Okay, so I saw this dish served on an episode of Bizarre Foods (in Hawaii) and I simply had to try it, if only for the shock factor!
After searching the net, I couldn’t find a single recipe, much less pictures…so…I made up a recipe myself, and baked a double batch for about 40 guests at my daughter’s 3rd birthday luau.
The cake got mixed results, most guests falling into one of three categories:
a. Those who were grossed out at the idea and wouldn’t try it. (30%)
b. Those who tried it and thought it was okay. (20%)
c. Those who tried it and liked it. (50% – including me.)
It was definitely a unique flavor, though everyone agreed that they wouldn’t have been able to guess that the “secret ingredient” was, in fact, Spam.
I really liked the sweet/salty combination a lot, and the “spammy” consistency that I was afraid of wasn’t even noticeable once it cooked in the cake. Vickie, who did her share of eye-rolling in the planning stages (but is always faithful to try anything I recommend) actually like it a lot, as well.
I’ll probably use even more Spam next time, creating an even layer, instead of just a slice under each pineapple ring.
Perk’s Pineapple Upside-down Spam Cake
1 box moist yellow cake mix
1/4 cup butter or margarine
1/3 cup packed brown sugar
1/3 cup vegetable oil
1 1/3 cups water
1-2 cans Spam 1 cans sliced pineapple rings, drained
Maraschino cherries without stems, if desired
Sprinkle brown sugar evenly over melted butter.
Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
Cut Spam into 1/4 inch thick slices and lay 1-2 slices over each pineapple ring.
Beat on high speed 3 minutes, scraping bowl occasionally.
Pour batter over Spam, pineapple and cherries.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
Immediately place heatproof serving plate upside down over pan; turn plate and pan over.
PS – Chris Renner, by BBQ pard, suggesting replacing the Spam with diced Canadian bacon…which sounds awesome, too!