Pineapple Upside Down Cake
Ingredients
Batter
- YOTSUBA Buttermilk Pancake Mix
- 150g
- Egg
- 1 (medium)
- Hokkaido YOTSUBA Milk
- 60ml
- YOTSUBA Butter (Unsalted)
- 30g
- Fine Desiccated Coconut
- 20g
Caramel Sauce
- Granulated sugar
- 80g
- Water
- 40ml
Other Ingredients
- Canned Pineapple
- 4 slices
- Cake mold (18 cm diameter)
| Dairy products to use | Milk, butter, buttermilk pancake mix |
|---|---|
| Prep. time | - |
| Portion | 1 cake (18 cm diameter Genoise type mold) |
| Calories | - |
Instructions
- 【Make the Batter】
In a bowl, mix the egg and Hokkaido YOTSUBA Milk. - Combine YOTSUBA buttermilk pancake mix with fine desiccated coconut. Add the mixture from Step 1. Add in melted YOTSUBA butter (Unsalted). Stir until no lumps remain.
- 【Make the Caramel Sauce】
Add water and sugar to a saucepan. Place over medium heat and bring to a boil without stirring. - The mixture will gradually turn brown. When the caramel becomes fragrant, turn off the heat.
- 【Finishing】
Pour caramel sauce into the mold, then line the mold with drained pineapple slices. Pour in the batter. - Bake for 30 - 40 minutes in a 170 ℃ oven.
- Leave to cool in the mold. Once the cake has cooled slightly, remove from the mold and serve.
