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Print this Recipe    Choc Chip Pineapple

Chocolate Chip-Pineapple Upside Down Cake
8 servings

5 canned pineapple rings in juice, well-drained (reserve juice)
pecan halves, optional

5 Tbsp. unsalted butter, cut into slices
1 cup firmly packed dark brown sugar
1 Tbsp. reserved pineapple juice

1-1/2 cups all-purpose flour, divided
2 tsp. baking powder
Pinch salt
1/2 cup miniature semisweet chocolate chips
1/2 cup plus 1 Tbsp. granulated sugar
2 eggs, graded "large"
1/2 cup milk
1/3 cup corn oil

Lightly sweetened whipped cream or vanilla ice cream

Adjust rack to center of oven; preheat oven to 350 degrees F. Use
a 9 inch round layer pan for this cake, at least 1-3/4 inches deep
(do not grease the pan). Slice 4 of the pineapple rings in half to
make 8 half-circles. Place the whole pineapple slice in the center
of the pan, then place the 8 half-circles pinwheel-fashion around
the whole slice. If desired, place some pecan halves between the
"spokes" of the pinwheel, flat sides up.

In 1 quart, heavy-bottomed, nonreactive pot, melt butter over low
heat. Add brown sugar; increase heat to medium. Stir mixture over
medium heat for 3 to 4 minutes, scraping pot sides and bottom with
rubber spatula occasionally; mixture will resemble wet sand. Add
pineapple juice and stir in; continue stirring just until mixture
reaches a simmer. Remove from heat. Slowly pour on top of pineapple
arrangement in pan bottom; topping may not cover pineapple slices

Into medium bowl, sift together flour, baking powder, and salt.
Blend well. Remove about a tablespoon (no need to measure) to a
small bowl; add chocolate chips and stir well to coat with flour
mixture. Set chips aside.

To flour mixture in medium bowl, add sugar. In another small bowl,
beat together with fork eggs and oil until well-combined; gradually
beat in milk. All at once, add liquid ingredients to dry ingredients.
With whisk or hand-held mixer on a low speed, beat batter just
until well-combined, about 30 to 60 seconds, scraping bottom and
sides of bowl with rubber spatula. By hand, stir in chocolate
chips and any remaining flour mixture with them until chips are
evenly distributed.

By small spoonfuls, place batter on top of topping and fruit in
pan, making it as even a layer as possible. Bake in preheated oven
about 25 to 30 minutes. Top of cake will be a light golden brown,
and you may see some cracks in the top of the cake as well. Test
for doneness by pressing top center of cake lightly with fingertip;
if cake springs back, it's done. Do not overbake. Remove to cooling
rack; allow to stand 10 to 15 minutes.

Make sure your serving plate has shallow sides and a flat center
portion at least 9-1/2 inches in diameter! Invert serving plate on
top of cake, then carefully turn whole assembly over. Allow inverted
cake pan to stand 1 or 2 minutes, then remove carefully (it's still
hot). You'll have a chocolate chip cake layer topped with a
caramel-like thick syrup and a pattern of pineapple slices over
all. Serve slices warm, perhaps with a bit of lightly sweetened
whipped cream or a scoop of vanilla ice cream.


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