Pineapple Upside Down Cake Recipe. A classic favorite using canned pineapple and maraschino cherries, this retro cake is served upside down and perfect any time of year. Cool the cake in the tin for 20 minutes.
Pineapple Upside Down Cake Recipe Tornadough Alli from tornadoughalli.com
Recipe | courtesy of ree drummond. Lightly grease a 9 round cake pan. It is also quick and easy.
With The Help Of A Boxed Cake Mix, This Recipe Is Ready To Go In The Oven In Only 15 Minutes.and It Uses Pineapple Juice In The Batter For Added Pineapple Taste.
Space the pineapple rings atop the brown sugar mixture. Fold in 1 tablespoon melted butter or margarine and almond extract. Add half of the flour mixture to the shortening mixture and beat to combine.
Whisk Milk, Sour Cream, Pineapple Juice And Vanilla In A 2Nd Bowl.
Combine sugar, corn syrup, and water in a medium saucepan. Doing this is very simple. Beat all the ingredients in one bowl using a hand or stand mixer, stopping to scrape the bottom and sides of the bowl halfway through.
Preheat The Oven To 350 Degrees F.
It will only just cover it, so spread it out gently. This pineapple upside down cake is soft and buttery with a caramelized brown sugar pineapple & cherry topping. Spoon the mixture into the prepared pan.
Spoon The Cake Mixture Over The Pineapple Rings In The Tin And Tap To Settle The Mixture.
Spread batter evenly over pineapple in skillet. Add eggs one at a time, beating for 20 seconds in between. In a third (final!) bowl, beat the butter and sugar for 2 minutes on speed 7 (handheld mixer) until fluffy.
It Is Also Quick And Easy.
Preheat the oven to 200°c/180°c fan/gas mark 6/400ºf. Place a cherry in the center of each ring. Boil until syrup becomes warm amber in color (5 to 10 minutes).
