Pineapple Upside Down Cake
#pineappleupsidedowncake #pineapplecake #pineapplerecipes
Pineapple upside down cake is a soft scrumptious cake generously topped with caramelized brown sugar in melted butter, fresh pineapple slices and cherry toppings. The cake is made extra juicy and freshly sweet with the additional of pineapple syrup. This flavor also adds more luscious flavor and texture to the cake overall. Follow this upside down cake recipe especially if you have no oven available at home and wanted to try a cake made in a pan. Yum!
Written Recipe at
Ingredients
1. All purpose Flour 1 Cup (120 gram)
2 White sugar 1/2 cup (100 gram)
3 Brown sugar 3 Tbsp
4. Baking Soda 1/2 tsp
5 baking powder 1 tsp
6Pineapple juice 100 ml
7.Oil 60 ml
8. Sliced Pineapple 3 pieces
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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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MUSIC
Arubado Full Mix
Licensed via Warner Chappell Production Music Inc.
Made by BFMP buzzfeed.com/videoteam.
Peach Gingerbread Molasses Upside Down Cake Recipe
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Gingerbread and peaches are a timeless combination. I was probably first exposed to it in the form of warmed canned peaches spooned over kit gingerbread from a box, perhaps with vanilla ice cream. This cake brings the peaches together with the home-made gingerbread cake, and adds a lovely brown sugar glaze which is a perfect place to put some booze if you are so inclined.
This gingerbread recipe rises a lot while it cooks and then compresses somewhat over the next couple of days. The cake is noticeably heavier the next day, so it’s best with whipped cream (ideally hand-whipped, with bourbon) the day it’s made, or with ice cream the next day.
The choice of whether to peel the peaches is ultimately yours: removing the peel makes the cake much easier to cut gracefully; however, a lot of the peach’s flavor is in the peel, and it often has a beautiful red color. To make the cake fancier, cover the top of cake batter once poured into the pan with chopped pecans to form a sort of crunchy “crust” to the final cake. If you enjoy the combination of peaches and bourbon, which is also classic and compatible with molasses, consider adding 1-2 Tbsp of bourbon to the glaze.
Makes one ring cake or 9” round “upside-down” cake; serves 8-12.
Equipment:
• a large mixing bowl
• a large glass measuring cup, or microwave-safe, non-plastic mixing bowl
• one 9” round cake pan, or ring-cake (Bundt) pan
• stand mixer (highly recommended)
• cooling rack
Ingredients:
2-5 ea peaches eating peaches such as Red Haven, optionally peeled; sliced
Glaze:
1/3 c butter
1/3 c brown sugar
1/4 tsp cinnamon
Cake:
1 1/4 tsp baking soda
2/3 cup boiling water
Wet ingredients:
1/2 cup butter softened
2/3 cup molasses
1/3 cup brown sugar
1 ea egg
2 Tbsp fresh ginger grated
Dry ingredients:
1 2/3 cup AP flour
1 1/4 tsp baking powder
1/4 tsp salt
3 tsp powdered dry ginger
Procedure:
1. Preheat the oven to 350F.
2. In the stand mixer, set up the butter, molasses and brown sugar for the wet part of the cake mixture to cream together. Depending on the condition of the molasses and the softness of the butter, this can take quite a long time to complete, so it might as well run while doing other tasks.
3. Grease the baking pan with butter and set aside.
4. Melt the butter and sugar for the glaze together in the microwave for about 30 seconds at full power. There is no need for it to bubble; the butter simply needs to liquefy in order to make a glaze with the butter.
5. Beat the glaze ingredients until they emulsify into a sauce. Add the cinnamon and optional bourbon or (spiced) rum, or other aromatic liquor of your choice.
