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To prepare the pan for a Pineapple Upside Down Cake, you will need to melt butter in the bottom of a 9-inch round cake pan. Then, sprinkle brown sugar over the melted butter and arrange pineapple slices on top. You can also add maraschino cherries in the center of each pineapple slice if desired.
Yes, you can use canned pineapple for this recipe. Make sure to drain the pineapple slices before arranging them in the pan. You can also use fresh pineapple if you prefer.
You can use a toothpick or cake tester to check if the cake is done. Insert it into the center of the cake, and if it comes out clean, the cake is ready. You can also gently press the top of the cake, and if it springs back, it is done.
Yes, you can use gluten-free flour to make this cake. Just make sure to use a 1:1 ratio when substituting the flour. You can also use almond flour or coconut flour for a healthier alternative.
You can store leftover Pineapple Upside Down Cake in an airtight container in the fridge for 3-4 days. To keep it fresh, you can also wrap it in plastic wrap or aluminum foil before storing it in the fridge.