How to Cook Appetizing Pineapple upside down cake

Pineapple upside down cake. Allow the fruit to stop bubbling, then place the plate on top of the pan. Carefully lift up the pan, holding the plate firmly in place, and invert the pan. Let it stand for a few minutes before lifting the pan off.

Instead of pineapple rings, I use crushed pineapple, coconut, and honey. It is very important to cool the mixture of butter and brown sugar before covering it with the rest of the ingredients, preventing the layer of pineapple and the cake mix from mixing prematurely. Make cake batter as directed on box, substituting pineapple juice mixture for the water. You can have Pineapple upside down cake using 10 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Pineapple upside down cake

1. It's 120 gm of unsalted butter.
2. You need of I cup icing sugar.
3. You need 4 of eggs.
4. It's 1 tsp of baking powder.
5. It's 1 tsp of vanilla Es.
6. It's 1 cup of Maida.
7. It's 4-5 tbsp of pineapple juice.
8. It's 4-5 of pineapple ring slices.
9. Prepare 4-5 of cherries.
10. You need 3 tbsp of Honey.

Peach Upside-Down Cake: Omit the pineapple, pecans and cherries. Substitute reserved peach juice for the pineapple juice. When melted, sprinkle the brown sugar over the butter. Arrange the pineapple rings in a single layer on.

Pineapple upside down cake step by step

1. Pre-heat the oven at 180deg for 10-15 mins and meanwhile take a 6/6" pan an heat the pan a little bit and place a butter paper and some honey on its base and spread it evenly, then place the pineapple slices evenly and put pitted cherries.
2. Take a bowl and beat 120gm un-salted butter with 1 cup of icing sugar. When the butter and sugar are creamed add 4 eggs one by one and beat well. Add 1tsp of baking powder, 1tsp of vanilla ess., 1 cup maida and 4-5 tbsp of pineapple juice, and beat well to form a smooth clean fluffy batter. Add the batter to the pan and bake the cake for around 40-45min.

This is one of the most popular Pineapple Upside-Down Cake on this site. My mother has an easier version where you don't need to beat the egg whites separately. Whisk together whole eggs and sugar until the liquid becomes light yellow and foamy. This means the chemical reaction is almost equivalent to beating the egg whites in the end batter. When it's finished baking, the cake gets inverted in one big flip so that the pineapple rounds end up topping the cake and displayed upside down—or right side up, depending on your point of view.