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 My mother has an easier version where you don't need to beat the egg whites separately. 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. You can cook Pineapple Upside Down Cake using 14 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Pineapple Upside Down Cake

  1. Prepare of Toppings.
  2. Prepare 1/4 cup of butter, melted.
  3. Prepare 1/2 cup of light brown sugar.
  4. You need of Canned pineapple rings.
  5. Prepare of Maraschino cherries.
  6. Prepare of Vanilla cake.
  7. You need 1/2 cup of butter, softened.
  8. It's 3/4 cup of granulated sugar.
  9. You need 2 of eggs.
  10. You need 1 tsp of vanilla extract.
  11. Prepare 1 1/2 cup of all-purpose flour.
  12. It's 1 1/2 tsp of baking powder.
  13. You need 1/4 tsp of salt.
  14. It's 1/2 cup of whole milk.

Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. Sp oon the batter over the pineapple, gently spreading out in an even layer. To make the topping: Melt the butter, and mix with the brown sugar, cinnamon, and ginger. Spoon the mixture into the prepared pan.

Pineapple Upside Down Cake step by step

  1. Pre-heat oven to 175 C.
  2. Pour melted butter on the cake pan. Sprinkle with brown sugar, making sure that it's evenly distributed. Arrange the pineapple and maraschino cherries. Set aside.
  3. Soften the butter along with the granulated sugar using a hand mixer until evenly distributer and smooth..
  4. Add the egg one at a time until smooth..
  5. Add the vanilla extract..
  6. In a separate bowl, combine dry ingredients until evenly distributed..
  7. Alternately combine dry ingredients into the wet batter and the milk in batches, starting and ending with the dry ingredients. Make sure not to over mix the cake batter..
  8. Pour the cake batter over the prepared cake pan..
  9. Bake for 30 minutes at 175 C. The. Loosely cover with a foil and bake for another 15 minutes or until cake is set..
  10. Allow to cool for 10 minutes before flipping the cake..

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. Cranberry Orange Upside-Down Cake: Omit the pineapple, pecans and cherries. Pineapple Upside Down Cake from Scratch.

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