Easiest Way to Prepare Yummy Pineapple upside-down cake

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 have Pineapple upside-down cake using 17 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Pineapple upside-down cake

  1. It's of for the caramel.
  2. You need 1/2 cup of brown sugar.
  3. Prepare 6 tablespoon of unsalted butter.
  4. You need 1 tablespoon of vanilla extract.
  5. You need 1 pinch of salt.
  6. You need of for the cake.
  7. You need 2 1/4 cups of self-rising flour.
  8. You need 1 1/2 cups of granulated sugar.
  9. You need 1 teaspoon of baking powder.
  10. Prepare 1 teaspoon of salt.
  11. You need 1 cup of whole milk.
  12. Prepare 4 of large eggs.
  13. It's 2 tablespoon of vanilla extract.
  14. Prepare 3/4 cup of unsalted butter.
  15. It's 1/4 cup of sour cream.
  16. You need 2 cans of pineapple slices.
  17. You need 11 of 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. To make the caramel.
  2. Combine brown sugar butter, vanilla and salt in a small pot. Heat on medium while whisking. Cook for about 5 minutes..
  3. PREPPING THE PAN Pour enough of the caramel into pan and work toward edge so bottom is covered..
  4. Cut the all but one of the pineapple rings in half. Lay the uncut ring in the center of the bottom then place the halves around it. Place the cherries halves in the voids..
  5. Press pineapple halves onto the pan’s side then add a cherries at the top of each piece. Set pan aside and get started on the batter..
  6. FOR THE CAKE Preheat the oven to 180C..
  7. In a large bowl sift the flour, baking powder, salt and sugar. Give it a whisk and set aside. In a medium bowl, add eggs, milk, vanilla and sour cream. Whisk together and set aside..
  8. Add room temperature butter to a stand mixer fitted with paddle attachment and cream for a few seconds..
  9. Add dry mixture to the butter in two batches mixing on medium-low. Scrape the bowl down and mix until you have a crumby mixture..
  10. On medium speed, beat ½ of the wet mixture into the crumby dry mixture. Scrape the bowl down and add the remaining wet mixture. Beat until combined..
  11. Pour batter into the prepared pan, filling only 2/3 the way up..
  12. Bake for 40-45 minutes and/or until a toothpick inserted comes out clean..
  13. Once cake is springy in the center remove and allow to cool in pan for about 10 minutes. Invert onto wire rack and allow to cool completely..
  14. ENJOY🌹.

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.

Next Post Previous Post