BEST EVER Pineapple Upside Down Cake - The Scran Line
If you’re looking for a really easy cake recipe that is packed full of flavour, then look no further than my Pineapple Upside Down Cake! My favourite thing about this retro classic is the sticky caramelised edges, the moist and tender vanilla cake and the pineapple slices. And look how gorgeous those maraschino cherries are!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
MORE RECIPES HERE:
http://thescranline.com
FOLLOW ME:
►INSTAGRAM: https://www.instagram.com/TheScranLine/
►FACEBOOK: http://facebook.com/TheScranLine
►PINTEREST: https://au.pinterest.com/TheScranLine/
►TWITTER: http://www.twitter.com/TheScranLine
⬇️⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️⬇️
Topping
565g - 20 oz canned pineapple slices in juice (not syrup)
55g - 1/4 cup unsalted butter, melted
100g - 1/2 cup brown sugar
12-20 maraschino cherries
Cake
300g - 2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp salt
75g - 1/3 cup unsalted butter, softened
160g - 3/4 cup granulated sugar
65g - 1/3 cup brown sugar
2 large eggs
80ml - 1/3 cup pineapple juice
2tsp pure vanilla extract
90g - 1/3 cup Greek yogurt
Instructions:
Topping
Preheat your oven to 175°C / 350°F.
Use a sieve to strain your canned pineapple juice into a jug. You’ll need 80ml of it. Set aside.
Add your melted butter to a 9-inch cake tin with at least 2-inch-high sides. Use a pastry brush to spread around. Add the brown sugar and spread evenly. Arrange the pineapples neatly on top. Add maraschino cherries in the centre of the pineapple pieces. Set aside.
Cake
Add the flour, salt and baking powder into a medium mixing bowl and use a whisk to combine.
To a separate large bowl add the butter, brown sugar, granulated sugar and vanilla extract and use an electric hand mixer to beat for 3 minutes until pale and fluffy. Add the eggs one at a time, beating each time, then add the Greek yogurt and mix. Next, add the flour mixture and pineapple juice and mix until your batter forms. Scrape the owl down and mix for a final 1-20 seconds.
Pour the batter into the cake tin and bake for 30 minutes, then take out of the oven and cover with foil. Bake for a further 15 minutes. Take it out of the oven and allow to cool, covered, for 5 minutes before placing a plate on top and flipping it over using oven mitts. If any of it sticks to the cake pan just shovel it out and patch it up. Slice and serve with whipped cream.
Storage
This cake can be stored in an airtight container for up to three days, but is best eaten the day it’s made.
⏱️TIMESTAMPS⏱️
00:00 - INTRO
00:23 - BRAND NEW KITCHEN!
00:39 - PREPARING THE PINEAPPLE AND CHERRIES
01:15 - PREPARING THE TOPPING
02:23 - MAKING THE BATTER
03:19 - BAKING INSTRUCTIONS
04:03 - HOW TO FIX A STUCK CAKE
04:19 - MY FAVOURITE WAY TO SERVE THIS CAKE
04:42 - MY NEW WEBSITE!
05:06 - OUTRO
#thescranline #summerbaking #pineappleupsidedowncake
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
MORE RECIPES HERE:
http://thescranline.com
FOLLOW ME:
►INSTAGRAM: https://www.instagram.com/TheScranLine/
►FACEBOOK: http://facebook.com/TheScranLine
►PINTEREST: https://au.pinterest.com/TheScranLine/
►TWITTER: http://www.twitter.com/TheScranLine
⬇️⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️⬇️
Topping
565g - 20 oz canned pineapple slices in juice (not syrup)
55g - 1/4 cup unsalted butter, melted
100g - 1/2 cup brown sugar
12-20 maraschino cherries
Cake
300g - 2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp salt
75g - 1/3 cup unsalted butter, softened
160g - 3/4 cup granulated sugar
65g - 1/3 cup brown sugar
2 large eggs
80ml - 1/3 cup pineapple juice
2tsp pure vanilla extract
90g - 1/3 cup Greek yogurt
Instructions:
Topping
Preheat your oven to 175°C / 350°F.
Use a sieve to strain your canned pineapple juice into a jug. You’ll need 80ml of it. Set aside.
Add your melted butter to a 9-inch cake tin with at least 2-inch-high sides. Use a pastry brush to spread around. Add the brown sugar and spread evenly. Arrange the pineapples neatly on top. Add maraschino cherries in the centre of the pineapple pieces. Set aside.
Cake
Add the flour, salt and baking powder into a medium mixing bowl and use a whisk to combine.
To a separate large bowl add the butter, brown sugar, granulated sugar and vanilla extract and use an electric hand mixer to beat for 3 minutes until pale and fluffy. Add the eggs one at a time, beating each time, then add the Greek yogurt and mix. Next, add the flour mixture and pineapple juice and mix until your batter forms. Scrape the owl down and mix for a final 1-20 seconds.
Pour the batter into the cake tin and bake for 30 minutes, then take out of the oven and cover with foil. Bake for a further 15 minutes. Take it out of the oven and allow to cool, covered, for 5 minutes before placing a plate on top and flipping it over using oven mitts. If any of it sticks to the cake pan just shovel it out and patch it up. Slice and serve with whipped cream.
Storage
This cake can be stored in an airtight container for up to three days, but is best eaten the day it’s made.
⏱️TIMESTAMPS⏱️
00:00 - INTRO
00:23 - BRAND NEW KITCHEN!
00:39 - PREPARING THE PINEAPPLE AND CHERRIES
01:15 - PREPARING THE TOPPING
02:23 - MAKING THE BATTER
03:19 - BAKING INSTRUCTIONS
04:03 - HOW TO FIX A STUCK CAKE
04:19 - MY FAVOURITE WAY TO SERVE THIS CAKE
04:42 - MY NEW WEBSITE!
05:06 - OUTRO
#thescranline #summerbaking #pineappleupsidedowncake
