Recipe: Delicious pineapple upside-down cake

February 05, 2020

pineapple upside-down cake. The cake was a modern marvel because it relied on the recently introduced innovation of canned pineapple rings and preserved maraschino cherries. This is a hybrid pineapple upside-down cake which I've developed over the years. Instead of pineapple rings, I use crushed pineapple, coconut, and honey.

pineapple upside-down cake They make the perfect desserts for entertaining. This is one of the most popular Pineapple Upside-Down Cake on this site. My mother has an easier version where you don't need to beat the egg whites separately. You can cook pineapple upside-down cake using 11 ingredients and 14 steps. Here is how you achieve that.

Ingredients of pineapple upside-down cake

  1. It's 20 oz of can on pineapple rings.
  2. It's 2/3 cup of butter (melted).
  3. You need 1 1/3 cup of brown sugar.
  4. You need 1 cup of chopped pecans.
  5. You need 6 of eggs(seperated).
  6. Prepare 2 cup of sugar.
  7. You need 2 tsp of vanilla extract.
  8. It's 2 cup of flour.
  9. You need 2 tsp of baking powder.
  10. Prepare 1/2 tsp of salt.
  11. It's 1 of maraschino cherries.

Whisk together whole eggs and sugar until the liquid becomes light yellow and foamy. This means the chemical reaction is almost equivalent to beating the egg whites in the end batter. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. Make topping: Mix butter with brown sugar and add to prepared cake pan.

pineapple upside-down cake step by step

  1. in and ungrease 9x13 glass baking dish combine melted butter and brown sugar.
  2. drain the can of pineapple reserving all the juice.
  3. arrange pineapple in two rows along the lengthwise sides of the dish then take the last two slices and cut the in half and place them between the rows of whole pineapple slices.
  4. sprinkle the chopped pecans over the pineapple and set the dish aside.
  5. in a large bowl beat the egg yolks until thick and lemon colored.
  6. gradually add sugar beating well.
  7. blend in vanilla and reserved pineapple juice.
  8. combine flour,baking powder, salt and add to batter beating well.
  9. in another bowl beat egg whites on high speed untill stiff peaks form.
  10. fold egg whites into the batter.
  11. spoon the batter into the 9x13 dish.
  12. bake at 375°F for 30 to 35 minutes.
  13. let stand for 10 minutes then invert to your serving dish.
  14. place cherries in the center of the pineapples.

To make the topping: Melt the butter, and mix with the brown sugar, cinnamon, and ginger. Spoon the mixture into the prepared pan. Space the pineapple rings atop the brown sugar mixture. Peach Upside-Down Cake: Omit the pineapple, pecans and cherries. Substitute reserved peach juice for the pineapple juice.

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