Upside Down Cake

Hey guys, how ya doin’. Dave from Cook and Share here.  Today we’re doing up a sweet classic dessert, pineapple upside down cake. It’s one of the simplest you’re going to find. I know you’re going to love it, so let’s get baking.

I’m just going to begin by making the bottom layer, and this is actually the top layer when you flip it over. By combining ½ cup of light brown sugar with ¼ cup of melted butter. Grab up my whisk here and just kind of beat it, until you get a nice smooth silky texture.

Now I’m just going to pour this into the bottom of the cake pan and I’d say this is, oh, somewhere in the neighborhood of about eight or nine inches. Smooth it out until it covers the entire surface of the pan.

Now what we’re going to do is take some pineapple rings, and these are just the ones you buy in the store. And just lay them around the pan. And actually these fit just perfect.  By the way, if you haven’t already subscribed, click that subscribe button, because you don’t want to miss a video. Grab up a few cherries and place them into the center.

By the way, what does a cat like to eat on his birthday?  “Mice cream” and cake.

Okay, we’re going to begin by making the top layer, which is actually the bottom layer.  It gets a little confusing, because it is an upside down cake. So, to do this we are going to add ½ cup softened butter to a bowl, followed by ¾ of a cup granulated sugar.  Give it a quick little whisk until it’s creamy. Add in a couple of eggs. And once again, a-whisking we will go until everything is well incorporated.

Now everything looks nice and smooth.  I’m going to go ahead and add in ½ cup of pineapple juice that’s left over from the can. And this is going to make our pineapple upside down cake incredibly pineapply. I’m not sure if that’s a word, but it works for me.

Alright, now sift in the dry ingredients beginning with a cup and three-quarters of all-purpose flour, followed by a ½ teaspoon of salt and a teaspoon of baking powder. And we’re going to go ahead and whisk this one more time until everything is smooth and silky and relatively lump-free.  You can use an electric mixer too, but, you know, I like the work out.

Now we’re going to go ahead and add this over our pineapples.  Just kind of smooth it out so it looks nice and pretty and even.

And slip this into a 350ᵒ Fahrenheit/177ᵒ Celsius preheated oven for about 30 minutes. And I forgot to mention, I often use a baking tray underneath, because sometimes stuff boils over and it kind of makes a mess in the oven.

So after about 30 minutes, we’re going to do the toothpick test. And look at that, voila! It comes out clean, and the cake is done.

So, what you want to do is grab a good sharp knife and just kind of trim around the edges just so it doesn’t stick.

And now, the moment of truth, the flip test. Look at that, this is absolutely perfect! And there you have it, our pineapple upside down cake.

Mmm, this is so good, guys. It is gorgeous, moist pineapply. And this will be the easiest pineapple upside down cake you’ll ever make.

For the full details on the recipe and many more great desert recipes, head on over to CookandShare.com.  Give us a thumbs up, and most of all, subscribe. Thanks for watching and catch you next time. ff

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