That is the BEST pineapple the wrong way up cake recipe EVER! It has a caramel topping with pineapple rounds over a dense cake with almond flour. Make it for household gatherings and potlucks!
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The one most requested cake at our household and good friend gatherings is my father’s do-it-yourself pineapple the wrong way up cake. It’s the finest pineapple the wrong way up cake recipe, fingers down. He’ll search for virtually any excuse to make it, and we by no means get bored with it.
Pineapple Upside Down Cake from Scratch
This pineapple the wrong way up cake is dense, like a bitter cream pound cake, with floor almonds within the flour to offer it much more substance and a slight almond taste.
The caramel pineapple topping is so good, you’ll need to choose each crumb. (Right here’s some extra on the historical past of Pineapple Upside Down Cake if you happen to’re !)
The Finest Pan to Use
You’ll want a high-sided 10-inch cake pan for this recipe, like this one.
In case you don’t have a high-sided 10-inch cake pan, you would possibly strive making this in a springform pan. In case you do, line the within with foil so the caramel doesn’t leak, and bake on a rimmed baking sheet simply in case it does.
How To Make the Caramel Topping
There are a few methods to make the caramel topping for this cake. The best approach is to simply soften brown sugar and butter collectively. That is the default technique for the recipe.
My father prefers utilizing white sugar (with a little bit corn syrup) as an alternative of brown sugar to make the caramel base. He caramelizes the white sugar and corn syrup first, earlier than including butter. (Directions are within the Recipe Observe under if you happen to’d wish to strive his technique). He prefers white sugar to brown sugar as a result of brown sugar has flavors of molasses that he doesn’t need within the cake. A small quantity of corn syrup helps preserve the sugar from crystallizing.
His method makes use of twice as a lot sugar, however creates a deeply flavorful, wealthy topping for the cake. Each toppings work, be happy to make use of both one!
Learn how to Retailer Pineapple Upside Down Cake
This cake is scrumptious served the day it’s made, and is so wealthy and moist it can nonetheless style fantastic for a number of days. Simply cowl it with plastic wrap and retailer it at room temperature or within the fridge.
The cake freezes effectively. To freeze, simply wrap the cake tightly with plastic wrap after which with aluminum foil. Unwrap the cake earlier than defrosting it within the fridge or at room temp.
Love Upside Down Truffles? Attempt These
Up to date July 10, 2019 : We spiffed up this put up to make it sparkle! No modifications to the unique recipe, although the alternate caramel topping has been up to date.
Pineapple Upside Down Cake Recipe
If you do not have a high-sided 10-inch cake pan, you would possibly strive making this in a springform pan. Line the within with foil so the caramel would not leak, and bake on a rimmed baking sheet simply in case it does.
My dad’s various caramel topping: 1 three/four cups granulated sugar, 1/four cup mild corn syrup, half of cup water, 1/four cup butter. Mix sugar, corn syrup, and water in a medium saucepan. Warmth on medium till all sugar is dissolved. Boil till syrup turns into heat amber in coloration (5 to 10 minutes). Take away from warmth. Add 1/four cup butter, rigorously as it can foam up a bit. Swirl the pan in order that the butter is all integrated, stirring with a wood spoon if mandatory. Pour out into cake pan. Proceed with recipe as famous.
For the topping:
- 1 cup (200g) of firmly packed darkish brown sugar
- half of cup (1 stick) unsalted butter
- 1 can (20 oz) of pineapple slices (Dole model works finest)
For the cake:
- 1 half of cups (200g) all-purpose flour
- 6 tablespoons (55 g) cake flour
- 6 tablespoons floor almonds (from about 2 ouncesor 56g of blanched almonds)
- three/four teaspoon baking powder
- half of teaspoon salt
- 1 three/four cups (350g) of sugar
- 1 cup (2 sticks) unsalted butter at room temperature
- four massive eggs
- three/four teaspoon vanilla extract
- three/four cup bitter cream
- eight candied or maraschino cherries
1 Grease the pan with butter: Generously grease (with butter) a 10-inch diameter non-stick cake pan with no less than 2-inch excessive sides.
2 Make caramel topping: Warmth brown sugar and butter in a medium sized saucepan on medium warmth till sugar dissolves and the combination is bubbly, a number of minutes. (After sugar melts, do not stir.)
three Pour into pan, prime with pineapple slices: Pour the caramel combination into the pan. Organize pineapple slices in a single layer on prime of the caramel combination.
four Preheat oven to 325° F.
5 Make cake batter: Whisk the flours, floor almonds, baking powder, and salt in a big mixing bowl.
In a separate bowl, use an electrical mixer to beat the sugar and butter collectively till mild. Add eggs one after the other, beating after every addition. Beat within the vanilla.
Add dry elements alternately with bitter cream in 2 additions every, beating effectively after every addition.
6 Pour cake batter over caramel and pineapple in pan. Unfold the cake batter over the pineapple and caramel in order that it’s clean on prime.
7 Bake: Bake the cake at 325°F till a tester inserted into the middle comes out principally clear (inside temperature of about 205°F you probably have an instantaneous learn thermometer), about 1 hour.
eight Prove cake: Cool cake in pan on a rack for five minutes. Flip the cake out onto a platter, after the cake has cooled for five minutes, and whereas the cake remains to be heat.
If a few of the topping sticks to the cake pan (it typically does), simply scoop it out with a butter knife and patch the cake.
9 (Non-obligatory) Add cherries: If you wish to add candied or maraschino cherries for adornment, simply put one within the heart of every pineapple spherical.
Serve heat or at room temperature.
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