Easy Pineapple Upside Down Cake
User Reviews
5.0
3 reviews
Excellent
Easy Pineapple Upside Down Cake
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Besides being easy, this Pineapple Upside Down Cake recipe is a true delight for every occasion. Pineapples and Maraschino cherries are the stars here, topping a moist, rich cake with just the right amount of sweetness; the combination is hard to resist!😋Serve the Pineapple upside-down cake with vanilla ice cream or whipped cream for a sophisticated dessert.
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Ingredients
For the Pineapple Upside Down Cake:
- 250 g (2 cups) all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 60 ml (¼ cup / 4 tablespoons) avocado oil, grapefruit oil, or vegetable oil
- 113 g (1 stick/ 8 tablespoons) unsalted butter softened at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- 3 large eggs , room temperature
- 1 egg yolk , room temperature
- 6 tablespoons pineapple juice (from the juice reserved), at room temperature
- 6 tablespoons Sour Cream (full-fat), plain whole milk yogurt, full fat evaporated milk, sour cream or whole milk, room temperature
- 1 tablespoon pure vanilla extract
For the Topping:
- ¼ cup unsalted butter , melted
- 200 g (1 cup) packed light or dark brown sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon cornstarch or tapioca starch ,optional
- 1 (20 oz) canned pineapple slices in 100% juice, drained, juice reserved.
- 1 jar (6 oz) maraschino cherries without stems, drained
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Instructions
- Adjust the oven rack to the middle position and heat the oven to 350 degrees F—Pour 4 tablespoons of melted butter into a (1) 9 by 13 nonstick rectangle cake pan, tilting to coat the bottom and sides.
- Whisk 1 cup light or brown sugar, 1 teaspoon cornstarch or tapioca starch, and 1 teaspoon pure vanilla extract together in a small bowl, then sprinkle evenly over the melted butter. Â
- Pat the pineapple and cherries dry with paper towels, then arrange pineapple slices on brown sugar. Place cherry in the center of each pineapple slice, and arrange remaining cherries; press gently into brown sugar.
- Sift together the flour and baking powder in a large bowl; set aside. Place the ¼ cup avocado oil, 1 stick unsalted butter, ¼ teaspoon kosher salt, 1 cup granulated sugar, 1 tablespoon vanilla extract, and ½ cup light brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for about 3 minutes.
- Beat in the eggs and egg yolk one at a time, ensuring they emulsify completely with the butter mixture. Reduce the mixer speed to low, scrape bowl and beater and add ½ of the dry ingredients, and add the pineapple juice and beat until just combined.
- Next, add the remaining flour mixture and the sour cream and beat on low speed until just combined. Do not overmix the batter!
- Using a rubber spatula, fold it all by hand to ensure no lumps at the bottom of the bowl. Pour batter over the cherries in the pan and smooth the top with a rubber spatula.
- Bake the Pineapple Upside-Down Cake until deeply golden brown and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let the cake cool in the pan on a wire rack for 5 minutes.
- Run a knife around the pan's edge to loosen the cake's sides, then invert the cake onto a serving platter. Discard parchment paper. Let the cake cool for a least 1 hour. Serve warm or cool—store covered in the refrigerator for up to 3 days.
Equipments used:
Notes
- How to StoreÂ
- How to StoreÂ
- This Pineapple Upside Down Cake can be refrigerated airtight for up to 3 days; remove it from the fridge about 15 to 30 minutes before serving.
- This Pineapple Upside Down Cake can be refrigerated airtight for up to 3 days; remove it from the fridge about 15 to 30 minutes before serving.
- Make-Ahead
- Make-Ahead
- The Pineapple Upside Down Cake can be made a day ahead of time and refrigerated for up to 3 days with a cling film cover over the top of the pan.
- The Pineapple Upside Down Cake can be made a day ahead of time and refrigerated for up to 3 days with a cling film cover over the top of the pan.
- How to Freeze
- How to Freeze
- Freeze the Pineapple Upside Down Cake for up to 3 months. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack—before serving.
- Freeze the Pineapple Upside Down Cake for up to 3 months. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack—before serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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