One pineapple was sitting on my table for a week, so I thought of making a pineapple turnover cake 😛 . It is awesome to have a slice of pineapple turnover cake with my evening coffee. This pineapple upside-down cake is soft and buttery, and look wise it is exotic due to caramelized brown sugar pineapple & cherry topping.
This cake is incredibly soft, awesomely simple, yet extremely flavorful. This is one of the easiest cakes you can make for any occasion. It does not need any frosting or any decoration, but still, it's beautiful and super tasty at the same time. Especially this recipe has a lot of lairs of flavors. It has brown butter, caramel, orange zest, and rum. Yes, I added rum to it to give a little twist to this retro cake.😜
PREP TIME: 30 MINUTES COOK TIME: 50 MINUTES SERVINGS: one 10 inch round cake
For Brown butter brown sugar mix:
1 stick of butter
3/4 cup of brown sugar
2 sticks butter softened
1 and 1/2 cups granulated sugar
1 tablespoon vanilla extract
2 tablespoons rum
2 teaspoons orange zest
3 cups of all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tsp salt
1/2 cup pineapple juice
1/2 cup orange juice
1 can pineapple rings (Store-bought or fresh )
Cherries to decorate
Take a 10-inch x 3 inch round pan for baking. For a smaller cake pan size (9x 3inch round) you can cut all the amounts of the ingredients into halves).
Preheat the oven to 350 degrees F.
To make the brown butter brown sugar mix, first, make brown butter. In a medium saucepan, take the stick of unsalted butter and put the pan on low, medium heat. When the butter melts, continue to cook for 5 more mins until the butter becomes brown. Occasionally stir so that the butter does not get burnt.
Then add the brown sugar to the brown butter and mix well.
When the butter and brown sugar mix completely, pour the brown butter & brown sugar mix into the cake pan and spread it evenly. Then arrange the pineapple rings and cherries over the caramel sauce.
Let's make the batter.
Whisk the cake flour, baking powder, baking soda, and salt together and keep aside.
In a stand mixer or a mixing bowl, beat the butter on high speed until smooth and creamy for 1 min.
Add the sugar and beat on high speed until it's creamy. Scrap down the sides of the bowl with a rubber spatula.
Add all the dry ingredients into the sugar-butter mixture and mix well at low to medium speed.
Then add eggs, but one egg at a time, and mix it.
Next, add the orange juice, pineapple juice, orange zest, vanilla extract, and rum and mix well until everything is well combined.
Pour the batter evenly over pineapple topping.
Bake the cake for 45 to 50 mins or check the center is baked or not(put a toothpick in the center, if it comes out clean ). It may differ from oven to oven.
When the cake is made, take it out from the oven and flip it on a plate when it's still warm.
Enjoy the Pineapple turnover Cake.