Pineapple Upside Down Cake
This deliciously fruity pineapple upside-down cake will transport your guests to the good old days of momma's kitchen.
Ingredients
- Soft Butter · 2 ounces
- Sugar · 3 & 1/2 ounce
- Egg · 1 whole
- Egg Yolk · 1 whole
- All-Purpose Flour · 4 ounces
- Baking Powder · 1/2 teaspoon
- Salt · 1/8 teaspoon
- Heavy Cream · 2 ounces
- Pineapple · 1 whole
- Pineapple Juice · 1 ounce
- Vanilla Extract · 3/4 teaspoon
- Caramel · 8 ounces
- Herbies Cinnamon Quills (ground) · 1/2 teaspoon
Instructions
Spray a 6” cake pan with non-stick spray, line with parchment paper and spray paper with non-stick spray.
Peel pineapple, slice into 1/4” strips. Use a 2” metal ring mold to punch out 6 circular pieces of pineapple. Use the pineapple trim and juice in a blender. Strain liquid and measure out 2 oz of pineapple juice.
Make the Caramel Sauce, remove from heat and set aside.
Place butter and sugar in counter-top mixing bowl and cream for 3-5 minutes using a paddle attachment. Scrape down sides of mixing bowl to incorporate. Add in eggs and continue to mix. Add in flour, baking powder, salt, and cinnamon. Paddle until a thick dough is made. Add in heavy cream, pineapple juice, and vanilla extract. Mix for additional 3-5 minutes.
Line 6” cake pan with pineapple rounds. Pour chili-spiced caramel over pineapples. Then pour cake batter into pan. Bake at 325F for 35-45 minutes. Remove from oven, allow to cool on metal wire resting rack for 10-15 minutes. Once cool, place plate on the open side of cake pan and flip cake out of pan onto a plate. To serve, cut cake into desired portion and enjoy.
