BEST EVER PINEAPPLE UPSIDE DOWN CAKE | Quick and Easy Recipe
Pineapple Upside Down Cake is a CLASSIC and it's easier to make than you might think! Meet me in the kitchen and let's #MakeItHappen
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Vanilla Cake:
1/2 cup unsalted butter (room temp)
1 cup white sugar
2 eggs (room temp)
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 pinch of salt
1 1/2 tsp baking powder
1/2 cup whole milk
Topping:
1/4 cup melted butter
1/2 cup brown sugar
10-12 pineapple rings (Optionally soak them in Grand Marnier for 1 hour)
1 jar maraschino cherries
Directions:
Preheat oven to 350 degrees. Pour your melted butter into a 10 or 12 cast iron skillet. Use a brush to make sure the bottom and edges are covered evenly. Next, add the brown sugar evenly atop the melted butter. Optionally you can soak the pineapples in the alcohol of your choice for 30-60 minutes and then dry the pineapple and cherries. Next, add your pineapple slices over the bottom of the pan as seen in the video. After the pineapples are arranged, place 1 cherry in the middle of each.
Make your vanilla cake by mixing the butter and sugar in a mixing bowl first. Then add 1 egg at a time, mixing well to combine. Next add your vanilla. IN a separate bowl, whisk together the flour, baking powder, and salt. Next, alternate adding a little flour mixture and a little milk and mix until your cake batter is formed. Pour cake batter into the skillet and then place in the oven for 25 minutes uncovered and then 10 minutes covered. You make need an additional 5-7 minutes depending on the size of skillet and your oven. Use the toothpick test to determine when the cake is done. Allow the cake to cool for 15 minutes and then flip it over - carefully.
Easy Pineapple Upside-Down Cake | Betty Crocker Recipe
Do you have 15 minutes? Then you have enough time to get this Easy Pineapple Upside-Down Cake into the oven!
Recipe:
You've NEVER Had a Pineapple Upside-Down Cake Like This Before
Pineapple Upside Down Cheesecake Recipe:
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Professional Baker Teaches You How To Make UPSIDE DOWN CAKE!
Chef Anna Olson shows you how to make the best Pineapple Upside Down Cake using her own original recipe! You won't want to make it any other way!Want to learn how to bake a classic pineapple upside down cake? Click 'SHOW MORE' for recipe baking instructions.
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Ingredients
Fruit Base
¼ cup (60 g) unsalted butter
⅔ cup (140 g) packed dark brown sugar
2 tsp (10 ml) lemon juice
5-6 slices tinned, or 4-5 fresh pineapple rings
Cake
¾ cup (175 ml) buttermilk
⅓ cup (80 ml) vegetable oil
3 large eggs
1 tsp (5 ml) vanilla extract
1 ½ cup (225 g) all-purpose flour
¾ cup (150 g) sugar
1 tsp (3 g) baking powder
½ tsp (2 g) salt
¼ tsp (1 g) baking soda
⅒ tsp (less than 1 g) ground nutmeg
½ cup (50 g) sweetened flaked coconut
Fruit Base Cake Assembly
1. Preheat the oven to 350 F (175 C).
2. Place a 9-inch ovenproof skillet on a burner on medium heat. Melt the butter and brown sugar, stirring until melted and bubbling. Stir in the lemon juice, then remove the pan from the heat. Arrange the pineapple slices in this syrup so they are close together but not overlapping. Set aside.
3. In a large bowl, whisk the buttermilk, oil, eggs and vanilla. In a separate bowl, sift the flour, sugar, baking powder, salt, baking soda and nutmeg. Add this to the buttermilk mixture and whisk until just blended. Stir in coconut. Pour the batter over the pineapple slowly (so as not to shift the fruit). Bake the cake for 30-35 minutes, until a tester inserted in the centre of the cake comes out clean. If using fresh pineapple, the cake may need an extra 5-10 minutes baking time. Let the cake cool for 30 minutes in the pan. Place a serving plate over the cake and invert the pan, lifting it to reveal the pineapple now on top. Serve warm or at room temperature.
