Recipe: Perfect Pineapple Upside Down Cake

Pineapple Upside Down Cake. For Every Rep, Every Run, Every Game. We Are The Fuel Your Body Needs To Succeed. Drain the pineapple slices and leave to dry on kitchen paper.

Fill each pineapple ring with a glace cherry, and then dot one in each of the spaces in between. Put the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a food processor and run the motor until the batter is smooth. Sift in the flour and baking powder and fold in lightly and evenly with a metal spoon. You can cook Pineapple Upside Down Cake using 15 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Pineapple Upside Down Cake

1. Prepare of Cake.
2. It's 1 1/2 Cups of Flour.
3. It's 1 Cup of Butter.
4. You need 1 Cup of Sugar.
5. It's 1/2 Tsp. of Baking Powder.
6. You need 4 of Eggs.
7. It's 1/2 Cup of Sour Cream.
8. You need Pinch of Salt.
9. You need Splash of Vanilla Extract.
10. You need of Fruit & Caramel.
11. It's 1 of Ripe Pineapple.
12. You need of Maraschino Cherries.
13. You need 3/4 Cup of Brown Sugar.
14. You need 1/4 Cup of Butter.
15. You need Splash of Cherry Juice.

Or, see our sticky pineapple upside-down pud, which uses wedges of this tropical treat. And see our tips for how to use up any leftovers. This pineapple upside-down cake recipe is a retro baking classic. The light and fluffy sponge is topped with juicy pineapple slices and glacé cherries for a traditional weekend bake - serve warm with custard for dessert.

Pineapple Upside Down Cake step by step

1. Preheat oven to 360 F. Whisk together the dry ingredients..
2. Prepare your pineapple. Be sure to cut deep enough so you get the eyes out. They will make your throat itchy if you don’t. Quarter the pineapple. Slice across the top and remove the tough and fibrous core..
3. Slice pineapples and set aside..
4. Make the caramel by melting about 1/4 cup butter in an oven proof pan (I used cast iron). Add in the brown sugar, a splash of the cherry juice and stir over medium low heat..
5. When it starts getting good and bubbly, turn it off and remove from the stove. Place pineapples into the hot caramel as nicely as you can. Fill in any spaces with the cherries..
   
6. Cream together the sugar and butter. Add in eggs one at a time and combine with each addition. Add in dry ingredients and combine throughly. Lastly, add in sour cream and combine. Pour over the pineapples and cherries..
7. Bake for 35 minutes and give it a check. Its done when it becomes golden in color on top and a toothpick can come out clean from the cake potion of the cake. (Ignore those muffins, they’re in the strawberry rhubarb recipe)..
8. Let the cake cool down for 10-15 minutes before flipping onto a cake plate. You want the caramel to set a little bit but not too much. If you flip it out too soon, it’ll be pineapple soup. Too late and you just wont get it out..
9. Mint was the weapon of choice for the garnish. Really, it looks a lot better than it should. It should be illegal... that’s why I was so drawn to this cake. I hope you enjoy..

In a topsy-turvy world, pineapple upside-down cakes are the perfect treat. Place this mixture in the bottom of the cake tin. Leave your pineapple upside-down cake to COOL DOWN. If you attempt to flip it while still warm, it will very likely fall apart. Lift the cake out of the tin using the overhanging liner - I use these reusable cake liners which are sturdy and allow you to lift a large cake in one piece.