Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, pineapple upside-down cake. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This pineapple upside down cake is dense, like a sour cream pound cake, with ground almonds in the flour to give it even more substance and a slight almond flavor. The caramel pineapple topping is so good, you'll want to pick every crumb. This is THE best easy Pineapple Upside-Down Cake from scratch!
Pineapple upside-down cake is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Pineapple upside-down cake is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook pineapple upside-down cake using 9 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Pineapple upside-down cake:
- Take 4 oz butter, softened
- Take 4 oz caster sugar
- Get 2 eggs
- Prepare 4 oz self raising flour
- Get For the topping
- Make ready 16 oz tin pineapple rings, drained
- Prepare 1 1/2 oz butter
- Prepare 4 oz soft Brown sugar (I used dark, but your choice)
- Take Glace cherries
This classic pineapple upside down cake starts with an easy homemade cake made with cake flour and butter. This is one of the most popular Pineapple Upside-Down Cake on this site. My mother has an easier version where you don't need to beat the egg whites separately. This Homemade Pineapple Upside-Down Cake features a caramelized pineapple topping and an incredibly buttery, moist cake.
Instructions to make Pineapple upside-down cake:
- Pre heat oven to 190 c, 180 fan. Lightly grease an 8 inch round tin.
- Cream together butter and caster sugar until light and fluffy, beat in the eggs, one at a time, if mix splits add spoonful of flour.
- Gradually add the rest of the flour, mix lightly after each addition.
- Cut all but one of the pineapple ring in half, arrange in the bottom of prepared tin. Place glace cherries in 'holes.
- Melt the butter in a small pan, add the brown sugar and stir. Pour over the pineapple.
- Spread the cake mix over the fruit, bake in centre of preheated oven for 40-45minutes, check with skewer or toothpick.
- When cooked immediately turn out onto a plate.
- Can be eaten warm or cold, cut in to wedges,with cream or ice cream.
- Does not keep well, so best eaten on the day.
Today's recipe is one I've always loved and I think you'll love too - this easy pineapple upside-down cake. One of the things that I love about this recipe is that it's made. Vegan pineapple upside down cake from scratch! Not only is this easy recipe vegan (dairy-free, egg-free), but it's also gluten-free, refined sugar-free, and healthier than most classic pineapple upside down cakes. Pineapple upside down cake is a retro favourite that's stood the test of time for good reason.
So that’s going to wrap this up for this exceptional food pineapple upside-down cake recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
