Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pineapple upside down cake. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Considered a classic American cake, pineapple-upside down cake first appeared when canned pineapple become available. But the method of creating a lusciously caramel-like topping for a cake, pastries (like caramel rolls), or bread has a long baking history. 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 is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Pineapple Upside Down Cake is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook pineapple upside down cake using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Pineapple Upside Down Cake:
- Make ready Toppings
- Get 1/4 cup butter, melted
- Take 1/2 cup light brown sugar
- Get Canned pineapple rings
- Prepare Maraschino cherries
- Take Vanilla cake
- Get 1/2 cup butter, softened
- Prepare 3/4 cup granulated sugar
- Prepare 2 eggs
- Get 1 tsp vanilla extract
- Make ready 1 1/2 cup all-purpose flour
- Make ready 1 1/2 tsp baking powder
- Take 1/4 tsp salt
- Take 1/2 cup whole milk
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. 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.
Instructions to make Pineapple Upside Down Cake:
- Pre-heat oven to 175 C
- 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
- Soften the butter along with the granulated sugar using a hand mixer until evenly distributer and smooth.
- Add the egg one at a time until smooth.
- Add the vanilla extract.
- In a separate bowl, combine dry ingredients until evenly distributed.
- 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.
- Pour the cake batter over the prepared cake pan.
- Bake for 30 minutes at 175 C. The. Loosely cover with a foil and bake for another 15 minutes or until cake is set.
- Allow to cool for 10 minutes before flipping the cake.
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. When melted, sprinkle the brown sugar over the butter. Sp oon the batter over the pineapple, gently spreading out in an even layer. Upside down, right side up…there's no wrong way to enjoy this Southern-favorite cake.
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