Recipe: 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 cook Pineapple upside-down cake using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pineapple upside-down cake

  1. It's of For topping.
  2. You need 60 gm of unsalted melted butter.
  3. Prepare 100 gm of sugar.
  4. Prepare 6-8 slices of canned pineapple.
  5. You need 15-20 of glaced cherries.
  6. You need of For cake.
  7. It's 210 gm of sifted flour.
  8. You need 1/2 tsp of baking powder.
  9. Prepare 1/2 tsp of salt.
  10. It's 115 gm of unsalted melted butter.
  11. You need 200 gm of sugar.
  12. You need 1 of large egg.
  13. Prepare 60 gm of yoghurt.
  14. You need 120 ml of milk.
  15. Prepare 60 ml of canned pineapple syrup.
  16. Prepare 1 tbsp of vanilla essence.

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. Preheat oven at 180°c.
  2. For topping 1.place 60gm butter into a 9inch pie dish or a round cake pan. 2.sprinkle 100gm sugar 3.top with pineapple slices and arrange cherries between slices.
  3. For cake 1. In a medium bowl mix flour, baking powder, baking soda,salt and set aside 2.now in a bowl melt butter 3.Now by following sugar batter method mix sugar and butter to avoid lumps 4.Now add egg, yoghurt, milk, pineapple syrup and vanilla essence until mixed 5.Slowly mix the above mixture in dry ingredients and make aure no lumps formed and batter is thick.
  4. Now add batter into prepared pan. Make sure it does does not overflow. And if the batter exceeds the tray then put the leftover in cupcake mould.
  5. Now cover lightly withaluminium foil and bake for 40-48minutes and when done first check it by inserting toothpick and if it's still raw then bake it for more 20minutes.
  6. Allow to cool.
  7. Now invert cake on a big serving plate.

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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