Easy Pineapple Upside Down Cake

by Yi on March 17, 2012 · 18 comments

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Pineapple is a popular tropical fruit in many countries around the world. In Chinese cooking, you can find the traces of pineapple from sweet and sauce pork to pineapple fried rice, to Chinese pineapple shortcake.

I buy pineapples all the time throughout the year but around this time of the year I usually load up one or two of them each time I do grocery shopping because they are in season from March to June. The pineapples during this time are particular ripe and sweet.

To celebrate the St. Patrick’s Day weekend, I have decided to make something using seasonal ingredient. I am not a baker but I really like the combination of sliced pineapple and freshly baked cake. So there is my simplified version of Pineapple Upside Down Cake.

The recipe is inspired by Martha Steward’s Baking Handbook. The use of fresh pineapple instead of canned one makes it less sweet but loaded with that fresh pineapple pungent flavor. Also with reduced sugar and fat, I am calling this upside down pineapple cake the lighter and fluffier version compared to the traditional golden crusted version.

Here are the ingredients I used:

Easy Pineapple Upside Down Cake

Peel the pineapple and slice in to 2/3 inch slices. Use a round cookie cutter to cut out the center of the pineapple slices.

Easy Pineapple Upside Down Cake

In a mixing bowl, sift together the flour, salt, baking soda, and baking powder. Set side. Make the egg mixture in a separate mixing bowl.

Easy Pineapple Upside Down Cake

Pour the butter mixture to the egg mixture gradually. Add the brown sugar. Mix well with a spatula. Make the batter mixture in a bowl of an electric mixture.

Easy Pineapple Upside Down Cake

In a well greased baking pan, place the sliced pineapple on the button of the pan. Fill the pan with batter and bake at 350 F for 45 minutes.

Easy Pineapple Upside Down Cake

Pineapple Upside Down Cake

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: 6 slices

Ingredients

  • 1 Pineapple
  • 4 tbsp Unsalted butter
  • 1.25 cup All purpose flour
  • 1/4 cup Brown sugar
  • ½ cup Sugar
  • 2 Eggs
  • 1 tbsp Vanilla extract
  • ¼ tsp Baking powder
  • 1/4 Baking soda
  • ¼ cup Low fat sour cream

Instructions

  1. Pre-heat the oven to 350 F.
  2. Peel the pineapple and slice in to 2/3 inch slices. Use a round cookie cutter to cut out the center of the pineapple slices.
  3. In a mixing bowl, sift together the flour, salt, baking soda, and baking powder. Set side
  4. In another mixing bowl, beat the egg one at the time. Gradually add the regular sugar then vanilla as you beat the egg. In another bowl, combine the melted butter. Mix well.
  5. Pour the butter mixture to the egg mixture gradually. Add the brown sugar and vanilla extract. Mix well with a spatula. Transfer this mixture to a bowl of an electric mixture.
  6. With the mixer on low speed, add flour mixture to the liquid mixture in 3 parts. Gradually add the low fat sour cream to the batter mixture.
  7. In a well greased baking pan, place the sliced pineapple on the button of the pan. Make sure you fill the whole pan. Slowly pour the batter to fill the baking pan. Shake a few times to make sure there is no empty space around the corners.
  8. Bake in pre-heated oven at 350 F for about 40 minutes. Insert a cake tester or a tooth pick in the center. If it comes out clean then it’s done. Cool it down on a rack and slice to serve.
http://yireservation.com/recipes/pineapple-upside-down-cake/

What’s your favorite pineapple recipe?

Easy Pineapple Upside Down Cake

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