Good Afternoon| Again looking for ideas recipes pineapple upside down cake tasty? The way to prepare it is not difficult and not too easy. If wrong processes it, the result will not be satisfying and even not as tasty. Whereas pineapple upside down cake the delicious should have aroma and taste that could provoke our appetites.

many things that more or less affect the quality of taste dari pineapple upside down cake, first from the type of ingredients, then the selection of fresh ingredients, up to how to make and serve it. No need bother if want prepare pineapple upside down cake tasty home, because as long as you know the tricks and how to do this, this dish be able to become treat special.

Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Sprinkle pecans over pineapple; set aside. In a large bowl, beat egg yolks until thick and lemon-colored.

To begin with this recipe, we have to prepare a few components. You can cook pineapple upside down cake using 7 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Pineapple Upside down Cake:

1. Make ready Yellow cake
2. Prepare Can pineapples
3. Take 3 eggs
4. Get 1 1/2 c water
5. Make ready 3 tbs sour cream
6. Take 1/2 c oil
7. Get 1 c brown sugar

Carefully dollop and spread the batter onto the pineapple in the pan. Pour into the prepared baking pan. Combine sugar, corn syrup, and water in a medium saucepan. Heat on medium until all sugar is dissolved.

Instructions to make Pineapple Upside down Cake:

1. Step 1 In a lg bowl add, all ingredients mix well or, you can use your mixer
2. Step 2 You can use any cake pan I use a bunt cake pan, spray cake pan with cooking spray then,add brown sugar, then pineapples using rubber spatula pour in and, scrape bowl with spatula.
3. Step 3 Add to a 350 degrees oven and, bake for 20- 25 min till toothpick comes out clean take out and, let cool using a plate flip over and, enjoy
4. Ready to serve and ENJOY!

Combine sugar, corn syrup, and water in a medium saucepan. Heat on medium until all sugar is dissolved. Cook brown sugar, butter, vanilla extract, and salt in a small saucepan over medium heat. The sponge Not much in the way of variation here. Oliver, Buenfeld and Lawson use the classic pound-cake formula of equal parts flour, butter, caster sugar and eggs; Kors adds two extra egg yolks.

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