Pineapple Upside Down Cake
This recipe is not only easy to make , it also brings the flavor of the tropics right into your home .I found this recipe and it has the unusual twist of adding lime for that an extra Carribean punch of flavor into the cake .And I love the addition pecan nuts .It is caramelized and flavored with pineapple , it's my favorite part of the cake .
Pineapple upside down cake battles apple pie as my favorite dessert. I love both desserts , hands down , more than any other dessert on the planet . Serve both with some vanilla ice cream and I'm in heaven . It goes without saying how much I am in love with this brown sugared , melt in your mouth , buttery old -fashioned cake!
Originally , pineapple upside down cakes were cooked in a frying pan .The butter and brown sugar were melted together .Pineapple rings artfully arranged all around .Once baked , the pan is flipped over and voila , a showcase of caramelized pineapple and gooey sauce on top or the cake .
The recipe starts out like your standard pineapple upside down cake recipe .Melt some butter , pour into your pan , top with a sprinkle of brown sugar , pineapple slices , and fresh cherries , just dot them wherever you see an empty space between all the pineapple rings .You can use fresh or canned pineapples .
This buttery , pineapple mixture will create the brown sugared juicy topping to your cake when you flip it upside down before serving .It;s the best part of the entire cake , it's gorgeous !
Bake the cake until it's beautifully golden on top .This cake is extra moist , so it will take a little longer to bake until a toothpick inserted in the center comes out clean , about 30 minutes .
As the cake bakes , the buttery brown sugar sauce will bubble up the sides , creating a buttery glaze on all sides of the cake .It's absolutely the best part !
Let the cake cool for 10 minutes after coming out of the oven .Then invert the cake onto your cake stand or large serving plate .Watch the bubbly , brown sugar sauce drip down the sides .
Ingredients
Topping:
1/4 cup unsalted butter
1/2 cup packed dark brown sugar
14 oz (400 ml ) can pineapple slices
1/2 cup pecan halves
cherries , fresh or glazed (optional)
Cake:
1 1/3 cups all purpose flour
2 tsp baking powder 3/4 cup granulated sugar
1/2 tsp salt
3/4 cup milk
1/4 cup vegetable oil
1 large egg
finely grated zest of 1 lime
1 tbsp lime juice
1 tsp vanilla extract
Method
Preheat oven to 350 degrees F Butter a 9" round cake pan .
Topping:
Melt butter in a sauce pan .Add the brown sugar and stir until dissolved and bubbly .Carefully pour in the cake pan .Arrange slices of pineapple , cherries and pecans on the top .
Cake:
In a bowl , mix together flour ,baking powder ,sugar and salt .
Add in milk and oil , whisk for about a minute .
Add in the rest of the ingredients until whisk again until blended .
Pour better in prepared cake pan and bake for approx 30 minutes . The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger .
Invert into a serving platter .Serve with whipped cream and enjoy !
Decorate cake tips:
Level your cake: Once your cake is completely cool , it's time to level it .Cakes don't naturally turn out flat , they are typically a bit convex .If you want a professional looking flat top and you are making a layer cake , cut your cake into the amount of layers you want and then place the top layer , with the rounded top , on the bottom .Then frost it and repeat until the nicest , flattest layer ends up on top , but don't frost the top just yet !
Use a revolving cake stand:
It's a whole lot easiest with a revolving cake stand .It allows you to stand in one spot and using a serrated knife you can mark your cake where you want to cut it and then go deeper and deeper into your mark while rotating the cake , rather than you walking in circles .It's also great for frosting , so once you have your layers ready , put your cardboard cut out on the cake stand and go from there .
Originally , pineapple upside down cakes were cooked in a frying pan .The butter and brown sugar were melted together .Pineapple rings artfully arranged all around .Once baked , the pan is flipped over and voila , a showcase of caramelized pineapple and gooey sauce on top or the cake .
The recipe starts out like your standard pineapple upside down cake recipe .Melt some butter , pour into your pan , top with a sprinkle of brown sugar , pineapple slices , and fresh cherries , just dot them wherever you see an empty space between all the pineapple rings .You can use fresh or canned pineapples .
This buttery , pineapple mixture will create the brown sugared juicy topping to your cake when you flip it upside down before serving .It;s the best part of the entire cake , it's gorgeous !
Bake the cake until it's beautifully golden on top .This cake is extra moist , so it will take a little longer to bake until a toothpick inserted in the center comes out clean , about 30 minutes .
As the cake bakes , the buttery brown sugar sauce will bubble up the sides , creating a buttery glaze on all sides of the cake .It's absolutely the best part !
Let the cake cool for 10 minutes after coming out of the oven .Then invert the cake onto your cake stand or large serving plate .Watch the bubbly , brown sugar sauce drip down the sides .
Ingredients
Topping:
1/4 cup unsalted butter
1/2 cup packed dark brown sugar
14 oz (400 ml ) can pineapple slices
1/2 cup pecan halves
cherries , fresh or glazed (optional)
Cake:
1 1/3 cups all purpose flour
2 tsp baking powder 3/4 cup granulated sugar
1/2 tsp salt
3/4 cup milk
1/4 cup vegetable oil
1 large egg
finely grated zest of 1 lime
1 tbsp lime juice
1 tsp vanilla extract
Method
Preheat oven to 350 degrees F Butter a 9" round cake pan .
Topping:
Melt butter in a sauce pan .Add the brown sugar and stir until dissolved and bubbly .Carefully pour in the cake pan .Arrange slices of pineapple , cherries and pecans on the top .
Cake:
In a bowl , mix together flour ,baking powder ,sugar and salt .
Add in milk and oil , whisk for about a minute .
Add in the rest of the ingredients until whisk again until blended .
Pour better in prepared cake pan and bake for approx 30 minutes . The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger .
Invert into a serving platter .Serve with whipped cream and enjoy !
Decorate cake tips:
Level your cake: Once your cake is completely cool , it's time to level it .Cakes don't naturally turn out flat , they are typically a bit convex .If you want a professional looking flat top and you are making a layer cake , cut your cake into the amount of layers you want and then place the top layer , with the rounded top , on the bottom .Then frost it and repeat until the nicest , flattest layer ends up on top , but don't frost the top just yet !
Use a revolving cake stand:
It's a whole lot easiest with a revolving cake stand .It allows you to stand in one spot and using a serrated knife you can mark your cake where you want to cut it and then go deeper and deeper into your mark while rotating the cake , rather than you walking in circles .It's also great for frosting , so once you have your layers ready , put your cardboard cut out on the cake stand and go from there .
