Do you like baking cakes on every occasion? Pineapple cake is all time favorite in my family. So try baking this pineapple upside down cake at the next party at your place.
Sugar - 1 cup
Butter or Oil - 2 stick
Salt- 1 tbsp
All purpose flour - 1 cup
Baking Powder - 2 tsp,
Ground cinnamon- ½ tsp.
Vanilla extract - 1 tbsp
Eggs- 2 large
Milk - ½ cup
Pineapple - 1 medium
Pineapple juice - ½ cup
1- Coat a 9-inch cake pan with cooking spray and set aside.
2- Place a small saucepan over medium heat. Heat sugar and 1 stick butter in the pan, whisking occasionally, until sugar is dissolved. Bring it to a boil and cook until caramel thickens and turns into a deep brown in color, in about 3 minutes.
3- Remove the pan from the heat and whisk in pineapple juice and 1 tsp Salt.
4- Pour caramel into the prepared cake pan and swirl around to coat. Set aside and let it cool completely, for about 30 minutes.
5- Preheat the oven to 350 F degrees.
6- Meanwhile, in a medium bowl, whisk together flour, baking powder, remaining salt, and cinnamon.
In a large bowl, using an electric mixer on medium, beat together granulated sugar and remaining butter until light and fluffy. Add vanilla; beat in eggs, 1 at a time. Reduce mixer speed to low and beat in half the dry-ingredient mixture and 1/4 cup milk. Repeat with remaining dry-ingredient mixture and milk.
7- Arrange pineapple rings atop caramel in the cake pan. Fill in spaces between rings with pineapple chunks. Carefully pour batter over pineapple and smooth, using a rubber spatula.
8- Bake until a toothpick inserted in the center comes out clean, for about 50 minutes.
9- Transfer pan to a wire rack and let cool for 30 minutes.
10- Run a sharp knife around the sides of the pan to loosen the cake; invert onto a large serving plate. Apply pineapple juice on top to get a juicy texture.
The Pineapple Upside Down Cake is ready!
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