Place a rack in middle of oven and preheat to 350°.

Pineapple upside down cake. Web do you have 15 minutes? 1/2 cup packed dark brown sugar. 75g total weight) 100 grams plain flour.

Put the soft brown sugar and 60g/2oz. Drain the pineapple slices and leave to dry on kitchen paper. Butter the sides of a deep 20cm/8in cake tin.

You’ll love this pineapple upside down cake with the sticky caramelised edges on the pineapple. 1 1/2 teaspoons vanilla extract. Butter (for greasing) 2 tablespoons sugar.

2 x 425 g tins of pineapple rings in juice. Web this pineapple upside down cake is soft and buttery with a caramelized brown sugar pineapple & cherry topping. Place the maraschino cherry halves in the center of the pineapple slices, cut side up.

Cook brown sugar, butter, vanilla extract, and salt in a small saucepan over medium heat. The best pineapple upside down cake recipe. Beat on medium speed for 2 minutes.

Beat egg yolks until lightened and thick. I love this cake because it’s fast and easy to make, and it always turn out supremely moist, springy, and fluffy thanks to the buttermilk, sour cream, and oil. 3 tablespoons (43g) butter, at room temperature, at least 65°.