Easy Pineapple Upside Down Cake
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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:
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.
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.
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.
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.
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
- Pre-heat the oven to 350 F.
- 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.
- In a mixing bowl, sift together the flour, salt, baking soda, and baking powder. Set side
- 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.
- 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.
- 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.
- 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.
- 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.
What’s your favorite pineapple recipe?
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This design is spectacular! You obviously know
how to keep a reader amused. Between your wit and your videos, I
was almost moved to start my own blog (well, almost…HaHa!) Excellent job.
I really loved what you had to say, and more than that, how you
presented it. Too cool!
Pineapple is too good to be true!
thanks for stopping by Elizabeth.
Yi, I like how this upside down pineapple cake turned out…I love pineapple but do not like peeling it, therefore I rarely buy them…and will definitely not buy two at the time 😉
Hope you are having a great week!
Thanks Juliana, wish you a great weekend!
I love that this looks so light! I’ve actually never had pineapple cake, but i’m tempted to try this out:)
thanks Dee D. Pineapple cakes are great especially when the pineapple cakes are in season.
Hey, who said you can’t bake? Your pineapple upside down cake looks delicious and beautiful. 🙂 Believe it or not, as much as I love baking, I’ve never made a pineapple upside down cake before! Guess that’s gonna change soon with this easy recipe. Thanks for sharing and have a wonderful rest of the week.
Thank you Amy. I try my best 🙂 You have a great week as well!
I bought two pineapples over the weekend! Like you said, it is in season 🙂
I usually just eat it as fruit since I don’t bake so would not think of using them to bake. However, I do like to add them in curries, and in salads.
Good call on adding pineapples in salads….so refreshing!
Great idea! I do bake, but I always like simple – and this looks quite easy. Great idea, and it looks great. Thanks!
Thanks kitchenriffs! Yeah I’ve enjoyed doing quick and easy recipes the past few weeks:)
Who does not like pineapple and upside down cake is an absolute Yum….
This looks like an easy recipe…
B/w I too buy pineapple alot… Love them!!
yup can never get tired of pineapples 🙂
OHhhhh! This is a very easy way to make the upsidedown cake and I love it. I’m not a baker too so this is wonderful~~! Haha you buy two pineapples? You are like my husband. My problem of buying two pineapple is to find a place to store them! 😉 Have a great Sunday!
Thanks Nami. When I buy pinapples. I pick one that’s ripe enough to eat and pick another way that’s still green. I peel and cut the ripe one right away and store in the fridge. By the time I finish the first one the second just becomes ripe enough 🙂