Pineapple Upside-down Cake Recipe- Learn Like a Pro:-Using this traditional recipe for pineapple upside-down cake, you may create an atmosphere that is reminiscent of a tropical paradise. With its caramelized pineapple topping and soft, buttery cake base, this dessert has been a fan favorite for a very long time and is suitable for any event.
Pineapple Upside-down Cake Recipe- Learn Like a Pro
If you follow these straightforward instructions, you will be able to make a slice of sweet heaven that will leave everyone begging for more.
Ingredients:
For the Pineapple Topping:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- 1 can (20 oz) pineapple slices in juice, drained
- Maraschino cherries, drained (optional)
For the Cake Batter:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk (or ¾ cup milk mixed with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes)
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Instructions:
- Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). After greasing a circular cake pan measuring 9 inches, set it aside.
- For the preparation of the pineapple topping, begin by melting the half cup of butter in a small saucepan over medium heat.
- In around two to three minutes, stir in the brown sugar until it has dissolved and became frothy.
- Spread the ingredients out equally across the bottom of the cake pan that has been prepared.
- Pour the mixture into the pan. In the event that you so wish, you can place a maraschino cherry in the middle of each pineapple ring after you have arranged the pineapple slices on top of the brown sugar mixture.
- You should combine the all-purpose flour, baking powder, baking soda, and salt in a basin of medium size and whisk them together. Put aside for later.
- The butter that has been softened and the granulated sugar should be creamed together in a large mixing bowl using either a hand mixer or a stand mixer until the mixture is light and fluffy.
- One egg at a time, beat in the eggs until they are completely incorporated. Extract of vanilla should be stirred in.
- In a slow and steady manner, incorporate the dry flour mixture into the liquid components, alternating with the buttermilk.
- Start with the flour mixture and finish with the buttermilk. While taking care not to overmix, mix until the ingredients are barely mixed.
- In order to ensure that the pineapple slices are completely covered, pour the cake batter over them in the cake pan and smooth it out evenly.
- In an oven that has been preheated, bake the cake for forty to forty-five minutes, or until a toothpick that has been inserted into the middle of the cake comes out clean.
- Remove the cake from the oven and allow it to cool for ten to fifteen minutes while it is still in the pan.
- It is important to carefully invert the cake onto a serving dish or platter while it is still warm.
- This will allow the pineapple topping to become the top of the cake.
- In the event that any pineapple slices adhere to the pan, remove them and carefully reposition them on the cake.
- The Pineapple Upside-Down Cake can be served either warm or at room temperature.
- If desired, it can be sliced and served with whipped cream or vanilla ice cream and served, respectively.
Nutrition Facts:
- Serving Size: 1 slice (assuming 10 slices per cake)
- Calories: Approximately 350 kcal
- Total Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 200mg
- Total Carbohydrates: 49g
- Dietary Fiber: 1g
- Sugars: 32g
- Protein: 4g
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