Delicious Homemade Pineapple Upside Down Cake
An upside-down cake is a cake that is baked "upside-down" in a single pan, with its toppings at the bottom of the pan. When removed from the oven, the finished upside-down preparation is flipped over and de-panned onto a serving plate, thus "righting" it, and serving it right-side up
Where Did the Pineapple Upside-Down Cake Originate?
Cooking a cake with a fruit layer on the bottom and inverting it is neither new nor indigenous to America. Among the most famous of these treats is the French tarte tatin, an early 20th century upside-down apple tart.
Upside-down cakes were once referred to as skillet cakes, as they were made on stovetops
Homemade Pineapple Upside Down Cake Video Tutorial
Delicious Homemade Pineapple Upside Down Cake
Pineapple Upside Down Cake Recipe:
Ingredients
Topping
• 3 tablespoons butter, melted
• ½ cup brown sugar, tightly packed
• 9-10 slices canned pineapple in juice
• 5-7 maraschino cherries
Cake Batter
• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup butter, melted
• ½ cup brown sugar, tightly packed
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ⅓ cup milk
• ¼ cup pineapple juice, reserved from can
• ⅓ cup greek yogurt
Instructions
Topping
Pour melted butter in a 9 or 10-inch round cake pan and sprinkle the brown sugar over the butter.
Remove the pineapple slices from the can, reserving juices for later. Arrange 7 pineapple rings to cover the bottom of the pan. Cut some of the rings in half to line the sides of the pan. Place one maraschino cherry in the center of each pineapple ring and in between each where there is a hole.
Cake Batter
Preheat oven to 350°F. In a large bowl, whisk together melted butter, brown sugar, and sugar. Add the egg, vanilla, milk, pineapple juice, and greek yogurt and whisk until just combined.
Stir in baking powder, baking soda, and salt. Slowly add in flour and mix until just combined. The batter will be thick.
Pour the batter into the pineapple-lined baking pan. Bake in the 350-degree oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Gently run a knife around the edges of the pan to loosen the cake. Top the pan with a serving dish and invert the cake onto the serving dish. Leave the pan on top of the cake for 5-10 minutes to ensure all the brown sugar and butter syrup soaks into the cake.
Enjoy! Buen Provecho!