Peach Upside-Down Cake: Omit the pineapple, pecans and cherries.
Substitute reserved peach juice for the pineapple juice.
Cranberry Orange Upside-Down Cake: Omit the pineapple, pecans and cherries.
Ingredients of Pineapple Upside Down Cake
- Prepare of Toppings.
- Prepare 1/4 cup of butter, melted.
- It's 1/2 cup of light brown sugar.
- It's of Canned pineapple rings.
- Prepare of Maraschino cherries.
- Prepare of Vanilla cake.
- It's 1/2 cup of butter, softened.
- It's 3/4 cup of granulated sugar.
- You need 2 of eggs.
- It's 1 tsp of vanilla extract.
- Prepare 1 1/2 cup of all-purpose flour.
- Prepare 1 1/2 tsp of baking powder.
- It's 1/4 tsp of salt.
- It's 1/2 cup of whole milk.
Pineapple Upside Down Cake step by step
- Pre-heat oven to 175 C.
- Pour melted butter on the cake pan. Sprinkle with brown sugar, making sure that it's evenly distributed. Arrange the pineapple and maraschino cherries. Set aside.
- Soften the butter along with the granulated sugar using a hand mixer until evenly distributer and smooth..
- Add the egg one at a time until smooth..
- Add the vanilla extract..
- In a separate bowl, combine dry ingredients until evenly distributed..
- Alternately combine dry ingredients into the wet batter and the milk in batches, starting and ending with the dry ingredients. Make sure not to over mix the cake batter..
- Pour the cake batter over the prepared cake pan..
- Bake for 30 minutes at 175 C. The. Loosely cover with a foil and bake for another 15 minutes or until cake is set..
- Allow to cool for 10 minutes before flipping the cake..
The Best Pan to Use Get tropical with a homey, classic pineapple upside down cake. They make the perfect desserts for entertaining. 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. Whisk together whole eggs and sugar until the liquid becomes light yellow and foamy.
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