Pineapple upside down cake recipe

Pineapple Upside Down Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delightful dessert that will impress your guests? Look no further than this irresistible Pineapple Upside Down Cake recipe. With its moist and fluffy texture, this classic cake is topped with caramelized pineapple rings and cherries, making it a visual treat as well. The combination of sweet pineapple and buttery cake is truly heavenly, and the best part is that it's incredibly easy to make. So, get ready to indulge in a slice of tropical paradise with this mouthwatering Pineapple Upside Down Cake!

Keywords: Pineapple upside down cake, dessert, caramelized pineapple, cherries, tropical

Pineapple upside down cake recipe details

Pineapple upside down cake recipe, recipe Rating: 4.6
Number of votes:112 

Ingredients

110 g	butter, unsalted
150 g	light or dark brown sugar
1	fresh pineapple, skin and core removed – about 6 slices, more or less according to size
25 g	pecan nuts, chopped or broken
2 medium	eggs
225 g	caster sugar
1 pinch(es)	salt
1 tsp	vanilla extract, unsalted
15 g	butter, melted
120 ml	milk, heated but not boiling
110 g	plain flour

Instructions

Instead of using a fresh pineapple which requires a little skill to skin correctly and a core removal tool, you may wish to use the canned variety (possibly 2 medium cans), preferably in pineapple or natural fruit juice, drained.

Preheat oven to Gas Mark 5, 175°C, 350°F.

If you have a large and heavy-based frying pan or a shallow sauté pan of similar size they will be ideal, provided that the handle is safe at these temperatures. Melt the butter in the pan and add brown sugar. Stir to blend well and cook until no longer grainy. Arrange pineapple slices and nuts around base of pan and set aside.

In a bowl beat eggs until light, using high speed if using electric mixer. Beat in sugar, salt and vanilla extract.

Combine melted butter with hot milk and beat into egg mixture until very light. Beat in flour; if using electric mixer use slow-medium speed during this section.

Pour batter over pineapple and nuts and bake in pan for 25-30 minutes until golden brown or until a skewer pressed into cake comes out clean. Run a knife carefully around edge of cake to loosen, if necessary. Invert onto serving dish and cut into wedges. Serve immediately by itself, or with a little single (light) cream or ice cream as you wish.

Preparation time:
ca. 45 min
Grade of difficulty:
easy
Calories per portion:
n/a