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Bake Fresh

Bake Fresh

April 11, 2011 · 2 Comments

Pineapple Upside Down Cake

Cakes· Desserts

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I am really happy these days, I have got new tools for cake decorating (check www.bakefresh.net if you happen to be in Riyadh) and two new books I have eyeing for so long. The Cake Bible and Martha’s Baking Handbook. I will try recipes from these amazing books and will share on this blog.BTW if you happen to be a serious baker, these two books are must have. 

I meant to write this post when I actually made this cake for couple of friends who were invited over afternoon tea. I also made this cake to utilize my cake tin that comes especially for this cake. My mother had this pan for a long time. It was after I started this blog and reading different blogs, came to know that this is not only a design rather it was made to place pineapple rings and cherries. When my mother visited me last year, she thoughtfully brought that pan for me. 

This is a beautiful cake, the caramelized brown sugar sitting on top of tender pineapple rings and splash of red cherries, underneath is a soft butter cake flavored with pineapple juice. A true comfort. Its a very impressive cake as well given the little effort put in, just make sure you are careful with the oven temperature as brown sugar can easily burn which can spoil the entire cake. The recipe comes from the baking classes I used to take when I was in school. Although I searched for some recipes before trying this one but decided to stick to this recipe atleast for now.

Ingredients:

For base:
Butter 2 oz/2 tbsp
Brown sugar 2oz/4tbsp
Pineapple slices (rings and not pieces)
Cherries
For cake:
Butter 6 oz/6tbsp
Caster sugar 6 oz/12tbsp
Flour 6 oz/12tbsp
Baking powder 1 1/2 tsp
Eggs 3
Pineapple essence 1/2 tsp
Yellow color few drops
Pineapple syrup/juice 1/4 cup
Method for base:
Put butter in 8×4 rectangular tin or pineapple upside down tin. Spread it on all sides of the tin with the help of a spoon or knife lavishly (For me washed hands work best). Sprinkle brown sugar on all the sides. Put pineapple rings on the bottom of the pan and halved pineapple slices on the sides so that they stick to the butter and brown sugar. Put cherries in each hole of the pineapple rings.
For cake:
Preheat oven at No4. Sift flour and baking powder. Beat butter, caster sugar and essence till light and fluffy. Add very few drops of color. Add 1 egg and 1 tbsp of the dry mixture and beat. Continue till all eggs have been added. In the end add the pineapple syrup along with the remaining flour mixture. Mix lightly and pour on the prepared base. Level properly and bake for 50 mins at No4. Invert it when it is done and cooled.

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Previous Post: « Yeasted Meringue Coffee Cake – DaringBakers
Next Post: My blog turns two and its coconut all over! »

Comments

  1. shewhisks says

    April 13, 2011 at 1:13 am

    Wow, your upside down pineapple cake looks gorgeous, with the colours so golden and ruby red. Love the cake tin. I must try this recipe out! Does the recipe say to preheat at gas mark 4?

    Reply
  2. bakefresh says

    April 13, 2011 at 9:02 am

    yes preheated, i missed it, will add now, thanks 🙂

    Reply

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HELLO & WELCOME

Hello, I’m Nadia. I am the cake decorator, blogger, a fanatic mom and a home maker, passionate about all things sweet and pretty.


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"We had joy , we had fun, we had seasons in the su "We had joy , we had fun, we had seasons in the sun, but the hills that we climbed were seasons out of time"

Rasha my friend , I will miss you, our crazy hangouts, exploring, fun night outs, shopping and ofcourse when we worked together!

This is not a goodbye, it is just beginning of us meeting at new destinations.

@rashayoussif @shaziahassan10
I first had chocolate truffles in USA which were I I first had chocolate truffles in USA which were I guess from Tiffany.

Since then I was always intrigued by how they were made.

The delish chocolate bites are easier to make than other varieties like bonbons.

A luscious chocolate ganache is prepared which is then divided into bite size pieces either by piping or scooping, dipped in tempered chocolate and rolled in cocoa powder.

Do you like truffles and have you ever tried making at home?

