Cakeballs Pineapple Upside Down Cake Recipes

PERFECT PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees and grease a 9 inch cake pan. To make the topping combine the brown sugar and melted butter in a small bowl. Spread on the bottom of your 9 inch cake pan. Arrange the pineapple slices along the bottom of the pan and along the rim. Add cherries to the center of pineapple and in between pineapple slices.
• In a medium sized mixing bowl combine the flour, baking powder and salt. In another medium sized mixing bowl with a hand mixer combine the softened butter and sugars and beat until incorporated. Add in the egg, sour cream, milk and pineapple juice and beat until just combined. Add in the flour mixture.
• Spread evenly on top of the prepared pan. Bake for 30-35 minutes or until golden brown and toothpick inserted comes out clean.

PINEAPPLE UPSIDE-DOWN CAKE JARS

Steps:

• Preheat the oven to 350 degrees F.
• Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pineapple and brown sugar and cook, stirring occasionally, until the pineapple is slightly softened and golden brown, about 6 minutes.
• Whisk the flour, cornmeal, baking powder and salt together in a medium bowl. In a separate bowl, beat the remaining 1 stick butter and the granulated sugar together with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until incorporated. Reduce the speed to low and add half of the flour mixture, followed by the milk and then the remaining flour, beating just until incorporated.
• Divide the caramelized pineapple among six 8-ounce Mason jars, pressing with a spoon to compact the pineapple slightly. Divide the batter among the jars (a little over 1/3 cup per jar).
• Set the jars on a baking sheet and bake until a wooden pick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a rack to cool slightly.
• Top each jar with a spoonful of Cherry Glaze.
• Add the cherry preserves and pineapple juice to a small saucepan. Heat over medium heat until the jam cooks down slightly.

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.

GRANDMA'S PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar; heat until bubbly. Remove from heat. Arrange pineapple rings and pecans on top.
• Sift flour, baking powder, and salt together in a bowl; repeat sifting twice more.
• Beat white sugar and eggs together in a bowl with an electric mixer until light and fluffy.
• Alternate folding flour mixture and pineapple juice into the egg mixture in 3 batches, beginning and ending with the flour mixture. Pour over pineapple slices.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 5 minutes. Invert carefully onto a serving platter.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
• In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

CAKEBALLS - PINEAPPLE UPSIDE DOWN CAKE

Steps:

• In a large bowl, flake the cake into crumbs with a fork.
• Stir in the mascarpone and cherries until completely blended.
• Place in refrigerator for a minimum of 4 hours and up to 2 days to make the mixture easier to roll into balls.
• Roll mixture into 1-inch balls, place on cookie sheet and place in freezer for 20-30 minutes to stiffen balls.
• Melt white chocolate over double boiler.
• Dip balls into chocolate, one at a time and covering all sides, before placing on parchment or wax paper to set (I do this by dropping them into the chocolate and using two forks to coat them and than retrieve them. Make show to lightly tap the fork to the edge of the double boiler top to get rid of excess).
• Let set and serve.
• These last for a good amount of time in the refrigerator, about 1 week.

SUPER EASY PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°F.
• Oil and flour rectangle baking dish.
• In small pan melt butter and brown sugar together.
• Pour into baking dish.
• Place pineapples on bottom of baking dish.
• Mix cake mix as directed except instead of water I used the juice from the can of pineapple and added water to it to make up the difference.
• Add cinnamon and nutmeg to batter and mix well.
• Pour batter over brown sugar mixture and pineapple.
• Lightly tap pan on countertop to remove air bubbles.
• Bake as directed on the cake mix package.
• When done, immediately place a dish on top of baking dish and flip to remove your cake.
• Tip: When you oil the pan, use a little of the dry cake mix to"flour" the bottom and sides and then return excess to the mix for batter.
• This way you don't get the white on the outside of your finished cake.