Recipe: Delicious Pineapple upside-down cake

June 16, 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 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Pineapple upside-down cake

  1. It's 4 oz of butter, softened.
  2. You need 4 oz of caster sugar.
  3. It's 2 of eggs.
  4. Prepare 4 oz of self raising flour.
  5. You need of For the topping.
  6. You need 16 oz of tin pineapple rings, drained.
  7. It's 1 1/2 oz of butter.
  8. It's 4 oz of soft Brown sugar (I used dark, but your choice).
  9. You need of Glace 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 instructions

  1. Pre heat oven to 190 c, 180 fan. Lightly grease an 8 inch round tin..
  2. Cream together butter and caster sugar until light and fluffy, beat in the eggs, one at a time, if mix splits add spoonful of flour..
  3. Gradually add the rest of the flour, mix lightly after each addition..
  4. Cut all but one of the pineapple ring in half, arrange in the bottom of prepared tin. Place glace cherries in 'holes..
  5. Melt the butter in a small pan, add the brown sugar and stir. Pour over the pineapple..
  6. Spread the cake mix over the fruit, bake in centre of preheated oven for 40-45minutes, check with skewer or toothpick..
  7. When cooked immediately turn out onto a plate..
  8. Can be eaten warm or cold, cut in to wedges,with cream or ice cream..
  9. Does not keep well, so best eaten on the day..

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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