Sara's Cooking Class: Pineapple Cake

About Sara's Cooking Class: Pineapple Cake Game

Get ready to bake a classic dessert in Sara's Cooking Class: Pineapple Cake! Sara will show you how to make her simply delicious Pineapple Upside-Down Cake. You'll create a gooey caramel topping with pineapple and cherries that bakes at the bottom!

Your job is to follow all of Sara's easy instructions step-by-step to make the gooey topping, mix the cake batter, bake it, and then flip it to serve! Listen closely to Sara, and you'll make a cake that's sure to turn out well!

How to Play

Playing the game is simple! You'll use your computer mouse or your finger if you are playing on a tablet or phone. Just watch where Sara points and click or tap on the ingredients, bowls, pans, tools, and the oven when it's time for each step.

Ingredients:

Cake Batter:
- 1 and 1/2 cups of all-purpose flour
- 6 tablespoons (Tbsp) of cake flour
- 6 tablespoons (Tbsp) of ground almonds
- 3/4 teaspoon (tsp) of baking powder
- 1/2 teaspoon (tsp) of salt
- 1 and 3/4 cups of sugar
- 1 cup of unsalted butter, at room temperature (soft butter)
- 4 large eggs
- 3/4 teaspoon (tsp) of vanilla extract
- 3/4 cup of sour cream

Topping:
- 1 cup of dark brown sugar
- 1/2 cup of unsalted butter
- 1 pineapple, sliced into rings
- 1 cup of maraschino cherries (the red sweet cherries)

Directions:
Let's get baking!

Preparing the Pan and Topping:

1. First, warm up the oven to 350°F and spray a non-stick cake pan with cooking spray.

2. To make the caramel topping, put the 1 cup of brown sugar and 1/2 cup of unsalted butter in a saucepan over medium heat. Stir until the butter has melted and the sugar has dissolved.

3. Keep cooking for a few more minutes without stirring until small bubbles start to appear at the edges of the mixture.

4. Take the saucepan off the heat and carefully pour the hot caramel mixture into the prepared cake pan.

5. Arrange the fresh pineapple slices nicely on top of the caramel mixture in the pan. Place a maraschino cherry in the center of each pineapple ring.

Making the Cake Batter:

6. In a large bowl, mix (whisk) together the all-purpose flour, cake flour, ground almonds, baking powder, and salt. These are your dry ingredients.

7. In a separate bowl, beat the sugar and the 1 cup of unsalted butter together until the mixture is light and fluffy.

8. Add the 4 large eggs one at a time, beating well after adding each egg. Add the vanilla extract and beat it in.

9. Now, you will add the rest of your dry ingredients (from step 6) and the sour cream. Add them to the wet mixture, switching back and forth between a little dry mix and a little sour cream, beating well after each time you add something.

10. Carefully pour the cake batter evenly over the caramel mixture and fruit in the cake pan.

Baking and Serving:

11. Place the cake pan in the warm oven and bake for 1 hour. Watch until the top looks brown.

12. Carefully take the pan out of the oven and let it cool in the pan for 10 minutes.

13. After cooling, run a knife carefully around the inside edge of the pan to make sure the cake is loose.

14. Find a serving plate. Place the serving plate on top of the cake pan and carefully turn the pan over to flip the finished cake out onto the plate!

Making an upside-down cake is like a magic trick in the kitchen! Following the steps helps you create the gooey, caramelized topping, bake the fluffy cake, and then flip it to show off the beautiful design! Get ready to enjoy your simply delicious treat!