Pineapple Upside Down Cake

Pineapple Upside Down Cake

Cooking Time

Preparation Time : 30

Cook Time : 40

Total Time : 70

Ingredients

Serves 8

  • 5-6 Delmonte Pineapple slices

  • 9-10 Maraschino cherries or glazed cherries

  • For Caramel: 4 tablespoons packed light brown sugar

  • 2 tablespoons butter, salted

  • 1 tablespoon water For Cake:

  • 120 grams all purpose flour

  • 1/2 teaspoon baking soda

  • 1 teaspoon baking powder

  • 90 grams butter, salted

  • 50 ml pineapple juice (reserved from the canned pineapple)

  • 200 ml condensed milk

  • 100 ml milk, at room temperature

  • 1 teaspoon pineapple essence

  • 30 grams pineapple, crushed

Directions

  • 01

    Caramel Preparation:

  • 02

    Heat the pan, add brown sugar and butter.

  • 03

    Mix well until sugar caramelizes.

  • 04

    Stir it constantly until you get golden brown syrup.

  • 05

    Pour the syrup into a 8-inch round cake tin.

  • 06

    Drain the pineapple from the can and place it on top of the caramel.

  • 07

    Arrange the cherries in between the pineapple slices. Keep aside.

  • 08

    Prepare the Cake:

  • 09

    Pre-heat your oven to 180°C (350°F).

  • 10

    In a medium mixing bowl, add butter, condensed milk and, pineapple essence. Beat well until smooth.

  • 11

    Now add add all-purpose flour, crushed pineapple, baking soda, baking powder, milk and pineapple juice.

  • 12

    Whisk well without any lumps.

  • 13

    Carefully pour the batter over the arranged fruit.

  • 14

    Bake at 180°C for 35-40 minutes until the top is golden-brown and the toothpick inserted comes out clean.

  • 15

    Let the cake rest in the tin for 10 minutes before taking it out.

  • 16

    Invert cake on top of a cake stand or a large serving plate.

  • 17

    Slice and serve warm, room temperature, or even cold.

  • 18

    Try serving with vanilla ice cream - it's a delicious combination.

Review

0

Please Login to comment

Link copied