Recipe courtesy of Bobby Deen
Episode: Dessert Crazy
Upside Down Pineapple Parfaits
Total:
1 hr 45 min
(includes cooling time)
Active:
30 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 45 min
(includes cooling time)
Active:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

  • Nonstick cooking spray
  • 1 1/2 cups cake flour, plus more for pan
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract, plus 1 teaspoon
  • 1 stick plus 6 tablespoons unsalted butter
  • 3 large eggs
  • 1 1/4 cups sugar
  • 2/3 cup low-fat buttermilk
  • 3 cups diced pineapple, cut into 1/2-inch cubes
  • 1/3 cup brown sugar
  • 1/2 cup heavy cream
  • 1/2 cup chopped pecans
  • 8 maraschino cherries

Directions

Preheat the oven to 350 degrees F. Spray a 9-inch-round cake pan with nonstick cooking spray and coat with flour.

Stir together the flour, baking powder and salt in a small bowl. Mix together 1/2 teaspoon vanilla, 1 stick of butter and the eggs in a large bowl using an electric hand mixer. Add the flour mixture and buttermilk together. Do not over-mix or the cake may not rise.

Pour the cake batter into the cake pan and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan for 10 minutes, and then invert onto a wire rack and cool completely.

While the cake is baking, combine the pineapple, brown sugar and remaining butter in a medium skillet and cook over medium heat. Cook until it is a syrup consistency, 3 to 4 minutes. Slice the cooled cake into 1-inch pieces. Beat together the heavy cream and remaining vanilla in a small bowl with an electric mixer until stiff peaks form, 3 to 4 minutes. 

To assemble the parfaits, place 4 to 5 pieces of cake in each of 8 glasses. Top with 1 heaping tablespoon pineapple sauce, and then repeat one more layer. Then top each with 2 tablespoons whipped cream, 1 tablespoon chopped pecans and 1 cherry.

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