Grandma Beas Pineapple Upside Down Cake

By cuznvin

Ingredients

• Makes one 9-inch round cake
• 1 * 1 (20.5-ounce) can pineapple rings in juice
• 3/4 * 3/4 cup (12 tablespoons) unsalted butter
• 1 * 1 cup lightly packed light-brown sugar
• 1/3 * 1/3 cup chopped pecans (optional)
• 1 1/2 * 1 1/2 cups all-purpose flour
• 1 * 1 teaspoon baking powder
• 1/2 * 1/2 teaspoon coarse salt
• 4 * 4 large eggs
• 2 * 2 large egg yolks
• 1 1/2 * 1 1/2 teaspoons pure vanilla extract
• 1 1/2 * 1 1/2 cups granulated sugar

Preparation

Step 1

# Preheat oven to 325 degrees.
# Drain pineapple rings and discard juice. Place pineapple on a paper-towel-lined plate to drain, turning once, for 5 minutes.
# Melt 6 tablespoons butter and transfer to a 9-inch round cake pan to evenly coat bottom; sprinkle brown sugar evenly over bottom of cake pan and top with an even layer of pineapple rings and pecans, if using. Set prepared cake pan aside.
# In a large bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together eggs, egg yolks, and vanilla until well combined; set aside.
# In the bowl of an electric mixer fitted with the paddle attachment, beat remaining 6 tablespoons butter with granulated sugar on medium-high speed until light and fluffy. Reduce speed to low and add flour mixture alternating with egg mixture; beat until batter is just combined.
# Pour batter in prepared cake pan and transfer to oven. Cook until a cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. Transfer to a wire rack to cool for 10 minutes.
# Run a small sharp knife around edge of pan to release cake. Place a plate on top of cake pan and invert cake onto plate; serve.