Pud Cake By Emeril And With A Long Story From Me Recipe

Name: Pud Cake By Emeril And With A Long Story From Me
Prep time: 20 min
Cook time: 79 min
Total time: 99 min
Yield: Serves 1 or more
Ingredients: Pineapple; Unsalted Butter; Light Brown Sugar; 1/2 cup pecan halves; Cake Flour; All Purpose Flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 1/4 cups granulated sugar; 2 large eggs; 1 cup buttermilk; Vanilla Extract; Dark Rum; Fresh Cherries

This recipe is inspired by a classic pineapple upside-down cake, with a twist! Get ready for a delicious treat and a side of heartwarming (and hilarious) family history. My mother's attempt at this cake led to a chaotic scene involving a mischievous cat, a well-deserved (and undeserved) whipping, and a story that will have you laughing out loud. This 'pud cake,' as I affectionately call it, is incredibly moist and flavorful. The caramelized pineapple and pecans create a sweet and nutty contrast to the tender cake. Perfect for family gatherings or a special treat for yourself, this recipe is a guaranteed crowd-pleaser. Get ready to bake up some nostalgia!

Prep Time 20 mins

Cook Time 79 mins

Calories 688.8 kcal

Protein 16g

Rating 1.5 (6 Reviews)

Pud Cake By Emeril And With A Long Story From Me

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pud Cake By Emeril And With A Long Story From Me

Pineapple
Unsalted Butter
Light Brown Sugar
1/2 cup pecan halves
Cake Flour
All Purpose Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups granulated sugar
2 large eggs
1 cup buttermilk
Vanilla Extract
Dark Rum
Fresh Cherries

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How to Make Pud Cake By Emeril And With A Long Story From Me

Melt 4 tablespoons (1/2 stick) of butter in a 10-inch cast iron skillet over medium heat.
Add 3/4 cup packed brown sugar and stir to combine until melted and bubbly.
Increase heat to medium-high and cook for 2 minutes, or until the sugar mixture is bubbly and slightly caramelized.
Arrange 1 (20 ounce) can of pineapple slices, drained, in a pleasing pattern in the skillet.
Cook for another 2 minutes, until the sugar mixture turns a rich amber color. Flip pineapple slices and remove from heat to cool slightly.
Arrange 1/2 cup pecan halves in the spaces between the pineapple rings. Set aside.
Preheat oven to 375°F (190°C).
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
In a large bowl, cream together 1/2 cup (1 stick) softened butter and 1 1/4 cups granulated sugar until light and fluffy.
Beat in 2 large eggs one at a time, mixing well after each addition.
Alternately add the dry ingredients and 1 cup buttermilk in 3 additions, beginning and ending with the dry ingredients, mixing on low speed until just combined.
Stir in 1 teaspoon vanilla extract and 1 tablespoon rum extract (optional).
Evenly spoon the batter over the pineapple and pecans in the skillet.
Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the skillet on a wire rack for 4 minutes.
Run a thin knife around the edges of the cake to loosen it.
Invert the cake onto a serving plate, pressing the plate firmly against the skillet.
Carefully lift off the skillet and replace any fruit that may have stuck to the bottom.
Arrange fresh cherry halves, cut side down, in the center of the pineapple rings. Serve warm or at room temperature.