feat. Pineapple Upside Down Cake
We’re back to the Orange Boycott this week with Double
Orange Pineapple Whip, and damn, was this ever a good week for it. I won’t waste time recounting our weekly presidential shitstorm, but it’s feeling pretty good to be able to type Orange today.
The thing with Double
Orange Pineapple Whip is that it’s a pretty simple recipe, and I felt like taking pineapple a little further, so I decided this was the week I was finally going to make a Pineapple Upside Down Cake. I remember liking this a lot as a kid, but, weirdly, Bryan had never had it. Admittedly, it’s one of those “white trash” recipes that get made with canned this and boxed that, but I suppose part of the reason why I wanted to make it was that it was potentially a comfort food. Thinking about it, that’s a little weird given how uncomfortable my childhood was, but it’s in keeping with the spirit of the Project, so there.
First thing, I needed a recipe. I thought in our bookcase full of cookbooks there must be a decent one, and the first book I reached for was my trusty 1980s vintage Betty Crocker cookbook. There was a Pineapple Upside Down Cake recipe, but for the cake part it specified “buttermilk baking mix” (a//k/a Bisquick). My recollection (and preference) was that it was made with yellow cake, so I kept looking. My antique Better Homes and Gardens cookbook didn’t have a recipe for this at all, nor did White Trash Cooking, which really surprised me since Pineapple Upside Down Cake would fit in nicely with the ice box cakes and “dump cakes” featured in that book. Bryan found a kind of fancy-sounding recipe that involved making the cake from scratch, but that wasn’t really what I was looking for.
I finally turned to Mr. Google (which, let’s face it, has largely replaced promotional cookbooks), where I found that Betty Crocker had posted exactly what I was looking for – and it was so simple that I almost felt silly needing a recipe. All it took was a quarter cup of butter, a cup of brown sugar, a can of pineapple slices, a jar of maraschino cherries, and a box of Better Crocker Supermoist yellow cake mix. Looking at a picture tells you pretty much all you need to know to make it. The only non-obvious part was the substitution of the pineapple jiuce for the water in the cake mix.
It made the whole house smell amazing while it was baking. That really made the endeavor worthwhile, although I wasn’t 100% satisfied with the result. The main thing was that I think I should have used light brown instead of dark brown sugar. The other thing was that I guess I handled the cake a little too roughly while it was hot (you’re supposed to flip it onto the serving plate right out of the oven) so it sank a bit in the middle. Still, I served the first bit warm with vanilla ice cream, and it was tasty, albeit very sweet. Bryan wasn’t terribly excited by the whole thing, but he rarely turns his nose up at cake and ice cream. I thought it was okay, but maybe not the comfort food I had been hoping for.
I made Double
Orange Pineapple Whip while the cake was cooling. It started with bringing seven ounces of ginger ale to a boil (I know – what?), dissolving a three-ounce packet of Island Pineapple Jell-O in it, and adding a cup of pineapple juice (hence, “Double Pineapple”). I chilled it over an ice water bath until it was slightly thickened and then whipped it up with Mixmaster Junior until it was light and fluffy.. I divided the fluff among four dessert dishes and put them in the fridge to chill overnight.
I was happy to see that the Jell-O stayed foamy as it chilled, so that there was no weird, creepy layer of solid gelatin at the bottom. I tasted it after getting home from the gym this afternoon, and while I topped it with whipped cream for the photo, I don’t think the garnish was strictly necessary for the eating. The foamy Jell-O was kind of fun to eat, and it was light and refreshing. (It also gave rise to a couple of good, solid belches, if you’re into that sort of thing.) Bryan said it was “very citrus-y”, and I agree that the flavor was good. In fact, I suspect that Double
Orange Pineapple Whip was better than the original. This is one that I would encourage the interested reader to make.
So this “pineapple weekend” actually cheered me up a bit, though I have to be careful not to get in the habit of “eating my feelings”. There are just too many of them these days. Then there’s the question of what to do with the leftover ginger ale and pineapple juice. If only I had rye whiskey on hand, I’d be all set…