CARIBBEAN PINEAPPLE UPSIDE-DOWN CAKE
We reimagined this classic cake with a kick. The chiles (which get candied) are reminiscent of the maraschino cherries that would typically top a traditional version of this sweet.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the caramel topping: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
- Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Cook, no longer stirring, but gently swirling the saucepan occasionally until the mixture is the color of light amber, 4 to 5 minutes. (If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water.) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel). Lay the pineapple rings in the pan and fill each hole evenly with the chiles. Set aside.
- For the cake: Whisk together the flour, baking powder, baking soda, salt and crushed red pepper flakes in a medium bowl; set aside. Combine the coconut milk, buttermilk and vanilla in a small bowl; set aside.
- Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk mixture and mixing until just incorporated.
- Pour the batter over the pineapple in the cake pan and spread evenly. Bake until the cake is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, pineapple-side up. Let cool completely. Cut into wedges, and serve.
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Afia Manu
[email protected]I'm not a big fan of pineapple, but I actually enjoyed this cake. The cake itself is moist and flavorful.
Mitch Goodman
[email protected]This cake is a bit sweet for my taste, but it's still very good.
islam Dota
[email protected]I've never made pineapple upside-down cake before, but this recipe was so easy to follow. The cake turned out great!
Md Mushahid Ahmed
[email protected]This cake is a great way to use up leftover pineapple. It's also a great dessert for a potluck or party.
Atal Tharu
[email protected]I've made this cake several times now, and it always turns out perfect. It's my go-to recipe for pineapple upside-down cake.
Savitar Games10HR
[email protected]This cake is a classic for a reason. It's simple to make, but it's always a hit with my family and friends.
Lateef Jaan
[email protected]I love the way this cake looks when it comes out of the oven. It's so golden and caramelized.
Lisa Herne Tucker
[email protected]This cake is a great way to use up leftover pineapple. It's also a great dessert for a potluck or party.
Jess Kull
[email protected]I've never been a big fan of pineapple upside-down cake, but this recipe changed my mind. The cake is moist and flavorful, and the pineapple is perfectly caramelized. I will definitely be making this cake again.
vivian iloski
[email protected]This cake is a winner! It's easy to make, looks beautiful, and tastes amazing. I highly recommend it.
Baba Dikwari
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it! The cake turned out amazing. It's moist, flavorful, and has the perfect amount of sweetness.
Mian Nawaz
[email protected]This cake is incredibly easy to make and incredibly delicious. I love the combination of pineapple and brown sugar, and the cake itself is moist and fluffy.
ajibola margaret
[email protected]I love this cake! The pineapple upside-down cake is a classic for a reason. It's moist, flavorful, and always a hit with my family.
Krishna Kumar Shrestha
[email protected]I've made this cake several times now, and it always turns out perfect. It's so easy to make, and it's always a crowd-pleaser.
Shahid Gujjar
[email protected]This cake was a hit at my party! Everyone loved the sweet and tangy flavor of the pineapple, and the cake itself was moist and fluffy. I would definitely make this cake again.