Pineapple Upside Down Cake
Pineapple Upside Down Cake

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pineapple upside down cake. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Pineapple Upside Down Cake is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Pineapple Upside Down Cake is something which I have loved my entire life. They are fine and they look fantastic.

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To begin with this recipe, we have to prepare a few components. You can have pineapple upside down cake using 15 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Pineapple Upside Down Cake:
  1. Get Cake
  2. Take 1 1/2 Cups Flour
  3. Take 1 Cup Butter
  4. Prepare 1 Cup Sugar
  5. Get 1/2 Tsp. Baking Powder
  6. Prepare 4 Eggs
  7. Make ready 1/2 Cup Sour Cream
  8. Get Pinch Salt
  9. Prepare Splash Vanilla Extract
  10. Get Fruit & Caramel
  11. Take 1 Ripe Pineapple
  12. Take Maraschino Cherries
  13. Take 3/4 Cup Brown Sugar
  14. Make ready 1/4 Cup Butter
  15. Make ready Splash Cherry Juice

Bottoms up and there's the topping! The cake's ready as soon as it pops out of the oven. Place cherry in center and between each pineapple slice, if desired. Combine flour, baking powder and salt in bowl; set aside.

Instructions to make Pineapple Upside Down Cake:
  1. Preheat oven to 360 F. Whisk together the dry ingredients.
  2. Prepare your pineapple. Be sure to cut deep enough so you get the eyes out. They will make your throat itchy if you don’t. Quarter the pineapple. Slice across the top and remove the tough and fibrous core.
  3. Slice pineapples and set aside.
  4. Make the caramel by melting about 1/4 cup butter in an oven proof pan (I used cast iron). Add in the brown sugar, a splash of the cherry juice and stir over medium low heat.
  5. When it starts getting good and bubbly, turn it off and remove from the stove. Place pineapples into the hot caramel as nicely as you can. Fill in any spaces with the cherries.
  6. Cream together the sugar and butter. Add in eggs one at a time and combine with each addition. Add in dry ingredients and combine throughly. Lastly, add in sour cream and combine. Pour over the pineapples and cherries.
  7. Bake for 35 minutes and give it a check. Its done when it becomes golden in color on top and a toothpick can come out clean from the cake potion of the cake. (Ignore those muffins, they’re in the strawberry rhubarb recipe).
  8. Let the cake cool down for 10-15 minutes before flipping onto a cake plate. You want the caramel to set a little bit but not too much. If you flip it out too soon, it’ll be pineapple soup. Too late and you just wont get it out.
  9. Mint was the weapon of choice for the garnish. Really, it looks a lot better than it should. It should be illegal… that’s why I was so drawn to this cake. I hope you enjoy.
  10. Ready to serve and ENJOY!

Place cherry in center and between each pineapple slice, if desired. Combine flour, baking powder and salt in bowl; set aside. Spread batter evenly over pineapple in skillet. Loosen the edges of the cake with table knife. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring.

So that’s going to wrap this up for this exceptional food pineapple upside down cake recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!