JDV: FrenchSelections.com Home Page


    "French Toasted" Brioche with Peaches and Blackberry Juice
    Alsatian Fruit Cake
    Apple Douillon
    Apple Pastry from Auvergne
    Apple Tart with Fleur de Sel
    Baked Apples with Orange
    Bananas with Rum and Cream
    Basque Cake
    Batter for Sweet Crepes
    Black Forest Cake
    Caramels with Fleur de Sel
    Cherry Clafoutis
    Chestnut Mousse
    Chocolate Charlotte
    Chocolate mousse
    Chocolate Pots de Creme
    Chocolate Soufflé
    Chocolate Truffles
    Clafoutis Bourguignon
    Crêpes with Orange Butter
    Easy Profiteroles
    Flambéed Bananas with Prunes
    Flaugnarde with Prunes
    Fricassée of Fruits with Basil
    Fruit Gratin with Maraschino
    Gratin of Apples and Lavender Honey
    Honey and Saffron Ice Cream
    Honey Ice Cream with Berries
    Kings Galette
    Lava cakes
    Lavender creme brulee
    Lemon Custard Cups
    Lemon Tart
    Madeleines Cookies
    Mango and Raspberries in an Apple/Pear Sauce
    Mattress for a Princess
    Mont Blanc
    Orange Cream
    Peach Melba
    Pear Tart
    Pears Poached in Red Wine and Blackcurrant
    Raspberry Charlotte
    Red Fruit Cups with Champagne
    Reine de Saba
    Rick's Famous Pineapple Upside Down Cake
    Roasted Peaches with Honey and Lavender
    Strawberries in Wine
    Strawberry Mousse
    Strawberry Soup
    Strawberry Tart with Mascarpone
    Tart with Two Grapes
    Yogurt Cake with Italian Plums
    Yogurt Cake with Pears
Pasta & Rice
Foie Gras
Fish & Seafood
Main Courses

           Email This Recipe To A Friend     Print This Recipe

Rick's Famous Pineapple Upside Down Cake
Tatin a l'ananas de Rick
A Recipe From: USA!
This is Rick's adaptation of his mother's recipe from the 50s.

Skill Level: Easy
Serves: 6

Preheat oven to 350ºF. Melt butter in 10” cast iron skillet. Using a fork, add enough brown sugar to make a paste and spread it evenly
over bottom of skillet. Arrange drained pineapple, maraschino cherries, and walnuts in an attractive pattern. Beat eggs until thick and lemon colored, about 5 minutes. Gradually beat in sugar. Add pineapple juice and vanilla. Mix sifted flour, baking powder, and salt. Add to mixture and beat thoroughly. Pour batter over fruit. Bake for approximately 45 minutes until tooth pick comes out clean. Turn upside down over a platter but do not remove skillet until cake has cooled some. This allows the brown sugar mixture to run down over cake instead of clinging to the pan. Enjoy!

Rick's comments
Mixing the brown sugar and the melted butter with a fork ensures a smooth and even distribution of the caramel under/over the cake.

Recipe Contributed By
Joie de Vivre

Recipe Category: Desserts

1/3 cup butter
1/2 - 3/4 cup brown sugar
7 slices of canned pineapple in juice, juice reserved
7 maraschino cherries
1/2 cup walnuts
2 eggs
2/3 cup sugar
6 tbsp pineapple juice
1 tsp vanilla extract
1 cup sifted flour
1/3 tsp baking powder
1/4 tsp salt

Wine Pairings

wine Champagne demi-sec

wine Rum