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.

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