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PINEAPPLE UPSIDE DOWN CHIFFON CAKE RECIPE | BEST UPSIDE DOWN CAKE RECIPE | PINEAPPLE CAKE RECIPE
Here's my simple version of pineapple upside down chiffon cake recipe (see complete of ingredients below).
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▶Aluminum baking pan 8 -
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Pineapple Upside Down Chiffon Cake Recipe Ingredients:
4pcs sliced pineapple
9pcs cherries
cake batter:
1cup cake flour
4pcs egg yolk
1tsp vanilla flavor
1/4 cup cooking oil
1/3 cup white sugar
1/3 cup pineapple juice
1/4tsp salt
1tsp baking powder
meringue:
4pcs egg white
1/4tsp cream of tartar
1/3 cup white sugar
Pineapple Upside Down Chiffon Cake Recipe Procedure:
Prepare 4 slices pineapple and 9pcs cherries and arrange them in an 8 inches baking pan.
In a pan caramelize 1/4 cup white sugar and pour it into the baking pan with pineapple and cherries. Set aside.
Separate egg yolk and egg white (4pcs eggs).
See complete list of ingredients in the description box below.
In bowl, beat 4 pcs egg yolks.
Then, add 1tsp vanilla flavor, 1/4 cup vegetable oil, 1/3 cup white granulated sugar and 1/3 cup pineapple juice.
Mix well and set aside.
In a separate bowl, sift 1 cup cake flour, 1tsp baking powder and 1/4tsp salt.
Then add the egg mixture and using wire whisk, manually beat until smooth. Set aside.
In another bowl, pour the egg white.
Then add 1/4 tsp cream of tartar.
Using a hand mixer, beat over low speed until fruity bubbles form.
Then, gradually add 1/3 cup white granulated sugar and beat until soft peaks form.
Combine the cake batter and the meringue well.
Transfer the cake batter into the baking pan.
Tap atleast 3 times to remove the bubbles.
Bake in a preheated oven for 40-50mins at 150°C.(Note: Preheated for 10-15mins, up and down oven heat and no fan).
After 40mins, check the cake if it is already cooked and let it cool down.
Remove the cake from the pan and put in a serving plate.
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Happy cooking and keep safe everyone!
#pineappleupsidedowncake #chiffoncake #upsidedowncake #pineapplecake #pineapplecakerecipe #pineappleupsidedownchiffoncake #mysimplerecipe
Pineapple Upside Down Cake
Pineapple Upside Down Cake is a classic American classic recipe, and has the most perfect light, but moist crumb, and is filled with delicious pineapple flavor. Hold onto your hats, this is seriously amazing!
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✅Ingredients
Topping
• 3 tablespoons butter, melted
• ½ cup brown sugar, tightly packed
• 9-10 slices canned pineapple in juice
• 5-7 maraschino cherries
Cake Batter
• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup butter, melted
• ½ cup brown sugar, tightly packed
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ⅓ cup milk
• ¼ cup pineapple juice, reserved from can
• ⅓ cup greek yogurt
✅Instructions
Topping
1️⃣ 00:10 - Pour melted butter in a 9-inch round cake pan and sprinkle the brown sugar over the butter.
2️⃣ 00:41 - Remove the pineapple slices from the can, reserving juices for later. Arrange 7 pineapple rings to cover the bottom of the pan. Cut some of the rings in half to line the sides of the pan. Place one maraschino cherry in the center of each pineapple ring and in between each where there is a hole.
Cake Batter
1️⃣ 01:34 - Preheat oven to 350°F. In a large bowl, whisk together melted butter, brown sugar, and sugar. Add the egg, vanilla, milk, pineapple juice and greek yogurt and whisk until just combined.
2️⃣ 02:06 - Stir in baking powder, baking soda and salt. Slowly add in flour and mix until just combined. Batter will be thick.
3️⃣ 02:25 - Pour the batter into the pineapple-lined baking pan. Bake in the 350 degree oven for 40-45 minutes or until toothpick inserted in the center comes out clean.
4️⃣ 02:55 - Gently run a knife around the edges of the pan to loosen the cake. Top the pan with a serving dish and invert the cake onto the serving dish. Leave the pan on top of the cake for 5-10 minutes to ensure all the brown sugar and butter syrup soaks into the cake.
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