I’m so excited… I just don’t know which to share first! Um… um… okay! Let’s go with this cake first. You may remember the bacon pineapple upside down cake I shared exactly 2 months ago that I made using a recipe from The Food Network. It was good but I was pretty sure I could do better. I was right.
I did my own version of this cake and it. is. AMAZING! The cake is moist and sweet and the bacon offers a nice little savory note on the back end that complements the sweetness perfectly.
I actually did a test run of this cake when I went on that camping trip with Mr. O and offered anyone I could a bite of it to get their opinion. Even a couple of people who don’t like pineapple said this was really delicious; they just avoided the pineapple on the top.
My favorite reaction was from one man I didn’t know who was walking by my campsite.
Me: Hey! Want to try my bacon pineapple upside down cake?
Him: Bacon? In the cake? *pauses* People do that?
Me: Yes! And it’s really good!
Mr. O: It really is!
Him: I love bacon! *takes a bite* Oh, my god… *eyes roll back a little then takes another bite* Oh… *another bite* That’s gorgeous! *takes a big bite* I would have never thought to do that. That’s amazing. I could eat the whole thing!
He ended up standing and talking food with us for a bit while eating more cake. His reaction made me want to feed him all the things!
When I made the cake again for this week, Mr. Consumer even took a piece in his lunch which is not something he usually does. That is the sign that something I cooked is ultra good.
So why am I having another Bacon Week? Because… bacon! What other reason do I need? 🙂
And, in honor of Bacon Week, I am giving away TWO (2) things that I designed. The contest prizes, rules, and sign up are right after the recipe for this wonderful and relatively simple dessert.
- 6 slices of bacon
- 4 ~ ½" slices of fresh pineapple that has been peeled and cored
- 6 Tbsp + ¾ c unsalted butter, softened, divided
- ¾ c packed light brown sugar
- 1½ c all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 c granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp molasses
- ½ cup unsweetened pineapple juice
- Fry the bacon in a skillet over med-high heat until crispy and dark brown (but not burnt), about 7-10 minutes. Remove from the pan and place on paper towels to drain and cool.
- Preheat oven to 350° and spray 9" cake pan with cooking spray.
- Cut 2 slices of the pineapple in half and 1 slice into quarters, leaving 1 slice whole. Set aside.
- In medium saucepan over medium heat, melt the 6 Tbsp of butter. Add brown sugar and simmer, stirring constantly, 4 minutes or until the mixture is smooth. Spread the brown sugar mixture in bottom of prepared cake pan. The hot mixture will make metal cake pans hot for a moment so be careful!
- Place the whole slice of pineapple in the center of the pan and arrange the 4 pineapple halves evenly around the whole piece. Place the quarter pieces between the half pieces.
- Crumble the bacon and sprinkle half between the pineapple pieces and set aside. Also set aside the other half of the bacon crumbles.
- In a medium bowl, lightly stir together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the ¾ cup of butter with an electric beater on low until fluffy.
- Gradually beat in the sugar.
- Add in the eggs one a time, beating well after each.
- Beat in vanilla and molasses.
- Add half the flour mixture and beat on low just until blended. Do not over-beat!
- Beat in pineapple juice then the remaining flour until just blended. The batter will not be smooth.
- With a large spoon, stir in the remaining bacon.
- Pour the batter evenly over the pineapple and smooth it carefully.
- Bake 45-55 minutes or until center is set and cooked through. A toothpick inserted in the center should come out clean. Do not over-bake so check it every 5 minutes after 45. Let stand in the pan for 5 minutes. Loosen the cake edges carefully with a butter knife and place a plate on top of the cake. Carefully flip the plate and cake pan at the same time then remove the cake pan. Carefully replace any bacon or pineapple that may have stuck to the pan. Cool uncovered on the plate on a rack. Store at room temperature for 3-4 covered tightly with plastic wrap.
Now… for the giveaway!!!
Want a refresher from the last bacon week? Here are the recipes!
Candied Bacon – 1/6/2014
Chocolate Bacon Bark – 1/7/2014
Mini Bacon Meatballs – 1/8/2014
Bacon-wrapped Brussel Sprouts – 1/9/2014
Omnomnom aka Crunchy Bacon Taco Mix – 1/10/2014