern twist from the addition of yellow cornmeal (grits) to the batter. The recipe starts with a traditional topping of melted butter, brown sugar, and canned pineapple rings with maraschino cherries arranged in a cake pan. A simple cake batter, featuring both all-purpose flour and cornmeal for a tender yet hearty crumb, is poured over the fruit. After baking, the cake is inverted onto a platter to reveal the beautiful, caramelized pineapple topping.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 43 minutes
Total Time: 1 hour 28 minutes (includes cooling time)
Yield: 8-10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 sticks (1 cup) butter, melted and cooled
1 cup light brown sugar
One 20.5-ounce can pineapple rings, in natural juices
Maraschino cherries, stemmed
2 large eggs
3/4 cup granulated sugar
1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon table salt

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Instructions

Preheat the oven to 375°F.
Prepare the Topping: Pour half of the melted butter (1 stick or 1/2 cup) into the bottom of a 9-inch cake pan. Sprinkle the brown sugar evenly over the butter.
Drain the pineapple rings, reserving 1/2 cup of the juice. Arrange the pineapple rings on top of the brown sugar in a concentric, slightly overlapping pattern. Place a maraschino cherry in the center of each pineapple ring.
Make the Batter: In a medium bowl, whisk together the remaining melted butter, the reserved 1/2 cup of pineapple juice, the eggs, and the granulated sugar until smooth.
In a separate large bowl, whisk together the flour, cornmeal, baking powder, and salt.
Pour the wet ingredients into the dry ingredients and mix together until just combined.
Bake the Cake: Pour the batter over the pineapple rings in the pan and spread it evenly.
Place the cake pan on a baking sheet to catch any potential drips. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in its pan on a wire rack for 25 minutes.
Run a knife around the edges of the pan to loosen the cake. Place a serving plate over the top of the pan and carefully invert the cake.

Notes

This recipe uses yellow cornmeal (grits) in the batter, which adds a pleasant texture and a subtle corn flavor.
Baking the cake on a larger sheet tray is a helpful tip to prevent any bubbling juices from spilling into your oven.
Letting the cake cool in the pan for exactly 25 minutes is a crucial step that allows the caramel topping to set slightly but still be warm enough to release cleanly when inverted.

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 500-600
Sugar: 55-65 g
Sodium: 400-500 mg
Fat: 25-32 g
Saturated Fat: 16-20 g
Trans Fat: 0 g
Carbohydrates: 65-75 g
Fiber: 1-2 g
Protein: 5-7 g
Cholesterol: 100-130 mg

Find it online: https://cookupjoy.com/pineapple-upside-down-cake-2/