6. Pour the glaze as evenly as possible into the prepared baking pan.
7. Remember to occasionally scrape the butter-molasses mixture as it creams in the stand mixer.
8. Line the baking pan with slices of peach, filling it in as closely as you like.
9. Boil some water, measure 2/3 of a cup and mix in 1 1/4 tsp of baking soda into it. Make sure to use soda.
10. In a mixing bowl, combine the flour, baking powder, salt, and powdered dry ginger. Mix well.
11. Once the butter-molasses mixture has creamed together thoroughly, add all the dry ingredients as well as the hot water/soda mixture, and blend together. From now until the cake goes into the oven, work quickly and with focus to avoid wasting the leavening potential of the soda.
12. Start by pulsing the mixture to avoid puffing flour all over the kitchen.
13. Don’t overmix; stop and scrape the bottom almost immediately, and allow it to mix only until just combined.
14. Immediately pour the cake batter over the peaches, top with any optional pecans, and then place into the center of the preheated oven for 35-45 minutes.
15. Use a toothpick or skewer test to make sure the cake is done, then rest on a rack for 5-10 minutes.
16. The cake will pull away from the edges of the pan and show that it’s ready to be turned out onto a rack to finish cooling. Make sure to do it over a tray to catch any extra glaze which runs off.
17. Enjoy with something creamy, and maybe some coffee.
Music:
GIN & PINEAPPLE UPSIDE-DOWN CAKE | The Gintern
Jazz up a retro classic by adding Jaw Box Pineapple and Ginger Liqueur to a classic Pineapple Upside-Down Cake! So delicious!
Find the full recipe on ILoveGin.com/the-gintern
Follow @the_gintern on Instagram & Twitter for more GIN recipes :)
Pineapple Ginger Cake Recipe | Food Diaries | Masala TV | Zarnak Sidhwa | Dessert
Pineapple Ginger Cake is a very easy to make cake that you can bake at home. Collect all the praise you deserve for this scrumptious tasting cake.
Watch this Masala TV video to learn how to make Pineapple Ginger Cake and Cottage Cheese Steak on Ratatouille Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 28 September 2021.
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Pineapple Ginger Cake:
Ingredients:
Butter 70 gm
Caster sugar 1/2 cup
Vanilla essence 1 tsp
Egg 1
Flour 1 1/2 cups
Baking powder 1 tsp
Ground ginger 3 tsp
Milk 3/4 cup
Pineapple (cubed) 1/2 cup
Ginger marmalade (warmed) 2 tbsp
Method:
Beat butter, caster sugar and vanilla until creamy, then add the egg. Fold flour, baking powder, ginger and milk into butter mixture until combined. Spread mixture into a greased and lined pan. Scatter over pineapple. Bake at 180 degrees C for 30 minutes or until a skewer inserted into the centre comes out clean. While cake is still warm, brush top with ginger marmalade.
Cottage Cheese Steak on Ratatouille:
(French Vegetable Stew)
Ingredients for Ratatouille:
Eggplant (cubed) 1
Capsicum (cubed) 1
Carrot (cubed) 1
Zucchini (cubed) 1
Tomatoes (blanched and pureed) 4
Garlic (minced) 4 cloves
Onion (chopped) 1
Basil leaves few
Oregano a pinch
Red chili flakes a pinch
Fresh Parsley as required
Salt & Pepper to taste
Olive oil 2 tbsp
For Cottage cheese steak:
Cottage cheese (cubed) as required
Bread crumbs as required
Olive oil as required
Method:
Brush the cottage cheese pieces with oil, coat with bread crumbs and grill or pan fry until done. Set aside. In another pan heat olive oil, add the onion and garlic and sauté. Add the eggplant, carrot, capsicum and zucchini and sauté but don’t overcook. Add the pureed tomatoes, parsley, basil, oregano, red chili flakes, salt and pepper, cook until the tomatoes are done. Plate on a serving dish with cottage cheese on top. Sprinkle fresh parsley and serve.
Peach Pecan Upside-Down Gingerbread Cake
This was a creation of brainstorming. I love to mix peaches and ginger together, so why not peaches and gingerbread cake? It turned out amazing, and you can taste the maple in it as well.