Cinnamon Pineapple Upside Down Cake Recipes

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PERFECT PINEAPPLE UPSIDE DOWN CAKE



Perfect Pineapple Upside Down Cake image

Perfect Pineapple Upside Down Cake is moist and fruity pineapple cake that is topped with delicious caramelized fruit. It's no wonder this simple and easy made-from-scratch cake has been a tried and true favorite for years!

Provided by Alyssa Rivers

Categories     Dessert

Time 50m

Number Of Ingredients 14

1/2 cup brown sugar
1/4 cup butter (melted)
1 20 ounce can pineapple (sliced)
12 maraschino cherries
1 and 1/3 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter (softened)
1/2 cup sugar
1/4 cup brown sugar (packed)
1 large egg
1/4 cup sour cream
1/4 cup milk
1/4 cup pineapple juice

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.

Nutrition Facts : Calories 348 kcal, Carbohydrate 54 g, Protein 3 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 55 mg, Sodium 271 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving

CINNAMON UPSIDE DOWN PINEAPPLE CAKE



Cinnamon Upside Down Pineapple Cake image

Provided by Rich Rogers

Categories     Dessert     Sweets

Time 55m

Number Of Ingredients 17

Topping
¼ cup Fresh Churned Cinnamon Honey Butter, melted
½ cup packed light brown sugar
6-8 slices canned pineapple
Cake
1⅔ cups sifted all-purpose flour
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
½ cup Fresh Churned Cinnamon Honey Butter, melted
¾ cup packed light brown sugar
¼ cup granulated sugar
1 large egg
¼ cup sour cream
½ cup milk*
¼ cup pineapple juice (reserved from the canned pineapple or use fresh)
½ T vanilla extract

Steps:

  • Preheat oven to 350° F.
  • Pour 1/4 cup melted Cinnamon Honey Butter into the bottom of a greased 9 inch cake pan (make sure it's a deep pan). Sprinkle brown sugar on top of the butter. Arrange pineapple slices on the bottom of the pan.
  • In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a large mixing bowl, mix melted Cinnamon Honey Butter with sugars.Then whisk in egg, sour cream, milk, pineapple juice, and vanilla.
  • Combine dry ingredients into the wet ingredients, and stir until just combined.
  • Pour cake batter on top of the pineapple slices. Level with a spoon, then bake at 350° F for 40-45 minutes, or until done. Allow to cool for 10 minutes, then invert cake pan on a cake stand or plate. Allow to cool completely and serve with whipped cream or vanilla ice cream.

Nutrition Facts :

CINNAMON PINEAPPLE UPSIDE-DOWN CAKE



Cinnamon pineapple upside-down cake image

Vanilla and cinnamon give this classic sponge a new twist. Make sure you buy a really ripe pineapple for the decorative fruit topping

Provided by Jennifer Joyce

Categories     Dessert

Time 1h25m

Number Of Ingredients 11

200g unsalted butter , softened
125g soft brown sugar
1 tsp ground cinnamon
1 ½ tsp vanilla bean paste
1 pineapple , peeled, cut into quarters, core removed, then cut into 2cm slices
140g golden caster sugar
2 large eggs , plus 1 egg white, beaten
1 ½ tsp baking powder
200g plain flour
75ml whole milk
crème fraîche , to serve (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Put 4 tbsp of the butter into a 22cm springform cake tin and place in the oven to melt. Remove and stir in the brown sugar, cinnamon and ½ tsp of the vanilla paste. Arrange the pineapple in the buttery sugar mixture, tossing a little to coat. Try to fill all the gaps, so you can't see much of the base.
  • In a mixing bowl, beat the caster sugar and remaining butter using an electric hand whisk for 2-3 mins until light and fluffy. Add the eggs and egg white, one at a time, and the remaining vanilla. Add the baking powder and a pinch of salt, then the flour and milk, beating until they are both incorporated. Beat for 1 min more until smooth.
  • Spoon the batter into the pan over the pineapple. Bake for 1 hr, covering with foil if it starts to brown. Leave to rest for 5 mins, then turn out onto a platter and serve warm as a pudding, with crème fraîche, if you like. Alternatively, leave to cool completely in the tin and serve as a cake.

Nutrition Facts : Calories 488 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 47 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

SPICED PINEAPPLE UPSIDE-DOWN CAKE



Spiced Pineapple Upside-Down Cake image

I often bake this beautiful cake in my large cast-iron skillet and turn it out onto a pizza pan. -Jennifer Sergesketter, Newburgh, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 15

1-1/3 cups butter, softened, divided
1 cup packed brown sugar
1 can (20 ounces) pineapple slices, drained
10 to 12 maraschino cherries
1/2 cup chopped pecans
1-1/2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup buttermilk

Steps:

  • In a saucepan, melt 2/3 cup butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12-in. ovenproof skillet or a 13x9-in. baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside. , In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating well after each addition. , Carefully pour over the pineapple. Bake at 350° until a toothpick inserted in the center comes out clean, about 40 minutes for skillet, 50-60 minutes for baking pan. Immediately invert onto a serving platter. Serve warm.

Nutrition Facts : Calories 509 calories, Fat 25g fat (13g saturated fat), Cholesterol 91mg cholesterol, Sodium 467mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 2g fiber), Protein 5g protein.

