Cake, Bread and Pastries · Filipino Recipe · Holiday Recipes

Pineapple Upside Down Cake Recipe

Pineapple Upside Down Cake Recipe

I provided 2 instructions: First for The Cake version. Secondly, for Mini Pineapple Upside Down (muffin size version), just scroll to bottom.

These Pineapple Upside Down cake and mini cupcakes are simply delicious! For the mini muffins just follow the instructions at the bottom. You can use any round pan, spring form pan, a muffin pan, a loaf pan or a bundt pan. All the same..it taste perfect (only baking time varies per size of your pan). I use the reserve pineapple juice from the can to infuse the citrusy flavor. Otherwise, you may substitute with milk for a creamy taste instead. For some of you who doesn’t have an oven. Yes you can steam it, or even cook it in a rice cooker (just be patient, it may take a little longer though). Happy baking!

Pineapple Upside Down Cake Recipe

Pineapple Upside Down Cake

INGREDIENTS:

  • 2 tbsp unsalted butter, melted
  • 3 tbsp brown sugar
  • 1 can pineapple rings
  • ½ cup pineapple juice (reserved from can)
  • 6 tbsp unsalted butter, softened at room temp
  • ½ cup sugar
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 1 cup self-rising flour (or substitute below)
  • 1 small bottle maraschino cherries

Substitute for 1 cup of self-rising flour:
Add 1½ teaspoons baking powder and ½  teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

INSTRUCTIONS:

  1. Preheat oven to 180°C.
  2. Lightly grease an 8 inch round pan or baking pan with cooking spray or oil. Set aside.
  3. For the glaze: In a bowl, mix 2 tbsp melted unsalted butter and 3 tbsp brown sugar until dissolved. Pour over into the greased round pan and spread it evenly on the pan. This will work as a glaze for the pineapple so it doesn’t look pale and dry when turned over.
  4. Arrange pineapple slices on the bottom of the baking pan. Place each cherries in the pineapple hole and even on the sides.
  5. For the Cake Batter: In a mixing bowl, beat 6 tbsp softened butter and sugar using electric mixer until creamy.
  6. Gradually add the eggs one by one as you continue to beat the eggs with the softened butter.
  7. Stir in the vanilla extract and continue to beat until just combined.
  8. Fold in the flour alternately with the reserved pineapple juice.
  9. Transfer the mixture over the pineapple and smooth out the surface with a spatula.
  10. Bake for about 35-40 minutes (or until toothpick inserted into the center of the cake comes out clean).
  11. Once done, remove the pan from the oven and let it cool first before unmolding. This is to make sure that the cake will not chip or will have a perfect shape.
  12. Run a knife on the side to loosen up and unmold in a large platter. Serve and enjoy!
Mini Pineapple Upside Down Cake

For the Mini Pineapple Upside Down Cake:

  1. Grease your muffin cups or pan. Add some glaze on each cups.
  2. Arrange pineapple slices on the bottom of the muffin cups. Place each cherries in the pineapple holes.
  3. Follow step 5-8 in the procedure above for the cake Batter.
  4. Spoon batter over pineapple and cherry topping in each muffin cup, filling to approximately two thirds of the way.
  5. Bake in preheated oven at 180°C for 20-25 mins. A toothpick placed into the center of the cake should come out clean once cooked through.
  6. After taking the muffin tin out of the oven, give it some time to cool.
  7. To release the tiny pineapple upside-down cakes from the muffin tin, carefully place a baking sheet or tray over the top of it. Let them cool down fully.
  8. The little pineapple upside-down cakes are ready to be served after they have cooled. Enjoy!!!

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