How to Prepare Perfect Pineapple upside- down ice cream cake

Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Simple Way to Make Homemade Pineapple upside- down ice cream cake. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pineapple upside- down ice cream cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pineapple upside- down ice cream cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pineapple upside- down ice cream cake is Serve: 8 to 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pineapple upside- down ice cream cake estimated approx Active: 1 1/2 hours total: 6 1/2 hours.

To begin with this particular recipe, we have to first prepare a few components. You can cook Pineapple upside- down ice cream cake using 27 ingredients and 9 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Pineapple upside- down ice cream cake:

1. For the ice layer
2. 2 pints dulce leche ice cream, softened
3. For the pineapple topping
4. 1 tablespoon unsalted butter, plus more for the pan
5. 1/2 cup granulated sugar
6. 1/3 cup water
7. 6 1/4 -inch- thick fresh pineapple rings (1 left whole and the rest in half)
8. 6 Maraschino cherries, stemmed and halved
9. For the cake
10. 1 3/4 cups all - purpose flour
11. 1 teaspoon baking powder
12. 1/2 teaspoon baking soda
13. 1/2 teaspoon kosher salt
14. 3/4 cup whole milk
15. 1/4 cup sour cream
16. 1 teaspoon vanilla bean paste
17. 1 stick unsalted butter, at room temperature
18. 1 cup granulated sugar
19. 2 large eggs
20. For the pineapple compote
21. 1 cup chopped dried pineapple
22. 1/2 cup pineapple juice
23. 2 tablespoons packed light brown sugar
24. Juice of 1/2 lemon
25. 1/3 cup water
26. Pinch kosher salt
27. 1/4 teaspoon vanilla bean paste

Instructions to make Pineapple upside- down ice cream cake

1. Prepare the ice cream layer: line a 9-inch round cake pan with plastic wrap. Spread the ice cream in the pan using an offset spatula to create a smooth, even layer. Freeze until very firm, about 2 hours.
2. Make the pineapple topping: preheat the oven to 350F. Butter the sides of another 9-inch round cake pan. Stir in the granulated sugar and water in a medium saucepan over medium heat until the sugar dissolves. Cook, gently swirling the pan but not stirring, until the mixture is light brown, 6 to 10 minutes. Remove the pan from the heat and carefully whisk in the butter. Pour the caramel into the prepared cake pan, quickly swirling to coat the bottom
3. Before the caramel hardens (use a rubber spatula if needed to push the caramel to the edges). Layer the whole pineapple slice In the center of the caramel. Then lay the remaining half slices around the whole slice all facing the same. Direction. Place 1 maraschino cherry half cut- side up in the center of each slice.
4. Make the cake: whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk the milk, sour cream and vanilla bean paste in a liquid measuring cup until smooth. Beat the butter and granulated sugar in a large bowl with a mixer on medium- high speed until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, until well combined. Reduce the spread to medium low and beat in the flour mixture in the additions. Alternating with the milk mixture, until combined.
5. With a rubber spatula, then increase the speed to medium high and beat 30 more scrape bowl
6. Pour the batter over the pineapple topping in the pan and spread in an even layer. Bake until well browned and a toothpick inserted into the center comes out clean, 55 minutes to 1 hour. Run a knife around the cake to loosen, then transfer to a rack and let the cake cool in the pan, 30 minutes. Invert the cake onto the rack to cool completely.
7. Meanwhile, make the pineapple compote: combine the dried pineapple pineapple juice, brown sugar, lemon juice, water and salt in a saucepan. Bring to a simmer over medium heat and cook until the pineapple is soft and the liquid is syrupy, 8 to 12 minutes. Remove from the heat and stir in the vanilla bean paste. Transfer the mixture to a food processor and pulse until the pineapple is finely chopped. Let cool.
8. Assemble the cake: clean the 9-inch round cake pan and line with plastic wrap, leaving a 2-inch overhang all around. Slice the cake in the horizontally with a long serrated knife. Place the half without the pineapple cut- side up in the pan. Top with the pineapple compote and spread evenly. Unwrap the frozen ice cream disk and carefully place on top of the compote. Place the remaining cake half, pineapple- side up, on top of the ice cream.
9. Cover with plastic wrap and freezer until firm, at least 4 hours or overnight. Remove the cake from the pan, using the plastic wrap to help; transfer to a platter. Let the cake sit at room temperature for 10 minutes before slicing.

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