Pineapple Upside Down Cake
When I was growing up, before the advent of Mango Cake, Black Forest, Ube Cake, etc, pineapple upside down cake was our version of a special cake. We get to eat this cake only on special occasions. Today, you can buy or eat this anytime of the year. The good thing about this cake is that it is inexpensive to make and it does not require refrigeration and no frosting is needed.
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Glazed Pineapple Upside Down Cake | How To Make Pineapple Upside Down Cake
Here is an easy and simple way to make pineapple upside down cake. The combination of butter, brown sugar and juice from the pineapples and cherries make a delicious buttery sweet syrup that glazes over the cake. Enjoy!
INGREDIENTS
20 oz can of sliced pineapple in natural juice
1 1/2 cups (176 g) cake flour
2 tsp (6 g) baking powder
3/4 tsp salt (3.5 g)
1/4 cup oil (59 ml)
1 tsp vanilla or pineapple extract
1 large egg
2/3 cup (158 ml) pineapple juice
1 cup (200 g) granulated sugar
1 stick (113.5 g) butter (melted)
2/3 packed cup (105 g) light brown sugar
1/3 cup pineapple juice
2 tbsp juice from Maraschino cherries
sliced pineapples
7 to 9 Maraschino cherries
Use a 9 inch round or square buttered cake pan
Bake @ 350 degrees F for 45 to 50 minutes
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Artist:
one amazing Pineapple upside cheesecake
this is one monstrous cheesecake, two layers of pineapple upside down cake with a pineapple cheesecake in-between. video might be a little long, but worth the watch ☺️
How to Make Pineapple Upside-Down Cheesecake | Recipe | cooking with p for pakao
Pineapple Upside Down Cheesecake
Pineapple Upside Down Cake is a firm family favourite. We've combined the classic with an awesome cheesecake!
INGREDIENTS
150g digestive biscuits
75g unsalted butter, room temp
500g cream cheese
100ml sour cream
150g caster sugar
2 large eggs
4 large egg yolks
2 tbsp lemon juice
1 small tin of pineapple slices in juice, drained
100g brown sugar
50g butter
10 maraschino or glace cherries
100g butter
150g sugar
2 large eggs
150g plain flour
1 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt
3 tbsp milk
Caramel sauce
Extra cherries
INSTRUCTIONS
Make the cheesecake base: preheat the oven to 180 C (160 C fan), and line the bottom of a 20cm springform tin with greaseproof paper. Blitz the biscuits in a food processor until the biscuits are finely ground, then tip in the melted butter and process until it’s just mixed. Tip the crumb into the prepared cake tin and press it down with a glass or the back of a spoon so that it’s smooth and compacted. Put the tin into the fridge while you make the filling.
Make the filling: pre-heat the oven to 180 C (160 C fan). In a large mixing bowl, whisk together the cream cheese, sour cream and sugar. Beat in the eggs and egg yolks, one at a time, then the lemon juice.
Wrap two layers of foil securely around the outside of the cake tin - to prevent any water seeping in. Put the tin into a deep oven tray or dish, to act as a water bath, and boil the kettle.
Pour the cheesecake filling into the tin, and cover the top of the tin loosely with foil, then put the whole thing into the oven. Pour boiling water into the water bath, so that it comes half way up the cheesecake. Bake the cheesecake for 1 hour or 1 hour and 15 minutes, until just set. Remove the cake tin from the water bath, and leave the cheesecake to cool, in its tin, for four hours or overnight.
Make the cake: preheat the oven to 180 C (160 C fan). Grease a 20cm springform cake tin. Melt the butter and sugar in a small saucepan, until the sugar has dissolved, then pour it into the cake tin. Arrange a layer of pineapple rings and cherries, in a pretty pattern, then put the tin to one side.
Make the cake mixture by beating together the butter and sugar in a large mixing bowl. Add in the eggs, one at a time, followed by the flour, baking powder, vanilla and salt. Mix it all together then add a few tablespoons of milk, if needed to loosen up the batter. Pour this over the pineapple layer, then bake the cake for 25-30 minutes, until a skewer comes out clean.
Assembling the cheesecake: while the cake is baking, take the cheesecake out of the fridge and run a palette knife around the edge to loosen it up. Then remove the tin and carefully put the cheesecake onto a serving plate.
Let the cake cool for just one minute once you remove it from the oven. Remove the springform edge but leave the upside-down cake on the base of the tin. Use a tea towel to carefully turn the cake on top of the cheesecake, then gently remove the base of the tin, leaving the upside down cake on top. Warm up the caramel sauce and drizzle on top of the cheesecake, then serve, with extra cherries on the side.