Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, pineapple upside-down cake. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Pineapple upside-down cake is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Pineapple upside-down cake is something that I’ve loved my whole life.
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.
To get started with this recipe, we must first prepare a few ingredients. You can cook pineapple upside-down cake using 9 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Pineapple upside-down cake:
- Get 4 oz butter, softened
- Make ready 4 oz caster sugar
- Prepare 2 eggs
- Make ready 4 oz self raising flour
- Prepare For the topping
- Take 16 oz tin pineapple rings, drained
- Get 1 1/2 oz butter
- Take 4 oz soft Brown sugar (I used dark, but your choice)
- Prepare 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. Upside down, right side up…there's no wrong way to enjoy this Southern-favorite cake.
Instructions to make Pineapple upside-down cake:
- Pre heat oven to 190 c, 180 fan. Lightly grease an 8 inch round tin.
- 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.
- Gradually add the rest of the flour, mix lightly after each addition.
- Cut all but one of the pineapple ring in half, arrange in the bottom of prepared tin. Place glace cherries in 'holes.
- Melt the butter in a small pan, add the brown sugar and stir. Pour over the pineapple.
- Spread the cake mix over the fruit, bake in centre of preheated oven for 40-45minutes, check with skewer or toothpick.
- When cooked immediately turn out onto a plate.
- Can be eaten warm or cold, cut in to wedges,with cream or ice cream.
- Does not keep well, so best eaten on the day.
Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. 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. Make topping: Mix butter with brown sugar and add to prepared cake pan.
So that’s going to wrap it up with this special food pineapple upside-down cake recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
