The secret to this cake’s beautiful top is the “flip” that happens when you remove it from the oven and turn it over on a heatproof serving plate. It’s an easy technique that just requires a bit of confidence. The result is a picture-perfect upside-down pineapple cake from scratch. Ingredients: 1/4 cup butter
Ingredients: 2 cups fresh pineapple chunks 6 tbsp sugar 1/4 cup water 1/4 cup whipping cream 1 tsp lemon juice Instructions: Place the pineapple chunks in a food processor or blender with the sugar and water. Process until smooth and no longer chunky. Pour in the whipping cream and lemon juice. Pulse just a
Ingredients: 1 to 2 ripes pineapple Instruction: Cut and peel the pineapples. Cut in half. Then cutthe Halves in half, and begin cutting up the chunks. i try to aim for chunks/slices that are 1/4” thick up to 1/2” thick. You don’t want to make them too thin nor too thick. Place the pineapple chunks/slices on