Simply Recipes Pineapple Upside Down Cake

Simply recipes pineapple upside down cake is known as  the classic recipe for pineapple cake. Vanilla is used as the base of the cake and caramelized pineapple and maraschino cherries are incorporated into the frosting.

So don’t forget to try my simply recipes pineapple upside down cake. This is a recipe that anyone, even a beginner, can prepare since I broke it down into the simplest steps.

Some Special Tips for Simply Recipes Pineapple Upside Down cake

There have been many compliments about how delicious this recipe is, and it is quick and easy to make. It can also be included in the list of Easy pineapple dessert.  If you want a different version of pineapple cake then you can go through my pineapple cream cake recipe. i prepared it with fresh cream topping having fresh pineapple chunks on it.

Ingredients for pineapple cake upside down are listed below.

Eggs: take eggs on room temperature so that cake may rise properly. 

Cream: Use sour cream so that it may make the cake rise properly. 

Flour: Take fresh flour having good quality. The quality of flour has a great impact on the taste and flavor of cake. 

You can make this recipe for a delicious treat that everyone will love! You can try this easily. Basically my mango cake and strawberry cake will also fasinate you. 

You can also visit Pound Cake Recipe  because its sponge recipe is quite familiar with this pineapple upside down cake recipe.

Lets Dive into Simply Recipes Pineapple Upside Down Cake

Ingredients:
⦁ 2 large eggs, at room temperature
⦁ 1 ½ cups all-purpose flour
⦁ 1 tsp – vanilla essence
⦁ 6 tbsp  of butter at room temperature
⦁ ¼ tsp of baking soda
⦁ 1 tsp of baking powder
⦁ ½ tsp of salt
⦁ 1 cup- of canola or other vegetable oil
⦁ ¾ cup granulated sugar
⦁ 1/3cup sour cream
⦁ 1/3cup of whole Milk as required (room temperature). Use to soften the batter.
Cake Toping:
⦁ 1/2cup of light or dark brown sugar
⦁ 10-11 pineapple slices
⦁ 10-11 cherries
⦁ 1/4 cup unsalted butter
How to proceed:

Frosting Preparation:
⦁ Put 1/4 cup of melted butter in a 9-inch pie dish or round pan 2 inches thick. Spread brown sugar evenly on top of the butter. Use a paper towel or towel to wipe any liquid from the fruit. The cake will likely overflow if it is too wet. Also, the topping may seep through the sides of the cake and is inverted. Take 8 to 10 pineapple slices (blotted) and place them on the top of the brown sugar. Place the pan in the fridge for a few moments to let it sit while preparing the batter. It will set perfectly.
Cake batter:
STEP 1
⦁  Beat the butter using an electric beater or a stand mixer to make it smooth and creamy. It should take about one minute, then add sugar to it. Continue beating at high speed for about one minute. 
⦁ Take a silicone spatula to scrape the sides and bottom of the bowl and start mixing again at high speed. Add egg whites into the batter and beat them well. Stir in vanilla extract and sour cream. Combine all the dry ingredients and beat well. Add milk gradually. Mix on low speed until all ingredients are well combined. Don’t overmix. 
⦁ It may be necessary to mix it by hand to ensure that there are no lumps at the bottom of the bowl. The batter will be slightly thick.
STEP 2
⦁ Take topping out of the fridge. Spread the cake batter evenly on top.
STEP 3
⦁ Pour the batter into the prepared mold. Finally, bake the cake in the oven for 45 to 55 minutes. Tent the cake with foil halfway through baking to keep it from browning too quickly before the center is fully cooked. Ensure the toothpick inserted in the center of the cake comes out clean after baking. 
STEP 4:
⦁ Cool the the cake in the oven for 20 minutes. Place the slightly cooled cake on a plate or cake stand. The topping may seep onto the sides of the cake, which is fine. However, the slices will get messy. Let the cake cool completely at room temperature before cutting and serving. It is best to not refrigerate the cake to speed up cooling. It could cause it to become too dense.
STEP 5:
⦁ The remaining slices can be covered and kept in the refrigerator for 3 days or 3 months. Thaw at room temp. The topping arrangement is unsuitable for thawing, so I wouldn’t recommend freezing the whole cake.
Delicious Pineapple Upside Down Cake is ready to serve.

• Some Pros Tips and Tricks Simply Recipes Pineapple Upside Down Cake
  
  ⦁ You can freeze leftovers from pineapple upside-down cake recipe or eat them right away. When the cake is frozen, place it in an airtight container or on a plate.
• Keep leftovers covered with plastic wrap to prevent them from sticking to the topping. You can either refrigerate or serve pineapple upside-down cake right after it is baked. The best way to enjoy it is at room temperature or warm, but leftovers can be stored in an airtight containerThe perfect serving is warm or at room temperature; leftovers will store in an airtight container in the fridge for up to three days. If you choose to freeze some of it, make sure to label and date it, and store it in the freezer.