I've got something really special to share with you today. After a few rounds of experimentation and a fair share of trial and error, I've finally nailed down my very own recipe for pressure-canned pineapple upside-down cake in a jar. It's been quite the journey, but I'm thrilled to report that the fifth attempt hit the sweet spot—literally!
Now, before we dive in, let me just clarify that I'm not some fancy chef with a culinary degree. To my knowledge, cake has not been tested by the USDA and this therefore is not an "approved" recipe or technique.
But using a pressure canner along with safe practices and knowing that pressure canners reach necessary high temperatures, I feel safe using this recipe in our home.
Let me paint you a picture of this little slice of heaven. Imagine the juicy goodness of pineapple mingling with the rich, caramelized brown sugar. All of that bliss is embraced by a moist and flavorful cake, nestled perfectly inside a jar. It's a single-serving wonder that you can take with you on the go, enjoying every bite wherever you please.
I'll be honest, my initial attempts were less than stellar. I had a few cakes that were either too dry, undercooked, or resembled something closer to a doorstop. But that's all part of the fun, right? We learn from our mistakes and keep going until we reach culinary glory.
And guess what? On the fifth try, magic happened. The cake has a denser texture than your typical oven-baked version, but it was still moist, cake-like, and downright delicious. I couldn't have been happier with the result. It's like I discovered a secret passage to dessert paradise! So, I hope you will try it a try!
My step-by-step process is on my YouTube channel
The printable recipe is below.
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