#truffles #Darkchocolate #karachifoodbloggers #riyadhbakers
#riyadhfoodbloggers
#riyadhfoodphotograpgers
#mashionpk #hautecuisines
Freshly pounded green cardamom infusing these mode Freshly pounded green cardamom infusing these moderately sweet Pakistani shortbread cookies made with pure clarified butter, flour and chickpea flour for that added nutty flavor, slight leavening agents for that open and melt in mouth crumb and powdery texture. The top is brushed with beaten egg and sprinkled with pistachios making the best tea time biscuits!

Let me know if I passed the test of describing our very own desi besan ki naan khatai, brought in for dearest friends who never let me make tea!

Detailed recipe on YouTube, dm for link or just search "bakefresh naan khatai"

Stories has direct link too.

#naankhatairecipe
#naankhatai
#pakistanicookies
Got cookie press? Make this foolproof recipe now t Got cookie press? Make this foolproof recipe now to fill a jar. These are any day better than store brought!

There wasn't any eid we didn't had jars full if these spritz cookies !

Sharing my family recipe that has been absolute favourite!

Full video tutorial on my YouTube channel!

Ingredients 
3/4 cup Butter (room temperature) 
2/3 cup Sugar (grinded) 
2 teaspoons vanilla essence 
1 egg 
2 cups flour 
1 1/2 teaspoons baking powder 
 
Method 
1. Cream butter and sugar 
2. Add in egg 
3. add in vanilla 
4. Sift in flour and baking powder 
5. Beat until combined 
6. Fill the dough in cookie press or just make balls by hand. 
7. Place on an ungreased tray and bake in a pre-heated oven for 12-15 minutes at 350 F until golden brown. 

#cookies
#spritzcookies
#buttercookies
#riyadhbakers
#karachibloggers
If you want to make an impressive and indulgent ca If you want to make an impressive and indulgent cake for celebrating an important day at home,  do give this a try.

Flourless chocolate cake that is a cross between brownies, chocolate bar and mousse!

Topped with lightly sweetened whipped cream, and any seasonal.fruit, this is sure going to win hearts.

Detailed recipe on my YouTube channel.

Linked in stories. 

A quick version of coming up in reels today.

INGREDIENTS 

250 grams Dark Chocolate 
125 grams butter
2 tablespoon Cocoa Powder 
50 ml Cream

Heat all above on double boiler (or super slow heat stirring continuously) till melted and combined.

Separate 4 eggs.

Whisk egg yolks lightly and stir in cooled Chocolate mixture.

Make.meringue from.4 egg whites and 125 grams of sugar.

Fold in the chocolate mixture.

Pour in 9 inches spring foam pan (greased and dusted with cocoa powder)

Bake at 350 F for 30 minutes until set.

Cool and plate, serve with whipped cream lightly sweetened and fruits.

#bakefresh
#riyadhbloggers #riyadhbakers #chocolatecake
#flourlesschocolatecake
#mashion #foodphotography #f52grams #f52community
The brand I use the most is beryl's chocolate.(sw The brand I use the most is  beryl's chocolate.(swipe to see the packaging)

It's a Malaysian brand and I find it pretty easily here from @moltaqa.alkhabbazeen as well as in Pakistan from empress market karachi.(not sure about the current status,  will.update when I go in summers)

If you ask me one chocolate you should buy go for this brands 62% one either in coins or blocks. Coins are just easier to use. The 1.5 kg bag or 2 kg block is more than enough and has good price point. 

Therir 41% milk chocolate is great as well nut not recommended for baking. 

I use it for ganache, brownies, icecream, chocolate chip cookies, mousse and mousse cakes and in general great for dipping, coating etc.

I use milk chocolate 28% white one inky for white chocolate mousse or sometimes in cookies.

I use compound chocolate for chocolate decorations or making cake pops or cakesicles.
This also comes in block and small chocolate chips both are fine.

The other brands I have tried 
arabesque (belgium) 58%
@patissierchocolate (singapore) 61% ,41%

@callebautchocolate ( so popular, slightly overrated, difficult to get, available for bull orders)

dawn chocolate - good quality but i find it very sweet

All these brands are available in the above shops.

Let me know if you found this information helpful.

Come in stories to see more!

#chocolate #chocolateinformation
#bakefresh #riyadhbloggers
#karachibloggers #karachifoodbloggers

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