Vegan Pineapple Upside Down Cake
Making a vegan pineapple upside down cake has never been so easy and delicious! This simple cake is moist, soft, filled with sweet pineapple and surrounded with coconut sugar caramelized edges. This is such a beautiful and fun-to-make cake recipe!
Find the full recipe here:
Pineapple Upside Down Cake recipe from scratch at home | Best, Moist and Easy Recipe
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This is a delightful cake, which is light, tender, moist, juicy... simply delectable! Good thing about this cake is, it is super easy to assemble…you don’t have to make any syrups , no need of beating with stand mixer ...nothing... just mix dry and wet ingredients and bake…can be assembled in just few minutes. Serve it either warm or cold , its scrumptious! I have mentioned different tips all along so do watch and give it a try. Share your feedback and enjoy!
Ingredients:
For base layer:
Melted butter: 80 g
Dark brown sugar: 50 g
Light brown sugar: 50 g
Drained pineapple slices : 7
Raspberries: 13
For cake layer:
Sifted cake flour : 225 g
Granulated sugar : 300 g
Salt : ½ tea spoon
Baking powder : 15g
Whole full fat milk : 220g
Lemon juice / pineapple juice : 20 g
Vegetable Oil : 100g
Lemon zest : 1 tea spoon
Eggs (medium) : 2
Baking time : 40-45 minutes
Heat: 170 degrees Celsius
0:00 Introduction
0:39 Base layer
2:32 Cake layer
5:46 Baking
6:30 Inverting and serving
#pineappleupsidedowncake #best #recipe #homemade #pineapple #pineappleupsidedowncake #baking #vlog #cake
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Pineapple Upside Down Cake
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1- 8oz can of pineapple slices
2 tbsp butter or margarine
1/2 cup packed brown sugar
Maraschino cherries
1 1/2 cups all purpose flour
2 1/2 tsp baking powder
1/3 cup shortening
3/4 cup granulated sugar
1 egg
1 1/2 tsp vanilla
Drain pineapple and reserve liquid.
Halve slices if desired.
Melt butter in a small bowl and add brown sugar and 1 tbsp of the reserved juice, mix.
Spread the brown sugar mixture in the bottom of a 9x1/2 round baking dish.
Arrange pineapple slices and cherries in pan.
Beat sugar and shortening together and then beat in egg and vanilla. Add 2/3 cup of reserved liquid (if you don't have enough add water to the remaining liquid until you get 2/3 of a cup) and mix.
Add flour and baking powder and mix well.
Spread in pan over pineapples and bake at 350F for 30-40 minutes until a toothpick inserted in center comes out clean. Cool 5-10 minutes.
Invert onto a plate.
Best served warm.
Gluten-free Pineapple upside-down cake
Based on a deliciously retro recipe popular in the 1970s - place the pineapple slices with glace cherries in the base of the dish, top with cake batter and bake in a medium oven. Serve warm, inverted on to a plate.
Pineapple Upside Down Cake with Crushed Pineapple and Cake Mix ????????????????????????????
My pineapple upside down cake with crushed pineapple and cake mix recipe is an easy old fashioned dessert to make at home. With crushed pineapple in the batter and both canned pineapple rings and fresh pineapple on top, this cake's flavor definitely lives up to its name. Shredded coconut and coconut extract add another dimension, and orange Jello accentuates the pineapple flavor without competing against it. Although this cake is full of fruit flavor, its the butter and brown sugar caramel that really puts this over the top. With a bit of extra color from maraschino cherries, this cake is a feast for both the eyes and stomach.
My recipe for old fashioned pineapple upside down cake starts with a boxed cake mix. I wanted the cake itself to be moist and full of flavor, so I added crushed pineapple in the batter. I usually doctor up cake mixes by adding pudding or gelatin, so this time I added orange gelatin. I use the combination of crushed pineapple and orange Jello in my carrot cake and hummingbird cake recipes, so I knew it would be delicious.
Not all pineapple upside down cake recipes have coconut, I decided to add a bit of shredded coconut and a teaspoon of coconut extract. Once again, I was inspired by my carrot and hummingbird cake recipes.
Although putting crushed pineapple in the batter added a lot of flavor, the brown sugar caramel and pineapple rings are what really make this old fashioned southern dessert special. The topping is made by mixing brown sugar with melted butter in the bottom of the 9 x 13 casserole dish, then laying pineapple rings on top of the sugar.
