Pineapple upside-down cake is generally baked by pouring the cake batter into a pan lined with pineapple slices, cherries, brown sugar and butter. When the cake is turned out of the pan onto a serving platter, the fruit and caramelized sugar provide decoration and flavor to the top of the cake. While you do not need to decorate the top of a pineapple upside-down cake, the sides may be frosted to give the cake a more finished appearance.
Instructions
1. Place one stick of softened butter, 2 tbsp. pineapple juice and 3 1/2 cups confectioners' sugar in a medium-sized mixing bowl.
2. Beat the ingredients with an electric hand-held mixer until the frosting is smooth and has a uniform color and texture.
3. Frost the sides of the cake with your pineapple buttercream frosting using a butter knife or a spatula.
4. Close 1 cup of pecans in a large zippered plastic bag.
5. Crush the pecans with a rolling pin until the nuts are in small chunks.
6. Hold the cake platter and cake at a slight angle in one hand and hold the crushed nuts in your other hand.
7. Pat the crushed nuts gently onto the lower side of the cake, turning the cake until all of the sides have been covered.
Tags: crushed nuts, upside-down cake