Easy Steps to Make a Pineapple Upside Down Cake
|Pineapple upside down cake. Photo: Savingdessert|
This pineapple upside down cake is soft and buttery with a caramelized brown sugar pineapple & cherry topping. Its juices seep down into the cake, adding even more luscious flavor and texture. A classic favorite using canned pineapple and maraschino cherries, this retro cake is served upside down and perfect any time of year, Sallysbakingaddiction expressed.
How does a Perfect Pineapple Upside Down Cake taste like?
Family favorite Pineapple Upside Down Cake is a soft and moist cake with a sticky-sweet fruit layer. It is a great recipe for bakers who are looking for an easy but unique cake to make from scratch at home. The colorful fruit topping is simple but impressive to serve, and it is a classic dessert that you will not be able to get enough of!
The cake layer is moist and rich and the pineapple flavor explodes in every bite! Once flipped over, the brown sugar and butter topping drips down and coats the fruit. Then, the caramelized fruit soaks in to the cake and creates the most moist cake ever! It is a great recipe that you will make again and again because it is not only easy, but also delicious in every way, Therecipecritic noted.
Ingredients for a Pineapple Upside Down Cake
For the topping:
50g softened butter
50g light soft brown sugar
7 pineapple rings in syrup, drained and syrup reserved
7 glacé cherries
For the cake:
100g softened butter
100g golden caster sugar
100g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
Steps to make a Pineapple Upside Down Cake
Heat oven to 180C/160C fan/gas 4.
For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream, Bbcgoodfood listed.
|- Serve with sweetened whipped cream or an 8-oz container of frozen (thawed) whipped topping (3 cups) if desired. For 3 cups of sweetened whipped cream, in chilled medium bowl, beat 1 1/2 cups whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until soft peaks form. |
- Betty Crocker™ Super Moist™ butter recipe yellow or white cake mix can also be used to make this popular cake. Make batter as directed on box, using 1/2 cup reserved pineapple juice and 1/2 cup water instead of water called for on box. For white cake, bake dark or nonstick pan 42 to 48 minutes.
- Try fresh chopped herbs or dried spices added to the brown sugar and butter mixture for a new flavor twist.
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