Chocolate Pineapple Upside Down Cake
Chocolate Pineapple Upside Down Cake is a delicious recipe that makes a perfect dessert for any occasion. This is not the classic recipe of pineapple upside down cake as I’ve wanted to pair pineapple with coconut and chocolate. The combination is absolutely irresistible.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Pineapple Topping
1/4 cup (60g) unsalted butter
1/3 cup (70g) light brown sugar
6 or 7 pineapple slices, canned
Chocolate Coconut Cake
1 cup (125g) all-purpose flour
1 cup (50g) unsweetened shredded coconut
1/3 cup (40g) unsweetened cocoa powder
1/2 tsp (2g) salt
1 tsp (4g) baking powder
1/3 cup (75g) unsalted butter, soft
2/3 cup (135g) sugar
3 eggs
1 tsp (5g) coconut extract
3/4 cup (180g) coconut milk
3 oz (80g) semisweet chocolate, melted
1. Preheat oven to 350F (180C). Grease a 9 inch (23cm) pan and line with parchment paper.
2. In a small saucepan melt butter over low heat, add sugar and cook until sugar dissolves . Pour the mixture in the prepared pan and arrange the pineapple slices. Set aside until you prepare the chocolate cake.
3. In a medium bowl combine the flour, cocoa powder, shredded coconut, baking powder and salt.
4. In another bowl mix the butter and sugar until thick and creamy. Add eggs, one at a time, coconut extract and mix to combine.
5. With the mixer on low, alternate adding gradually flour mixture and coconut milk until all is well incorporated.
6. Add the melted chocolate and mix to incorporate.
7. Bake for 40-45 minutes or until a toothpick inserted into the center comes out with a few crumbs.
8. Let it cool in the pan for few minutes minutes, then invert onto a serving platter.
9. Serve slightly warm with a big scoop of ice cream on top. Enjoy!
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Upside Down Pecan Pound Cake | How Tasty Channel
How to make soft and delicious Upside Down Pecan Pound Cake. Buttermilk vanilla pound cake with an irresistible caramel pecan topping.
If you're not a fan of Pecan Pie, this is the best alternative!
Perfect as Thanksgiving dessert!
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The Most Amazing German Chocolate Cake
The Most Amazing German Chocolate Cake is moist, rich, and layered with the most delicious coconut pecan filling. This is the German Chocolate Cake you've been dreaming of!
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
Cake:
• 2 cups all purpose flour
• 2 cups granulated sugar
• ½ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup warm water
• ⅓ cup vegetable oil
• 1 ½ teaspoon vanilla extract
Coconut Pecan Filling:
• ½ cup salted butter
• ½ cup granulated sugar
• ½ cup brown sugar
• 3 large egg yolks
• 12 ounce can evaporated milk
• 2 teaspoons vanilla extract
• 1 ½ cups unsweetened coconut flakes
• 1 cup chopped pecans
Chocolate Buttercream (optional):
• 1 cup butter, softened
• ¾ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 3-4 cups powdered sugar
✅Instructions
Cake:
1️⃣ Preheat oven to 350 degrees. Butter two 9-inch cake rounds. Dust with flour or cocoa powder and tap out the excess.
2️⃣ In a large bowl or stand mixer, stir together flour, sugar, cocoa, baking soda, baking powder, and salt until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth.
4️⃣ Divide batter evenly between the two pans.
5️⃣ Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
Coconut Pecan Filling:
1️⃣ Melt butter in a medium saucepan over medium heat. Whisk in sugar and brown sugar until combined.
2️⃣ Add in egg yolks, evaporated milk, and vanilla extract. Cook over medium heat for 12 to 14 minutes until thickened, stirring frequently.
3️⃣ Remove from heat and stir in coconut flakes and pecans. Let cool completely, stirring occasionally, until spreadable.
Chocolate Buttercream (optional):
1️⃣ Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time, beating in between. Transfer to two piping bags for frosting.
Assemble Cake:
1️⃣ Use half of the coconut pecan filling and spread in between the two chocolate cake layers. Spread the other half on top of the cake.
2️⃣ If using buttercream, spread the frosting on the outside of the cake and use a piping tip to decorate the top edge.
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Caramel Apple Upside-Down Cake
Here is what you'll need!
Upside-Down Dulce De Leche Apple Cake
Serves 5-6
INGREDIENTS
1 ½ cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
2 eggs
⅓ cup oil
⅓ cup milk
1 teaspoon vanilla extract
2 tablespoons butter
1 cup dulce de leche
3 granny smith apples, peeled and thinly sliced
Vanilla ice cream
PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, mix together the flour, sugar, baking powder, eggs, oil, milk, and vanilla until smooth. Set aside.
