How To Make Next-Level Pineapple Upside Down Cake
Iconic. Classic. And now, Next-Level. All things used to describe this moist, incredible yellow cake! My Pineapple Upside Down Cake has been requested by fans for years, and now it's here! Give it a go with my written recipe:
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Pineapple upside-down cake is a classic dessert recipe in which you bake it, well, upside-down! When you flip your cake out of your baking dish, then it's right-side up. Or is it then upside-down? Better not overthink this; it may be a which came first, the chicken or the egg situation, and honestly, I rather just think about that soft yellow cake topped with caramelized pineapple.
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Pineapple Upside Down Cake
Pineapple Upside Down Cake is a classic American classic recipe, and has the most perfect light, but moist crumb, and is filled with delicious pineapple flavor. Hold onto your hats, this is seriously amazing!
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✅Ingredients
Topping
• 3 tablespoons butter, melted
• ½ cup brown sugar, tightly packed
• 9-10 slices canned pineapple in juice
• 5-7 maraschino cherries
Cake Batter
• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup butter, melted
• ½ cup brown sugar, tightly packed
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ⅓ cup milk
• ¼ cup pineapple juice, reserved from can
• ⅓ cup greek yogurt
✅Instructions
Topping
1️⃣ 00:10 - Pour melted butter in a 9-inch round cake pan and sprinkle the brown sugar over the butter.
2️⃣ 00:41 - Remove the pineapple slices from the can, reserving juices for later. Arrange 7 pineapple rings to cover the bottom of the pan. Cut some of the rings in half to line the sides of the pan. Place one maraschino cherry in the center of each pineapple ring and in between each where there is a hole.
Cake Batter
1️⃣ 01:34 - Preheat oven to 350°F. In a large bowl, whisk together melted butter, brown sugar, and sugar. Add the egg, vanilla, milk, pineapple juice and greek yogurt and whisk until just combined.
2️⃣ 02:06 - Stir in baking powder, baking soda and salt. Slowly add in flour and mix until just combined. Batter will be thick.
3️⃣ 02:25 - Pour the batter into the pineapple-lined baking pan. Bake in the 350 degree oven for 40-45 minutes or until toothpick inserted in the center comes out clean.
4️⃣ 02:55 - Gently run a knife around the edges of the pan to loosen the cake. Top the pan with a serving dish and invert the cake onto the serving dish. Leave the pan on top of the cake for 5-10 minutes to ensure all the brown sugar and butter syrup soaks into the cake.
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Pineapple Upside Down Cake
A timeless classic recipe that can be made any time of year with readily available canned pineapples. Of course, you could use fresh pineapples if available in season. Tastes delicious either way and is an effortless crowd pleaser!
Ingredients:
Pineapple topping:
2/3 cup (135g) Light brown sugar
3 tbsps (42g) Unsalted Butter
20oz can Pineapple slices preserved in juice (drain slices and reserve 1/2 cup juice for the cake)
7 maraschino cherries in juice (drained) or candied/glaced cherries
Yellow Cake:
1 1/2 cups (195g) All purpose flour
2 tsp Baking powder
1/4 tsp Salt
1/2 cup (113g) Unsalted Butter
3/4 cup (150g) Sugar
2 large Eggs
1 tsp Vanilla Extract
1/2 cup (120ml) Pineapple juice (from can)
About Preheat to 350F:
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Mary Berry's Pineapple Upside-Down Cake Recipe | Montvale Bakes
Another one of my favourite Mary Berry recipes
Step-by-step guide to baking pineapple upside-down cake - simple and delicious.
ingredients:
sugar topping:
60g butter (room temperature)
60g light brown sugar
225g can pineapple slices (reserve 2 tbsp of syrup)
glacé cherries
cake:
125g butter (room temperature)
125g caster sugar
2 eggs
175g self-raising flour
1 tsp baking powder
1 tsp vanilla paste
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Skillet Pineapple Upside Down Cake
A super-delicious cake from the 1920s. All you need is a skillet and hand-held electric beaters. Ingredients plus oven time/temperature are listed below. Thank you for watching/commenting.
For the pineapple topping:
1/2 cup/113g butter
1/2 cup/150g brown sugar (light or dark as you please)
A 20 ounce/567g can of sliced pineapple, drained
For the cake batter:
1/2 cup/113g butter, softened to room temperature
3/4 cup/150g white granulated sugar
2 large eggs at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups/190g self-rising flour*
1/2 cup/123g whole milk
Bake in a preheated 350°F oven until the cake puffs and browns -- about 30 minutes.
*To make your own self-rising flour: For each cup of all-purpose flour, add
1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Whisk to combine.
Moist, Delicious Pineapple upside down cake from scratch| Kitchenaid
Hello guys and gals!
Today we are making the most yummy Pineapple upside down cake from scratch that you will ever taste! This cake is so yummy, I can't even explain it. I wish you could taste it through the computer, but since you can't you will just have to make it!! I am going to list the ingredients below. I hope you will try this and leave a comment on how you like it!
Thanks for watching.
-itscookingmomma
INGREDIENTS:
-1 stick (8 tablespoons) of unsalted butter.
-1 1/2 cups brown sugar, tightly packed.
-12-13 pineapple rings (about 1 1/2 cans).
-12-13 maraschino cherries,drained (you can find these in the baking aisle of the grocery store)
-2/3 cups unsalted butter at room temperature.
-1 1/3 cups granulated sugar.
-2 teaspoons pure vanilla extract.
-4 large eggs, at room temperature.
-3 1/3 cups all-purpose flour, sifted.
-1/4 teaspoon salt (I use Kosher salt).
-4 teaspoons baking powder (NOT baking soda).
-1 1/3 cups pure pineapple juice