It’s National Pineapple Upside-Down Cake Day! Here’s How to Make One

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If you’re looking for a reason to indulge in a sweet treat, today is National Pineapple Upside-Down Cake Day! This classic dessert is a favorite among many and is perfect for any occasion, but especially this one. Here’s how you can make your own delicious pineapple upside-down cake at home.

The caramel topping

Start by combining 1 ¾ cups of granulated sugar, ¼ cup of light corn syrup, and ½ cup of water in a medium saucepan. Heat the saucepan on medium until all the sugar is dissolved, then raise the temperature if needed and boil it until the syrup becomes amber in color. This should take about five to ten minutes.

Remove the syrup from the heat and carefully add ¼ cup of butter. Swirl your pan around to incorporate the butter into the mixture, stirring if you need to. Pour your caramel sauce into a greased 10-inch round nonstick cake pan and continue to make the cake.

Making the cake batter

To start on the cake, preheat your oven to 325°F and place an oven rack in the center position. Arrange a single layer of pineapple slices on top of the caramel in your cake pan, covering the bottom of the pan as much as possible without layering slices. In a large mixing bowl, whisk together 1 ½ cups of all-purpose flour, six tablespoons of cake flour, six tablespoons of ground almonds, ¾ teaspoon of baking powder, and half a teaspoon of salt.

In a separate bowl, use an electric mixer to mix 1 ¾ cups of sugar and a cup of room-temperature unsalted butter together until light and fluffy. Add in four eggs one at a time, beating thoroughly after each addition, then beat in ¾ teaspoon vanilla extract. Next, mix in half of your dry ingredient mixture, beat until combined, then add ⅜ cup of sour cream and beat well. Repeat this with the other half of the dry ingredients and another ⅜ cup of sour cream.

Baking the cake

Spread your cake batter mixture over the pineapple and caramel and smooth it out on top. Bake the cake in your preheated oven for about an hour, or until a knife or toothpick can go in and come out clean.

Cool the whole cake pan on a rack for five minutes, then turn the cake out onto a large plate or platter. If any of the caramel topping sticks to the cake pan, scoop it out with a knife or spoon and try to rearrange it on the cake.

Optional garnish

While this pineapple upside-down cake looks great on its own, a good garnish can never hurt. You can always opt for the classic candied or maraschino cherries on top by just placing one in the center of each of your pineapple rounds. You can also place cherries in the gaps between the pineapple rings to be sure that you and each of your friends or guests get one.

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