Let’s put a playful spin on pineapple the wrong way up cake with a stunning secret ingredient that makes every chew further moist and tender—Duke’s Mayo! Don’t fear; you gained’t style it, however it brings a bakery-quality richness that’ll hold everybody guessing.
Mates, I’d let you know to buckle up, however you know the way we do round right here. You recognize we wish to sneak mayonnaise into our greatest cake recipes (see: Traditional Hummingbird Cake made with Duke’s Mayo). It sounds unusual, however I really feel such as you’ve come to belief me on this one!
This week we’re speaking concerning the traditional Pineapple Upside Down Cake—the one with a caramelized pineapple layer and a literal cherry on high. The mayo (you already know it’s Duke’s or bust) is our secret weapon for the fluffiest, moistest vanilla cake. Mayo would possibly appear to be an oddball right here, however give it some thought: it’s eggs and oil (and that trace of vinegar twang), that are already cake necessities. With this cake, mayo is whipped into the butter and sugar, creating the fluffiest, richest batters.
In a couple of weeks, when my entire household crowds into the home for Thanksgiving week, this pineapple cake goes straight onto the morning snack desk, and I totally count on it to vanish quicker than something. Belief me, it’s definitely worth the raised eyebrows; I’m certain they’ll be offered after one chew.
Okay let’s bake!
Listed here are the components you’ll must make this beautiful good Pineapple Upside Down Cake:
• all-purpose flour
• baking soda, baking powder, and kosher salt for a young cake crumb and and taste stability
• unsalted butter
• granulated sugar
• massive eggs
• entire milk
• almond extract for those who love that marriage ceremony cake taste as a lot as I do.
• crushed pineapple
• and the key ingredient Duke’s Mayo to convey its signature twang to the cake together with serving to create an additional tender crumb and fluffy cake.
• marachino cherries
• sweetened whipped cream
That is simply one among my favourite easy and fool-proof cake batters. It begins the place many nice truffles begin, by creaming collectively butter and sugar.
Beat the butter and sugar till nicely mixed, then add Duke’s Mayo and whip the combination till pale and fluffy, which is an indication that the fat are nicely aerated and going to bake into a really gentle cake.
Beat within the eggs, one by one, will additional make sure that the cake has a sturdy however gentle crumb. We wish slightly cake cloud for our pineapple layer and that is simply the ticket!
PRO TIP for the proper pineapple layer:
Simmer the canned crushed pineapple, and the sugar, in a medium saucepan earlier than including a slurry of cornstarch and water to the effervescent fruit. The cornstarch will thicken the sweetened pineapple juices making for a agency and flavorful pineapple layer that gained’t make the underside turned high of your cake soggy!
Be aware: We examined this cake recipe with canned pineapple rings that we “crushed” in a meals processor and had bother getting the cake to launch from the pan with out leaving a number of the treasured pineapple behind. There’s one thing magical (and particular) about canned crushed pineapple for this recipe!
Bake till the cake is baked by way of and golden brown throughout the highest. Insert a toothpick or cake skewer into the middle of the cake to check for doneness. If the choose emerges with a couple of moist crumbs, nice! If you happen to see moist batter on the choose, give the cake extra time within the oven.
Permit the cake to chill for 15-20 minutes on the counter. To launch the cake, run a butterknife across the fringe of the cake to launch any sticky bits from the edges. Place a plate on high of the cake pan, off a small prayer up the the baking goddesses and invert the cake pan. The complete pineapple layer and cake ought to launch from the pan.
As soon as the cake has cooled, pipe with sweetened cream and dot with a marachino cherry.
It’s good, actually! This traditional cake slice is an ideal breakfast cake, for my part. I additionally adore it with a day espresso and would by no means flip up my nostril at a heat slice after dinner.
The pineapple caramelizes to a ravishing jammy consistency. The cake is so pillowy due to the Duke’s Mayo, with simply the correct amount of sweetness and almond scent. This can be a MUST BAKE, mates!
Depart any recipe questions or feedback under! If you happen to bake this cake, please come again and charge the recipe! It helps the subsequent baker who comes alongside really feel assured of their bake.
For the pineapple layer:
For the yellow cake:
For garnish:
- Place a rack within the higher third of the oven and preheat the oven to 350 levels F. Grease a 9-inch cake pan with nonstick cooking spray, line the underside with parchment paper and put aside.
- Pour the crushed pineapple, sugar and lemon juice in a medium saucepan and place over medium warmth mixing sometimes. In a small bowl, combine the cornstarch with 3 tablespoons of chilly water. Combine till there aren’t any extra lumps.
- As soon as the pineapple is simmering, slowly pour within the cornstarch slurry whereas mixing consistently with a rubber spatula. Proceed to stir till the combination thickens, about 2 minutes. Pour into the ready cake pan and easy out into an excellent layer. Let the combination cool whereas making the cake layer.
- In a medium bowl, whisk the flour, baking soda and salt. Put aside.
- In a standing mixer with a paddle attachment, beat the butter and sugar collectively simply till mixed. Cease the mixer and scrape down the edges of the bowl. Add the mayonnaise and almond extract. Flip the mixer to medium pace and let whip for about 5 minutes till the combination fluffs and turns pale in colour. Scrape down the edges of the bowl.
- Add the eggs, one by one and blend for about 30 seconds every. Add half of the flour combination and beat simply till mixed. With the mixer on low, slowly add the milk. Add the remainder of the flour combination and beat on excessive for an additional 30 seconds. Scrape down the blending bowl with a rubber spatula and blend out any uneven batter.
- Pour on high of the marginally cooled pineapple combination and unfold evenly with an offset spatula. Calmly faucet on the counter a couple of instances to take away any air bubbles.
- Place into the preheated oven to bake for 28-32 minutes, or till the center of the cake has set. Take away from the oven and let cool on the counter for about 15-20 minutes.
- Run a knife across the sides of the cake. Prove onto a plate and take away the parchment paper. Let cool one other quarter-hour earlier than protecting with plastic wrap and inserting within the fridge to chill for no less than 2 hours.
- To serve, high with whipped cream and a garnish of maraschino cherries.
