- If you've ever been intrigued by the retro amazingness
that is a pineapple upside down cake,
then today's video's for you.
And if you like my videos, (upbeat music)
don't forget to hit that like button and subscribe.
You're watching Preppy Kitchen, where I, John Kanell,
teach you how to make delicious homemade dishes
to share with your family and friends.
This pineapple upside down cake will be ready
before you know it.
So let's get started.
First off, grab a nine-inch pie dish,
set that oven to 350,
and let's make the base.
That's the fun part
because this cake plops out fully decorated and done.
It's one of the reasons I love any upside down cake.
1/4 of a cup of unsalted butter.
We've melted it up and it's gonna go right
into our pie dish.
Swirl this around so you have a nice base of butter.
It's gonna form a glue that holds everything together.
I wanna say the glue that holds my family together.
Let me know in the comments
if you get that reference.
Anyways, so now we have our butter over here.
Now, sprinkle in that brown sugar.
God, this feels so good in my hands.
Baking is very tactile.
Sprinkle that into an even layer.
So, try to not get any big clumps.
That's all covered.
Time for the pineapples.
I'm using the canned kind because it's so easy.
And they're actually really good canned.
Do not throw away that pineapple juice though.
It's good in a ton of things.
In your smoothies.
In a drink of any kind.
You let me know in the comments
what you would use the pineapple juice for.
It's even good for making rice and things like that,
to add some sweetness and acidity.
Grab some paper towels,
and we're gonna pat our pineapples.
We don't want them to ooze too much,
but we do want them to absorb all that caramel.
So pat them, set them aside,
and then once they're all dry,
we can place them onto our dish.
Place one pineapple slice directly in the center.
And now we're going to add more slices around
so it's all filled up and beautiful.
Yes, that last slice will fit in right there.
Now we're gonna place our halves right on the edge.
And that will just about cover our cake.
Oh no, it actually does
just cover the cake.
That's so crazy.
This one broke, but that'll be our secret.
You won't be able to tell.
Last one in.
I knew these spoons would come in handy one day.
You're gonna place maraschino cherries
all in every gap, basically.
And if you want,
you could pat these dry as well.
It's nice if they don't bleed onto the pineapple
for a chef's kiss aesthetic.
Now we're gonna add maraschino cherries without the stems
into all the voids.
And that includes in-between the pineapples.
You could squeeze some in.
And for the record, I prefer Luxardo cherries,
but they don't look as pretty.
You could also use a pecans in this as well.
Also up here.
Don't let them fall.
I think that's it, maybe.
Maybe I don't need them right here.
Nevermind.
I'm not gonna put them in every space.
This gets set aside.
And now we're gonna make our really easy,
but delicious batter.
Into a medium bowl,
I'm adding 1 1/2 cups or 180 grams of all-purpose flour,
1/2 teaspoon of salt,
and 1 1/2 teaspoons of baking powder.
Set that scale aside.
Give it a little whisk.
And now we're gonna make
that wet ingredient situation happen.
You know what? I lied. (upbeat music)
I'm taking a scale back.
All right, into this bowl,
I'm adding 1/2 a cup of room-temperature butter.
I'm using the scale because I need 3/4 of a cup
of granulated sugar.
That's 150 grams.
So let's see if I measured it correctly.
I didn't.
It was over.
I knew it was over.
So odd.
Okay, now we're going to cream this up
until it's nice and fluffy.
It's about three minutes.
I'm using a hand mixer today,
but you could definitely use a stand mixer.
Mix it up, then fix your hair.
(mixer whirring)
Something's happening up here.
I can feel it.
So when you and mix the butter and the sugar
and you get them nice and fluffy,
part of the reason you're doing that is
to beat air into your cakes so it's light and fluffy too.
If you're using the muffin method
of just like melting butter,
you're not gonna get that same lightness
and just wonderful crumb.
I'm saying this so you don't skimp on your mixing time.
Keep an eye on it.
We're gonna add two eggs in, one at a time, while mixing.
And in case you're wondering,
you're adding them in one at a time
so you can beat some air in again.
You want these to be fluffy,
because these eggs are not foamed up
like you would have in different cakes.
Second egg.
In you go.
Mix it up until it is totally incorporated.
It's time for two teaspoons of a nice vanilla.
In you go.
One, two.
Mm. It smells so good every time.
(mixer whirring)
This is all mixed up and lovely.
We're gonna set that aside
because I forgot to mix up my sour cream and milk.
This has 1/3 of a cup of sour cream
and 1/3 of a cup of whole milk.
Mix together that sour cream and milk
until it is a delicious, rich concoction.
Now we're gonna alternate this, with the flour,
into our butter mixture,
starting and ending with the flour.
1/3 of the dry mixture goes right in.
Mix on low.
If you're wondering why you do this,
it's helping to stabilize the mixture
and kind of prevent all those air bubbles
from just collapsing.
All right, half of the milk-sour cream mixture.
It's okay if it's a bit lumpy.
Don't worry.
And repeat that for the remaining thirds and half.
Add the remaining flour.
Never gets old.
Add it in.
Mix on low until just combined.
Normally I finish off a batter by hand,
but if you're using a hand mixture,
you like a really good feel for it.
So I'm actually using it almost as a spatula that spins.
(mixer whirring)
Clean those beaters off.
Now, just use a spatula, scrape the bowl down,
make sure there's no errant bits of unmixed nonsense.
And then we're gonna transfer this
into our pineapple cherry bowl.
Get it all out.
Just spread it to the edges, level it out.
Once your batter's all leveled out,
you're gonna pop this into the oven at 350
for 40 to 45 minutes, or until the center is set.
Let it cool on a wire rack before inverting it upside down.
Into the oven you go.
Let that cake cool in the pan for about 15 minutes,
then get your cake plate or stand.
And we're gonna invert this carefully.
It's still pretty hot.
Flip it upside down.
Tap, tap, tap.
Think some good thoughts.
And we're gonna lift this up.
Oh!
Look at that.
Nothing stuck.
This is gonna cool for about 20 minutes,
then you're gonna cut it.
But right now this looks gorgeous.
I wish you could smell it.
Mm!
If you like this video, check out my easy cake playlist.
(upbeat music)
This cake melts in your mouth, it's wild.
And the pineapples are just so perfectly sweet
with that nice touch of acid.
I hope you get a chance to make this recipe
and I'll see you in the next video.