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How To make Mom's Pineapple Upside Down Cake
CAKE:
1 1/2 c Butter (3 sticks), divided
6 lg Eggs, separated
1 1/2 t Baking soda
1 1/2 c Buttermilk, with
-pineapple juice 1 t Vanilla extract (or more)
1/2 t Salt
1 c Sugar, granulated
2 1/2 c Confectioner's sugar (4x)
2 1/2 c Flour
TOPPINGS:
Pineapple rings Maraschino cherries Pecan halves SYRUP:
2 c Light brown sugar (1 box)
1/2 c Butter
2/3 c Water
2 T Karo
Grease 3 cast-iron skillets. Drain pineapple rings, reserving juice. Add all but 1 tablespoon of the juice to the buttermilk to make 1 1/2 cups fluid (equal parts, if possible). Separate eggs; place all the whites in a large bowl, place 3 yolks in one small container, and the other 3 in another. Prepare 3 8-inch cake pans with brown-paper rounds (for bottoms) greased with shortening. Preheat oven to 350 degrees F. Soften 1/2 C butter in a large bowl; add confectioner's sugar and beat until thoroughly mixed. Add 3 egg yolks, one after another, and continue beating. Add vanilla and mix till thoroughly blended, scraping sides with spatula if necessary. Measure flour into a small bowl and stir in baking soda. Add to butter/sugar mixture alternately with buttermilk in 4 steps, beginning and ending with the flour. Sprinkle about 1/2 t salt on egg whites. Beat till stiff, but not dry. Fold egg whites into batter. TOPPING: Melt butter in large skillet over medium heat; add 1 T of pineapple juice and the sugar. Add water and Karo and cook at a high, rolling boil for about 3 minutes. Pour equally into prepared cast-iron skillets (about 1/2 to 3/4-inch thick). Place pineapple rings in bottom of each skillet, and in the centers, place a cherry. (Can add pecan halves, too.) Divide batter between pans and bake at 350 degrees F. about 30-35 minutes, until done.
How To make Mom's Pineapple Upside Down Cake's Videos
Cake Month: Stephanie's Mum's Pineapple Upside Down Cake: Baking With Friends| Leo tunapika?
Follow Stephanie on IG at
Ingredients
95g salted butter
95g unsalted butter
190g sugar
3 whole eggs
1 teaspoon vanilla essence
380g self raising flour*
1 tablespoon mixed spice
Pineapple juice
Canned pineapple slices
Cherries
*if using all purpose flour, add 2 1/2 teaspoons baking powder, 1/4 teaspoon baking soda and 1 teaspoon salt to the all purpose flour.
Cake Month
Order your baking basics bundle:
Week 1: Chocolate Almond Cake
Week 2 : Cookies and Cream Cake
Week 3: White Forest Cake
Week 4: Stephanie's Mum's Pineapple Upside Down Cake
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The BEST Pineapple Upside Down Cake
All Glory to God!
Blessed beyond Measure
1 Thessalonians 5:18 - In every thing give thanks: for this is the will of God in Christ Jesus concerning you
Psalms 150:6 - Let every thing that hath breath praise the LORD. Praise ye the LORD.
4 tbsp unsalted butter
1/3 cup of brown sugar
1 stick (1/2 cup) unsalted butter softened
3/4 granulated sugar
2 large eggs
1 tablespoon vanilla extract
1/2 teaspoon almond extract
zest of 1/2 orange
1 and 1/2 cup of cake flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup pineapple juice
cherries and pineapple slices
music : Believer's Sanctuary youtube.com/ Believerssanctuary
Mother's Day Special How To Make #4: Pineapple Upside-Down Cake
Recipe is for a 8 to 9 inch baking pan
350 Fahrenheit oven or 177 Celsius
1/2 cup of brown sugar
1/4 cup softened butter
7 Canned Pineapple Slices and Candied Cherries
1/2 cup softened butter
3/4 cup granulated white sugar
2 eggs
1/2 pineapple juice from pineapple slice can(only for extra pineapple flavor)
1 3/4 cup flour
1/2 tsp salt
1 tsp baking powder
Chef Claudette Zepeda Reinvents Her Mom's Pineapple Upside-Down Cake
Choose your own adventure with Chef Claudette Zepeda and the first-ever Genesis GV80. Drawing on her Mexican roots, Chef Zepeda reinvents her mother's favorite celebratory dessert: the pineapple upside-down cake.
Sponsored by Genesis and Amazon
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Pineapple Upside Down Cake
Ingredients:
Piloncillo sauce:
3 cups heavy cream
1 cup piloncillo, cut into small pieces
½ cup salted butter/cubed
1/2 orange, zested
1/2 lemon, zested
10 canned pineapple rings
1/2 cup maraschino cherries, drained and minced
Cake:
2 ½ cups cake flour
½ teaspoon salt
¾ teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon ground star anise
1 cups granulated sugar
½ cup butter, room temp
3 eggs
¾ cup buttermilk
1 Tablespoon vanilla beans paste
¼ cup vegetable oil
Garnishes:
pineapple flower, whipped cream, cherry, chopped walnuts
Steps:
1. Preheat the oven to 350 degrees. Spray a 9x13 pyrex with non-stick baking spray and line with parchment.
2. First make the sauce: To a medium saucepan add heavy cream, piloncillo pieces, butter and the zest of the orange and lemon. Bring to a boil and allow to simmer for 15-20 minutes. Pour into the 9x13 pan. Let the sauce cool before placing a layer of pineapple rounds.
3. In a medium-size bowl whisk together the flour, salt, cinnamon, star anise, and baking powder. Set aside.
4. Place the butter and sugar in the bowl of a stand mixer. Using the paddle attachment beat on medium speed for 2 minutes. In a separate bowl whisk together the eggs, vanilla bean, and buttermilk. Add the egg and buttermilk mixture to the butter and sugar and mix until incorporated. Then add the dry ingredients.
5. Sprinkle the cherries over the pineapple rings and pour the cake batter over the pineapples and cherries. Lightly tap the cake pan on the counter and place in the oven for 25-26 minutes.
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Pineapple upside down cake for two ????
Pineapple Upside Down Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pineapple Upside Down Cake. This Pineapple Upside Down Cake is a throwback to the 1920s. A time when canned pineapple was all the rage. One look at this cake and you can see why it was so popular. It is lovely, with its glistening slices of sweet and sticky caramelized pineapple sitting happily on top of a fluffy white butter cake. A Pineapple Upside Down Cake begs to be served warm from the oven, with or without a dollop of softly whipped cream.
An older version of this video using fresh pineapple is here:
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