Is pineapple upside down cake difficult to make ? I want to make it for christmas.?!
For the topping
1/2 stick (1/4 cup) unsalted butter, melted
2/3 cup firmly packed light brown sugar
3 cups 1-inch chunks fresh pineapple (about 1 pineapple)
For the cake
1 1/2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 stick (1/2 cup) unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla
3/4 cup milk
Make the topping:
In a small bowl stir together well the butter and the brown sugar and spread the mixture evenly in a well-buttered 9- by 2-inch round cake pan. Pat the pineapple very dry between several thicknesses of paper towel and arrange it evenly on the sugar mixture.
Make the cake:
Preheat the oven to 350°F. Into a bowl sift together the flour, the baking powder, the salt, and the cinnamon. In another bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Add the flour mixture alternately in batches with the milk, beginning and ending with the flour mixture and beating well after each addition. Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and invert the cake onto a plate.
Serve the cake warm or at room temperature with the whipped cream or the ice cream.
Answers: Its quite easy.
For the topping
1/2 stick (1/4 cup) unsalted butter, melted
2/3 cup firmly packed light brown sugar
3 cups 1-inch chunks fresh pineapple (about 1 pineapple)
For the cake
1 1/2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 stick (1/2 cup) unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla
3/4 cup milk
Make the topping:
In a small bowl stir together well the butter and the brown sugar and spread the mixture evenly in a well-buttered 9- by 2-inch round cake pan. Pat the pineapple very dry between several thicknesses of paper towel and arrange it evenly on the sugar mixture.
Make the cake:
Preheat the oven to 350°F. Into a bowl sift together the flour, the baking powder, the salt, and the cinnamon. In another bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Add the flour mixture alternately in batches with the milk, beginning and ending with the flour mixture and beating well after each addition. Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and invert the cake onto a plate.
Serve the cake warm or at room temperature with the whipped cream or the ice cream.
it is differcult as all the blood rushes to your head
Its a doddle, line a baking tin with greaseproof paper, place the pineapple rings on it , then pour the cake mix over. bake as normal.
Turn out so pineapple is up.
Good luck.
No, not hard at all. I usually use a cast iron skillet to make mine. It gives it a nice crust around the edges. Any recipe will do nicely.
Phurface
its easier to make then one you would have to put icing on
I agree with the gentleman before me. It's easy to prepare. And I love it.
Easy Peasy!
Mix a yellow cake mix according to the recipe.
Take a big, rectangular cake pan, or if you really want to be fancy, two rounds. In the rectangular pan or one of the rounds, place pineapple rings in a pleasing pattern on the bottom. You can put marichino cherries in with the pineapple for a really special look, they even come in red and green for Christmas! Sprinkle with brown sugar (maybe 1/4 cup in rectangle and half that in round - I just use what I can spare teehee!) Then melt three TBS for round or five for rectangle of butter or margarine, and drizzle over the sugar and pineapple. Now carefully pour cake batter in without disturbing the pineapple rings. If using rounds, put half in each - I recommend you oil and flour the second pan. When done, carefully flip the cake(s) out on a plate or platter. If using the two rounds you could put cream cheese icing between the layers, or yummy pineapple preserves.
No, it's not difficult to make and very pretty. Melt brown sugar and butter in a 13x9 pan. Place pineapple rings on top with a maraschino cherry in the centre of each ring. Make your own white cake from scratch or use a yellow cake mix. Bake as usual and turn out onto a large cookie sheet that has been lined with aluminum foil. If you are serving only a few people, just make it in an 8 or 9 inch pan. About 1 cup of sugar to 1/4 cup butter for 8x8 pan.
Easy Peasy, my darling. But why not have a "dry run" now - make one in the next few days, just to practice, then the Christmas Day one will be perfect. I won't give a recipe as the net is swarming with them, but basically it's just pineapple (usually tinned but need not be) on the bottom of a buttered cake tin, then sponge mixture poured on top - fabuloso !
Pineapple Upside Down Cake Recipe
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Filed under All Seasons, Bakery, Dessert
This pineapple upside-down cake is one of my father's favorite recipes (he'll look for almost any excuse to make it). The cake is wonderfully dense, with a slight almond flavor and with sweetness from caramel and pineapple. Dad has recently changed the way he makes the caramel topping, so I've added this alternative approach as an addendum to the instructions.
