Sri Lankan Caramelized Pineapple Upside Down Cake Recipes

CARAMELIZED PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat the oven to 350°F. Line a 9-inch round cake pan with parchment paper.
• Melt the butter in a saucepan then stir in the brown sugar until it dissolves. Remove from heat. Drain the pineapple and reserve 1/4 cup of the juice for the cake batter. Pat the pineapple chunks with some paper towels to remove as much of the moisture as you can. Arrange both cans of the pineapple chunks in the bottom of the cake pan. Pour the brown sugar mixture over the pineapple. Use a knife or spatula to spread the sugar mixture over the pineapple to get it in all the nooks and crannies.
• Combine the flour, baking powder, baking soda, and salt in a small dish. Whisk or sift the mixture until there are no lumps. Set aside.
• Place the butter and sugar in a mixing bowl and beat with an electric mixer until light and creamy. Add the eggs one at a time and beat well between each addition. Beat in the sour cream then add the pineapple juice and vanilla extract. Beat well.
• Add the flour mixture to the batter and use a wide spatula to lightly fold the flour into the batter.
• The batter will be thick. Use a spatula or spoon to dollop the cake batter over the pineapple topping in the cake pan.
• Bake for 45 to 50 minutes or until you can stick a toothpick into the center and it comes out clean and the cake springs back when lightly pressed in the center.
• Remove the cake from the oven and run a thin knife around the edges of the cake pan. While the cake is still warm, invert it onto a serving platter. Let the cake pan remain over the cake for a few seconds to give the sticky fruit topping a chance to settle then lift the cake pan off the cake. Remove the parchment paper and let the cake cool completely before serving.

CARAMEL PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 375 degrees. Line a 9"x13" pan with parchment paper.
• In a large bowl, beat together cake mix, butter, eggs and pineapple juice. Mix well.Set aside.
• In a medium sauce pan over medium high heat melt butter and whisk in brown sugar and evaporated milk. Bring to a boil stirring consistently. Adjust heat to simmer and continue to stir for about 5-7 minuets being careful not to burn mixture. Remove from heat and whisk in vanilla.
• Carefully pour hot caramel mixture into baking pan over parchment paper. Distribute pineapple rings over caramel sauce. Add cherries.
• Pour cake batter over caramel and fruit.
• Bake for about 45 minuets or until inserted toothpick comes out clean.
• Once cake is finished baking, allow to sit for 3-5 minuets then remove cake from pan by flipping cake onto wired rack and carefully and slowly, pull back paper from caramel. to continue to cool. Failure to do this will allow the cake to keep baking, which will result to a dry cake.
• Place cake onto desired dish and serve. Refrigerate leftovers.

CARAMELIZED PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• To prepare this delicious cake you will first have to whisk in a bowl the 2 eggs with the sugar until you have obtained a light and frothy mixture.
• Then add the melted but warm butter and half a glass of milk. Mix everything together.
• Add the flour, vanilla sachet, baking powder and a pinch of cinnamon to the mixture. Mix all the ingredients together and set aside.
• Now devote yourself to the pineapple: remove the rind and make about 8 slices 2 cm high each. Remove the centre.
• Melt the butter and brown sugar in a large frying pan over a low heat and when combined, place the pineapple slices in the pan.
• Cook until the pineapple has caramelised and the butter and sugar have turned brown, resulting in a shrunken saltiness.
• Preheat the oven to 180°C (356°F). Finally, place the pineapple slices together with the caramel in a 26 cm cake tin and pour the mixture on top.
• I also added blueberries because I like blueberries so much and I found them delicious in this recipe!
• Bake in the oven for 20-25 minutes and when it is ready put a large plate (bigger than the cake tin) on top of the cake tin and, without burning yourself, turn the cake upside down. Now all you have to do is enjoy it warm, perhaps with a sprinkling of icing sugar.

SRI LANKAN CARAMELIZED PINEAPPLE-UPSIDE DOWN CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter for topping in a medium saucepan over medium heat. Add jaggery and bring to a simmer, stirring every so often until jaggery is dissolved. Once it starts to bubble, turn off heat and immediately pour the mixture into a 9-inch round cake pan. Arrange pineapple slices on top of the caramel mixture. Set aside while you prepare the cake.
• Combine almond flour, cornmeal, baking powder, and salt in a bowl. Grind star anise pod with a mortar and pestle and add to the flour mixture.
• Beat butter in a bowl with an electric mixer until smooth and creamy. Add sugar and beat until creamed together. Beat in eggs on high speed until combined. Mix in vanilla and lemon zest. Pour the dry ingredients into the wet ingredients and beat on low speed until combined and no lumps remain; do not overmix. Pour batter over the pineapple topping in the pan and spread evenly.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 45 minutes; do not overbake.
• Remove from the oven and place on a wire rack; let cool for 10 to 15 minutes. Invert cake onto a cake stand or serving plate.

CARAMELIZED PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Put the brown sugar, 1/2 stick of the butter and the 1/4 cup pineapple juice in a small saucepan over medium heat. Cook until the sugar dissolves and begins to caramelize, about 10 minutes. Pour into a 9-by-13-inch baking dish and top with the pineapple rings. Set aside.
• Whisk together the flour, ginger and salt in a medium bowl.
• In a stand mixer with the paddle attachment, beat together the remaining 2 sticks butter and the granulated sugar until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in vanilla until well incorporated.
• With the mixer on low speed, slowly add in the dry ingredients, beating just until incorporated--be careful not to over-mix. Spread the batter over the pineapple rings in the baking dish.
• Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool for 15 minutes.
• Meanwhile, make the topping: Stir together the sour cream, sugar and vanilla seeds in a small bowl.
• To serve, invert the cake over a platter and cut into portions. Serve with a dollop of the sour cream topping.