Beth's Pineapple Upside Down Cake Recipe | ENTERTAINING WITH BETH
- Hey, guys, today, I'mgoing to share with you
a really delicious recipe forpineapple upside-down cake.
Now, this is a recipethat's a bit old school.
It is something thatpeople used to make a lot
in the '50s and '60s, and in fact,
I'm excited to say that thisis my grandmother's recipe.
So my Aunt Nancy,
who is the family historian
when it comes to recipesfrom my grandmother,
dug this one up for me.
When she sent me the recipe,
I was excited to see it was inmy grandmother's handwriting,
and I baked it exactly as instructed,
and I'm here to tell you, thisrecipe needed no tweaking.
It's perfect just the way it is.
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All right, let's get to the cake.
Now, this recipe can bemade any 10" cake pan,
but my Aunt Nancy, whenshe sent me the recipe,
did tell my dad about apineapple upside-down cake tin.
I was completely intrigued.
I had to go search this thing out,
and sure enough, there is such a thing,
so I decided to give it a try,
and I have to say, I'm quiteimpressed with the results.
But not to worry, you can makethis in a regular pan, too.
No need to get the special tin.
So you're just goingto spray your cake pan
with some baking spray,
and then, in the bottom of the pan,
you're going to add fourtablespoons of melted butter
and a cup of brown sugar.
I know it sounds like a lot of sugar,
but this is what's going to create
that kind of caramelizedtop that's so associated
with pineapple upside-down cake.
Now, you just want to sprinklethat sugar all over the pan
and kind of shake your pan back and forth
to make sure it's well distributed.
Then, we're going to addseven pineapple rings,
and I find that the cannedis best for this, really,
because it's the perfect size.
Then, you're just going toplace them around the tin.
Make sure it all lines up.
Then, you can set this asidewhile we make the cake batter.
All you're going to do is takefour eggs and a cup of sugar
and beat that on high.
Go for about five to seven minutes,
just until you have a lot of volume
and it's a nice pale yellow color.
Then you're going to adda teaspoon of vanilla,
and then, in a separate bowl,
you're going to add one cup of flour,
one teaspoon of baking powder,
and a quarter teaspoon of saltand you can whisk that up.
Then, just add the dryingredients to your egg mixture,
just until it's nice andcombined, and that's it.
Easy peasy; that's all you have to do.
Then, you can take this cake batter
and put it into your cake pan,
just right on top of those pineapple.
It's going to go almost right to the top.
Give it a shake and just kind of bang out
any of the air bubbles.
Then, we're going to bake at 350
for anywhere from 30 to 35 minutes,
just until that cake is niceand puffed up and golden brown.
Now, you do want to let this cake cool
for at least 15 minutes before you try to
reverse it onto a cake stand,
just to allow that cake to kind of set up
and those pineapplesto adhere to the cake.
Okay, then, watch how easy this is.
We're going to take our cake stand,
and we're going to place itupside-down on our cake pan,
and then, with one fluidmotion, you are going to flip.
You will see, when you release that pan,
you will have a beautifulpineapple upside-down cake.
It's such a beautiful cake.
I love the design.
It rises up so well, andwhen you cut into it,
you will see how moistand delicious it is.
So I like to place this cakein a generous, shallow bowl,
because then I'm going to serve it
with some coconut ice cream,
which I think is a really good compliment
with the pineapple.
Then, just to kick thewhole thing up a notch,
I do like to also add a littledrizzle of homemade caramel
sauce just on top of the ice cream.
I'll leave you thatrecipe in the description.
Then, just to make it pretty,
you can top with someshredded coconut flakes
on top of that.
You will see, when youbite into this cake,
how delicious and moist it is.
Mixed with that coconut icecream and sticky caramel,
it is just a dessert sensation.
I hope you guys give this one a try,
and let me know what you think.
Pineapple upside-down cake,
it definitely deserves a comeback.
All right, you guys, I'llsee you back here next week
for another quick and easy recipe.
Until then, bye.
Learn how to make my grandmother's Pineapple Upside Down Cake Recipe. A classic dessert that deserves a comeback! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite PRODUCTS FREQUENTLY USED IN MY VIDEOS! These links go to Amazon where I am compensated on products sold at no cost to the consumer Rosle Garlic Press http://bit.ly/EWBGarlicPressYT Citrus Zester http://bit.ly/EWBZesterYT Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT Small Glass Prep Bowls http://bit.ly/EWBPrepBowls John Boos Cutting Boards http://bit.ly/EWBBoardYT KitchenAid Mixer http://bit.ly/EWBMixerYT Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT Vitamix Blender http://bit.ly/EWBVitaMixYT All-Clad Pots and Pans http://bit.ly/EWBPotsYT Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT All Clad Grill Panhttp://bit.ly/EWBGrillYT Pyrex Measuring Cups http://bit.ly/EWBPyrexYT All Clad Waffle Iron http://bit.ly/EWBWaffleYT WATCH MORE CAKE RECIPES Blueberry Lemon Bundt Cake http://bit.ly/2c0lnAi Creme Brulee Cheese Cake http://bit.ly/2rCIkzU Classic Chocolate Birthday Cake http://bit.ly/2ckLDVM Chocolate Marble Cake http://bit.ly/2bJLqtB Chocolate Mousse Cake http://bit.ly/1Wv0lZ6 BETH'S PINEAPPLE UPSIDE DOWN CAKE RECIPE Serves 8-10 *PRINTABLE RECIPE HERE* https://entertainingwithbeth.com/pineapple-upside-down-cake-recipe/ *GET CAKE PAN HERE* https://amzn.to/2JuPHm1 (this link goes to Amazon where I am compensated on products sold at no cost to the consumer) INGREDIENTS: For topping: 1 cup (180 g) brown sugar 4 tbsp (60 ml) melted butter 7 pineapple rings, canned variety For Cake: 4 eggs 1 cup (200 g) of sugar 1 tsp (5 ml) vanilla 1 cup (120 g) of flour 1 tsp (5 ml) baking powder ¼ tsp (1.25 ml) salt For Serving: Coconut Ice Cream Beth's Caramel Sauce (see below) 2 tbsp (30 ml) Unsweetened Coconut flakes For the Caramel Topping: 1 cup (200 g) sugar ½ cup (120 ml) heavy cream (AKA double pouring cream) 1 tbsp (15 g) unsalted butter 1/8 tsp (.75 ml) sea salt METHOD: Spray a 10" (25 cm) cake pan with baking spray. Then pour the melted butter into pan, sprinkle with the brown sugar until evenly distributed. Place pineapple rings on top filling the bottom of the pan in an even layer. Set aside. In the bowl of an electric mixer beat the egg and the sugar on high for 5-7 minuets until doubled in volume and pale yellow. Add vanilla. In a separate bowl whisk together the flour, baking powder and salt. Add slowly to the egg mixture until just combined. Pour batter on top of pineapples and bake at 350F (175C) for 30 mins until golden brown and set. Allow to cool for 15 mins and then reverse the cake onto a cake stand. TO PREPARE THE CARAMEL TOPPING: Heat white sugar in a deep saucepan. As it heats the sugar will melt and begin to caramelize. Keep swirling it in the pan, lowering flame if needed so that it does not burn. Once it reaches a caramel color, add the heavy cream allow it to bubble and then it will settle down. Add butter and salt. Use immediately. Or transfer to a heat safe container and refrigerate until ready to re-heat and serve. Cut cake into slices and serve with coconut ice cream drizzled with caramel sauce and topped with unsweetened coconut flakes. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.