Easy Make Recipe Pineapple upsidedown cake Home Style

Home cuisine ultimate Pineapple upside-down cake easy, tasty, practical.

16 ingredients, 7 steps, cooking Pineapple upside-down cake

Hi mother, at this time you can prepare recipe Pineapple upside-down cake with 16 ingredients and 7 steps. Below this is how to prepare, please carefully carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 7 stages of easy cooking Pineapple upside-down cake.

Ingredients all Pineapple upside-down cake

1. You need : For topping.
2. You need 60 gm : unsalted melted butter.
3. It’s 100 gm : sugar.
4. You need 6-8 slices : canned pineapple.
5. You need 15-20 : glaced cherries.
6. Prepare : For cake.
7. Prepare 210 gm : sifted flour.
8. Prepare 1/2 tsp : baking powder.
9. You need 1/2 tsp : salt.
10. It’s 115 gm : unsalted melted butter.
11. It’s 200 gm : sugar.
12. You need 1 : large egg.
13. You need 60 gm : yoghurt.
14. Prepare 120 ml : milk.
15. Prepare 60 ml : canned pineapple syrup.
16. You need 1 tbsp : vanilla essence.

If all raw materials Pineapple upside-down cake it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Step by Step Cooking Pineapple upside-down cake

1. Preheat oven at 180°c
   
2. For topping 1.place 60gm butter into a 9inch pie dish or a round cake pan. 2.sprinkle 100gm sugar 3.top with pineapple slices and arrange cherries between slices
   
3. For cake 1. In a medium bowl mix flour, baking powder, baking soda,salt and set aside 2.now in a bowl melt butter 3.Now by following sugar batter method mix sugar and butter to avoid lumps 4.Now add egg, yoghurt, milk, pineapple syrup and vanilla essence until mixed 5.Slowly mix the above mixture in dry ingredients and make aure no lumps formed and batter is thick
   
4. Now add batter into prepared pan. Make sure it does does not overflow. And if the batter exceeds the tray then put the leftover in cupcake mould
   
5. Now cover lightly withaluminium foil and bake for 40-48minutes and when done first check it by inserting toothpick and if it's still raw then bake it for more 20minutes
   
6. Allow to cool
   
7. Now invert cake on a big serving plate
   
8. Finish and Enjoy.

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