How to Make Pineapple Upside Down Cake
Whip up this pineapple upside down cake with a spin: adding carrot. The addition provides extra nutrients while boosting the cake flavor.
-Hey, everyone. I'm Judith. Well today, we're taking a slightly different take on our normal pineapple upside-down cake because today we'll be making Carrot Pineapple Upside-Down Cake. Full of vitamins and nutrients. So, what you'll need is 1/3 cup of packed brown sugar; 2 tablespoons of butter; 1 tablespoon of water; 6-8 quarter inch thick slices of fresh pineapple, cored and halved; 2 cups of all-purpose flour; 1 tablespoon of baking powder; 1/2 teaspoon of salt; 1/4 teaspoon of ground nutmeg; 1/2 cup of butter, softened; 1 cup of granulated sugar; 2 eggs; 1 teaspoon of vanilla; 3/4 cup of milk; and, 3 carrots, finely shredded. All right, so first things first, in a small saucepan next to us, we're going to get it to medium heat. And, we want to add in our 2 tablespoons of butter in there along with our brown sugar and our water. So, in they go. And, we want to bring that up to a boil. Give it a little stir until the mixture gets smooth and sticky just how we want it. It's coming up to a boil now. Now, we've preheated our oven to 350-degrees Fahrenheit and we've lightly coated a baking pan with cooking spray. Now, our ingredients is enough for about 9x9x2-inch baking pan. But today, we're just using an 8x8-inch pan here. So, that's brought it to that boil. That's ready. Give it a good stir. I love butter and sugar together. And, we're going to do is we're going to add that to the bottom of our pan. Make sure it covers the whole thing. Perfect. And then, on top of that, we're going to add our pineapple slices. So, we've sliced these and cored them. And, we're just going to place them on the bottom on top of that sticky mixture. Perfect. Now, obviously, if you want to arrange your pineapples in different way, you can cut them into different way. That's fine. And, I am actually going to cut them a little bit just so they cover the whole bottom and they fit in there right. Put them there. Okay, so our pineapples are in our sugary/buttery mixture. So, we'll set that aside for a moment. Now, in a medium bowl, we want to combine our baking powder, our nutmeg and our salt. Give that a little stir. And, we'll set that aside too. That nutmeg is going to go very, very well with the pineapple. Okay, so in our large mixing bowl now. We're going to add in our remaining butter. So, that's 1/2 cup of butter and in it goes. And, we're going to beat with a whisk with a mixer, that for about 30 seconds. Very good. And into that, we're going to add in our sugar. We're just going to add this gradually in. Get it on like a medium speed. Great, so that's all mixed in together, that sugary/buttery mixture. Now, one at a time, we're going to add in our eggs. So, we'll just put one in there, first of all. And, we'll give that a mix. We can add in our other egg. All right, that's looking very good. So, we're going to just add in that little bit of vanilla now. Give that a good mix. Great, in it goes. Now, alternatively, we're going to add in our milk and our flour. So, we're adding a little bit of flour and a little bit of milk, a little bit of flour and little bit of milk until we use it all and we get it to a good consistency that we want so. All right, so just to recap. We've beaten that on low alternately, the flour and the milk, until it's formed a nice batter right here. That is looking good. Nice and smooth. So, we'll give that a stir. And last but not the least, of course, we're going to add in our carrots. That's going to give great color and lovely tangy taste. And, it's going to compliment the pineapple really well. So now, all we're going to do is put that on top of our pineapple mixture. In, like so. So, that now is ready to go in the oven at 350-degrees Fahrenheit for 45 minutes. Once it's done, let it cool on a rack for 5 minutes. And then, we're going to do the flip. We're flipping it over so that the pineapples come to the top. All right. Well, we'll be back in 45 minutes. So, we've taken our pineapple carrot tin of the cake from out of the oven. We let it cool for 5 minutes so it's set now. It should be as-- as [unk]-- still a little bit of juices there around the edges. So now, we want invert it. So, take a flat surface, a flat plate or platter and we're just going to do with one quick swoop like that. Good, good, good. And yes, you'll have some of those lovely juices on the top too just over there. And that looks fabulous. Really, really nice. Now, let it cool for about 30 minutes before you serve it up to your guests. So, that is one very juicy and sweet Pineapple Carrot Upside-Down Cake.