Hello everybody, it’s me again, Dan, welcome to our cooking learning website. In this special moment, I will show you a way to prepare a special dish, pineapple upside down cake recipe. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look tasty.
The BEST pineapple upside down cake recipe EVER! It has a caramel topping with pineapple rounds over a dense cake with almond flour. It is hands down the best pineapple upside down cake recipe I know! Dad will look for almost any excuse to make it, and we never get tired of it.
Pineapple Upside Down Cake Recipe is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Pineapple Upside Down Cake Recipe is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have pineapple upside down cake recipe using 18 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Pineapple Upside Down Cake Recipe:
- Take Cake Batter
- Take 1 and 1/2 cup all-purpose flour
- Prepare 1/3 cup whole milk
- Prepare 1/3 cup plain yoghurt
- Prepare 1/3 cup pineapple juice
- Prepare 2 large eggs
- Take 1 tsp vanilla extract
- Prepare 1 tsp baking powder
- Prepare 1/4 tsp baking soda
- Take 1/8 tsp salt
- Get 3/4 cup brown sugar
- Take 1/4 tsp nutmeg
- Take Fruit Base
- Make ready 4 large pineapple rings, or as needed
- Take 11 maraschino cherries, or as needed
- Make ready 3 tbsp butter
- Make ready 1/3 cup brown sugar
- Take 1/8 tsp salt
You won't want to make it any other way! This classic pineapple upside down cake starts with an easy homemade cake made with cake flour and butter. 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.
Instructions to make Pineapple Upside Down Cake Recipe:
- In a saucepan, combine the butter, brown sugar and salt. Cook until everything is melted and a caramel like sauce forms.
- Pour the mixture into a greased round baking pan. Next, place the pineapple rings all over the bottom of the pan to form a layer and then place cherries in the center of the pineapple rings and in other empty spaces. Cut some rings if necessary.
- Now, in a large mixing bowl, add in all the dry ingredients except the sugar and whisk to combine.
- In a separate small bowl, combine the sugar and wet ingredients and whisk thoroughly until everything is well combined.
- Add the wet ingredients mix to the dry ingredients and whisk to combine, making sure there are no lumps.
- The fruit base should have set by now so the fruits don't shift when adding in the cake batter.
- Carefully pour the cake batter over the fruit base.
- Bake the cake in a preheated oven at 300 degrees fahrenheit on the center rack for about 40 minutes. Check on the cake after 30 minutes as every oven is different.
- After baking, take the cake out of the oven and let it rest for 5 minutes. After, loosen the sides of the cake and turn the cake over onto a cake board or plate and leave it like that for 10 minutes.
- After, take of the cake pan and the cake is ready to be served. It lasts only about 2 days in the refrigerator because of the fruits. Happy Baking and Enjoy!
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. This is THE best easy Pineapple Upside-Down Cake from scratch! Made with a soft, fluffy, and simple vanilla cake base that uses only the most basic ingredients and a pretty topping of caramelized pineapple and maraschino cherries, this classic recipe is slated to be a staple in your baking. By Cakes Ale in Decatur GA.
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