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Pineapple Upside Down Cake


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Author Topic: Pineapple Upside Down Cake  (Read 384 times)
Zeynab
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« on: August 01, 2007, 05:30:39 pm »

 BismEm

Salaams to all




This is one delicious cake/dessert.  It looks elaborate and formal but is actually one of the easiest and fastest of all cake desserts.  Not just that, it's also one of the lightest.  No heavy whipped cream or butter icings for decoration!  That's substituted with a small quantity of syrup and some canned pineapples.  That sounds better to me  teethsmile

Pineapple Upside Down Cake can be baked and also prepared in the traditional old-fashioned way when the use of ovens in domestic kitchens wasn't as common as today.  After being prepared with either of the two methods, both cakes look much the same.  However, some cake and dessert connoisseurs are of the opinion that the traditional Pineapple Upside-Down cake has a delicacy of its own, unmatched by the modern method of preparing it.  I'll mention both methods.


THE MODERN RECIPE

Ingredients:
-Two-third (2/3) cup oil
-Three-Fourth (3/4) cup brown sugar
-About 8 canned pineapple rings, well drained
-Few glaced cherries
-One packet yellow cake mix, preferably Betty Croker or any other suitable make
For most cake mixes you will require 3 eggs separated, two-third cup oil and about one-fourth cup water to make the batter.

Method:
Place the oil and brown sugar in a frying pan and melt until it boils or bubbles.  Quickly pour this into a large and greased baking pan that can hold the entire batter made with box of cake mix.  Spread the sugar and oil mixture on all sides of this baking pan.

Place pineapple rings in the oil and sugar mixture. Put cherries in the center of each pineapple. To line the sides, cut some pineapple rings into halves or quarters and arrange them along the sides.

Prepare the box of yellow cake mix following the directions on the box to make the batter.

Pour this batter carefully on the pineapple and cherries arranged over the sugar mixture on the baking pan. 

Bake at 350F degrees till done.  In my oven it takes around 30 minutes.  However, you can check after 25 minutes.  Give it at least that much time to rise without interruptions.  When the cake is done, loosen the edges with a butter knife and allow it to sit for 5 to 10 minutes, then turn it upside down on a flat serving plate.

Optional - Instead of using a cake mix, you can prepare the batter from scratch using the recipe below

1 cup flour
1 teaspoon baking powder
pinch of salt
2 eggs, separated
2/3 cup fine white sugar
1/4 cup milk
half cup oil

Combine all of the above ingredients.  Mix well and beat for 1 minute. Then pour this batter over pineapples and cherries (same as above). Bake at 350F and follow same steps as above.


THE TRADITIONAL, OLD-FASHIONED STYLE - on the skillet method

Ingredients:
Use exactly the same ingredient as for the modern recipe given above.

Method:
Heat the oil in a thick-based 8 inch frying pan and melt the brown sugar. 

Then arrange the pineapple rings in the pan with a cherry in the center of each.  Also arrange the sides of the frying pan with pineapple halves or quarters as mentioned in the modern recipe above. 

Prepare the sponge either with a cake mix box or from scratch as shown in the modern recipe.  Pour it carefully over the pineapple rings and cherry in the frying pan.  Cover the pan well with a lid or a large piece of kitchen aluminium foil.

Now, put the pan over the lowest setting on top of the cooker and very slowly cook the sponge, moving it occasionally on the heat so that all the base comes in contact with the heat at some time. 

The sponge will take about 45 minutes or perhaps a little more, to cook.  When it feels springy to the touch, loosen the mixture from around the edge of the pan and turn it out on to a plate.  Serve hot or cold.

This dish freezes well too.
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Heba E. Husseyn
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« Reply #1 on: August 02, 2007, 06:32:56 pm »

My sister-in-law makes this often.  and yeah, she makes it well.  but she always uses the yellow cake mix pack  Grin  and she always bakes it, not on the cooker.  I'll show her the traditional one. Or maybe I'll try the traditional one ... some day .. InshAllah  ??? ---  Smiley
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« Reply #2 on: August 02, 2007, 06:36:49 pm »

BTW, my sister-in-law doesn't always use cherries to add that color.  Sometimes she also fills up the pineapple centers with whipped strawberry jam (seedless), after the cake cools.  That too looks and tastes great.
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Ruhi_Rose
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« Reply #3 on: August 06, 2007, 05:33:04 pm »

Though I haven't ever made this, it seems simpler than the halwa.  Particularly if one uses packet cake mix, the only extra work is to melt some brown sugar in oil, pour it on the greased cake tin and arrange the pineapples on it before pouring in the cake batter the ususal way - right ?  Okay, I'll keep it for a Ramadan treat! teethsmile
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Zeynab
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« Reply #4 on: August 06, 2007, 05:38:01 pm »

Though I haven't ever made this, it seems simpler than the halwa. Particularly if one uses packet cake mix, the only extra work is to melt some brown sugar in oil, pour it on the greased cake tin and arrange the pineapples on it before pouring in the cake batter the ususal way - right ?

yep .. that's all teethsmile



 Okay, I'll keep it for a Ramadan treat! teethsmile


perfect idea! Cheesy
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