Topping:*
1 cup of firmly packed dark brown sugar
1/2 cup unsalted butter
1 can (20 oz) of pineapple slices
Cake:
1 1/2 cups all purpose flour
6 Tbsp cake flour
6 Tbsp of ground almonds (from about 2 oz of whole almonds)
3/4 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups of sugar
1 cup (2 sticks) unsalted butter at room temperature
4 large eggs
3/4 teaspoon vanilla extract
3/4 cup sour cream
1 Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture.
2 Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.
3 Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.
Makes 12 to 14 servings.
* Note an alternative topping that my father is favoring these days. 2 cups granulated sugar, 1/2 cup water, 1/4 cup butter. Combine sugar and water in a medium saucepan. Heat on medium until all sugar is dissolved. Increase heat to medium high and bring to a boil. Boil until syrup becomes warm amber in color (about 10 minutes). Add 1/4 cup butter, carefully as it will foam up a bit. Swirl the pan so that the butter is all incorporated, stirring with a wooden spoon if necessary. Remove from heat and pour out into cake pan. Continue with recipe as noted.
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Posted by Elise on Jul 5, 2007
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No, Pineapple Upside-Down cake is a fairly easy cake to make.
PINEAPPLE UPSIDE - DOWN CAKE
2 tablespoons butter, melted
1 cup brown sugar
1/2 cup chopped nuts (optional)
8 maraschino cherries
1 (16 oz.) can pineapple slices
1/2 teaspoon ginger
Heat butter, sugar, nuts, and ginger until a paste is formed. Place pineapple slices in 9 x 13 inch pan on top of brown sugar mixture; put cherry inside each of the pineapple centers. Set aside.
CAKE:
1/4 cup butter
1 cup sugar
2 eggs, separated
1 1/2 cup flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon desired flavoring: lemon, almond, orange, pineapple
1/2 cup milk
Cream butter with sugar. Add 2 egg yolks, beaten. Sift flour, baking powder, and salt together. Add alternately with milk to the sugar- butter mixture.
Beat egg whites until stiff (but not dry) and fold into batter gently. Pour over pineapple-brown sugar icing.
Bake at 350°F for 45 minutes or until done.
Cool 5 minutes.
Turn upside-down onto a serving plate or tray.
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PINEAPPLE UPSIDE DOWN CAKE
2/3 cup butter
3/4 cup brown sugar
Place the butter and brown sugar in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it's heavy and will be less likely to scorch.
1 can pineapple slices
maraschino cherries (enough to fill centers of pineapples)
Place pineapples in the butter and sugar mixture. Put cherries in the center of the pineapple. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge).
Prepare a box of yellow cake mix following the directions on the box to mix the batter (do not bake in a separate pan; follow instructions below).
Pour the batter over the pineapple and cherries.
Bake at 350°F degrees. When the cake is done, loosen the edges with a butter knife. Remove from heat and allow to sit five minutes, then turn it upside down on a serving dish.
Optional: Instead of using a cake mix, you can prepare the batter from scratch using the recipe below, or any recipe for yellow cake.
Scratch Cake:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2/3 cup sugar
1/4 cup milk
Combine ingredients and beat 1 minute. Pour batter over pineapples and cherries (same as above). Bake at 350°F and follow same steps as above.
Its not at all difficult to make. I remember making this in Home Economics Class over 30 years ago.
I cant remember the Ingredients though !
It is easy. Place the pineapple rings on the bottom of the pan. Pour the cake batter over them. Bake as usual. When done, place a cookie sheet or foil covered piece of cardboard (slightly bigger than pan) over the top of pan. Turn the whole thing "up-side" down and remove the pan. The pineapple rings are now on top of the cake. As an added treat, when you place the pineapple rings in the bottom of the pan, place a maraschino cherry inside each one. It adds a little extra color and decoration.
I would say if you can bake a box cake you can bake this.
It's not too difficult, Duncan Hines has a mix for it.
No it isn't difficult. It only looks that way. For that reason alone you should make it for Christmas...then everyone will think you went to some great effort for the holiday....Merry Christmas
It is extremely easy to make, especially if you use a boxed yellow or poundcake mix.
I think duncan hines actually has a pineapple upside down cake MIX at grocery stores. I haven't tried it.
Even if you make it from scratch, it is very easy, and your family will love you for it. My husband does!
It's very simple to do. I make it alot because it's my husband's favorite.