Best Recipe Eggless Pineapple Upside Down Cake Delicious

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12 ingredients, 19 steps, cooking Eggless Pineapple Upside Down Cake

Good Afternoon my mother, now you get cook recipe Eggless Pineapple Upside Down Cake with 12 ingredients and 19 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 12 ingredients and 19 stages of easy cooking Eggless Pineapple Upside Down Cake.

Ingredients for Eggless Pineapple Upside Down Cake

1. Prepare 5 : Del Monte canned pineapple slices.
2. It’s 10 : Del Monte canned cherries.
3. It’s 1/2 cup : unsalted butter.
4. Prepare 3/4 cup : light brown sugar.
5. Prepare 1 1/2 cups : all-purpose flour.
6. It’s 1 teaspoons : baking powder.
7. Prepare 1 teaspoon : baking soda.
8. It’s pinch : salt.
9. You need 1 cup : granulated sugar.
10. It’s 1 tablespoon : white vinegar.
11. It’s 5 tablespoons : vegetable oil.
12. You need 1/2 teaspoons : vanilla or pineapple essence.

If all main ingredients Eggless Pineapple Upside Down Cake it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Step by Step Cooking Eggless Pineapple Upside Down Cake

1. Preheat oven to 180C.
   
2. Melt butter.
   
3. Pour the butter into a 9-inch springform cake pan. Grease the sides by tilting the pan. Spread the butter evenly in the bottom of pan with help of a spatula or hands.
   
4. Sprinkle brown sugar over the butter.
   
5. Add 1 whole pineapple slice to the center of the pan.
   
6. Halve the remaining slices. Arrange them in a fan-like fashion going around the cake.
   
7. Place 1 cherry in the center of the whole pineapple slice in the middle of the pan.
   
8. And also place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside.
   
9. In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar.
   
10. Heat pineapple juice in a sauce pan to lukewarm temperature. (I crushed Delmonte pineapple slices in a mixer and strained to get 1 cup juice)
    
11. I put very small quanitity of crushed pineapples in the juice.
    
12. In a separate bowl, whisk together; vegetable oil, vanilla / pineapple essence and vinegar.
    
13. Add this wet mixture to dry ingredients.
    
14. Immediately pour pineapple juice.
    
15. Mix the whole mixture thoroughly. But do not overmix.
    
16. Gently pour batter into prepared pan, being careful to not disturb the pineapple slices. Fill pan only to about 3/4 full.
    
17. Bake for about 40 minutes, or until center is set and not jiggly.
    
18. Place pan on a wire rack and allow cake to cool for at least 30 minutes before inverting.
    
19. This cake tastes yummy when eaten warm. Also can be eaten cold.
    
20. Finish and Enjoy.

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