The Best Pineapple-Upside-Down-Cake Recipe
If you are someone who scares easily, upside down cake recipe might be something you avoid. Not that you mind having a piece of upside cake now and again, it is probably a cake recipe you avoid for fear of not making it properly. Pineapple upside cake recipes are the perfect addition to any dessert table, especially when they are done correctly, and by that when they are flipped onto the platter, and all the cake stays together. Ideally, a pineapple upside-down cake recipe is simple and beautiful. Instead of spending time frosting a cake recipe after it is baked, you just sprinkle some fruit and sugar on the bottom of a cake pan, then spread the batter on top, bake the cake, and invert the warm cake onto a platter shortly after the cake comes out of the oven. In addition to adding pineapple or fruit flavor and gooey sweetness, the caramelized fruit at the top of the cake becomes a glistening decoration. The problem, of course, is that as the sugar melts in the pan and the fruit softens, the mixture can often cling stubbornly to the bottom of the cake pan. The good news is that with a bit of patience and the right know-how, you can easily make this cake recipe to perfection. For the pineapple upside cake recipe you will need unsalted butter, brown sugar, fresh pineapple chunks, all-purpose flour, sugar, baking powder, salt, vegetable oil, milk, white vinegar, eggs, and pure vanilla extract.
To start this pineapple upside down cake recipe, you want to choose the right pan. You can grease and flour a cake pan all that you want, but for some extra insurance, make sure your cake pan already has a nonstick finish. A springform cake pan might seem like a good idea because of the removable sides, but it isn't. No matter how good the seal is between the bottom and sides of the cake pan, some of the boiling caramel is sure to escape and drip onto the bottom of your oven, where it will then smoke and burn. Another tip for upside down cake recipe is to use some parchment paper. This is just another bit of insurance. To use, line the cake pan with a circle of parchment paper. Because no matter how sticky your pineapple or fruit gets, it won't be able to bond with the pan if a there is a parchment circle sandwiched between them.
Another tip for this cake recipe is to wait a little bit, but not too long. If you try to invert the cake recipe as soon as it comes out of the oven, you are just asking for trouble. At this point, it's the cake recipe is not fully set and it is likely to fall into pieces. But if you wait too long to invert the cake, the fruit might give you trouble. The best bet is about ten minutes out of the oven, the cake will have then solidified enough to be inverted safely, and the pineapple or fruit will still be warm and loose enough to fall out of the cake pan easily. Learn how to properly invert the cake. First, loosen the cake recipe from the sides of the cake pan by running a sharp paring knife around the edges. Then choose a cake platter that is larger in diameter than your cake pan.
You will find this pineapple upside cake recipe on the Chin Deep site. On the site, you will find dessert recipes, cake recipes, drink recipes, salad recipes and so much more. **
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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