Cake Mix Cookies Pineapple Upside Down Cookie Recipes

PINEAPPLE UPSIDE DOWN COOKIES RECIPE - (3.6/5)

Steps:

• Preheat oven to 350°F. Sift together dry ingredients ( flour, baking soda, baking powder, and salt). Set aside. In a large mixing bowl, blend together (with hand or stand mixer) butter and brown sugar. Beat in eggs, vanilla, and sour cream. Add the well drained crushed pineapple and mix well. Remember to scrape down sides and bottom of bowl, ensuring even mixing. With mixer on low, slowly add the dry ingredients and mix until all the flour has been incorporated. Scoop dough out onto parchment lined cookie sheets about 2 inches apart (they will spread slightly). Bake in preheated oven for about 12 minutes. Remove from oven and transfer to cooling rack. Ice cookies once they are completely cool. Icing: In a small saucepan over medium heat, melt the stick of butter. Once the stick of butter has melted stir in the brown sugar and stir to dissolve. Bring mixture to boil and then reduce heat to medium low and continue to boil for 2 minutes. Once the two minutes are up, stir in the cream and return to boil, stirring constantly. Once it reaches a boil, remove from heat and let cool. Once the mixture is at least lukewarm, transfer it to a mixing bowl and with beaters on low, slowly add the confectioners sugar and beat to desired consistency. You may want to add extra cream/milk to icing to make it thinner - I did. Tip: I made my icing the night before and stuck it in the fridge, the next morning it was rock hard! I stuck it in the microwave for one minute to loosen it up, stuck it back in the mixing bowl and slowly added more cream (little by little) until I reached the desired consistency. The thinner the icing the easier it is to ice the cookies. The icing will thicken/harden the longer it sits, so ice the cookies as soon as the icing is ready to go

PINEAPPLE CAKE MIX COOKIES

Steps:

• Preheat your oven to 350 degrees F. Line two baking trays with parchment paper and set aside.
• In a large bowl with an electric mixer OR in the bowl of your standing mixer fitted with the paddle, place the cake mix, oil, and eggs.
• Blend well.
• Drop about about 2 teaspoons of dough on your baking trays two-inches apart. You may use a small ice cream scoop if you like. The scoop shown is a 1 1/2 teaspoon scoop, but rounded, so it's about 2 teaspoons of dough.
• Bake for about 12 to 14 minutes or until edges start to brown and the top cracks.
• Immediately top each cookie with a cherry and press gently.
• Let cookies cool 10 to 15 minutes on the baking tray and transfer to a cooling rack.

EASY PINEAPPLE UPSIDE-DOWN CAKE

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.

PINEAPPLE UPSIDE DOWN COOKIES

Steps:

• Preheat oven to 325°F.
• Mix eggs, oil and one box of cake mix. once combined mix in the other cake mix. fold in the pineapple and the cherries. the batter will be very thick.
• Mix together the brown sugar and butter.
• Drop about a tablespoon full on a cookie sheet, then sprinkle a little bit of the sugar and butter mixture on top.
• Bake for 8-11 minutes cool on a cookie rack.

ANGEL FOOD CAKE

Steps:

• About 30 minutes before making the cake, place an egg separator over a small bowl. Crack each egg over the egg separator to separate the whites from the yolk. (save the yolks for another recipe.) Transfer egg whites to a 2-cup measuring cup until there are 1 1/2 cups of egg whites.
• Place the egg whites in a clean large bowl, and let stand at room temperature up to 30 minutes.*
• Move the oven rack to the lowest position; remove other oven rack. Heat the oven to 375°F. In a medium bowl, mix the powdered sugar and flour; set aside.
• Add the cream of tartar to the egg whites; beat with an electric mixer on medium speed until mixture looks foamy. On high speed, beat in the granulated sugar, 2 tablespoons at a time; add the vanilla, almond extract and salt with the last addition of sugar. Continue beating until meringue is stiff and glossy. Do not underbeat.
• Sprinkle the powdered sugar-flour mixture, 1/4 cup at a time, over the meringue; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side just until sugar-flour mixture disappears. When all sugar-flour mixture has been folded in, spoon the batter into an ungreased 10x4-inch angel food (tube) cake pan. Using a metal spatula or knife, gently cut through the batter, spreading batter gently against side of pan and tube, to break large air pockets.
• Bake 30 to 35 minutes or until cracks in cake feel dry and top springs back when touched lightly. Immediately turn pan upside down onto a heatproof funnel or bottle. Let cake hang about 2 hours or until completely cool.
• Remove pan from funnel. Loosen the cake by running a knife or long metal spatula between the cake and side of pan. Place a serving plate upside down on pan; turn plate and pan over together and remove pan. (If pan has a removable bottom, remove side of pan, then carefully run a knife or long metal spatula between cake and pan bottom. Carefully remove bottom.) To cut cake, use a long serrated knife in a sawing motion, or use an electric knife.

PINEAPPLE UPSIDE-DOWN MINI-CAKES

Steps:

• Heat oven to 350°F. Place 1 teaspoon melted butter in each of 12 ungreased jumbo or large muffin cups. Add 1 tablespoon brown sugar to each muffin cup. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.
• In large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Divide batter evenly among muffin cups.
• Bake 30 to 35 minutes or until golden brown and cakes spring back with touched lightly in center. Cool cakes in cups 5 to 10 minutes.
• Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over. Remove pan. Serve cakes warm.