Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, pineapple upside down cake. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Pineapple Upside Down Cake is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Pineapple Upside Down Cake is something which I’ve loved my entire life. They’re nice and they look fantastic.

The cake was a modern marvel because it relied on the recently introduced innovation of canned pineapple rings and preserved maraschino cherries. This is a hybrid pineapple upside-down cake which I've developed over the years. Instead of pineapple rings, I use crushed pineapple, coconut, and honey. It is very important to cool the mixture of butter and brown sugar before covering it with the rest of the ingredients, preventing the layer of pineapple and the cake mix from mixing prematurely.

To get started with this particular recipe, we have to prepare a few components. You can cook pineapple upside down cake using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Pineapple Upside Down Cake:

1. Make ready 4 eggs
2. Get 1/2 cup butter
3. Take 1 cup packed light brown sugar
4. Make ready 1 (20 ounce) can sliced pineapple
5. Make ready 10 maraschino cherries, halved
6. Prepare 1 cup sifted cake flour
7. Prepare 1 teaspoon baking powder
8. Prepare 1/4 teaspoon salt
9. Take 1 cup white sugar
10. Take 1 tablespoon butter, melted
11. Prepare 1 teaspoon almond extract

Whisk together whole eggs and sugar until the liquid becomes light yellow and foamy. This means the chemical reaction is almost equivalent to beating the egg whites in the end batter. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. Make topping: Mix butter with brown sugar and add to prepared cake pan.

Steps to make Pineapple Upside Down Cake:

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
3. Sift together flour, baking powder, and salt.
4. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulate
5. Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.

Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. Make topping: Mix butter with brown sugar and add to prepared cake pan. Peach Upside-Down Cake: Omit the pineapple, pecans and cherries. Substitute reserved peach juice for the pineapple juice. Pineapple Upside Down Cake from Scratch.

So that is going to wrap it up for this exceptional food pineapple upside down cake recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!