Think of a day when someone is melting butter into a pan and sprinkle brown sugar over it and use sliced pineapple and maraschino cherries….Got any clue? I guess you do.
Yeah, it is our favorite easy pineapple upside down cake recipe that tastes really awesome. The best part of this delicious cake recipe is its buttery taste with use of pineapple and lots of cherries.
This easy pineapple upside down cake recipe looks tremendously great when it is combined with the brown sugar and given a fantastic flavor with fresh maraschino cherries.
Making this easy pineapple upside down cake recipe gives a fantastic texture when you find spaces to place your cherries in dots. Insert it and it looks so amazing that you cannot wait for somebody permission to straight it fire away.
easy pineapple upside down cake recipe
- Course Cake
- Cuisine American
If you're after a tricky springtime all fruity luscious cake recipe then you must consider this easy pineapple upside down cake recipe. This pineapple recipe really suits the spring weather when you are having feeling all of all-good.
I have been eating this easy pineapple upside down cake recipe since my childhood and it becomes one of my all-time favorite recipes because there is a tradition in my family to learn and cook easy pineapple upside down cake recipe.
- 1/4 cup of melted unsalted butter
- 7 canned slice pineapples
- 16 maraschino cherries
- 1/2 cup of brown sugar
For making cake
- 1/2 tsp of baking powder
- 1/4 tsp of baking soda
- 1/2 cup of melted unsalted butter
- 2 cups of all purpose flour
- 1/4 cup of brown sugar
- 1 egg white
- 1/4 cup of yogurt
- 1/2 tsp of salt
- 3 tbsp of pineapple juice
- 1/2 cup of milk
- 1 tbsp vanilla extract
Preparing the topping
Preheat the oven to 350 degree F.
Take a pie dish of 9 inches cake pan and pour the unsalted butter. If you use a deep pan then it is so good. Sprinkle the brown sugar over the pan and place the sliced pineapples on above. Place the cherries on the sliced pineapple.
Preparing the cake
Use a medium sized bowl then add baking soda, baking powder, all purpose flour and the salt. Mix it well then set aside for further use.
Use a microwave bowl and melt the butter in microwave. Vigorously whish the brown sugar and avoid getting any lumps, if any.
Take a bowl and add egg white, yogurt, milk, and vanilla and pineapple juice. Whisk it nicely so everything combines well. Mix it with the dry ingredients and no lumps should remains.
In prepared pan pour the entire batter. If it becomes too much divide them into 2 pieces. Pour and bake it for next 45 minutes. Cover it using a foil paper to avoid sticking after 20 minutes of baking. When it is done cool it down.
Invert the ready cake in a serving plate. Slice into your desired sized and wait until it comes to room temperature. Serve it with your favorite ice cream. Refrigerate the remaining cake to use this for next serving within 3 to 5 days.
Pineapples settle down after baking the cake but you will have an amazing flavor of pineapple. Using of pineapple juice also works tremendously.
You are also allowed to prepare the dry ingredients and wet ingredients separately. Here wait for the dry ingredients to come for the room temperature and wet ingredients to cover and store in fridge. Before you bake let the both come to room temperature.
A few tips to consider:
However, I have tested this recipe with cake flour and all-purpose flour so you can use any that you have or like. But let it shift before you use.
If you want you can discard the use of pineapple juice and milk that won’t make any massive changes.
You can use any type of yogurt you like and there will be a problem at all. Fat-free, low fat and Greek yogurt all are welcome.
You can prefer over milk that you like. So you are free to use whole milk, unsweetened almond milk or buttermilk.