Spicy Pineapple Upside Down Cake

This Spicy Pineapple Upside Down Cake is a unique twist on a classic dessert. The combination of sweet and spicy flavors makes it a delicious treat that is sure to be a hit with family and friends.

The pineapple and brown sugar topping is caramelized to perfection, while the cake itself is moist and flavorful.

The addition of cayenne pepper gives the cake a subtle kick that will tantalize your taste buds. Whether you’re looking for a special dessert to serve at a dinner party or just a fun treat to make for yourself, this Spicy Pineapple Upside Down Cake is sure to be a hit.

Timing For Spicy Pineapple Upside Down Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 10

Yield: 1 9-inch cake

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Image Credit: www.tasteofhome.com

Ingredients

-1/2 cup (1 stick) butter

-1/2 cup light brown sugar

-1/2 teaspoon ground cinnamon

-1/4 teaspoon ground nutmeg

-1/4 teaspoon ground allspice

-1/4 teaspoon cayenne pepper

-1 20-ounce can pineapple slices in juice, drained

-1/2 cup chopped pecans

-1/2 cup maraschino cherries, halved

-1/2 cup sweetened shredded coconut

-1 cup all-purpose flour

-1 teaspoon baking powder

-1/4 teaspoon baking soda

-1/4 teaspoon salt

-1/2 cup granulated sugar

-1/2 cup vegetable oil

-2 large eggs

-1 teaspoon vanilla extract

-1/2 cup buttermilk

Directions

1. Preheat oven to 350°F (175°C). 

Making a Spicy Pineapple Upside Down Cake is a delicious way to enjoy a tropical treat. The first step is to preheat the oven to 350°F (175°C). Then, grease a 9-inch (23 cm) round cake pan.

Next, mix together the ingredients for the cake batter, including flour, sugar, baking powder, and spices. Once the batter is ready, spread it evenly in the cake pan.

2. In a medium bowl, mix together all the ingredients.

Then, in a medium bowl, mix together 1/2 cup (113 g) of melted butter, 1/2 cup (100 g) of light brown sugar, and 1 teaspoon of ground cinnamon. Spread the mixture evenly over the parchment paper.

Arrange the pineapple slices on top of the butter-sugar mixture in a circular pattern. Sprinkle with 1/4 cup (50 g) of granulated sugar and 1/4 teaspoon of ground nutmeg.

In a separate bowl, whisk together 1 cup (125 g) of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.

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

Then, in a medium bowl, mix together the brown sugar, butter, and cayenne pepper until it is well combined. Next, spread the mixture evenly in the bottom of the prepared cake pan.

Arrange the pineapple slices in the bottom of the pan, then sprinkle with the chopped pecans. In a separate bowl, mix together the cake mix, eggs, oil, and pineapple juice until it is well blended. Pour the cake batter over the pineapple slices and pecans in the pan.

4. Arrange 1 can (20 ounces/568 g) of pineapple slices over the sugar mixture.

Arranging the pineapple slices is the fourth step in making a Spicy Pineapple Upside Down Cake. Begin by opening the can of pineapple slices and draining the juice into a bowl.

Next, spread the sugar mixture evenly over the bottom of the cake pan. Then, use a spoon to carefully place each pineapple slice in a circular pattern over the sugar mixture. Make sure to evenly space the slices and fill any gaps.

5. Place 5 maraschino cherries in the center of each pineapple slice.

. Spread the batter over the pineapple slices in the cake pan, and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool for 10 minutes before inverting onto a plate.

6. In a large bowl, cream together 1 cup (200 g) of granulated sugar and 1/2 cup (113 g) of softened butter.

In a large bowl, cream together 1 cup (200 g) of granulated sugar and 1/2 cup (113 g) of softened butter. Beat the mixture until it is light and fluffy. Then, add in 2 eggs and 1 teaspoon (5 ml) of vanilla extract and mix until combined.

In a separate bowl, sift together 1 1/2 cups (188 g) of all-purpose flour, 1 teaspoon (4 g) of baking powder, 1/2 teaspoon (3 g) of baking soda, and 1/4 teaspoon (1 g) of ground cinnamon. Gradually add the dry ingredients to the wet ingredients and mix until just combined.

7. Beat in 2 eggs, one at a time.

Beat in 2 eggs, one at a time. Then, add the dry ingredients to the wet ingredients and mix until just combined. Finally, stir in the pineapple juice, vanilla extract, and ground cinnamon. Pour the batter into the prepared pan and bake for 30-35 minutes.

8. Add 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract.

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Finally, add 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract to the cake batter and mix until fully incorporated.

Pour the batter over the pineapple rings in the cake pan and bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.

Image credit: www.delmonte.com

9. In a separate bowl, sift together some ingredients.

In a separate bowl, mix together 1/2 cup (120 ml) of pineapple juice, 1 tablespoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg.

Slowly add the dry ingredients to the wet ingredients and mix until fully combined. Grease a 9-inch (23 cm) round cake pan with butter and sprinkle with brown sugar.

Arrange pineapple slices in the bottom of the pan and pour the batter over the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

10. Gradually add the dry ingredients to the creamed mixture, alternating with 1/2 cup (120 ml) of milk.

Gradually add the dry ingredients to the creamed mixture, alternating with 1/2 cup (120 ml) of milk. Pour the batter over the pineapple slices in the cake pan and bake for 40 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.

11. Pour the batter over the pineapple slices in the cake pan.

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

Let the cake cool for 10 minutes before inverting onto a plate. Serve warm with a scoop of vanilla ice cream.

12. Bake for 40 to 45 minutes.

Sprinkle the brown sugar and spices over the pineapple slices. Finally, bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

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

Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Pour the batter over the pineapple and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a plate.

14. Serve warm or at room temperature. Enjoy!

Spread the batter over the pineapple slices in the pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a plate. Serve warm or at room temperature. Enjoy!

Nutrition Facts (per serving)

Nutrition Facts per Serving

Calories: 190

Fat: 4g

Carbohydrates: 34g

Protein: 4g

Sodium: 190mg

Cholesterol: 25mg

Pineapple Upside Down cake Recipe | Surabhi's Spice Kitchen

Special Tips

    1. For a more intense flavor, use freshly grated ginger instead of powdered ginger.
    2. To reduce the spiciness, reduce the amount of cayenne pepper or omit it altogether.
    3. To make the cake more moist, add a few tablespoons of pineapple juice to the batter.
    4. For a crunchy topping, sprinkle chopped macadamia nuts or almonds on top of the cake before baking.
    5. To make the cake easier to slice, chill it in the refrigerator for an hour before serving.

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