So it’s been 3
weeks now since we moved to our new place. I don’t think any month has gone by
as fast as this one :-) Ever since we’ve moved in I’ve been dying to do one
thing….bake something in the new oven. Finally I thought I will just try baking
a box cake mix first. I had a Yellow Cake box mix in my pantry and though I
wanted to jazz up the box cake a bit , I din’t want to use any sweet icing and
all. And what do I see on my kitchen counter calling out to me….?
A lovely and
perfectly ripe pineapple :-) so
Pineapple Upside-down Cake was my first thought.
It’s called an
Upside-down cake b’coz the fruit layer along with some brown sugar glazed is
placed at the bottom of the cake pan and the cake batter is then poured over
the fruit-glaze layer and then baked. Later the cake is turned upside down and
served as such with the fruit and sugar glaze on the top.
Any fruits like
cherries, peaches, cherries apples etc can be used for this cake and it’s a really
good way to enjoy some cake without all the frosting and sugary icing.
So here’s what I
did. I got my cake batter ready (it’s in the red bowl), greased my 9” spring foam cake pan, made the
brown sugar glaze and then skinned , sliced and cored my pineapple. Placed the
brown sugar glaze on the bottom of the cake pan, arranged with pineapple slices
on top, decorated with glazed cherries and poured the cake batter over the
fruit and baked away!
I started making
the cake around 6pm, so I got good snaps of the pineapple slices n all, but by
the time the cake baked and cooled it was around 8pm and all the good sunlight
gone, so I had to take a pic in tubelight (that’s the first pic). And no one
wanted to wait till morning for me to take good snaps :-P So here’s few more I
took the next day with what was left.
Juicy, moist, crumbly, almost pudding like are the adjectives the folks at home called while ooh-ing and aah-ing over the cake. The Pineapple slices were so sweet and juicy and the brown sugar glaze almost tasted like Indian Chikki.
The cake was
super yumm…my parents usually don’t eat too much sweet stuff and they went for
seconds and thirds. My dad’s a fan of my cakes and was eagerly waiting for the
cake to be done and he took the first slice. The whole cake was over in two
days :-)
Pineapple Upside-down Cake
You’ll need
Yellow Cake box mix – 1 (I used Betty
crocker brand, can use any vanilla cake mix)
Ripe Pineapple slices – 2-3 (or as
required)
Glazed cherries – as required (optional)
Brown sugar – ¾ cup
Butter – 4 tblsp ( I had only 2 tblsp, so
used that)
Directions
1. Preheat oven to 325F (or as per box mix instructions) and grease a 9”
cake pan with butter and keep aside.
2. Prepare the cake batter as per box mix
instructions.
3. Prepare the brown sugar glaze by
adding brown sugar and butter in a saucepan and heat it until the butter melts
and the glaze is smooth.
4. Pour the brown sugar glaze in the cake
pan and spread it around the pan. Place the pineapple slices however you like over the glaze and decorate with glazed
cherries.
5. Pour the cake batter over the fruit
and bake at 325F for 55-60mins. (Mine was done at 55mins)
6. Let the cake cool for 15 mins over the
counter and run a knife around the edges of the cake and invert the cake onto a
plate or cake stand. Once the cake has cooled remove the cake pan. Serve and enjoy
some delicious slices of a super yummy cake!
It’s a super
easy cake to make and the tastes just heavenly and a perfect way to jazz up a simple box cake mix. Canned pineapple rings can also
be used if you do not have a ripe pineapple.
Nuts like pecans or walnuts can also be used instead of glazed cherries
or use both. And if you do not have a box cake mix, you can use any simple
Vanilla cake recipe , here’s an Eggless Vanilla cake or Vanilla Sponge Cake that I shared earlier.
A reader on my
facebook page suggested that the cake can also be called as Pineapple sunny-side-up
cake :-) call it what you want, it’s simply yumm! Go and bake one right now and
taste it for yourself. Don’t forget to share your feedback with me if you do
:-)
-Manju
