There’s nothing quite like a good classic dessert recipe, and Pineapple Upside Down Cake epitomizes the best of them all. The sticky caramelized edges on the pineapple. The ultra-moist, tender vanilla cake is studded with pineapple pieces and infused with pineapple juice. Let’s be honest – you won’t find too many desserts that can beat this combo! And if you thought it couldn’t get any better, just wait until you taste the Pineapple Upside Down Cake that I am about to share with you!
Introduction
Pineapple upside-down cake is a retro classic dessert that never goes out of style. The pineapple pieces form the bottom, which is then covered in a sugar-butter mix, which cooks and caramelizes to create a sweet, thick crust. Next comes the moist, tender vanilla cake studded with pineapple pieces and infused with pineapple juice. This is one of those recipes that tastes like memories – memories of your grandma’s kitchen, memories of cozy winter evenings by the fire. It’s no wonder this dessert has stood the test of time.
Ingredients
Preheat oven to 175 degrees C. Grease and line a 20cm round cake tin with baking paper. Mix the butter, sugar, and golden syrup together in a small saucepan over medium heat until the sugar has dissolved. Remove from heat and set aside to cool slightly. Place the pineapple slices in a single layer at the bottom of your greased and lined cake tin. In a large bowl, combine flour, baking powder, bicarbonate of soda, mixed spice, and salt. Add eggs, pineapple juice, and vanilla extract to the cooled butter mixture and whisk until well combined.
Method
I’m talking about the original, the best pineapple upside-down cake you’ve ever had. The kind of dessert that has a little bit of a retro twist to it, but still hits all the right notes with buttery, fragrant vanilla cake and pieces of juicy pineapple that turn into gooey caramelized sugar on top. If you’ve never tried it before, you’re in for a treat!
- Start with your pineapple rings – they’re going to be what makes the most beautiful topping to this cake. Cut them into slices so that they fit snugly on the bottom of your pan (I recommend using a cast iron skillet).
- Melt 4 tablespoons of butter in a saucepan over medium heat and add 4 tablespoons of brown sugar. The mixture should turn golden brown.
Conclusion
This is the best pineapple upside-down cake you’ll ever taste. The moist, tender vanilla cake is studded with pineapple pieces and infused with pineapple juice. The sticky caramelized edges on the pineapple. It’s a retro classic that never goes out of style. And it’s not just me – in fact, it’s one of my mum’s most requested recipes. When I asked her why she loves this pineapple upside-down cake so much she said, because it tastes so good. I don’t think there are many things better than that!
Enjoy meal
This pineapple upside-down cake is a retro classic. The cake is moist and tender with plenty of pineapple pieces to keep it interesting. The caramelized edges on the pineapple add an extra touch and the recipe couldn’t be easier. That said, I’m not sure that this dessert falls under the category of easy because it does require two steps – but that’s what makes it so good!
First, you make the batter, pour some into a cake pan, and top with pineapple slices and more batter until you’ve used all your ingredients. Second, you take a can of pre-made pineapple juice and pour it over your batter in the pan – this will act as your syrup for when you flip your cake out onto a plate.
