Best Sri Lankan Caramelized Pineapple Upside Down Cake Recipes

CARAMELIZED PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat the oven to 350°F. Line a 9-inch round cake pan with parchment paper.
• Melt the butter in a saucepan then stir in the brown sugar until it dissolves. Remove from heat. Drain the pineapple and reserve 1/4 cup of the juice for the cake batter. Pat the pineapple chunks with some paper towels to remove as much of the moisture as you can. Arrange both cans of the pineapple chunks in the bottom of the cake pan. Pour the brown sugar mixture over the pineapple. Use a knife or spatula to spread the sugar mixture over the pineapple to get it in all the nooks and crannies.
• Combine the flour, baking powder, baking soda, and salt in a small dish. Whisk or sift the mixture until there are no lumps. Set aside.
• Place the butter and sugar in a mixing bowl and beat with an electric mixer until light and creamy. Add the eggs one at a time and beat well between each addition. Beat in the sour cream then add the pineapple juice and vanilla extract. Beat well.
• Add the flour mixture to the batter and use a wide spatula to lightly fold the flour into the batter.
• The batter will be thick. Use a spatula or spoon to dollop the cake batter over the pineapple topping in the cake pan.
• Bake for 45 to 50 minutes or until you can stick a toothpick into the center and it comes out clean and the cake springs back when lightly pressed in the center.
• Remove the cake from the oven and run a thin knife around the edges of the cake pan. While the cake is still warm, invert it onto a serving platter. Let the cake pan remain over the cake for a few seconds to give the sticky fruit topping a chance to settle then lift the cake pan off the cake. Remove the parchment paper and let the cake cool completely before serving.

CARAMELIZED PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Put the brown sugar, 1/2 stick of the butter and the 1/4 cup pineapple juice in a small saucepan over medium heat. Cook until the sugar dissolves and begins to caramelize, about 10 minutes. Pour into a 9-by-13-inch baking dish and top with the pineapple rings. Set aside.
• Whisk together the flour, ginger and salt in a medium bowl.
• In a stand mixer with the paddle attachment, beat together the remaining 2 sticks butter and the granulated sugar until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in vanilla until well incorporated.
• With the mixer on low speed, slowly add in the dry ingredients, beating just until incorporated--be careful not to over-mix. Spread the batter over the pineapple rings in the baking dish.
• Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool for 15 minutes.
• Meanwhile, make the topping: Stir together the sour cream, sugar and vanilla seeds in a small bowl.
• To serve, invert the cake over a platter and cut into portions. Serve with a dollop of the sour cream topping.

CLASSIC PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.

SRI LANKAN PINEAPPLE CURRY

Steps:

• Heat the oil in a pan and fry the onions and green peppers till just soft.
• Now add all of the ingredients EXCEPT for the coconut milk and sugar. Stir well to blend and coat the pineapple with the spices. Cook for 3 minutes.
• Add half of the pineapple juice to the pan and cook for 2 minutes.
• Add the sugar and coconut milk, simmer 2 minutes.
• Take off of the heat.
• Serve hot or cold as a side dish for your curry.