Pineapple Upside Down Cake
Since colonial times, the pineapple has been an enduring symbol of welcome and hospitality. During the 1700s, the striking fruits were wildly popular, but incredibly expensive to secure. Both actual pineapples and motifs depicting the quirky, exotic fruit adorned homes, taverns, and inns to assure visitors that their hosts spared no expense in accommodating them. Given the pineapple’s longstanding history as a symbol of hospitality, it’s only fitting that the quintessential pineapple dessert – pineapple upside down cake – lives up to the tradition, imparting hospitality and comfort to any guest lucky enough to receive a slice of the spongy, sweet cake.
- 1/4 cup butter
- 1/2 cup light brown sugar, firmly packed
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground ginger
- 1 (20 oz.) can pineapple rings in juice, drained
- 3/4 cup sugar
- 1/4 cup Duke’s Mayonnaise
- 1 egg
- 1/4 tsp. salt
- 13/4 tsp. baking powder
- 1 tsp. vanilla extract
- 11/3 cups all-purpose flour
- 1/2 cup milk
Sponge:Make sponge by mixing bread flour, water, and yeast by hand in a large bowl until combined.
- Cover with plastic wrap and proof for 30 minutes.
- Once the sponge is ready, mix sponge and all ingredients except Duke’s in mixing bowl and mix with bread hook for about 5 minutes.
- Add Duke’s a little bit at a time and mix until smooth and all mayonnaise is absorbed.
- Slow proof the dough in the refrigerator overnight, or bulk proof for 2 hours at room temperature, chill until firm, and then use.
- Separate the dough into greased loaf pans. Bake for about 20 minutes at 350°F for mini loaf pans and 40-45 minutes at 350°F for full-size loaf pans.