Pineapple Upside Down Cake - The Best Recipe
Try out the best recipe for pineapple upsidedown cake from Melissa of Chin Deep. This recipe doesn't require too many ingredients, and it's one of those easy dessert recipes that you can just whip up whenever you like. So whether you need to bring something to an event or gathering, or you're just having a craving for a sweet treat, this might become your go-to dessert recipe. One thing Melissa does recommend though is using fresh pineapple over canned or frozen pineapple because of the great flavour the fresh pineapple has. This cake was first created as a recipe that made use of convenience items that became popular in the early 1900s. But the idea of baking a cake upside down has been done for centuries and came from when cakes would be baked in cast iron skillets. This way, it would be really easy to add fruit and sugar into the bottom of the pan, and then the cake batter would just get poured over top. When the cake was all done, it was simply taken out of the pan by flipping the pan upside down so the cake could gently land on a plate and show the fruit on the top of the cake. Using pineapple in the upside down cake became popular soon after Dole started selling canned pineapple that was already sliced into perfect rounds. Then, the maraschino cherry was also invented and was added to the cake to give it some more colour and flavour.
The first time the pineapple upside down cake was found in popular print was in 1930, and it was also mentioned in the 1936 Sears Roebuck catalogue. But the recipe is actually a bit older than that and was found in a Seattle fund-raising cookbook back in 1924. Dessert recipes like this are proof that desserts don't have to be overly complex to be attractive and delicious. For the recipe, all you need is some real unsalted butter, brown sugar, fresh pineapple chunks, flour, white sugar, baking powder, salt, vegetable oil, milk, white vinegar, eggs, and pure vanilla. All you do is put the butter in a 9 by 13 glass baking pan and put it in the oven to melt the butter. Once the butter is melted you put the brown sugar evenly over the butter, and then a layer of pineapple chunks. Next, in a separate bowl, you'll mix together the dry ingredients using a wire whisk then add in the wet ingredients and use a handheld or stand up mixer to mix the ingredients together well. This is very important, and you'll read about the mistake Melissa made while making her own upside down cake when she forgot this step. Make sure you put your cake pan on a larger baking sheet or line the rack with some foil to catch the drips from the cake, so they don't smoke up your house.
Bake your cake for 55 to 65 minutes and check if it's baked by sticking a toothpick in the centre. If the toothpick comes out clean with a couple of moist crumbs, the cake is fully baked, if not, put it in and check it every 5 to 10 minutes. To remove the cake from the pan, run a butter knife around the outside of the pan to loosen it. Then put a large baking sheet or plate under the pan, over the top of the cake and then while holding the baking sheet and the bottom of the cake pan flip over both of the pans let the cake sit for 3 minutes before removing the pan. Enjoy with some whipped cream.***
Nutrition Facts for: The Best Pineapple Upside Down Cake from Chin Deep
Ingredients: Unsalted butter, brown sugar, fresh pineapple chunks, all purpose flour, sugar, baking powder, salt, vegetable oil, milk, white vinegar, eggs, vanilla.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 12 servings.* Per Serving: Calories 387, Calories from Fat 146, Total Fat 16.2g 25%, Saturated Fat 5.9g 30%, Cholesterol 40mg 13%, Sodium 213mg 9%, Potassium 197mg 6%, Carbohydrates 59.2g 20%, Dietary Fiber 1.1g 4%, Sugars 41.4g, Protein 4.0g, Vitamin A 5%, Vitamin C 29%, Calcium 9%, Iron 8%
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