Pineapple Upside Down Cake is a triple dose of old-fashioned buttery, melt-in-your-mouth pineapple upside-down cake layered with homemade cinnamon vanilla whipped cream.
Bonus: no mixer is required for the cake recipe!
Ingredients:
For the topping:
- 9 Tablespoons unsalted butter-melted
- 1 cup packed light brown sugar
- 3 (20 oz.) can sliced pineapple(8 ring for every layer) -drained and save the juice
- 40–50 maraschino cherries (if they are large use 20–25 and cut them in half)
For the cake
- 2 1/4 cups (210g) sifted all-purpose flour, don’t over measure
- 3 Tablespoon cornstarch
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup packed light brown sugar
- 3 Tablespoons granulated sugar
- 9 Tablespoons unsalted butter- melted
- 3 egg
- 1/2 cup plain Greek yogurt
- 3 Tablespoons milk
- 6 Tablespoons pineapple juice -reserved from the canned pineapple
- 1 Tablespoon vanilla extract
For the Filling:
- 2 cups heavy whipping cream
- 1/4–1/2 cup powdered sugar (to taste)
- 2 tsp cinnamon
- 2 tsp vanilla extract
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