Ingredients with Measurements:
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 can pineapple slices, drained
- 1/2 cup poi
- 1/2 cup pineapple juice
- 1/4 cup vegetable oil
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Spatula
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine melted butter and brown sugar. Mix until well combined.
3. Spread the mixture evenly on the bottom of a 9-inch round cake pan.
4. Arrange pineapple slices on top of the brown sugar mixture.
5. In another mixing bowl, whisk together poi, pineapple juice, vegetable oil, and eggs.
6. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
7. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
8. Pour the batter over the pineapple slices in the cake pan.
9. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cake to cool for 10 minutes before flipping it onto a serving plate.
11. Serve warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 16g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 300mg
Carbohydrates: 49g
Fiber: 1g
Sugar: 32g
Protein: 3g
Substitutions for ingredients:
- Poi can be substituted with mashed sweet potatoes or taro root.
- Pineapple juice can be substituted with orange juice or apple juice.
Variations:
- Add chopped macadamia nuts to the batter for a crunchy texture.
- Use fresh pineapple instead of canned pineapple slices.
- Add shredded coconut to the batter for a tropical twist.
Tips and tricks:
- Make sure to drain the pineapple slices well to prevent the cake from becoming too moist.
- Use a non-stick cake pan or line the pan with parchment paper to prevent the cake from sticking.
- Allow the cake to cool for 10 minutes before flipping it onto a serving plate to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cake in the microwave for 30 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or a decorative plate.
Garnishes:
Garnish with fresh pineapple slices, whipped cream, or a sprinkle of powdered sugar.
Pairings:
Serve with a cup of hot coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too moist, reduce the amount of pineapple juice in the batter.
- If the cake is too dry, increase the amount of pineapple juice in the batter.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the cake in the refrigerator to prevent spoilage.
Food history:
Poi is a traditional Hawaiian dish made from mashed taro root. Pineapple upside down cake is a classic American dessert that originated in the early 1900s.
Flavor profiles:
This cake has a sweet and tangy flavor from the pineapple and brown sugar, with a subtle earthy flavor from the poi.
Serving suggestions:
Serve this cake as a dessert or a sweet breakfast treat.
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