Pineapple upside-down cake. This pineapple upside down cake is dense, like a sour cream pound cake, with ground almonds in the flour to give it even more substance and a slight almond flavor. The caramel pineapple topping is so good, you'll want to pick every crumb. This classic pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories.
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!
This Homemade Pineapple Upside-Down Cake features a caramelized pineapple topping and an incredibly buttery, moist cake.
You can have Pineapple upside-down cake using 17 ingredients and 14 steps. Here is how you cook it.
Ingredients of Pineapple upside-down cake
- Prepare of for the caramel.
- You need 1/2 cup of brown sugar.
- You need 6 tablespoon of unsalted butter.
- It's 1 tablespoon of vanilla extract.
- It's 1 pinch of salt.
- You need of for the cake.
- It's 2 1/4 cups of self-rising flour.
- You need 1 1/2 cups of granulated sugar.
- It's 1 teaspoon of baking powder.
- It's 1 teaspoon of salt.
- Prepare 1 cup of whole milk.
- Prepare 4 of large eggs.
- Prepare 2 tablespoon of vanilla extract.
- Prepare 3/4 cup of unsalted butter.
- It's 1/4 cup of sour cream.
- You need 2 cans of pineapple slices.
- Prepare 11 of cherries.
Today's recipe is one I've always loved and I think you'll love too - this easy pineapple upside-down cake. One of the things that I love about this recipe is that it's made. This classic pineapple upside down cake starts with an easy homemade cake made with cake flour and butter. This old-fashioned cake recipe delivers a really good take on the dessert classic: pineapple upside-down cake.
Pineapple upside-down cake instructions
- To make the caramel.
- Combine brown sugar butter, vanilla and salt in a small pot. Heat on medium while whisking. Cook for about 5 minutes..
- PREPPING THE PAN Pour enough of the caramel into pan and work toward edge so bottom is covered..
- Cut the all but one of the pineapple rings in half. Lay the uncut ring in the center of the bottom then place the halves around it. Place the cherries halves in the voids..
- Press pineapple halves onto the pan’s side then add a cherries at the top of each piece. Set pan aside and get started on the batter..
- FOR THE CAKE Preheat the oven to 180C..
- In a large bowl sift the flour, baking powder, salt and sugar. Give it a whisk and set aside. In a medium bowl, add eggs, milk, vanilla and sour cream. Whisk together and set aside..
- Add room temperature butter to a stand mixer fitted with paddle attachment and cream for a few seconds..
- Add dry mixture to the butter in two batches mixing on medium-low. Scrape the bowl down and mix until you have a crumby mixture..
- On medium speed, beat ½ of the wet mixture into the crumby dry mixture. Scrape the bowl down and add the remaining wet mixture. Beat until combined..
- Pour batter into the prepared pan, filling only 2/3 the way up..
- Bake for 40-45 minutes and/or until a toothpick inserted comes out clean..
- Once cake is springy in the center remove and allow to cool in pan for about 10 minutes. Invert onto wire rack and allow to cool completely..
- ENJOY🌹.
Vegan pineapple upside down cake from scratch! Not only is this easy recipe vegan (dairy-free, egg-free), but it's also gluten-free, refined sugar-free, and healthier than most classic pineapple upside down cakes. This pineapple upside-down cake from Delish.com will remind you why it's a classic. Before you say, "That's so retro!", consider why this cake is such a classic: The pineapple topping gets its addictive flavor from melted butter and brown sugar—and yes, maraschino cherries, which we aren't. Topping: Place the butter and brown sugar in a small saucepan and stir.
