Pineapple upside down cake is a soft scrumptious cake generously topped with caramelized brown sugar in melted butter, fresh pineapple slices and cherry toppings. The cake is made extra juicy and freshly sweet with the additional of pineapple syrup. This flavor also adds more luscious flavor and texture to the cake overall. Follow this upside down cake recipe especially if you have no oven available at home and wanted to try a cake made in a pan. Yum!
PINEAPPLE UPSIDE DOWN CAKE
I have been in love with making homemade cakes lately, and I can still remember how I did my pros and cons when buying my very first oven. Baking and cooking in an oven is truly a fun and hassle free experience, but the only negative thing I can associate with an oven is extra electricity bill.
With all the inflation and price hike, I decided to turn my cake recipes into pan-cakes (cakes made in a pan) to somehow lessen our electricity usage. Making cakes in a pan VS in an oven is almost similar, except for that the heat in a pan only comes from the bottom and that I can only make small to medium cakes, not unlike with an oven, where I can create a slightly tall cake.
Overall, cakes made in a pan is super worth it as it gives the same quality of cakes but with less cost. With small cakes, you can experiment with different flavors and toppings. They are also quick to make. The cake featured in this article is baked in just 15 minutes! I had one occassion where I was able to make 3 different cakes using a pan, since they are very quick and easy to make. Aside from personal consumption, you can also turn this into business!
If you wanna know how to make pinapple upside cake, read and follow the easy steps below. Happy cooking!
HOW TO MAKE PINEAPPLE UPSIDE DOWN CAKE
With no special equipment needed, you can make an easy and delectable cake just with your you pan and stove! The estimated time in preparing the pineapple upside down cake is just less than an hour, best if you need a cake in a rush!
The most important part of the cake is the cake batter. There are a lot of ready to use cake mixes out there but I prefer to make them in scratch so I can control how chewy or soft I like them to be. If this will be your first time in making a cake, worry no more as I got the proper proportions of ingredients in this recipe guide.
For a soft cake mix, I recommend you to use the muffin method of mixing (although we are cooking cake haha). In this method, you mix the wet and dry ingredients into separate bowl before combining them together. Take note that the sugar is counted as a wet ingredient. The secret for a smooth and soft cake is to sift the dry ingredients. You can do this by simply passing the ingredients into the strainer. Think of this step similar to combing your hair. Just like that, the dry ingredients become finer!
Quick note for the baking soda. Baking soda “spoils” or become ineffective if exposed to much. I recommend you to use a freshly opened pack especially for cakes and other food items.
Once the cake batter is ready, time to go to our stove. The topmost layer of our cake is the sweetened butter. This is made by melting butter in a pan and then adding sugar to make it sweet. Do this layer before adding the cake batter into the pan.Then, arrange the fruits. I used pineapple slices and cherries in this version, but you can simply use canned fruit cocktail for convenience.
Since we are cooking in a stove and not in an oven, it is important that you cover the pan so the heat will circulate and the top layer of the cake will also cook. To determine if the cake is cooked through, do the toothpick test in the center part of the cake. When it came out clean, then the cake is ready.
Note: This recipe is for small to medium cakes only. This recipe is not applicable if you would like to make a tall cake as it may not cook through the center.
I usually pour the syrup of the pineapple juice over the cake once cooked, but you can drizzle simple sugar syrup if you like. This is just to make the cake sweet in every corner.
Flip the cake onto a serving plate and then serve. You can add icing or whipped cream or chocolate syrup if you like. Highly recommended to chill in the fridge for a few minutes before enjoying. Yum!
COOKING TIPS:
- Instead of sugar, you can use honey to make the butter sweet. You can also add some choco syrup if you want chocolate flavor to it.
Pineapple Upside Down Cake
4
servingsIngredients
1 cup all purpose flour
100 grams white sugar
100 ml pineapple juice
60 ml oil
2 tablespoons brown sugar
½ teaspoon baking soda
3 sliced pineapples
sliced cherries
3 tablespoons butter
Directions
- For the cake batter, crack the eggs into a large bowl and whisk them a bit. Add the oil, pineapple juice, and white sugar. Mix them thoroughly. Then, sift the all purpose flour baking soda and baking powder before adding to the mixture. Mix them until well combined. Make sure that there are no lumps. Set aside.
- Melt the butter in a pan and then add the brown sugar. Stir well. Then, turn the heat off.
- Arrange the pineapple slices nicely in the pan. Add the cherries and then pour the cake batter. Tap the pan 3 times to remove air bubbles. Cover the pan and let it cook for 15 minutes using low heat.
- After 15 minutes, check if the top of the cake is dry. Do the toothpick test to check if the cake is cooked up to the center. If the toothpick came out clean, then the cake is ready. Turn the heat off.
- Drizzle a spoonful of pineapple juice over the cake. Cover the pan and let it cool for 5 minutes.
- Flip the cake on a flat serving plate. Serve and enjoy as dessert. Yum!
