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.
Pineapple Upside Down Cake Recipe
This classic pineapple upside down cake has a layer of soft and fluffy cake and a layer of caramelized pineapple topping and maraschino cherries. This recipe is super easy and anyone can make it. This cake is perfect for holidays, parties, weekends and birthdays.
Printable recipe:
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Ingredients:
For the cake:
1/2 cup (115g) Butter, softened
3/4 cup (150g) White sugar
2 eggs
1/2 cup (120ml) Pineapple juice
1¾ cups (220g) Flour
1 teaspoon Baking powder
1/4 teaspoon Salt
1 teaspoon Vanilla extract
For the pineapple caramel layer:
1/2 cup (100g) Light brown sugar
1/4 cup (60g) Butter, melted
7-8 Pineapple slices in syrup, drained
Maraschino cherries (candied cherries)
Directions:
1. Preheat oven to 350F (175C). Grease a 9-inch (23cm) springform pan.
2. Make the caramel layer: In a small bowl stir melted butter and brown sugar. Transfer to the prepared pan and spread evenly. Arrange the pineapple slices over the caramel, and the cherries in the center of the rings and in between the rings. Set aside.
3. Make the cake: in a large bowl, cream butter and sugar. Add eggs, vanilla extract and beat until combined. Add pineapple juice (reserved from the can) and whisk until combined.
4. Sift in flour, baking powder and salt. Stir until incorporated.
5. Pour the batter over the pineapple layer and spread evenly.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Turn out onto serving platter. Allow to cool slightly before serving.
Equipment I used in this video:
Non-Stick Springform Pan:
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Pineapple Upside Down Cake | Delicious Dessert Cake Recipe | Beat Batter Bake With Priyanka
Learn how to make Pineapple Upside Down Cake, a delicious desert cake recipe with Priyanka.
Pineapples! It's a sheer bliss if this fruit gets united with a yummylicious dessert recipe. Pineapple Upside Down Cake is one of the most famous and heavenly dessert to indulge in. Try out this delicious cake recipe and do let us know from your comments below.
Ingredients:
170 grams – plain flour (1 cup)
90 grams – melted butter (1/3 cup)
1 tsp baking powder
½ tsp baking soda
180 ml unsweetened coconut milk (1 cup)
200 grams – condensed milk (3/4 th cup)
50 grams – desiccated coconut (1/2 cup)
Vanilla essence
Few pineapple slices and glazed cherries
2 tbsps melted butter
½ cup lightly packed brown sugar
Method:
- In a 1 kg/ 10 inch lightly greased cake tin, pour 2 tbsps melted butter and brown sugar all over the pan and keep it aside.
- In a bowl sift together flour, baking soda and baking powder. In another bowl whisk melted butter and condensed milk for a minute. Then add the vanilla essence and coconut milk, whisk till well combined.
- Add flour mix in 2 batches, fold in gently. Finally add desiccated coconut. The batter should be of dropping consistency. Adjust the consistency if needed with some more coconut milk.
- Scrape the batter in the prepared tin, give a light tap and bake at 160 Celsius 30 minutes. Until the toothpick comes out clean when inserted.
- Let the cake cool down in the mold for 10 minutes. Then demold on a plate. The cake ready to be served.
Host: Priyanka Doshi
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Pineapple Upside Down Cake
A timeless classic recipe that can be made any time of year with readily available canned pineapples. Of course, you could use fresh pineapples if available in season. Tastes delicious either way and is an effortless crowd pleaser!
Ingredients:
Pineapple topping:
2/3 cup (135g) Light brown sugar
3 tbsps (42g) Unsalted Butter
20oz can Pineapple slices preserved in juice (drain slices and reserve 1/2 cup juice for the cake)
7 maraschino cherries in juice (drained) or candied/glaced cherries
Yellow Cake:
1 1/2 cups (195g) All purpose flour
2 tsp Baking powder
1/4 tsp Salt
1/2 cup (113g) Unsalted Butter
3/4 cup (150g) Sugar
2 large Eggs
1 tsp Vanilla Extract
1/2 cup (120ml) Pineapple juice (from can)
About Preheat to 350F:
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How To Make Next-Level Pineapple Upside Down Cake
Iconic. Classic. And now, Next-Level. All things used to describe this moist, incredible yellow cake! My Pineapple Upside Down Cake has been requested by fans for years, and now it's here! Give it a go with my written recipe:
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Pineapple upside-down cake is a classic dessert recipe in which you bake it, well, upside-down! When you flip your cake out of your baking dish, then it's right-side up. Or is it then upside-down? Better not overthink this; it may be a which came first, the chicken or the egg situation, and honestly, I rather just think about that soft yellow cake topped with caramelized pineapple.
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The Best Pineapple Upside Down Cake with Claire Saffitz (New Book Reveal)
The Best Pineapple Upside Down Cake with Claire Saffitz (New Book Reveal)
Pineapple Upside Down Cake is a an oldie but a goodie, and with just a few upgrades – like adding browned butter to the cake, swapping in fresh pineapple for canned, and perfuming the whole thing with good dark rum – it becomes a remarkably delicious and complex dessert. It looks impressive but comes together in one skillet. Check out this episode for Claire’s take on the classic as well as SNEAK PEAK AT WHAT’S FOR DESSERT, Claire’s new book due out Nov. 8th (and available for pre-order here:
#pineapple #cake #clairesaffitz
Pineapple Upside-Down Cake with Brown Butter and Rum
Serves 8
PINEAPPLE LAYER
½ cup packed light brown sugar
¼ cup dark rum
Pinch of kosher salt
½ stick unsalted butter
8 fresh cored and peeled pineapple rings, sliced ½-inch thick
CAKE
1½ sticks unsalted butter
1⅔ cups all-purpose flour (225g)
1¼ teaspoons baking powder
1¼ teaspoons Diamond Crystal kosher salt or ¾ teaspoons Morton kosher salt
¾ teaspoon ground cinnamon
½ teaspoon baking soda
¾ cup sour cream, at room temperature
3 tablespoons dark rum
2 teaspoons vanilla extract
¾ cup packed light brown sugar
2 large eggs, at room temperature
Video Breakdown
0:00 Start
0:01 How To Make Pineapple Upside Down Cake
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