This is very good, maybe the best upside down cake ever. The peaches and pineapple always work well together; and pumpkin makes it better.
1/2 cup brown sugar
3 tablespoons butter, melted
1 tablespoon juice from the pineapple can
2 fresh peaches, peeled sliced
1/2 cup pineapple chunks, well-drained (reserve the juice)
maraschino cherries, optional
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3 large egg whites
1/2 cup granulated sugar
3/4 cup canned pumpkin
1/3 cup vegetable oil
2 tablespoons juice from the pineapple
1 teaspoon vanilla
Preheat the oven to 350 degrees.
1. In an ungreased 9-inch cake pan, mix the brown sugar, melted butter, and one tablespoon pineapple juice. Spread the mixture evenly in the bottom of the pan. Arrange the peach slices and pineapple atop the sugar mixture. Place the optional cherry in the center. Set aside.
2. In a small bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
3. In a medium bowl, beat the egg whites until stiff peaks form. Fold in the granulated sugar.
4. With a spatula, fold in the pumpkin, oil, pineapple juice, and vanilla all at once. Fold the flour mixture into the pumpkin and egg white mixture. Stir no more than necessary so that you don’t deflate the egg whites. Spoon the batter over the fruit in the pan.
5. Bake for 35 minutes or until the cake tests done. Let the cake cool in the pan for five minutes on a wire rack. (Set the timer for five minutes.) Loosen the cake from the sides of the pan and invert the cake on a serving platter.
Baker’s note: It is important that the cake be inverted at the correct time. Too soon and the caramel sauce will ooze everywhere; too late the sauce will stick to the pan. At the correct time, the sauce will drizzle down the sides of the cake a bit.
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