Banana Pineapple Upside Down Cake Recipes

PINEAPPLE-BANANA UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375°F.
• Melt butter in a 9-inch cast-iron skillet and sprinkle evenly with the brown sugar.
• Remove from heat.
• Drain pineapple slices over a bowl, reserving 1/2 cup juice.
• Place 1 pineapple ring in center of skillet Cut remaining pineapple rings in half and arrange around the center pineapple ring.
• In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and the salt.
• Combine reserved juice, banana, oil, and egg and stir with a whisk.
• Add pineapple juice mixture to flour mixture, stirring until combined.
• Pour over the pineapple, into the skillet.
• Bake for 30 minutes or until wooden pick inserted in center comes out clean.
• Invert onto a wire rack and serve while still warm or at room temperature.

PINEAPPLE-BANANA UPSIDE DOWN CAKE

Steps:

• Melt 1/2 cup butter, in a baking dish in the oven.
• Add brown sugar with the butter.
• After brown sugar blends into the butter, remove from the oven.
• Arrange drained pineapple chunks and banana slices in a checker-board fashion in the baking dish.
• Put maraschino cherries in between the pineapple and bananas.
• Also add some pecans, chopped if desired.
• Mix batter for a 2-layer (18. 25 oz.) cake and pour over all in the dish.
• Bake in a preheated 350°F, 40-50 minutes.
• Remove from dish to cool.
• I used a 13x9x2-inch glass baking dish.

HOMEMADE BANANA UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 8-inch square cake pan.
• Prepare topping: Spread brown sugar on the bottom of the prepared pan and scatter butter pieces on top.
• Place the pan in the preheated oven until butter has melted, 5 to 7 minutes. Remove from the oven and stir and spread mixture evenly on the bottom of the pan. Arrange sliced bananas to cover the bottom. Set aside.
• Prepare cake: Stir flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl, set aside.
• Cream white sugar and softened butter together in a large bowl. Mix in eggs and vanilla until combined. Add mashed bananas and sour cream; mix to combine. Add dry ingredients on low speed and mix just until combined. Pour batter over banana slices in the pan and smooth the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out completely clean, 30 to 35 minutes. Let cool in the pan completely, about 30 minutes, before inverting and slicing.

UPSIDE DOWN BANANA CAKE

Steps:

• Place butter in a 9-in. square baking pan. Heat at 350° for 4-5 minutes or until melted; sprinkle with brown sugar. Arrange bananas in pan; set aside. Prepare cake mix according to package directions; pour over bananas., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Immediately invert cake onto a serving platter. Let stand for 5 minutes; remove pan. Serve warm with whipped cream.

PINEAPPLE UPSIDE-DOWN BANANA BREAD

Steps:

• Heat oven to 350°F.
• Combine flour, baking powder and baking soda. Beat cream cheese, butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs and bananas; mix well. Add dry ingredients; stir just until moistened.
• Line 9x5-inch loaf pan with parchment, with ends of parchment extending over sides. Combine brown sugar and cinnamon; sprinkle onto bottom of prepared pan. Place pineapple rings in single layer over brown sugar mixture; cover with bread batter.
• Bake 55 min. to 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool 5 min.; Invert bread onto wire rack; carefully remove pan and parchment. Cool bread completely.

BANANA UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray; line bottoms with cooking parchment paper.
• In each cake pan, stir 2 tablespoons melted butter, 1/4 cup brown sugar and 1 tablespoon water until well blended. Arrange banana slices to fit tightly together over brown sugar mixture in pans; set aside.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread 2 1/3 cups cake batter over banana slices in each pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm. Store loosely covered in refrigerator.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. In the bowl of a mixer fitted with the whisk attachment, beat together flour, granulated sugar, baking powder, and salt. Add oil and milk; beat on medium speed until smooth, about 1 minute. Beat in egg and vanilla until well combined.
• Melt butter in a 10-inch nonstick skillet, preferably cast iron, over medium heat. Add brown sugar and cook, stirring, until moistened. Remove from heat; arrange pineapple and pecans on top. Pour batter evenly over top and smooth with a spatula.
• Bake until a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan 10 minutes. Run a knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature, garnished with cherries if desired.