Pineapple Upside-Down Cake Adventure

Little did I know earlier this week that I was going to make two different pineapple upside down cakes.   However, I was not satisfied with my first attempt and knew that I could do better.  In addition, I had left over pineapple from the first one and making a second cake just seemed fitting.  This week has been a big week for me.  Two pineapple upside down cakes, med school graduation and lots of friends moving.  I still am in a little shock that I actually graduated med school.  (*Not that I was close to not passing.)   I know I worked hard for it, but I don't feel like I have adequate knowledge still.  There is still so much work left to be done.  For a moment though, it is nice to think that I have finished some of the process and I am trying to enjoy my few weeks off before residency starts.  Anyways, back to Pineapple Upside down cake.  I am going to do a side by side comparison of the two cakes I made...plus discuss what I could have done better in each cake.  The cakes will be discussed in the order that I made them.

Cake #1- Pineapple Upside-Down Cake from William Sonoma Cookbook

Ingredients:
For the Topping
-- 1/2 fresh pineapple, peeled
-- 1/4 cup unsalted butter
--3/4 cup firmly pack brown sugar
For the Cake:
-- 1 3/4 cups unbleached all-purpose flour
-- 1 tsp baking powder
-- 1/4 tsp salt
-- 1/8 tsp freshly grated nutmeg
-- 2 large eggs
-- 2 tsp vanilla extract
-- 3/4 cup unsalted butter, at room temperature
-- 1 cup granulated sugar
-- 1/2 cup whole milk

Directions for Cake #1
1. Preheat the Oven to 350 F.  Lightly coat a 9 inch round cake pan with vegetable oil spray.  (I always coat my pans with butter)
2. Cut the peeled pineapple crosswise into slices 1/2 inch thick.  With a paring knife or small cookie cutter, remove the core from each slice.  Cut the pineapple rounds into half moons and set aside.  (I bought pineapple from HEB that was already peeled for the same price)
3. In a small saucepan over medium heat, melt the butter.  Add the brown sugar and stir until small bubbles appear, 2-3 minutes.  Remove the mixture from the heat and pour into the prepared pan.  Arrange 7-8 pineapple halves in the pan in a circular pattern.  Set the pan aside.
4. To make the cake, in a bowl, mix together the flour, baking powder, salt and nutmeg to distribute the leavening and splice evenly.  Set aside.  In another bowl, whisk together the eggs and vanilla.  Set aside.
5. In a stand mixer fitted with the  paddle attachment, beat the butter until pale and fluffy.  Gradually add the granulated sugar and beat for 2 to 3 minutes longer.  Slowly add the egg mixture, beating after each addition.  Spoon half of the flour mixture into the butter mixture, stir, add half of the milk, and stir again.  Add the remaining flour, stir, and then add the remaining milk.  Continue stirring, scraping down the bowl as needed until the batter is completely smooth.  Do not overmix.
6. Pour the batter on top of the pineapple slices in the prepared pan, spreading it evenly.  Bake until the top of the cake is lightly golden and the center springs back when touched, 35-45 minutes.  Let the cake cool in the pan on a wire rack for 5-10 minutes, then turn out onto a platter and scrape the remaining juices over the top of the cake.  Let cool slightly and serve warm.

Cake #2- Pineapple Upside-Down Cake from Anna Marie Sims.  Given to me by aunt.

Ingredients
1 Yellow Cake Mix
1 Vanilla Instant Pudding- small (or just buy a yellow cake mix with pudding included)
1 1/3 cup water
1/2 cup oil (Canola or Vegetable) 
3 Eggs
1 tsp Vanilla extract
6 Tbsp Butter
1 cup brown sugar
1 14.5oz Can Sliced Pineapple, drained

Directions:
Mix cake mix, pudding, water, oil, eggs, and vanilla extract together until well mixed.  Grease and flour cake pan(s)-- your choice based on cake mix options.  Melt butter in saute pan.  Add brown sugar then slice pineapple.  (Mixture may appear too thick before pineapple is added-- ok).  Pour sugar mixture into bottom of pan(s)-- arrange pineapple.  Add cake batter.

Bake at 350 F for 25 to 30 minutes (or per cake mix instructions).  Test with toothpick to determine readiness.  When ready, remove from oven.  Let cool about 10 minutes.  Loosen edges with butter knife.  Put plate or platter on top of cake pan and flip.  Use fork to remove any topping mix left in pan and put it back on cake.


*Notes on this recipe:
1. I buttered the cake pans with 1 tbsp of butter prior to pouring the sugar mixture into the bottom of the pans.
2. I added the brown sugar to the melted butter i n the saute pan and allowed the mixture to come to a bubble.  This process took 2 to 3 minutes.  Instead of placing the pineapple in the saute pan as the instructions say, I poured the brown sugar mixture into 8 inch pans and then arranged half moon shaped pineapple pieces in the cake pan.
3. I used two 8 inch cake pans and baked each cake close to 40 minutes at 350 F.

Evaluation of the recipes:
Cake #1 aka the William Sonoma Cake: 3.0 out of 5 stars.  I underbaked this cake first off.  So it was too gooey and I was unable to move it to a cake platter.  So I honestly think I need to remake this cake before I give a full evaluation.  The cake in my oven needed probably 45 minutes of solid baking at 350F.  The cake was slightly deceiving in the fact that the top of the cake looked so done and the remainder of the cake, especially the center, was so not done.  So summary...cake was so so.  I even threw out some of the left overs because I wasn't excited about eating it.  This is rare for me.  I almost always finish the cake I make.  :)

Cake #2 aka the cake from my Aunt: 4.5 out of 5 stars.  Despite my aversion to using box cake mixes period, this easy to make cake was significantly better tasting than Cake #1.  It was moister, richer in flavor and the pineapples melted in your mouth.  The cake crumbed in your mouth.  People who ate this cake had extremely positive things to say.  I will definitely make this cake again.  (especially because it was so easy!) It took me less than 15 minutes to prepare prior to putting it in the oven.  This is a rare occurrence. 

Verdict: Cake #2 wins!!!