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How To make Warm Upside Down Cheesecakes with Pineapple Sauce
1 T Unsalted butter
1/4 c Graham cracker crumbs
3/4 c Cream cheese, softened (6oz)
1/4 c + 1 tsp sugar
1/4 ts Freshly grated lemon zest
1/4 ts Vanilla
1 Large egg
1 ts Cornstarch
1/2 c Drained canned crushed
Pineapple, reserve 1 T juice 1/2 c Water
In small saucepan melt butter over moderate heat, stir in graham crumbs, and then divide mixture among 4 paper lines 1/2 cup muffin tins, pressing in to form a crust. Bake the crusts in the middle of a preheated 350F oven for 5 minutes, and then let cool on a rack for 5 minutes. In a bowl with an electric mixer, beat together the cream cheese, 1/4 cup of the sugar, the zest and the vanilla until the mixture is combined well. Add the egg, and beat in until well combined, and divide the batter among the tins. Bake the cheesecakes in the middle of a preheated 350F oven for 20 minutes or until they are set, and let them cool on a rack for 10
minutes. While the cheesecakes are baking, in a small bowl dissolve the cornstarch in the reserved pineapple juice. In a small saucepan simmer the crushed pineapple with the water anb remaining 1 tsp sugar for 5 minutes, or until the liquid is reduced to about 2 tablespoons. Stir the cornstarch mixture and stir it in to the pineapple mixture. Simmer the sauce, stirring, for 2 minutes, transfer it to a metal bowl set in a larger bowl of ice and cold water, and let it cool, stirring occasionally. Spoon the sauce onto 2 plates and invert the cheesecakes onto the sauce, discarding the paper. Gourmet Magazine
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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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You've NEVER Had a Pineapple Upside-Down Cake Like This Before
Pineapple Upside Down Cheesecake Recipe:
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Pineapple Upside-Down Cake
This recipe is for the ultimate in classic Pineapple Upside-Down Cakes, with all the tropical taste and color you could crave. It's as gorgeous as it is tasty!
Full recipe here:
A Delicious Double Treat...Pineapple Upside Down Cheesecake
Pineapple Upside Down Cake With A Cheesecake Middle
Quick, Easy, and Flavor packed Pineapple Topping For Cheesecake Recipe
Who doesn’t love a good pineapple topping for cheesecake? We have created two incredibly delicious, quick, and easy toppings for you to try! And, you can even use these recipes as bases for any type of fruit topping for cheesecake.
Pineapple Upside Down Butter Cake Easy
Pineapple Upside Down Butter Cake – If you’re looking at a presentable and impressive cake and yet easy, this is the cake you should consider. The finished product came with a bonus cake decoration. This cake is so delicious, moist and gooey, with the caramel sauce sipped into the cake. The taste and the sweetness is superb. Butter cake alone may be a little too over filling. However, with some pineapple fruits on top, it goes so well and well balanced with the heavy cake on the bottom. The butter aroma, the caramel, the pineapple are such heavenly combinations. I hope you’re inspired and give this a try. Enjoy!
For FULL RECIPE, please visit my blog at
Ingredients:
8 inch round pan
Topping
80g (1/3 cup) unsalted butter
80g (1/3 cup) dark brown sugar
6 pineapple rings (1 can)
10 maraschino cherries
Cake
115g (1/2 cup) unsalted butter
100g (1/2 cup) castor sugar
2 eggs
120g (3/4 cup + 2 tbsp) all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
55g (1/4 cup) sour cream
60ml (1/4 cup) pineapple juice
1 tsp vanilla extract
Instructions:
Pineapple topping
1. In a pot, add butter and sugar. Melt it in medium heat. Remove from the heat just when it started boiling. Do not boil the mixture.
2. Pour the mixture into an 8 inch round pan. Make sure it spread evenly. Set aside for cooling.
3. While waiting, you can sift the dry ingredients, and set aside.
4. Drain a can of sliced pineapple rings. Cut 5 rings into half. You will need 9 halves and 1 whole ring. Reserve the pineapple juice for later use.
5. Once the brown caramel mixture is cooled, arrange the pineapple rings on the caramel mixture the way you like. Add the cherries in between the pineapples.
Preparing the cake
6. Preheat oven at 160°C/320°F.
7. In a mixer bowl, add butter and sugar. Mix in low speed until combined. Then increase to medium speed and continue mixing for about 5 minutes until the mixture is creamy and fluffy. Scrapes the sides so that it mix evenly.
8. Reduce speed to low. Add in the eggs one at a time.
9. Add sour cream.
10. Add the sifted dry ingredients, spoon by spoon. Scrape the sides from time to time to mix evenly.
11. Add pineapple juice and vanilla extract.
12. Pour the batter into the prepared pan with the caramel mixture and pineapple.
13. Bake in the preheated oven at 160°C/320°F for 50-55 min.
14. Once comes out from the oven, cool the cake in the pan for at least 20 min before removing from the pan. This is so that the caramel sauce will sip into the cake.
15. Removing the cake and place it the other way round, so that the pineapple toppings will be on the top.
16. Cake is ready to serve.
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