In a small pot over medium heat, melt the butter. Add the dulce de leche and stir until mixture comes to a boil.
Immediately pour the dulce de leche mixture into a round baking pan.
Layer the apples in a circular pattern with each one overlapping the other. Repeat until the entire bottom of the pan is covered.
Pour the cake batter on top of the apples and spread the batter evenly on top.
Bake for 25 minutes, then cool until bottom is slightly warm.
Place a large round plate on top of the cake pan, then flip quickly. Give the cake pan a few pats to make sure the cake is released, then lift off the pan.
Slice, serve with ice cream!
Pastel Invertido de Manzana y Dulce de Leche
Sirve 5-6
INGREDIENTES
1 ½ tazas de harina
⅓ taza de azúcar
1 cucharadita de polvo para hornear
2 huevos
⅓ taza de aceite
⅓ taza de leche
1 cucharadita de extracto de vainilla
2 cucharadas de mantequilla
1 taza de dulce de leche
3 manzanas verdes, peladas y cortadas en rebanadas delgadas
Helado de vainilla
PREPARACION
Precalentar el horno a 350°F / 180°C.
En un tazón grande mezclar la harina, azúcar, polvo para hornear, huevos, aceite, leche y vainilla hasta que sea una mezcla homogénea, reserve a un lado.
En una olla pequeña, derretir la mantequilla a fuego medio. Agregar el dulce de leche y mover hasta que la mezcla suelte un hervor.
Inmediatamente verter la mezcla de dulce de leche en un molde redondo para hornear.
Acomodar las rebanadas de manzanas en capas y en un patrón circular posicionando una un poco encima de la otra. Repita hasta que el fondo del molde esté completamente cubierto.
Vertir la mezcla de pastel encima de las manzanas y distribuir uniformemente.
Hornear por 25 minutos, luego dejar enfriar hasta que el fondo del molde esté tibio.
Colocar un plato amplio encima del molde e invertir rápidamente. Dar unas palmaditas al molde para que el pastel se desprenda facilmente. Remover el molde.
Rebanar, y servir con helado de vainilla!
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Beth's Pineapple Upside Down Cake Recipe | ENTERTAINING WITH BETH
Learn how to make my grandmother's Pineapple Upside Down Cake Recipe. A classic dessert that deserves a comeback!
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BETH'S PINEAPPLE UPSIDE DOWN CAKE RECIPE
Serves 8-10
*PRINTABLE RECIPE HERE*
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INGREDIENTS:
For topping:
1 cup (180 g) brown sugar
4 tbsp (60 ml) melted butter
7 pineapple rings, canned variety
For Cake:
4 eggs
1 cup (200 g) of sugar
1 tsp (5 ml) vanilla
1 cup (120 g) of all-purpose flour
1 tsp (5 ml) baking powder
¼ tsp (1.25 ml) salt
For Serving:
Coconut Ice Cream
Beth's Caramel Sauce (see below)
2 tbsp (30 ml) Unsweetened Coconut flakes
For the Caramel Topping:
1 cup (200 g) sugar
½ cup (120 ml) heavy cream (AKA double pouring cream)
1 tbsp (15 g) unsalted butter
1/8 tsp (.75 ml) sea salt
METHOD:
Spray a 10 (25 cm) cake pan with baking spray. Then pour the melted butter into pan, sprinkle with the brown sugar until evenly distributed. Place pineapple rings on top filling the bottom of the pan in an even layer. Set aside.
In the bowl of an electric mixer beat the egg and the sugar on high for 5-7 minuets until doubled in volume and pale yellow. Add vanilla.
In a separate bowl whisk together the flour, baking powder and salt. Add slowly to the egg mixture until just combined.
Pour batter on top of pineapples and bake at 350F (175C) for 30 mins until golden brown and set.
Allow to cool for 15 mins and then reverse the cake onto a cake stand.
TO PREPARE THE CARAMEL TOPPING:
Heat white sugar in a deep saucepan. As it heats the sugar will melt and begin to caramelize. Keep swirling it in the pan, lowering flame if needed so that it does not burn. Once it reaches a caramel color, add the heavy cream allow it to bubble and then it will settle down. Add butter and salt. Use immediately. Or transfer to a heat safe container and refrigerate until ready to re-heat and serve.
Cut cake into slices and serve with coconut ice cream drizzled with caramel sauce and topped with unsweetened coconut flakes.
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Muffin Pan Pineapple Upside Down Cake
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