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- 1 Dose (20 Unzen) geschnittene Ananas in Saft, abgetropft (Saft aufbewahren) - 1/2 Tasse ungesalzene Butter (1 Stück), geschmolzen - 1 Tasse brauner Zucker, gepackt

Irresistible Pineapple Upside Down Cake

Entdecke das Rezept für einen unwiderstehlichen Ananaskuchen, der einfach zuzubereiten ist und jeden Gaumen begeistert. Mit saftigen Ananasscheiben und einer köstlichen Karamellkruste wird dieser Kuchen zum Highlight jeder Kaffeetafel. Egal, ob für besondere Anlässe oder einfach zum Genießen, folge unserer einfachen Schritt-für-Schritt-Anleitung und lass dich von den Rezeptvariationen inspirieren. Klicke jetzt und backe diesen köstlichen Klassiker!
Rezept drucken Pin Recipe

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1 can (20 ounces) sliced pineapple in juice, drained (reserve juice)

1/2 cup unsalted butter (1 stick), melted

1 cup brown sugar, packed

10 maraschino cherries

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup whole milk

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon (optional)

Anleitungen
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Pineapple Topping: In a round 9-inch cake pan, pour the melted butter evenly across the bottom. Sprinkle the brown sugar over the butter. Arrange the drained pineapple slices in a single layer over the brown sugar. Place a maraschino cherry in the center of each pineapple slice.

      Mix Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, salt, baking powder, and ground cinnamon, if using.

        Combine Wet Ingredients: In a large mixing bowl, beat together the milk, eggs, vanilla extract, and 1/4 cup of the reserved pineapple juice until well combined.

          Combine All Ingredients: Gradually add the dry mixture to the wet mixture, stirring just until incorporated. Avoid overmixing to keep the cake light and fluffy.

            Pour Batter: Carefully pour the batter over the pineapple topping in the cake pan, spreading it evenly.

              Bake: Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

                Cool and Invert: Allow the cake to cool in the pan for 10 minutes. Carefully invert onto a serving plate by placing the plate on top of the cake pan and flipping it over. Gently lift the pan off.

                  Serve: Allow the cake to cool slightly before slicing.

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 8 servings

                      - Presentation Tips: Serve slices of the cake warm, drizzled with some of the reserved pineapple juice for added flavor. Garnish with fresh mint leaves for a pop of color.