Pineapple-Cherry Upside-Down Cake

This Pineapple-Cherry Upside-Down Cake is a delicious and unique dessert that is sure to be a hit with family and friends.

With its sweet and tangy combination of pineapple and cherries, this cake is a delightful treat that is sure to please.

The moist, buttery cake is topped with a layer of caramelized pineapple and cherries, creating a beautiful presentation that is sure to impress.

This cake is easy to make and can be served warm or cold, making it a great choice for any occasion.

Timing For Pineapple-Cherry Upside-Down Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8

Yield: 8 slices

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Image Credit: www.bettycrocker.com

Ingredients

-1/2 cup (1 stick) butter

-1/2 cup packed light brown sugar

-1 can (20 ounces) pineapple slices in juice, drained

-1 jar (10 ounces) maraschino cherries, drained

-1/2 cup chopped pecans

-1 package (18.25 ounces) yellow cake mix

-1/2 cup vegetable oil

-3 large eggs

-1/2 cup pineapple juice

Directions

1. Preheat oven to 350°F (175°C). 

To make a Pineapple-Cherry Upside-Down Cake, the first step is to preheat the oven to 350°F (175°C). Next, grease and flour a 9-inch (23 cm) round cake pan. This will ensure that the cake does not stick to the pan and will come out easily when it is done baking.

2. In a medium bowl, combine butter, brown sugar, and ground cinnamon.

Then, in a medium bowl, combine 1/2 cup (115 g) of butter, 1/2 cup (100 g) of brown sugar, and 1/4 teaspoon of ground cinnamon.

Mix until smooth. Spread the mixture evenly over the bottom of a 9-inch (23 cm) round cake pan. Arrange a layer of pineapple slices over the top of the mixture.

3. Spread the mixture evenly in the bottom of the prepared cake pan.

Mix until the ingredients are well blended. Next, spread the mixture evenly in the bottom of the prepared cake pan. Arrange the pineapple slices and cherries in a decorative pattern on top of the mixture.

Finally, in a separate bowl, mix together the cake mix, eggs, oil, and water until the ingredients are well blended. Pour the cake batter over the pineapple and cherries in the pan. Bake for about 30 minutes.

4. Beat in 2 eggs, one at a time, until well blended.

In a separate bowl, cream together 1/2 cup of butter and 1 cup of sugar until light and fluffy. Beat in 2 eggs, one at a time, until well blended.

Gradually add the dry ingredients to the wet ingredients and mix until just blended. Spread the batter over the pineapple and cherries in the cake pan.

5. In a separate bowl, sift together flour, baking powder, and salt.

In a separate bowl, sift together 1 1/2 cups (190 g) of all-purpose flour, 1 teaspoon (5 g) of baking powder, and 1/4 teaspoon (1.25 g) of salt. In a separate bowl, cream together 1/2 cup (113 g) of butter and 1 cup (200 g) of granulated sugar until light and fluffy. Beat in 2 eggs, one at a time. Add 1 teaspoon (5 ml) of vanilla extract and mix until combined.

Image credit: www.goodfood.com

6. Alternately add the dry ingredients.

To make a Pineapple-Cherry Upside-Down Cake, begin by creaming together 1/2 cup (115 g) of butter and 1 cup (200 g) of sugar in a large bowl. Once the mixture is light and fluffy, add 2 eggs, one at a time, beating well after each addition.

Alternately add the dry ingredients and 1/2 cup (120 ml) of milk to the creamed mixture, beginning and ending with the dry ingredients.

The dry ingredients should include 2 cups (250 g) of all-purpose flour, 1 teaspoon (5 g) of baking powder, and 1/2 teaspoon (3 g) of salt.

7. Pour the batter over the pineapple and cherries in the cake pan.

Slowly add the flour mixture to the butter mixture, alternating with ¼ cup of milk. Once the batter is mixed, pour it over the pineapple and cherries in the cake pan.

8. Bake for 40 to 45 minutes.

Pour the batter over the pineapple and cherries in the cake pan and spread evenly. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

9. Let the cake cool in the pan for 10 minutes before inverting onto a serving plate.

During this time, the cake should be left in the pan to cool and the pan should not be moved or shaken. After 10 minutes, the cake should be carefully inverted onto the serving plate.

It is important to use a flat and stable surface to ensure that the cake does not slip or move when inverting. The cake should then be left to cool completely before serving.

10. Serve warm or at room temperature. Enjoy!

Spread the batter over the pineapple and cherries in the cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool for 10 minutes before inverting onto a plate. Serve warm or at room temperature. Enjoy!

Nutrition Facts (per serving)

Nutrition Facts

Serving Size: 1 Slice (1/12 of recipe)

Calories: 295

Total Fat: 10.7g

Saturated Fat: 5.2g

Trans Fat: 0.2g

Cholesterol: 53.2mg

Sodium: 186.1mg

Total Carbohydrate: 45.6g

Dietary Fiber: 1.3g

Sugars: 27.1g

Protein: 3.3g

Pineapple Upside Down Cake Recipe Demonstration – Joyofbaking.com

Special Tips

    1. Use ripe, juicy pineapple slices for the best flavor.
    2. Use a springform pan to make it easier to remove the cake from the pan.
    3. Let the cake cool in the pan for at least 15 minutes before turning it out onto a plate.
    4. Serve the cake warm with a dollop of whipped cream or a scoop of ice cream.

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