Need a sustainable dessert idea? Then make Pineapple Pecan Upside-Down Cake featuring Rainforest Alliance Certified™ pineapples! You can enjoy a hearty family meal and give thanks to farm families all over the world who are protecting the environment while growing the crops that feed us all.
- 1 cup pure maple syrup
- 1 whole Rainforest Alliance Certified™ pineapple peeled, cored and sliced in to ¼” rounds
- ½ cup pecans, coarsely chopped
- 2 cups whole-wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 3 large eggs
- 3/4 cups Greek yogurt
- 1 tablespoon spiced rum (optional)
- 12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
- 1 cup pure cane sugar
- Preheat the oven to 350° and butter a 10-inch cake pan.
- Bring the maple syrup to a boil in a small pot over high heat. Reduce heat to low then simmer the syrup uncovered for 10 minutes (until syrup is thickened and reduced by half). Pour the syrup into the cake pan, then place pineapple slices in a single layer, overlapping slightly, on top. Sprinkle on pecans.
- While the syrup is reducing, combine the flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together the eggs, yogurt and rum.
- In the bowl of a standing electric mixer fitted with a paddle (you can also use an electric beater), mix the butter and sugar until fluffy (about three minutes) then add in the dry and wet ingredients and mix until the batter is smooth.
- Pour the batter over the pineapple and spread to an even layer, then bake the cake until golden (a toothpick inserted in the center should come out clean).
- Let the cake cool for at least half an hour (the cake should be room temperature). Place a plate on top of the cake and invert; lightly tap to release the cake from the pan. Remove the pan and cut into wedges to serve.
This recipe was prepared by Annie Berger, a chef and friend of the Rainforest Alliance.