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RECIPE: Universal’s Volcano Bay Chocolate Pineapple Upside Down Cake

Chocolate Pineapple Upside Down Cake

Makes 12 mini cakes or one 9 x 13” cake

Baker’s Tip: Read the recipe thoroughly so you understand the steps, get all your ingredients prepped and “Mise en Place” (or fancy French for “putting in place”) before you start.

COCONUT SMEAR:

1/2 cup room temp butter

1 cup shredded coconut

1/2 cup corn syrup

In an electric mixer using a paddle attachment, combine above ingredients, mix on medium speed for 1-2 minutes until a coarse paste is formed, set aside.

CHOCOLATE CAKE INGREDIENTS:

2 cups sugar

1 ¾ cup all-purpose flour

¾ cup cocoa powder

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 eggs

1 cup buttermilk (Or 1 cup of milk mixed with 1 tsp lemon juice or vinegar)

½ cup vegetable or canola oil

2 tsp. vanilla

¾ cup water

12 canned pineapple rings

12 maraschino cherries

DIRECTIONS:

Preheat oven to 350℉.

Coat 12 three-inch round mini cake pans with non-stick baking spray. (If you don’t have mini cake pans, try using a large ramekin, a large non-stick muffin tin or making a 9×13 cake instead of individuals.)

Place 1 pineapple ring in the bottom of each pan, OR arrange all 12 rings in your larger cake pan. Then place 1 cherry inside each pineapple ring and drop 1.5 tablespoon of coconut smear on top of each pineapple ring, using a teaspoon to spread the smear evenly.

To make the cake, combine all dry ingredients, sift or whisk together and set aside.

In an electric mixer using a whip attachment, combine eggs, buttermilk, vegetable oil, and vanilla; mix on medium speed until combined.

Add dry ingredients, mix on low speed for 1 minute, stop mixer, scrape sides of the bowl, mix for an additional 3 minutes on medium speed. Stop the mixer, scrape sides of the bowl, add water, mix on low speed for an additional 1 minute.

Place mini cake pans evenly on a baking sheet

Pour equal amounts of batter on top of each pineapple slice.

For mini cakes, bake 350℉. for approximately 20 minutes or until the cake is set.

For a 9×13 pan, bake 350℉. for approximately 40-45 minutes or until the cake is set.

Remove from oven and allow to cool approximately 20 minutes before removing cakes from their pan(s) and flipping onto a platter or plate.

When removing the cakes from their tins, make sure the pineapple slice is facing up.

SERVING SUGGESTIONS:

Can be served warm or cold.

Can be served with fresh fruit, or fruit compote, caramel sauce, chocolate sauce, or your favorite ice cream.


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