Pineapple Upside Down Cake
Pineapple Upside Down Cake. An upside-down cake is a cake that is baked “upside-down” in a single pan, with its toppings at the bottom of the pan.
Usually chopped or sliced fruits — such as apples, cherries, peaches, or pineapples— butter, and sugar are placed on the bottom of the pan before the batter is poured in, so that they form a baked-on topping after the cake is inverted.
In the United States, pineapple upside down cakes became popular in the mid 1920’s after Dole Pineapple Company sponsored a contest for pineapple recipes.
RECIPE INGREDIENTS
TOPPING:
20 oz canned pineapple slices in juice
12 – 18 maraschino cherries
4 tablespoon unsalted butter, melted
1/2 cup brown sugar
CAKE:
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup milk, full or low-fat
1/4 cup pineapple juice, reserved from can
1/4 cup sour cream, full fat
1 teaspoon vanilla extract
115g/ 1 stick butter, unsalted, softened
3/4 cup white sugar
2 large eggs, at room temperature
Any leftover pineapple, chopped
HOW TO PREPARE PINEAPPLE UPSIDE DOWN CAKE
Preheat oven to 180°C/350°F (160°C fan).
Line a tray with paper towel, then place pineapple and cherries on. Pat dry with paper towels.
Pour melted butter into a 23cm/9″ cake pan at least 5cm/2″ deep. Brush butter up the sides.
Sprinkle sugar over the base, roughly spreading it out.
Place one pineapple ring in the centre, then surround with either halved pineapple rings, or whole ones. Decorate with cherries as desired.
Press cherries and pineapples down firmly so they are in direct contact with the base of the cake pan.
Making the Batter:
Whisk flour, baking powder, baking soda and salt in a bowl.
Stir together milk, sour cream, pineapple juice and vanilla in another bowl.
In a separate bowl, beat the butter and sugar for 2 minutes on speed 7 using a handheld mixer until fluffy.
Add eggs one at a time, beating for 20 seconds in between.
Add 1/3 of the Flour Mixture, then mix in using a rubber spatula. Add 1/2 the Milk Mixture, mix in. Add half the remaining Flour Mixture, mix.
Add all the remaining Milk Mixture, mix. Then mix in the last of the Flour Mixture. Stir in the leftover pineapple pieces.
Spread batter over pineapple layer, smooth and level the surface.
Bake for 30 minutes. Remove, loosely cover with foil, then bake for a further 15 minutes until a toothpick inserted into the centre comes out clean.
Turning out Cake:
Remove cake from oven and leave inside pan to cool for 20 minutes.
Flip! Run a butter knife around the inner edge of the cake pan.
Put a plate or serving platter over the cake, then flip. Tap base / shake pan gently then lift slowly.
Cool completely before serving.
TRY OTHER CAKE RECIPES
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
- TOPPING:
- 20 oz canned pineapple slices in juice
- 12 – 18 maraschino cherries
- 4 tablespoon unsalted butter, melted
- 1/2 cup brown sugar
- CAKE:
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup milk, full or low-fat
- 1/4 cup pineapple juice, reserved from can
- 1/4 cup sour cream, full fat
- 1 teaspoon vanilla extract
- 115g/ 1 stick butter, unsalted, softened
- 3/4 cup white sugar
- 2 large eggs, at room temperature
- Any leftover pineapple, chopped
Instructions
- Preheat oven to 180°C/350°F (160°C fan).
- Line a tray with paper towel, then place pineapple and cherries on. Pat dry with paper towels.
- Pour melted butter into a 23cm/9" cake pan at least 5cm/2" deep. Brush butter up the sides.
- Sprinkle sugar over the base, roughly spreading it out.
- Place one pineapple ring in the centre, then surround with either halved pineapple rings, or whole ones. Decorate with cherries as desired.
- Press cherries and pineapples down firmly so they are in direct contact with the base of the cake pan.
- Making the Batter:
- Whisk flour, baking powder, baking soda and salt in a bowl.
- Stir together milk, sour cream, pineapple juice and vanilla in another bowl.
- In a separate bowl, beat the butter and sugar for 2 minutes on speed 7 using a handheld mixer until fluffy.
- Add eggs one at a time, beating for 20 seconds in between.
- Add 1/3 of the Flour Mixture, then mix in using a rubber spatula. Add 1/2 the Milk Mixture, mix in. Add half the remaining Flour Mixture, mix.
- Add all the remaining Milk Mixture, mix. Then mix in the last of the Flour Mixture. Stir in the leftover pineapple pieces.
- Spread batter over pineapple layer, smooth and level the surface.
- Bake for 30 minutes. Remove, loosely cover with foil, then bake for a further 15 minutes until a toothpick inserted into the centre comes out clean.
- Turning out Cake:
- Remove cake from oven and leave inside pan to cool for 20 minutes.
- Flip! Run a butter knife around the inner edge of the cake pan.
- Put a plate or serving platter over the cake, then flip. Tap base / shake pan gently then lift slowly.
- Cool completely before serving.