Today I’m gonna share a recipe I tried out – a strawberry pineapple upside down cake. It sounded interesting, so I gave it a go.
Getting Started
First off, I preheated my oven to 350 degrees. While that was warming up, I grabbed a 13x9x2 inch pan and sprayed it down with some cooking spray. I just used the regular stuff, nothing fancy. Make sure you get it evenly coated, you know, so the cake doesn’t stick later.
The Fruit Layer
Next up was the fruit part. I opened a can of pineapple rings and a can of strawberry pie filling I got from the store. I spread the strawberry filling all over the bottom of the pan, making sure it was nice and even. It looked pretty cool, all bright red and gooey. Then I arranged the pineapple rings on top of the strawberry filling. I just placed them in neat rows until the whole bottom was covered.
The Cake Batter
In a big bowl, I tossed in some softened butter and sugar. Then I whipped those together with my electric mixer until it was all light and fluffy – took a few minutes. After that, I cracked in a couple of eggs, one at a time, mixing well after each one. Then I stirred in some vanilla extract for flavor.
In a separate bowl, I whisked together the dry ingredients: flour, baking powder, and a pinch of salt. I gradually added this dry mix to the wet ingredients, mixing until it was just combined. Try not to overmix here, or the cake will end up tough.
Baking Time
I poured the batter over the fruit in the pan and spread it out evenly. Then, I popped the pan into the preheated oven. It baked for about 30-35 minutes. To check if it was done, I stuck a toothpick in the center. It came out clean, so I knew it was ready.
The Flip
This is the tricky part. I let the cake cool in the pan for about 10 minutes. Then, I carefully placed a large plate over the top of the pan and flipped the whole thing over. I lifted off the pan, and there it was – the upside-down cake! The pineapple and strawberry were now on top, looking all caramelized and yummy.
The Result
I sliced up the cake and served it warm. Honestly, it was pretty darn good. The fruit on top was sweet and tangy, and the cake itself was moist and fluffy. It was a fun little baking experiment, and I’d definitely make it again.
- Taste: Sweet, tangy, and satisfying.
- Texture: Moist cake with a gooey fruit topping.
- Look: Pretty with the bright red strawberries and golden pineapple.
Give it a try if you’re looking for something different to bake!
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