Steps to Prepare Quick Pineapple upside-down cake

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, pineapple upside-down cake. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

This pineapple upside down cake is dense, like a sour cream pound cake, with ground almonds in the flour to give it even more substance and a slight almond flavor. Place heatproof serving plate upside down onto pan; turn plate and pan over. This pineapple upside down cake is soft and buttery with a caramelized brown sugar pineapple & cherry topping. This classic pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories.

Pineapple upside-down cake is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Pineapple upside-down cake is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have pineapple upside-down cake using 9 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Pineapple upside-down cake:

1. Make ready 4 oz butter, softened
2. Get 4 oz caster sugar
3. Take 2 eggs
4. Make ready 4 oz self raising flour
5. Get For the topping
6. Take 16 oz tin pineapple rings, drained
7. Prepare 1 1/2 oz butter
8. Prepare 4 oz soft Brown sugar (I used dark, but your choice)
9. Prepare Glace cherries

Before you say, "That's so retro!", consider why this cake is such a classic: The pineapple topping gets its addictive flavor from melted butter and brown sugar—and yes, maraschino cherries, which we aren't. Find delicious recipes for classic pineapple upside-down cake, including versions with homemade cake and versions made with cake mix. A time when canned pineapple was all the rage. One look at this cake and you can see why it was so popular.

Steps to make Pineapple upside-down cake:

1. Pre heat oven to 190 c, 180 fan. Lightly grease an 8 inch round tin.
2. Cream together butter and caster sugar until light and fluffy, beat in the eggs, one at a time, if mix splits add spoonful of flour.
3. Gradually add the rest of the flour, mix lightly after each addition.
4. Cut all but one of the pineapple ring in half, arrange in the bottom of prepared tin. Place glace cherries in 'holes.
5. Melt the butter in a small pan, add the brown sugar and stir. Pour over the pineapple.
6. Spread the cake mix over the fruit, bake in centre of preheated oven for 40-45minutes, check with skewer or toothpick.
7. When cooked immediately turn out onto a plate.
8. Can be eaten warm or cold, cut in to wedges,with cream or ice cream.
9. Does not keep well, so best eaten on the day.

A time when canned pineapple was all the rage. One look at this cake and you can see why it was so popular. It is lovely, with its glistening slices of sweet and sticky caramelized pineapple sitting happily on top of a fluffy white butter cake. Pineapple upside down cake is a retro favourite that's stood the test of time for good reason. Drain the pineapple slices and leave to dry on kitchen paper.

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