Star Ingredients: Pineapples, Cherry and Almond milk
Dump Cake – Upside down cake – Whatever you want to call it, the cake is supposed to be bringing out the flavors and juices of the fruit it is fused with. The upside-down is de-panned onto the serving bowl to make it right thus making the bottom side of the pan beautifully displayed on the top now.
I used pineapples and cherries which is my favorite combination for this cake. But I have also seen peaches, mangoes, rhubarb, apples, pears and even strawberries used in the same way. Some even used mixed fruit.
The arrangement of the fruit you pick and the way you arrange will make beautiful presentation to look at. That’s what makes this cake fancier and makes your guests think you put lot of effort into it. When actually, it’s quite the opposite.
Few tips to make that juicy and effortless cake:
- Strain and wash the cherries from the bottle and pat them dry with paper towel before you arrange them onto the cake pan. This is avoid the cherry juices to run into pineapple and cake batter.
- Once the cake is baked and de-panned onto the serving bowl, leave the pan on the cake for few more minutes. This will help the cake to absorb all that extra juices accumulated onto the bottom.
- I am using the 9”round cake pan but you can easily use the same measurements into 9×9 square pan.
The Cake tastes fresh and juicy for first couple of days. But good in the fridge for 2 more days. Freezing is not recommended due to the pineapples getting mushy after defrosting.
Fresh Pineapple Upside down cake
Pineapple cherry Upside down cake
- All Purpose flour – 1 ½ cups
- Crystal Sugar – 2/3 cup
- Large Egg – 1
- Baking Powder – 2 tsp
- Vanilla extract – 1.5 tsp
- Butter – 1/3 cup
- Salt – ¼ tsp
- Almond Milk or milk of your choice – 1/3 cup
- Pineapple Juice from the can – 1/3 cup For Coating the bottom of the Pan:
- Brown sugar – 3 tbsp
- Butter – 2tbsp
- Canned Pineapple slices – 5
- Cherries in syrup – 8
- Preheat the oven to 350 degree F.
- Melt the 3 tbsp butter and place in the bottom of the 9” round pan. Sprinkle 3 tbsp of brown sugar on top of the butter. Arrange the pineapple and cherries on top of butter & brown sugar mixture and set it aside.
- In a medium bowl, add 1/3 cup butter, crystal sugar, eggs, Vanilla extract and mix it well to cream. Sift and add all purpose flour, baking powder, salt. Mix it well.
- Add milk & pineapple juice to the batter and give it a stir one more time to combine them well.
- Pour the batter on top of the arranged fruit pieces in the round pan.
- Bake for 35-38 mins. Toothpick inserted in the middle should come out clean.
- Once the cake is taken out of the oven, leave it for 5 mins. Take a plastic knife and run it around the cake to loosen it a bit from the pan.
- Take a serving bowl, place on top of the cake and invert it. Tap the bottom of the cake gently for the cake to drop onto the serving bowl. Leave the pan for few minutes for the juices to be absorbed by the cake. Enjoy !!!!
Have you made this recipe? If so, please share your comments at #smithasbakelove or in the comment section.