Pineapple has this sweet beautiful scent that will definitely attract you just like how mangoes attract you. Durian scent attracts too.
I once was walking around in a store and when I smell the pineapple scent, I just feel like filling my trolley with pineapples and head home. One thing with pineapple is that it has tough skin and the little black dots all around it and you have to cut them off a little at a time. Quite annoying to be honest when you are trying to hold it up and try to get rid of the black dots. But nothing you can do about it because if you want to harvest the good part of fruit, you got to work for it.
But that’s going to be different if you use the canned pineapples. *Grin* In this recipe today, I used pineapple in can. You can definitely use fresh pineapples too. This pineapple cake has the sugar caramelized bottom with pineapple slices which is going to be the top later (that’s why it’s called pineapple upside down cake) and a buttery cake with extra pineapple flesh and syrup in the cake and lastly, a dash of cinnamon spice in the cake that’s going to tingle your taste bud.
This recipe is half of the usual recipe because we can’t finish the whole cake and it’s good not to waste any cake and if you do not want to waste any cake, you eat it, gain extra pounds and feel regret after eating it. Sigh, what a cycle. Mister Paya once said, how good if the vegetables are pizzas and burgers, then when you eat a lot of it, you won’t get fat.
Pineapple Upside Down Cake
- 1 can of pineapple slices (6 slices of pineapple in one can)
- Mashed 1 slice of pineapple to be mixed into the cake mixture because I like the cake to have a bit of pineapple flesh
- The balance 5 slices to be place at the bottom of the pyrex dish. Oh yes, I use pyrex because I want all the juiciness, caramelized sugar and all the goodness to stay inside and not going anywhere
- 2.5 tablespoon of brown sugar – for the beautiful color and caramelization
- A dash of ground cinnamon
- 114g of unsalted butter (room temperature)
- 80g of caster sugar
- 2 eggs (room temperature)
- 2.5 tablespoon of pineapple syrup from the can
- 125g of all purpose flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- Use a pyrex dish (21.5cm x 17 cm with 6.5cm depth). This will make a 3cm high cake.
- Spread the brown sugar evenly in the pyrex dish.
- Lay the pineapple slices on top of the brown sugar.
- Sprinkle a dash of ground cinnamon on the pineapple slices. We just want a hint of cinnamon here and not too much as it will overpower the pineapple taste.
- Preheat the oven at 180 degree Celcius.
- Cream the unsalted butter and sugar using mixer in a large bowl at medium speed. This will take roughly 4 to 5 minutes.
- Add in egg one by one into the mixer. Mix until egg is well incorporated with the mixture.
- Add in the pineapple syrup and mashed pineapple and let it mix well. And you can stop the mixer.
- Sieve the flour, baking powder and salt.
- Fold in the 1/3 of the sieved flour into the mixture, continue with another 1/3 of the sieved flour and lastly fold in the rest of the sieved flour.
- Pour the mixture into the pyrex dish. Make a well in the center of the cake batter. This step is to prevent the center of the cake to rise and create uneven surface.
- Bake for 35-40 minutes. The surface of the cake will be golden brown.
- Turn the dish upside down on a plate and there you go, the Pineapple Upside Down Cake.