Pineapple & Ginger Upside-Down Cake Recipe

Recipe By Slurrp

Pineapple & Ginger Upside-Down Cake is a tropical twist on the classic upside-down cake. This moist and flavorful cake features a caramelized pineapple and ginger topping that adds a sweet and tangy flavor. The cake batter is infused with ginger for an extra kick of spice. It's a perfect dessert for pineapple lovers and those who enjoy a combination of sweet and spicy flavors.

4.5
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Rate
1hr 5minstotal
20minsPrep
45minsCook
1hr 5m.total
20m.Prep
45m.Cook
Pineapple & Ginger Upside-Down Cake
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ingredients serve

Ingredients for Pineapple & Ginger Upside-Down Cake Recipe

  • 0.06 cup Butter
  • 0.13 cup Brown Sugar
  • as per your need Pineapple Slices
  • piece Ginger Pieces
  • 0.06 cup Butter
  • 0.13 cup Sugar
  • 1/4 Eggs
  • 1/4 cup All Purpose Flour
  • 1/4 teaspoon Baking Powder
  • 0.13 teaspoon Ground Ginger
  • 0.13 cup Milk

Directions: Pineapple & Ginger Upside-down Cake Recipe

Cooking Directions

  • STEP 1.Preheat the oven and prepare a round cake pan by greasing and lining it with parchment paper.
  • STEP 2.In a saucepan, melt butter and brown sugar until bubbly.
  • STEP 3.Pour the caramel mixture into the prepared cake pan, spreading it evenly.
  • STEP 4.Arrange pineapple slices and ginger pieces on top of the caramel.
  • STEP 5.In a mixing bowl, cream together butter and sugar until light and fluffy.
  • STEP 6.Add eggs one at a time, beating well after each addition.
  • STEP 7.Mix in flour, baking powder, ginger, and milk until just combined.
  • STEP 8.Pour the batter over the pineapple and ginger in the cake pan.
  • STEP 9.Bake in the preheated oven until a toothpick inserted into the center comes out clean.
  • STEP 10.Allow the cake to cool for a few minutes before inverting it onto a serving plate.
  • STEP 11.Serve the Pineapple & Ginger Upside-Down Cake warm or at room temperature.

Cooking Tips

  • You can use fresh or canned pineapple slices for this recipe.
  • If using canned pineapple, make sure to drain the slices well before arranging them on the caramel.
  • Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Storage and Serving

  • Store any leftover Pineapple & Ginger Upside-Down Cake in an airtight container in the refrigerator for up to 3 days.
  • To serve, warm the cake slightly in the microwave or enjoy it chilled.
  • This cake is delicious on its own or served with a cup of tea or coffee.
Nutrition
value
249
calories per serving
12 g Fat6 g Protein29 g Carbs4 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    6g
  • Carbs
    29g
  • Fiber
    4g

MacroNutrients

  • Carbs
    29g
  • Protein
    6g
  • Fiber
    4g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    127mg
  • Iron
    6mg
  • Vitamin A
    10mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    31mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    8mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    60mg
  • Manganese
    < 1mg
  • Phosphorus
    153mg
  • Selenium
    10mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp