Brown Sugar Pineapple Cake Recipes

PINEAPPLE UPSIDE-DOWN CAKE

Pineapple Upside-Down Cake image

Butter and brown sugar topped with pineapple and maraschino cherries form the decadent topping on this classic pineapple upside-down cake.

Provided by Land O'Lakes

Categories Sheet Upside-down Apple Pineapple Sweet Baking Fruit Fruit Cake Dessert Cake Dessert

Yield 12 servings

Number Of Ingredients 14

Ingredients

Topping
1/3 cup Land O Lakes® Butter
3/4 cup firmly packed brown sugar
12 slices pineapple, * well drained
1 (10-ounce) jar maraschino cherries, stems removed
Cake
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup firmly packed brown sugar
2/3 cup Land O Lakes® Butter softened
3 large Land O Lakes® Eggs
2 1/2 teaspoons vanilla extract
3/4 cup milk

Steps:

Heat oven to 350°F.
Melt 1/3 cup butter in 13x9-inch ungreased baking pan in oven. Stir in 3/4 cup brown sugar. Spread mixture evenly in pan.
Arrange 12 pineapple slices on top. Place cherry in center and between each pineapple slice, if desired.
Combine flour, baking powder and salt in bowl; set aside.
Combine 1 cup brown sugar and 2/3 cup butter in bowl; beat at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed. Stir in vanilla. Gradually add flour mixture alternately with milk, beating at low speed and scraping bowl often after each addition.
Gently spread batter over pineapple. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Loosen sides of cake from pan by running knife around inside of pan. Invert cake onto serving platter; let stand 5 minutes. Remove pan. Cool completely.

Nutrition Facts : Calories 450 calories, Fat 17 grams, SaturatedFat grams, Transfat grams, Cholesterol 90 milligrams, Sodium 340 milligrams, Carbohydrate 70 grams, Fiber 2 grams, Sugar grams, Protein 4 grams

BROWN SUGAR GLAZED PINEAPPLE

Brown Sugar Glazed Pineapple image

Provided by Food Network

Categories dessert

Time 15m

Yield 4 servings

Number Of Ingredients 3

Ingredients

1 to 2 medium size fresh pineapples
1/4 cup (packed) brown sugar
Port, optional

Steps:

Preheat the broiler. Remove skin and "eyes" from pineapples and slice into 3/4-inch rounds; remove core if you wish or just thickly coat each slice with a layer of brown sugar. Set slices on a broiler pan.
Place the pan under the broiler as close to the heat as possible and broil until the sugar is caramelized, about 3 minutes keep your eye on the pineapple to make sure it does not burn.
Remove slices from the broiler pan and set on plates; garnish with drops of port wine if you wish.

EASY PINEAPPLE UPSIDE-DOWN CAKE

Easy Pineapple Upside-Down Cake image

Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h50m

Yield 12

Number Of Ingredients 6

Ingredients

1/4 cup butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Vegetable oil and eggs called for on cake mix box

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g

PINEAPPLE UPSIDE-DOWN DUMP CAKE

Pineapple Upside-Down Dump Cake image

This dump cake recipe is wonderful topped with vanilla ice cream or whipped cream. It works well with gluten-free and sugar-free cake mixes too. -Karin Gatewood, Dallas, Texas

Provided by Taste of Home

Categories Desserts

Time 2h10m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

3/4 cup butter, divided
2/3 cup packed brown sugar
1 jar (6 ounces) maraschino cherries, drained
1/2 cup chopped pecans, toasted
1 can (20 ounces) unsweetened pineapple tidbits or crushed pineapple, undrained
1 package yellow cake mix (regular size)
Vanilla ice cream, optional

Steps:

In a microwave, melt 1/2 cup butter; stir in brown sugar. Spread evenly onto bottom of a greased 5-qt. slow cooker. Sprinkle with cherries and pecans; top with pineapple. Sprinkle evenly with dry cake mix. Melt remaining butter; drizzle over top., Cook, covered, on high until fruit mixture is bubbly, about 2 hours. (To avoid scorching, rotate slow-cooker insert a half turn midway through cooking, lifting carefully with oven mitts.), Turn off slow cooker; let stand, uncovered, 30 minutes before serving. If desired, serve with ice cream.

Nutrition Facts : Calories 455 calories, Fat 22g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 418mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 1g fiber), Protein 3g protein.

BAKED PINEAPPLE WITH BROWN SUGAR AND KAHLUA

Baked Pineapple with Brown Sugar and Kahlua image

Categories Dessert Bake Quick & Easy Pineapple Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 6

Ingredients

1/2 small pineapple, peeled, cored, cut lengthwise into 1/2-inch-thick spears
3 tablespoons brown sugar
1 1/2 tablespoons butter
1/4 teaspoon cinnamon
3 tablespoons Kahlúa or other coffee liqueur
Vanilla ice cream

Steps:

Preheat oven to 400°F. Arrange pineapple in single layer in baking dish. Sprinkle with brown sugar. Dot with butter and sprinkle with cinnamon. Drizzle Kahlúa over. Bake until pineapple juices bubble, 25 minutes.
If necessary, transfer juices to small saucepan and boil until thickened to sauce consistency. Arrange pineapple on plates. Top with ice cream. Spoon sauce over and serve hot.

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