In This Guide, We Teach You How To Make The Pineapple Upside Down Dessert Cake

Here at Cadbury Dessert Corner, we’re all about innovation and experimentation. So when it came to teaching you how to make the perfect pineapple cake, we’re going beyond just the normal fruit cake. We’re going to walk you through creating a delicious pineapple upside down cake. It's layers are as delicious as the generic pineapple cake, but it's denser and has a more intense flavor. So follow this guide and learn how to make a fancy new dessert that is sure to impress your guests.

Ingredients:

For the topping:

• 56 gm unsalted butter, melted
• 100 gm packed light or dark brown sugar
• 10 pineapple slices
• 20 maraschino cherries

For the cake:

• 177 gm cake flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 85 gm unsalted butter, softened to room temperature
• 150 gm granulated sugar
• 2 large egg whites, at room temperature
• 80 gm sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• 60 ml pineapple juice, at room temperature
• 30 ml milk, at room temperature

Directions:

Preheat the oven to 350°F or 177°C.

First, make the topping. Melt butter on the stove or in the microwave. Pour ¼ of the butter into a cake pan. Then sprinkle brown sugar on top. Blot any excess liquid off the fruit with a paper towel. Arrange the blotted pineapple slices and cherries on the sugar. Place the pan in the fridge to set while you prepare the cake batter.

For the batter, in a bowl, add the cake flour, baking powder, baking soda and salt. Mix well and set aside.

In another bowl, add the butter and beat it with a handheld mixture or the paddle attachment of a stand mixer. Beat until smooth and creamy. Then add the sugar and beat until it's completely dissolved. Scrape down the sides of the bowl and add that back to the middle. Keep beating until combined. Then add the egg whites and beat until combined. Next, add the sour cream and vanilla extract.

Now add the dry ingredients to the wet ingredients, a little at a time, mixing continuously as you do. Then add the pineapple juice and milk and mix well. Then whisk by hand, ensuring there are no lumps or batter stuck to the base.

Remove the pan from the fridge and pour the batter onto the topping. Bake for about 45 minutes. The exact time will depend on the machine you're using. You’ll know it's done when a toothpick inserted in the middle comes out clean.

Once done, remove from the oven and let it cool on a wire rack.

Then, carefully, invert the cake onto a serving plate or cake stand.

Cut into slices and serve cool.

Leftover cake can be stored for 3 days in the fridge and for 3 months in the freezer.

Notes, tips and tricks:

It's possible to make the topping and batter a day before and store in the fridge. Then bake when you want to serve.

For the topping, you can use fresh fruit or canned fruit. Make sure to cut the pineapple in rings because chunks could become messy and won’t set as well on the top of the cake. For the cherries, it's best to halve them so that they will also hold on top once the cake is inverted. Remember to blot the fruits to get off any excess moisture from them.

For this recipe, use full fat sour cream and whole milk. If you don't have sour cream, a full fat plain yogurt will also do, but the cake will be slightly denser. If you really don't want to use whole milk, you can use low fat or skimmed milk, but the cake will not be as tender then. You can also use a non dairy milk like almond milk, oat milk, soy milk or any other option of your choice. But again, the cake will be less tender.

Before you add them to the mixture, ensure that all the ingredients are at room temperature. If they are cold, let them sit out at room temperature for an hour so that it can reach the same temperature. This is important because cold ingredients wont mix as well and spread as evenly.