Slow Cooker Pineapple Upside-Down Cake
Votes: 3
Time: 5 hours 10 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Pineapple is one of the most popular ingredients for upside-down pies, as in addition to its amazing flavor, it also lends a stunning, patterned appearance, whether with beautifully arranged pineapple rings or neatly layered slices. Make this pineapple pie in a slow cooker, first layering a mixture of sugar, butter, and rum in the bottom, then adding the pineapple slices and then pouring the batter over the top. To prevent the pie from becoming soggy from condensation, try a clever trick: line the lid with a thick paper towel to absorb any moisture. When you remove the finished pie to a serving dish, you'll find a delicious caramelized pineapple topping encasing a delicious nutty crust. Serve with whipped cream and a maraschino cherry.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 10 tbsp (150 g) softened butter, plus extra for greasing
- 0.5 cup brown sugar
- 2 tbsp dark rum
- Half a ripe pineapple, peeled and cored and cut into 1cm thick slices.
- 1 cup flour
- 1/2 cup pecans, toasted and finely chopped
- 3/4 tsp baking powder
- 0.5 tsp ground cinnamon
- 1/4 tsp. grated nutmeg
- 2/3 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 2 tbsp. whole milk
- 0.5 cups heavy cream
- 1 tbsp powdered sugar
- 1 tablespoon chopped maraschino cherries + whole cherries for garnish
We recommend
Recipes with similar ingredients: butter, brown sugar, rum, Pineapple, premium flour, pecans, cinnamon, nutmeg, sugar, eggs, vanilla extract, milk, cream, powdered sugar, cocktail cherry
Cooking the dish according to the recipe:
- Butter a 4-quart slow cooker. Line it completely with a double layer of foil, then butter the foil. Cut 4 tablespoons (60 g) of butter and spread it in the bottom of the slow cooker, sprinkle with brown sugar and drizzle with rum. Overlap the pineapple slices on top, covering the bottom completely, and press them into the sugar mixture.
- In a medium bowl, combine flour, nuts, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), combine the remaining 6 tablespoons (90 g) butter and granulated sugar and beat on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and beat in the eggs and vanilla.
- Reduce mixer speed to low and beat in the flour mixture just until combined. Add the milk, increase speed to medium-high, and beat until smooth, about 30 seconds. Spread the batter evenly over the pineapples in the slow cooker.
- Cover the slow cooker with a double layer of paper towels (making sure the paper doesn't touch the pie) to prevent condensation from dripping from the lid onto the pie. Cover and cook on low until a toothpick inserted into the center of the pie comes out clean, 3-4 hours. Turn off the slow cooker and let the pie rest for 20 minutes.
- Remove the pie by pulling the foil and place it on a wire rack to cool (it can be served warm or at room temperature). Carefully invert it onto a serving plate and remove the foil.
- Whip the cream until soft peaks form. Fold in the powdered sugar and chopped cherries. Serve the pie slices with a dollop of whipped cream and a cherry.
Categories:
Similar recipes
