Category: Desserts

Pineapple Upside Down Cake

The quintessential Pineapple Upside Down Cake is my all time favorite. Tangy taste of pineapple with caramalized brown sugar is a melt in mouth heaven. I’m so glad to have found a perfect recipe for it. Its very easy fool proof recipe. Do try and let me know how it turned out for you.

Pineapple Upside Down Cake

Pineapple Upside Down Cake

The Quintessential Pineapple Upside Down Cake

  • Hand mixer to mix the cake ingredients
  • Large 13×9 cake pan
  • Oven

For Layering the cake

  • 3/4 cup Brown sugar
  • 4 tbsp unsalted butter (melted)
  • 10 cnt Maraschino Cherries
  • 1 can Pineapple – Round Slices (10) (Save the pineapple juice in the can)
  • 1 can Crushed Pineapple (Save the pineapple juice in the can)

For Cake mix

  • 1 pack Dunken Hines Yellow Cake Mix
  • 3/4 cup Water – Water left after using the canned pineapples
  • 3 Eggs
  • 7 tbsp Unsalted butter (softned)

  1. First melt 7 Tbsp Unsalted butter in the 13×9 cake pan

  2. Add 1 cup brown sugar and spread evenly through the melted butter

  3. Now arrange the round pineapple slices on the sugar. I could fit only 8 slices in the pan. I used small ramekins for the remaining 2 slices. and followed the same 2 steps above. (DO NOT DISCARD THE LIQUID IN CAN)

  4. Add 1 maraschino cherry in center of each pineapple slice with the smooth side facing down on the sugar

  5. Now used crushed pineapple and fill in any empty space in and around the pineapple slices with the crushed pineapple so that the sugar and butter mixture is completely covered in pineapple

  6. In a separate pan mix in the cake mix ingredients as per package instructions using hand mixer

  7. Make sure the cake mixture is mixed smoothly.

  8. Pour this mixture on top of pineapple layer and spread evenly.

  9. Gently tap the cake pan on counter a few times. You'll see the air bubbles form on top of mixture which will break and release any extra air trapped while you were layering the pineapples

  10. Bake at 350 F for 40-45 min depending upon your oven settings and package instructions

  11. While the cake is baking line a cookie sheet with aluminium foil and keep it ready.

  12. When cake is ready ( toothpick inserted comes out clear), take it out of oven and let it cool down for 15-20 min

  13. Gently place a knife around the cake to loosen the sides

  14. After its cooled , placeed the aluminium foil lined cookie sheet on top of the cake and turn the cake pan around so that the cookie sheet is at the bottom.

  15. Tap on the back of the pan so that the cake comes down on the cookie sheet.

  16. Voila your pineapple upside down cake is ready.

  • Make sure you save the liquids from the Pineapple slices can and crushed pineapple slices can and use it in the cake mixture instead of using regular water. This gives an amazing flavor to the cake.
  • Use Dunken Hines yellow cake mix for the perfect flavor and taste.
Dessert
American
ilovepineapple, pineapple, pineapple_upside_down_cake

Delicious Sooji-Coconut laddoo

रवा-नारळाचे पाकातले स्वादिष्ट लाडू

Sooji Coconut ladoo

When it comes to religious festivals, everybody gets the nostalgia of thier childhood memories of festivals and food ofcourse is a very important part of those memories. For me Diwali (Festival of Lights) is incomplete with the delicious faral (Sweet & Savory food items) that we used to cook in our home in days reaching up to Diwali. Although there are several of those which I like, today I’m going to share a specific recipe about which most dread about. The catch in this recipe is making the right consistency of sugar syrup.

Here I’m going to share some my fool proof tips of making the perfectly delicious rava ladoo.

  1. 1,2,3,4 – The proportions of the recipe ingredients

Yes its as straightforward as 1, 2, 3 ,4.

  • 4 Portions of Sooji or Rawa
  • 3 Portions of Sugar
  • 2 Portions of shredded coconut & water (for sugar syrup)
  • 1 Portion of ghee

To put it in different words ,whatever portion of Rawa you take, use 1/4th of that portion of Ghee, 1/2 portion of coconut & 1/2 portion of water and 3/4th portion of Sugar

  1. Making the sugar syrup

This is the main area which most people dread about. You need a 1 string consistency syrup and many couldn’t figure out when their syrup is ready.

Two simple tips to know if your sugar syrup is ready

  1. Take a drop of sugar syrup between your fingers and hold up to check if you see 1 string forming between your fingers. If you see it, then syrup is ready. Checkout this blog for more information How to make chasni?
  2. Try to drop the sugar syrup from a spoon back in and see if a string forms when you do it the link shared above would be a good help to explain this better.
  1. Roasting the rawa and coconut just right

You should add the ghee gradually while roasting the sooji and coconut. Also , don’t brown the sooji when you first roast it. Roast it just so it leaves its raw taste but is still pretty white in color. Then when you add the coconut to it you need to roast it again.

  • Making the ladoos at right time

You should make the ladoos when the mixture cools down but don’t let it sit for long or overnight before you make them in to the laddoo balls. Otherwise the mixture will be too hard and you will have to heat it up again to get it in ball shape.

Delicious Sooji-Coconut laddoo

A perfect Diwali Laddoo recipe in 1,2,3,4 ingredients

  • 1 cup Ghee
  • 2 cup Shredded coconut (Fresh OR Frozen)
  • 3 cup Sugar
  • 4 cup Sooji / Rawa
  • 2 cup Water for the sugar syrup
  • Raisins (garnishing)
  • Kesar (Few strands)
  • 1 tbsp cardamom powder

  1. Add half of the ghee in a pan and when melted add Sooji

  2. Roast on medium flame until aromatic but don't brown it

  3. Add shredded coconut and remaining ghee

  4. Roast again until the moisture evaporates from the coconut and mixture turns aromatic

  5. In another heavy bottom pan, mix water with sugar

  6. Boil the sugar syrup until 1 string consistency

  7. Add cardomom powder and kesar (optional)

  8. Mix the Sooji – Coconut mixture in the hot sugar syrup

  9. Mix well and the mixture will be watery at this stage

  10. Let it rest for about 2 hours or until it cools down and comes together

  11. When the mixture is cool enough, put some ghee on your palms and roll the laddoos.

  12. Garnish with raisins on top as in the picture

Dessert
Indian
laddoo, MaharashtrianCuisine, rawa laddoo
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