I used a combination of canned pineapple rings and fresh pineapple slices to cover as much surface are as possible. When I took my first bite, I could definitely tell which pieces of pineapple were canned and which were fresh because the fresh pineapple had a much stronger flavor. Even though cutting and slicing fresh pineapple is a lot of work, I highly recommend it for this recipe.
After adding some maraschino cherries for color, I then poured the batter over the topping in the bottom of the pan and baked the cake. When the cake came out of the oven, I only waited a few minutes before flipping the cake out onto a foil-lined baking sheet. In all honesty, I was a bit nervous for the moment of truth, but the cake came upside down out of the pan quickly and easily. I very impressed with my myself.
When I took my first bite, I knew that I had made the best pineapple upside down cake with crushed pineapple and cake mix recipe. With the three types of pineapple (crushed, fresh, and canned pineapple rings), the pineapple flavor was in all parts of this cake. The orange and coconut worked in perfect harmony with the pineapple, enhancing its flavor.
Although I was a bit unsure how it was going to turn out, the brown sugar caramel topping was incredible. It was sweet and buttery, the delicious liquid soaking down into the cake and making it incredibly moist and delicious. The pineapple and maraschino cherries caramelized, bringing out their flavor even more.
In addition to the amazing flavor, this pineapple upside down cake looked amazing. It would definitely be a conversation starter at any party or dinner.
All in all, this pineapple upside down cake had old fashioned looked flavors made easy with crushed pineapple and cake mix. It would be the perfect Thanksgiving, Christmas, or Easter dessert, so be sure to try my recipe. ????????????????????????????
Written Recipe:
00:00 - Pineapple Upside Down Cake Recipe Introduction
01:15 - Caramel Topping Recipe
03:28 - Laying Down Pineapple Rings
06:02 - Making Cake Batter with Crushed Pineapple and Coconut
08:03 - Adding Shredded Coconut
10:05 - Pouring Cake Batter over Pineapple, Cherries, and Brown Sugar
10:29 - Baking Time and Temperature
10:55 - Turning Cake Upside Down
13:04 - Cutting First Slice and Recipe Review
Pineapple Upside Down Cake with Crushed Pineapple and Cake Mix Recipe ????????
Caramel Topping:
2 cups light brown sugar (480g)
1 stick butter (113g)
1 20 oz can pineapple rings
1/2 of a large pineapple (maybe another 20 oz???)
1 10 oz jar maraschino cherries
Cake Batter:
1 15.25 oz box white cake mix
1 3 oz box instant orange Jello
1 cup crushed pineapple
1/4 cup sour cream (I used fat free)
2 tablespoons shredded coconut (30g)
1 teaspoon coconut extract
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The Best Pineapple Upside Down Cake with Claire Saffitz (New Book Reveal)
The Best Pineapple Upside Down Cake with Claire Saffitz (New Book Reveal)
Pineapple Upside Down Cake is a an oldie but a goodie, and with just a few upgrades – like adding browned butter to the cake, swapping in fresh pineapple for canned, and perfuming the whole thing with good dark rum – it becomes a remarkably delicious and complex dessert. It looks impressive but comes together in one skillet. Check out this episode for Claire’s take on the classic as well as SNEAK PEAK AT WHAT’S FOR DESSERT, Claire’s new book due out Nov. 8th (and available for pre-order here:
#pineapple #cake #clairesaffitz
Pineapple Upside-Down Cake with Brown Butter and Rum
Serves 8
PINEAPPLE LAYER
½ cup packed light brown sugar
¼ cup dark rum
Pinch of kosher salt
½ stick unsalted butter
8 fresh cored and peeled pineapple rings, sliced ½-inch thick
CAKE
1½ sticks unsalted butter
1⅔ cups all-purpose flour (225g)
1¼ teaspoons baking powder
1¼ teaspoons Diamond Crystal kosher salt or ¾ teaspoons Morton kosher salt
¾ teaspoon ground cinnamon
½ teaspoon baking soda
¾ cup sour cream, at room temperature
3 tablespoons dark rum
2 teaspoons vanilla extract
¾ cup packed light brown sugar
2 large eggs, at room temperature
Video Breakdown
0:00 Start
0:01 How To Make Pineapple Upside Down Cake
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Photographer: Alex Lau
Food Stylist: Sue Li
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Theme Song: Michael Guggino
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Character Rigger: Johara Dutton
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