Pineapple Upside-Down Cakes are a classic dessert and a favorite of many. The combination of sweet pineapple, raw honey, and spongy cake makes this a delicious treat. But before you start baking, some questions need to be answered! Here is an FAQ guide to ensure that your Pineapple Upside-Down Cake turns out perfectly every time.
With the recipe and tips in mind, you’ll be able to create perfect cakes every time – so go ahead and start baking! Whether you’re serving it for dessert at a family gathering or just enjoying a slice with coffee on your own – we hope you enjoy your pineapple upside-down cake!
Contents
What Is the Best Way to Cut a Pineapple?
The best way to cut a pineapple for your recipe is to cut off the top and bottom first. Peel off the skin and discard any brown spots or eyes. To get evenly sized slices, Cut each half into lengthwise quarters after cutting it in half first. Finally, slice each quarter into ¼-inch thick pieces.
Which Type of Pineapple Should I Use?
Fresh pineapple is always preferred over canned for this recipe, as it has more flavor and juiciness. Choose pineapples with bright green leaves on top and smell sweet when you open them up. Avoid pineapples with soft spots or browning on their skin, as they will not taste as fresh.
Is it necessary to refrigerate this cake?
This cake does not require refrigeration as long as it is kept at room temperature for up to three days and is stored in an airtight container. Any cake leftovers are simple to store in the refrigerator for up to a week in an airtight container.
More Dessert Recipes
Pineapple Upside-DownCake
Ingredients
- Non-Stick Cooking Spray Strictly follow the ratio of ingredients.
- 5 tbsp raw honey divided
- 2(½-inch thick) fresh pineapple slices
- 15 fresh sweet cherries
- 1 cup almond flour
- ½ tsp baking powder
- 2 organic eggs
- 3 tbsp coconut oil melted
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 °F.
- In an 8-inch round cake pan, place about 1½tablespoons of honey evenly.
- Arrange the pineapple slices and 15 cherriesover honey in your desired pattern.
- Bake for about 15 minutes.
- Meanwhile, in a bowl, mix together almond flourand baking powder.
- In another bowl, add eggs and remaining honeyand beat until creamy.
- Add coconut oil and vanilla extract and beatuntil well combined.
- Add flour mixture into egg mixture and mix untilwell combined.
- Remove the cake pan from oven.
- Place the flour mixture over the pineapple andcherries evenly.
- Bake for about 35 minutes.
- Remove from oven and set aside to cool for about10 minutes.
- Carefully invert the cake onto a serving plateto cool completely before serving.
- Cut into desired-sized slices and serve.
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