Sweet crispy edges, and super soft, fluffy cake. This cake instantly takes me back to childhood birthdays. I can still see it on the table, decorated with cherries and oozing with extra sweetness. On that note do you know how much i love old school birthday parties?
You can totally make this cake with fresh pineapple, but if you want to keep it authentic, i’d stick to canned.
There are four steps to this recipe:
1- Preparing the topping
2- Preparing the batter
3- Spreading batter over topping
4- Baking the cake
AND OBVIOUSLY devouring it
Pineapple Upside Down Cake
Ingredients
For the Pineapple Base
- 1/4 cup melted butter
- 1/2 cup packed light brown sugar
- 1 can sliced pineapple
For the Cake
- 1 3/4 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 1/2 cup butter at room temperature
- 3 eggs separated
- 1 tsp vanilla
- 1/2 cup pineapple juice from the can
Instructions
- Preheat your oven to 180C
- Sift the flour, baking powder and salt together
- In a 9 inch pan, pour the melted butter and sprinkle the brown sugar on top of it making sure you get to the entire surface of the pan. Place the sliced pineapples over the butter and sugar
- In a stand mixer fitted with the paddle attachment, cream together the sugar and butter for 3-5 minutes
- Separate the eggs, add the vanilla to the egg yolk and pour the egg yolk vanilla mixture into the butter mixture
- Mix them for a minute
- Add flour and juice alternating between them (starting with the flour and ending with the flour) mix until just combined
- Whip the egg whites for a good 5-7 minutes until it forms stiff peaks
- Fold the egg whites gently into the cake batter
- Pour over the pineapples
- Bake for 40 min or until a toothpick comes out clean
- Once cooled down completely, flip
Very very moist and delicious yummmm!!