Pineapple Upside Down Cake
Yum yum! Used the recipe from Joy of Baking, only changes made was that I used canned pineapples and didn’t have cherries at home so skipped them. Made individual sized portions coz it’s easier to serve the cakes this way! I drizzled home-made custard on them when serving. DI-VINE!!
Ingredients
Ingredients for Topping
- 4 tbsp. unsalted butter cut in small pieces (1/4 cup or 55gm)
- 3/4 cup light brown sugar 160gm
- 1 medium pineapple peeled, quartered, cored, and sliced 1/4 inch thick
- maraschino cherries or candied cherries optional
Ingredients for Cake
- 1 1/2 cups all-purpose flour 195gm
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup unsalted butter at room temperature (113gm)
- 1 cup granulated white sugar 200gm
- 1 tsp. pure vanilla extract
- 2 large eggs separated
- 1/2 cup milk 120ml
- 1/4 tsp. cream of tartar
Instructions
- Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter (or spray with a non-stick vegetable spray) a 9 inch (23 cm) round cake pan with three inch (7.5 cm) sides.For the ToppingPlace the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking, without stirring, for a few more minutes or until bubbles just start to appear around the outside edges of the mixture (the sugar starts to caramelize). Then remove from heat, and pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on top of the sugar mixture. (Can also garnish with cherries.)For the CakeIn a large bowl, sift or whisk together the flour, baking powder, and salt.In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 45 – 55 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake (not the pineapple) will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate. Serve with softly whipped cream.
Notes
Can substitute one – 20 ounce (567 gram) can of pineapple slices (drained). Once drained, pat the pineapple slices dry with paper towel and arrange on top of the sugar mixture. Place a maraschino cherry in the center of each pineapple slice.
Aoa!can i substitute cream of tartar with anything else?
Yes, a pinch of salt.
Asw,plz can u give m the recipe for cream of tartar thanku
It is a powder which is sold at supermarkets.
AOA,
u did’nt tell us where we place the pineapple?
r we supposed to place the pineapple before baking into the pan and then add the cake batter into it and after baking we r suppose to add the butter , sugar sauce into it …
and can we use plain sugar instead of brown sugar for topping?
Please refer to the section marked TOPPING, have indicated when to place the pineapple slices there.
and this will make one complete big cake or just a small cupcakes
As you prefer, one big one or a few little ones like I did.
okay thanks.. so place the pineapple first in the pan and then add the topping and after tht cake batter… righttt
No, syrup then pineapples then batter.
can i use oil or ghee instead of butter?
Butter is necessary for this recipe.
wht is tartar? :/
CREAM of tartar, it is a powder used to stabilise egg whites when whipped.
Can I use white sugar instead of brown sugar?
Yes you can.
Thanks for the answer. I have another confusion regarding eggs. Are we adding egg yolks?
found my answer by reading it more carefully.
Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.
Dear fauzia, there’s a problem I always face during baking a cake but I think u will surely help me out….. Whenever I bake a cake ( not cupcake) in any mould even pyrex one, it remains raw from the center and takes quite a very long time than mentioned in the recipe, to completely bake it which makes it burn from the edges and bottom what do you think is the cause?? Plz reply soon. Thanx.
Are you preheating the oven before baking the cakes?
Yes I always do
Yes I always do. Is there some problem with the tempreture??
Could be. If possible, check using an oven-thermometer to make sure your oven is reaching the desired temperature.
Ok thanx
Hey Fauzia!
Any other ideas to jazz up the bottom of the cake in addition to pineapples?
Hi! Mango slices, orange slices, peach slices…all will work just as well. 🙂
Aoa .. Can u please tell me if I want to add the pineapple juice in the cake…
You can drizzle it on the cake after it is baked before turning it out of the pan. Poke holes into the cake with a fork or toothpick then brush the juice into it.
how can i bake this cake in
how can i bake this cake in microwave oven ? how long i have to cook ?
Hi, sorry I never bake in the
Hi, sorry I never bake in the microwave.
Assalamu alaikum,
Assalamu alaikum,
Can i use honey instead of making a syrup?
jazakallahu kheir
W/Salaam, it will not give
W/Salaam, it will not give the same results but yes you can if you want.
Can i use normal butter
Can i use normal butter
By ‘normal’ butter do you
By ‘normal’ butter do you mean salted? If so, then yes you can. Just reduce the amount of salt used in the ingredients.
Dear Sis Fauzia, I’m a big
Dear Sis Fauzia, I’m a big fan of your recipes and I’ve been trying them for quite sometime now, they’re wonderful. I just wanted to ask you about beating egg white till its stiff, this never happens to me no matter for how long I beat it and I did add a pinch of salt but nothing happens to my egg while, it remains exactly the same liquidy. Can you pls let me know what I’m doing wrong or how I can make it white foamy or stiff? Thanks a bunch.
Please refer to this note:
Please refer to this note: http://www.fauziaskitchenfun.com/getting-perfectly-whipped-egg-whites
Hello..
Hello..
since I guess u have been in Kenya u must be knowing (blue band) so can I use it to grease my baking pan then keep butter paper instead of butter it self?
Hi, yes absolutely ok. I
Hi, yes absolutely ok. I always use blue band to grease my pans. 🙂
So no need to do butter paper
So no need to do butter paper, ya?
Yes no need for it for this
Yes no need for it for this recipe.
Hi I just baked the cake and
Hi I just baked the cake and the taste turned
nice but it burned from down.. is it cause of the suger?
Hi, yes possibly although it
Hi, yes possibly although it shouldn’t have burned unless the syrup was browned a bit too much to begin with OR the heat from the bottom of the oven was too high.
Thank u for your advice.. In
Thank u for your advice.. In sha allah will try next time 😉
Hello Fauzia,
Thanks to your site I have become a person who couldn’t even chop an onion to a pretty decent cook. I nkw have a 1 year old and he loves your recipes too :). Jazakallah khair. I do dua for you too as you keep my fridge full and yummy.
Can i bake the individual cakes in rammekins? I haven’t seen small baking tins but maybe I missed them in the shop. Silly question but thank you!
Hi, thank you so much! Yes you can use ramekins although am not sure how the texture of the cake itself will be. Try with a small batch and see if they turn out well for you, and please do let me know! 🙂