Saturday, May 12, 2012

Pineapple Upside Down Cake

A few weeks ago, I went to Lulu Hyper Market in Riffa. I always love go to super markets to buy things for my family. I went to the section of cake's stuff such as cake mix boxes .. etc. I was just looking at them for joy and then my eyes was caught by Betty Crocker's GULTEN-FREE cake mix boxes. Yes gulten-free and of course there were only 3 boxes (sorry gulten-free-ers) and I bought them all  just  for my mother. Hehe my mother is a gulten-free person! She has been doing it for more than two years, Mashalla she's half the person she was, feeling more energetic and very happy with it.

Ok I decided to bake pineapple upside down cake for my mother because I know she LOVES pineapple, like me. And I asked her if she wants me to bake it or another flavors. And she was like YES bake it PLEASE. Hehe and then she told me that the first time she baked pineapple upside down cake, she was 14 years old. Wow, I know!

It should bake for 40 - 45 minutes but I forget to put the timer so it must was more than 45 minutes I guess.

Pineapple Upside Down Cake:
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
Adapted quite a bit from Epicurious.


9" Cake Pan (I used the glass one.)
Small pan
Wooden Spoon
Large Bowl
Rubber Spatula
Hand Electric Mixer (or whisk by hand)

You'll need for: 

5 - 6 slices of fresh or canned Pineapple 
85 gram unsalted butter
3/4 cup packed light brown sugar

1 box Yellow cake mix
2 Eggs (or as called for by your cake mix)
1/3 Cup Vegetable Oil (or as called for by your cake mix)
1 Cup Water (or as called for by your cake mix)


Preheat oven 180C.

Make topping:
Cut pineapple crosswise into a less than 1-inch pieces. Melt butter in a small pan, and then add brown sugar and simmer over moderate heat, stirring, until the mixture is bubbly, it should take around 4 - 6 minutes. Remove from heat and scrape it into the cake pan. Arrange pineapple on top of sugar mixture in concentric, overlapping pieces slightly.

Make batter:
Follow the instructions on the cake box for making a batter.

Pour batter evenly over pineapples in cake pan. Place in the oven and bake for 45 minutes (or as directed on the cake box.)

Let cake stand in pan for 5 - 15 minutes. Invert a plate over skillet and invert cake into plate (keeping plate and skillet firmly pressed together). return any pineapple pice if stuck to the pan. Serve cake just warm or at room temperature.

Tips: if you have rings of pineapple left, never leave them in the canned. Move them into the food storage containers.
(Up to 5 - 7 days in the refrigerators.)

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