Upside-Down Pineapple Cake (Doolsho Cananaas – Recipe)

As promised, I am sharing an upside-down pineapple cake recipe today. If you recall, I experienced my first Somalian tasting at a local restaurant recently and it prompted me to check out their website. On it, they have many Somalian recipes and since I didn’t get a chance to try any of their desserts I decided to make this beautiful looking cake at home using their posted recipe. I didn’t alter any of the ingredients in the original, except remove the pecan halves because I didn’t have any but I will share some additional tips too.

For the Cake:

  • ¾ cup unsalted butter (softened/room temperature)
  • 1½ cups granulated white sugar
  • 4 large eggs
  • ½ tsp salt
  • 1 Tbsp baking powder
  • 2 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • 2½ cups All-purpose flour
  • 1 cup milk
  • 7 pineapple rings
  • 7 maraschino cherries
  • 6 pecan halves (optional)

For the Caramel Topping:

  • 2 Tbsp unsalted butter (softened) – For greasing the pan
  • ¾ cup brown sugar (packed)

Instructions:

In a bowl, cream the softened butter and sugar. I personally like to cut my butter into cubes to make it easier before mixing it.

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Then, add one egg and beat it into the mixture until it is thoroughly combined before you add the next one. Make sure the eggs are at room temperature before using them, otherwise it may curdle in the batter. Repeat this step with the remaining eggs.

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Don’t forget to scrape the sides and underneath the bowl periodically to ensure everything is incorporated into the mix.

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Add the salt, baking powder, vanilla, lemon zest and lemon juice into the batter. Mix well.

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Then add the flour and milk. It might be a good idea to mix the milk in first and then add the flour gradually as you mix so that a) you don’t end up with a face and kitchen full of flour and b) it blends thoroughly into the batter.

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Now you have to prepare the caramel topping by greasing the 10 inch round pan with butter. Then, pat the brown butter down into the pan.

Next, layer the pineapples on top of the brown sugar and put maraschino cherries into the hole of each pineapple.

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The bottom layer of the upside-down pineapple cake

Finally, pour the batter on top and lightly flatten the surface with a spatula.

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Add the batter on top of the fruit and brown sugar layer

Place the pan into your preheated oven at 350°F/177°C and wait for it to bake for approximately 45-50 minutes. You can do the toothpick test around the 45 minute mark to see if it is done.

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I’m excited. It’s done!

When it’s ready, take it out to cool off a bit. The originally recipe recommends five minutes and while it’s hard, but it may be better to let it cool off a bit longer so that the cake is sturdier. Either way, when you think it’s okay, use a spatula to loosen around the edges from the pan. Then invert the cake pan on top a plate larger than the pan or onto a cake rack to cool further.

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My upside-down pineapple cake!

Voilà! A magnificent upside-down pineapple cake. It’s super dense and soft and the pineapples and cherries kick it up a few notches in the sweet department.

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A slice of heaven – upside-down pineapple cake

I would definitely make this cake again. Everyone that got a slice loved it. It’s a great recipe and it definitely tastes as good as it looks!

To view the original recipe, click here.

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