Pineapple Caramel Sponge Cakes Recipe 445 Recipes

CARAMELIZED PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Put the brown sugar, 1/2 stick of the butter and the 1/4 cup pineapple juice in a small saucepan over medium heat. Cook until the sugar dissolves and begins to caramelize, about 10 minutes. Pour into a 9-by-13-inch baking dish and top with the pineapple rings. Set aside.
• Whisk together the flour, ginger and salt in a medium bowl.
• In a stand mixer with the paddle attachment, beat together the remaining 2 sticks butter and the granulated sugar until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in vanilla until well incorporated.
• With the mixer on low speed, slowly add in the dry ingredients, beating just until incorporated--be careful not to over-mix. Spread the batter over the pineapple rings in the baking dish.
• Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool for 15 minutes.
• Meanwhile, make the topping: Stir together the sour cream, sugar and vanilla seeds in a small bowl.
• To serve, invert the cake over a platter and cut into portions. Serve with a dollop of the sour cream topping.

PINEAPPLE-CARAMEL SPONGE CAKES RECIPE - (4.4/5)

Steps:

• In a small saucepan, combine pineapple and caramel topping. Cook over medium heat for 2 to 3 minutes or until heated through, stirring occasionally. Place sponge cakes on dessert plates. Top each with a scoop of ice cream and 1/4 cup pineapple sauce. Serve immediately.