Pineapple Upside Down Cake

Name: Pineapple Upside Down Cake
Total time: 2700 s
Yield: 10 servings
Cuisine: Nigerian
Ingredients: 1/4 cup (56 g) unsalted butter, cut into pieces; 1/2 cup (105 g) light brown sugar, packed; 20 ounce (566 g) can sliced pineapple, drained, reserve juice for cake; 10-20 maraschino cherries; 1/2 cup (113 g) unsalted butter, softened; 2/3 cup (133 g) granulated sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1/2 cup (120 ml) pineapple juice, from sliced pineapple; 1 1/2 cups (180 g) cake flour; 1 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt

mansurat munir @fmmi4

I got inspiration from a google page. oh my God, it's amazing. try it and travel to the future while sitting in your room. AMAZING!!! 😻

mansurat munir @fmmi4

I got inspiration from a google page. oh my God, it's amazing. try it and travel to the future while sitting in your room. AMAZING!!! 😻

Saved

Ingredients

45 mins

10 servings

for the toppings
1/4 cup (56 g)unsalted butter, cut into pieces
1/2 cup (105 g)light brown sugar, packed
20 ounce (566 g)can sliced pineapple, drained, reserve juice for cake
10-20maraschino cherries
for the cake
1/2 cup (113 g)unsalted butter, softened
2/3 cup (133 g)granulated sugar
2large eggs, room temperature
1 teaspoonvanilla extract
1/2 cup (120 ml)pineapple juice, from sliced pineapple
1 1/2 cups (180 g)cake flour
1 teaspoonsbaking powder
1/4 teaspoonbaking soda
1/2 teaspoonsalt

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Steps

45 mins

1

For the toppings
2

Preheat the oven to 350°F. Spray a 9-inch round cake pan generously with non-stick baking spray.
3

In a medium pot over medium-low heat, stir together butter and brown sugar. Cook the mixture 3 to 4 minutes, until it becomes creamy and bubbles lightly.
4

Pour the glaze into the bottom of the cake pan. Arrange the sliced pineapple in a single layer over the glaze. Place a cherry in the center of each pineapple. 🍍 You can arrange the slices and cherries any way you wish.
5

For the cake
6

In a medium bowl, beat the butter and sugar together with a handheld electric mixer until light and fluffy, about 5 minutes. Beat in the eggs and vanilla until well combined. Add the pineapple juice and mix for just a couple of seconds. The batter may look curdled at this stage. This is normal.
7

Sift the flour, baking powder, baking soda, and salt into the butter mixture. Beat on low speed, scraping down the sides of the bowl until well blended. The batter will be thick.
8

Carefully spoon the batter over the pineapples. Use an offset spatula to spread the batter evenly to the edges.
9

Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. The top will be dark golden brown. If it ‘s getting too dark, loosely tent the cake with foil.
10

Cool in the pan for 10 minutes. Run a knife around the edges to loosen the cake from the pan. Invert the cake onto a serving platter. Serve warm with vanilla ice cream.
11

Tips

- This cake is best served warm or at room temperature. You can warm refrigerated cake by heating individual slices for 15-30 seconds in the microwave.

- The cake will keep for up to 3 days stored in the refrigerator in an airtight container.

- The cake can also be frozen for up to 3 months. Cool the cake completely and cover with 2 layers of plastic wrap followed by two layers of aluminum foil. Thaw in the refrigerator overnight before serving.

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