Pineapple Upside-Down Cake Recipe, Christmas Cake Recipes

December 21, 2015

This is my favourite recipe for home-made classic Pineapple Upside-Down Cake. Super-moist and full of flavour cake recipe !!

I make this recipe all the time. Last time I made this cake on my wedding anniversary on November and now again for Christmas special :) :)

Ho Ho Ho...Christmas is just around the corner and our 19th Foodie Monday Blog Hop theme party is based on Christmas Special and that is Cake, which is liked by every generation :) :)

My cake is ready for this theme - "Pineapple Upside-Down Cake".

I love this cake base because it’s easy to make, and the cakes always turn out supremely moist, spongy and fluffy..

I think it would be a perfect cake for Christmas, birthday party, family get together or any-time you want a sunny, happy cake.

The caramel pineapple topping is so good, you’ll want to pick every crumb.

Baking a cake is always a pleasure experience for me.

I used fresh pineapple fruit for slices. I kept 7 slice whole for the centre of the cake, and then fanned 8 halves around it.

The focus of a pineapple upside-down cake should be on the pineapple, so I tried to maximize the pineapple coverage on top by using a fanning technique.

The tutti-frutti add a burst of sweet flavour, and they’re so eye-catching.

It feels great to make nostalgic and classic recipe and between how this cake looked and how it tasted, it just made me so happy.

You can make end number of cake on Christmas special which I have tried and tested like
jaggery cake
whole wheat eggless chocolate cake,
rainbow swirl cake,
chocolate biscuit cake,
Orange Chiffon cake,
chocolate cake,
vanilla-chocolate swirled marble cake,
chocolate fudge

Let's start the step by step upside down cake recipe but before that wishing all of you a Merry Christmas and a Happy New Year.

Ingredients:

For the Topping

Melted butter - 1/4 tbsp
Sugar - 1/4 cup
Sliced pineapple (canned slices or use fresh) - 15 slices [ 8 full slices + 7 half slices]
Red tutti-frutti (you can take red cherries) - 1/4 cup

For the Cake

Sifted All-purpose flour - 1 and 2/3 cups, careful not to over measure
Baking powder - 1/2 teaspoon
Baking soda - 1/4 teaspoon
Salt - 1/2 teaspoon
Melted butter - 1/2 cup
Powdered Sugar (white/brown) - 3/4 cup
Granulated sugar - 1/4 cup
Egg - 1 large, room temperature preferred
Yoghurt - 1/4 cup
Milk - 1/2 cup
Pineapple juice (reserved from the canned pineapple or use fresh) - 1/4 cup
Vanilla extract - 1 tablespoon

Preparation Method :

1. Preheat oven to 180°C. Prepare topping first: Place 1/4 cup of melted butter into a 9x2 inch (deep dish) round cake pan.

Make sure it is a deep pan. Sprinkle with 1/4 cup of white sugar. You can alternate with brown sugar also, it will caramelize the sugar into pineapple slices.

2. Top with pineapple slices and arrange tutti-frutti between the pineapple slices. See my photo for a visual. Set aside.

3. Prepare the cake: In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.

4. In a large bowl, add melted butter, Whisk in the sugars vigorously getting out any sugar lumps - mixture will be gritty.

5. Whisk in egg above butter & sugar mixture...

Add yoghurt

Then add milk, pineapple juice, and vanilla extract until combined.

Slowly mix in dry ingredients until no lumps remain. Batter will be thick.

6. Pour/spoon batter into prepared pan. Make sure it's not overflowing -- this recipe makes enough batter for your deep cake pan.

7. Bake for at 40-48 minutes. Cover loosely with aluminium foil (loosely to avoid the top from sticking to the foil) at the 20 minute mark to avoid browning. Allow to cool for 10 minutes.