Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, pineapple upside down cake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
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. It is very important to cool the mixture of butter and brown sugar before covering it with the rest of the ingredients, preventing the layer of pineapple and the cake mix from mixing prematurely.
Pineapple Upside Down Cake is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Pineapple Upside Down Cake is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have pineapple upside down cake using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pineapple Upside Down Cake:
- Get 4 eggs
- Prepare 1/2 cup butter
- Prepare 1 cup packed light brown sugar
- Make ready 1 (20 ounce) can sliced pineapple
- Make ready 10 maraschino cherries, halved
- Prepare 1 cup sifted cake flour
- Prepare 1 teaspoon baking powder
- Take 1/4 teaspoon salt
- Prepare 1 cup white sugar
- Prepare 1 tablespoon butter, melted
- Take 1 teaspoon almond extract
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.
Steps to make Pineapple Upside Down Cake:
- Preheat oven to 325 degrees F (165 degrees C).
- In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
- Sift together flour, baking powder, and salt.
- Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulate
- Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.
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. Upside down, right side up…there's no wrong way to enjoy this Southern-favorite cake. It gets baked with a base of ooey gooey pineapple slices, which become sticky and sweet during their time in the oven. When it's finished baking, the cake gets inverted in one big flip so that the pineapple rounds end up topping the cake and displayed upside down—or right side up, depending on your.
So that is going to wrap this up for this special food pineapple upside down cake recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
