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The Ultimate Pineapple Upside Down Cake

February 17, 2014 · 1 Comment

The Ultimate Pineapple Upside Down CakeWell, it seems like mother nature doesn’t seem to be looking forward to Spring as much as I am, since she’s decided to cover us in two feet of snow, and blistering cold temperatures that are sure to make these piles of ice linger for a while. I keep envisioning my mornings watching the Jamaican sunrise, eating fresh papaya, completely surrounded by beautiful nature. Since that won’t be happening for a while, even with Spring just thirty-five days away, what does one do on snow days stuck indoors, of course bake.
The Ultimate Pineapple Mango Upside Down CakeI wanted to make a cake that evoked all the comforting warm flavors we long for on cold days, but had all the tropical flavors of the sunny Caribbean. Nothing else came to mind but pineapple upside down cake, which I gave an extra boost of summer by simmering it with mango and sweet brown sugar. While the weather outside may be blistering cold and covered in endless amounts of powdering snow, this cake tastes even better served slightly warm, making it the perfect treat to make you forget about the brutal winter.
Pineapple Mango Upside Down Cake Pineapple Mango Upside Down CakePineapple Mango Upside Down Cake


Pineapple Mango Upside Down Cake
2017-09-16 18:13:11
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Ingredients
  1. Pineapple Mango Mixture
  2. 2 tablespoons - Unsalted Butter {cut into pieces}
  3. 3/4 cup - Brown Sugar {packed, plus more for pineapple}
  4. 1/2 teaspoon - Ground Cinnamon
  5. 1/4 teaspoon - Ground Nutmeg
  6. 1 1/2 lbs - Mango {fresh or frozen, chopped}
  7. 2 1/2 lbs - Pineapple {You'll need 11 to 12 rings for the top of the cake, then chop the remaining pineapple - I used organic canned pineapple but fresh works well}
  8. Cake Layer
  9. 2 1/4 cup - All Purpose Flour
  10. 3/4 teaspoon - Salt
  11. 1/4 teaspoon plus 1/8 teaspoon - Baking Soda
  12. 1/4 teaspoon plus 1/8 teaspoon - Baking Powder
  13. 1 1/2 sticks - Unsalted Butter {room temperature, cut into pieces}
  14. 1 1/2 cups - Granulated Sugar
  15. 3 large - Eggs
  16. 1 1/2 teaspoons - Pure Vanilla Extract
  17. 1/4 cup plus 1 tablespoon - Greek Yogurt
Instructions
  1. For the pineapple mango mixture, pre-heat oven to 350 degrees, and butter a 10" spring-form cake pan. Heat a large saute pan over medium-high heat, lay the pineapple rings flat and sprinkle with brown sugar where they are almost covered in sugar. Brown each side for 2 to 3 minutes, until brown sugar melts and creates a glaze. Lay rings in the bottom of the buttered cake pan.
  2. In a large saute pan over medium-high heat, combine the mango, pineapple, 3/4 cup brown sugar, 2 tablespoons butter, cinnamon and nutmeg. Heat, stirring until juices thicken {about 7 to 8 minutes}. Let sit for a minute or two, then spread atop the pineapple rings.
  3. For the cake batter, sift the flour, salt, baking soda, and baking powder in a bowl. With a paddle attachment, beat the butter and granulated sugar on medium speed until light and fluffy {about 2 to 3 minutes}. Add the eggs one at a time, mixing until combined and scraping the sides of the bowl after each addition, then beat in the vanilla. On low-speed, add the flour mixture in two batches, alternating with the yogurt. Spread the batter atop the pineapple-mango mixture, leveling with an offset spatula.
  4. Bake, rotating halfway through, until golden brown and toothpick comes out clean {about 1 hour}. Transfer pan to wire rack to cool for 30 minutes. Run knife around edges of cake pan, and invert cake onto plate. Serve cake or room temperature or slightly warm.
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Filed In: Desserts, Food, Inspiration, Recipes, Vegetarian / Tagged: dessert, food, Pineapple Mango Upside Down Cake, PIneapple Upside Down Cake, recipes, Tropical cakes

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  1. A Brass Inspired Affair | The Dreamery says:
    February 20, 2014 at 6:01 am

    […] hung over a Salty Honey Tart displayed with brass painted bottles like this cake, or a Pineapple Upside down Cake. Brass reminds me of Art Deco designs, which is why this stationery caught my eye, along with […]

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I love everything about entertaining. Flowers are my weakness, a slice of homemade pie makes my heart sing & I’m a sucker for wedding videos. Travel is a constant source of inspiration and motivation. I dream about these things, it’s true. But what I love most, is working with amazing people to create meaningful & unique celebrations…..

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Ironically my word for 2020 was “Bliss” yet despite all the grief, the heartbreak + emotional rollercoaster I think all of us, although at times hard, did see the silver linings this past year brought. Personally, I realized early on the immense amount of Bliss that was already present in my life, perhaps more so if this year wasn’t what it was.

No, there weren’t Big Blissful moments or travels, but there was so many moments to enjoy the simple pleasures of every day. More time in the garden, a newfound excitement in the kitchen, endless cloud gazing — birdsong listening — butterfly + dragonfly catching — soothing sunsets + always stopping to smell the roses moments. Blissful moments to create whatever it was I felt like doing, moments to appreciate what truly matters in life + what of that is what always needs to be present in life. The chance to escape in the safety of nature + loved ones. The blissful opportunity to rest, to mentally wander, to learn what stillness really is. 

I gave myself grace this year & a well deserved pat on the back, & I really hope you did the same!! As I sail into 2021 I remember just how important all these moments are for growth + Expansion…

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I love everything about entertaining. Flowers are my weakness, a slice of homemade pie makes my heart sing & I’m a sucker for wedding videos. I dream about these things, it’s true. But what I love most, is working with amazing people to create meaningful & unique celebrations…..

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