Bacon-Pineapple Upside-Down Cake

The recipe Bacon-Pineapple Upside-Down Cake can be made in about 2 hours and 30 minutes. For 84 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 573 calories, 8g of protein, and 26g of fat each. 7 people found this recipe to be flavorful and satisfying. It is brought to you by Foodnetwork. If you have bacon, baking powder, baking soda, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 24%. This score is rather bad. If you like this recipe, you might also like recipes such as Pineapple Upside Down Cake, Pineapple Upside Down Cake, and Upside-Down Pineapple Cake.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 135 minutes

 

Ingredients:

6 slices bacon

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup buttermilk

2 large eggs

2 cups all-purpose flour

3/4 cup granulated sugar

1 cup packed light brown sugar

7 fresh pineapple rings (about 1/2 inch thick)

Pinch of salt

1 1/2 sticks unsalted butter, at room temperature

1 teaspoon vanilla extract

Equipment:

paper towels

frying pan

oven

cake form

whisk

bowl

toothpicks

knife

Cooking instruction summary:

Preheat the oven to 350 degrees F. Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; remove to paper towels. Finely chop and set aside. Pour off all but 3 tablespoons drippings from the skillet. Add 4 tablespoons butter and melt over low heat. Pour into a 9-inch-round cake pan, tilting the pan to coat the bottom. Sprinkle the brown sugar evenly over the butter mixture. Place a pineapple ring in the middle of the pan, then arrange the remaining rings around the outside, overlapping them slightly if necessary. Sprinkle about 3 tablespoons of the chopped bacon in the middle of the rings and between them. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the remaining 1 stick butter and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture. Increase the mixer speed to high and beat until the batter is smooth, about 15 more seconds. Fold in the remaining chopped bacon. Spread the batter over the pineapple in the pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer to a rack and let cool 15 minutes, then run a knife around the edge and invert onto a platter. Let cool at least 1 hour before serving. Photograph by Yunhee Kim

 

Step by step:


1. Preheat the oven to 350 degrees F. Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; remove to paper towels. Finely chop and set aside.

2. Pour off all but 3 tablespoons drippings from the skillet.

3. Add 4 tablespoons butter and melt over low heat.

4. Pour into a 9-inch-round cake pan, tilting the pan to coat the bottom. Sprinkle the brown sugar evenly over the butter mixture.

5. Place a pineapple ring in the middle of the pan, then arrange the remaining rings around the outside, overlapping them slightly if necessary. Sprinkle about 3 tablespoons of the chopped bacon in the middle of the rings and between them.

6. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the remaining 1 stick butter and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture. Increase the mixer speed to high and beat until the batter is smooth, about 15 more seconds. Fold in the remaining chopped bacon.

7. Spread the batter over the pineapple in the pan.

8. Bake until a toothpick inserted into the center comes out clean, about 1 hour.

9. Transfer to a rack and let cool 15 minutes, then run a knife around the edge and invert onto a platter.

10. Let cool at least 1 hour before serving.

11. Photograph by Yunhee Kim


Nutrition Information:

Quickview
575k Calories
8g Protein
26g Total Fat
79g Carbs
3% Health Score
Limit These
Calories
575k
29%

Fat
26g
40%

  Saturated Fat
13g
87%

Carbohydrates
79g
26%

  Sugar
53g
60%

Cholesterol
105mg
35%

Sodium
235mg
10%

Get Enough Of These
Protein
8g
16%

Selenium
19µg
28%

Vitamin B1
0.36mg
24%

Folate
67µg
17%

Vitamin B2
0.29mg
17%

Phosphorus
162mg
16%

Vitamin B3
2mg
14%

Vitamin A
665IU
13%

Manganese
0.24mg
12%

Iron
2mg
12%

Calcium
107mg
11%

Potassium
294mg
8%

Copper
0.14mg
7%

Vitamin B6
0.14mg
7%

Vitamin D
0.93µg
6%

Fiber
1g
6%

Magnesium
23mg
6%

Vitamin C
4mg
6%

Vitamin B5
0.57mg
6%

Vitamin B12
0.33µg
6%

Zinc
0.75mg
5%

Vitamin E
0.74mg
5%

Vitamin K
2µg
2%

covered percent of daily need
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