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

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

CHEF JOHN'S PINEAPPLE UPSIDE-DOWN CAKE



Chef John's Pineapple Upside-Down Cake image

This iconic American dessert looks like a simple, rustic fruit cobbler when it comes out of the oven, all browned and bubbling, but a few minutes later, when it's turned over and that gloriously caramelized surface is revealed, it becomes so much more.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 13

¼ cup butter
¾ cup light brown sugar
1 tablespoon pineapple juice
1 tablespoon dark rum
½ small fresh pineapple - peeled, cored, and sliced
½ cup butter
1 ½ cups all-purpose flour
⅛ teaspoon ground cardamom
½ teaspoon salt
2 teaspoons baking powder
½ cup white sugar
1 egg
½ cup cold milk

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and dark rum. Cook over medium-low heat until sugar is dissolved and mixture is bubbling, about 5 minutes.
  • Remove from heat and spread pineapple slices in a layer over the brown sugar mixture, completely covering the mixture. Set skillet aside.
  • Melt 1/2 cup butter in small skillet over low heat until the butter begins to brown and release a nutty fragrance, about 5 minutes. Watch carefully, butter burns easily. Remove from heat and let cool for 10 minutes.
  • Whisk together flour, cardamom, salt, baking powder, and white sugar in a large bowl. Whisk in egg and cold milk until just combined. Pour in melted butter and stir to mix thoroughly.
  • Pour batter over the pineapple slices in the skillet; spread evenly to cover.
  • Bake in preheated oven until the cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Let cool in the skillet for 10 minutes.
  • Loosen the cake from the skillet by running a knife around the inside edge of the cake. Invert a large plate over the top of the skillet and flip over, releasing the cake to show the pineapple slices on top.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 35.9 g, Cholesterol 46.8 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 274.2 mg, Sugar 23.3 g

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

Provided by Valerie Bertinelli

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 14

1/4 cup (4 tablespoons) unsalted butter, melted
1/2 cup packed light brown sugar
One 20-ounce can pineapple rings, drained and patted dry (10 rings)
19 brandy-soaked cherries, drained
1 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
3/4 cup packed light brown sugar
1/2 cup (8 tablespoons) unsalted butter, room temperature
2 large eggs, room temperature
1 tablespoon vanilla extract
1 tablespoon orange zest
1 cup sour cream

Steps:

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil.
  • For the topping: Pour the melted butter into a 9-inch pie dish. Use a pastry brush to brush the sides of the pie plate with butter. Sprinkle the butter with the brown sugar. Use clean hands to cover the base and sides of the pie plate with the butter sugar mixture. Arrange 7 pineapple rings on the base of the pie plate. Cut the remaining 3 rings in half and place them in the openings on the sides of the pie plate. Place a cherry in the center of each pineapple ring and in the empty spaces between the pineapple rings. Place the pie plate in the fridge while you make the batter.
  • For the cake: Add the flour, baking powder, salt, and cinnamon to a mixing bowl and whisk to break up any lumps of flour and to evenly combine the ingredients. Set aside.
  • Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Next, add the eggs, one at a time, fully incorporating the first egg before adding another. When the eggs are incorporated, add the vanilla and orange zest and mix until combined.
  • Alternate adding the flour mixture and the sour cream to the mixer, starting and ending with the flour mixture. Mix until just combined. Spoon the batter into the chilled pie plate. Place the pie plate on the prepared baking sheet and transfer to the oven to bake until the juices are bubbling and the toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
  • Remove the cake from the oven and transfer to a wire rack to cool for 15 minutes. Place a plate over the top of the cake and carefully flip the cake over, inverting it onto the plate. Cool the cake for an additional 10 to 15 minutes before serving.

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

This Southern staple is the kind of cake that's always on the table, ready to greet anyone who comes over. Good enough for dessert, it's also not supersweet, so you could have it for breakfast with coffee or tea, or at any time of day. Made with canned pineapple and maraschino cherries (which can stay in the cupboard for a long time), it's a delicious and beautiful cake that's also budget friendly. The caramel finish is simple to put together, and the base is light and moist, but strong enough to hold up that joyful topping. If you don't want to use whole milk, you could use an equal amount of the reserved pineapple juice. The end result will be slightly sweeter, but that's not a bad thing.

Provided by Millie Peartree

Categories     easy, cakes, dessert

Time 1h30m

Yield 8 to 12 servings

Number Of Ingredients 16

1/2 cup/110 grams packed light or dark brown sugar
1/4 cup/57 grams unsalted butter, melted and still hot
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon (optional)
1 (20-ounce/567-gram) can pineapple slices, drained
15 to 20 maraschino cherries, stems removed
2 cups/256 grams cake flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon coarse kosher salt
1/2 cup/113 grams unsalted butter, at room temperature
1 cup/200 grams granulated sugar
2 large eggs, at room temperature
1/3 cup/93 grams plain Greek yogurt, at room temperature
1 teaspoon pure vanilla extract
1/2 cup/120 milliliters whole milk, at room temperature

Steps:

  • Heat oven to 350 degrees.
  • Prepare the topping: In a medium bowl, whisk together sugar, butter, vanilla extract and cinnamon (if using). Pour the mixture into an ungreased 9-inch pie dish or round cake pan that's at least 2 inches deep.
  • Using a clean kitchen towel or a paper towel, blot any excess liquid off the fruit. Arrange the pineapple slices to your liking in a single layer on top of the brown sugar-butter mixture, covering the base of the pan, then add the cherries wherever there's a gap. Place the pan in the refrigerator while you prepare the rest of the cake.
  • Prepare the cake: In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt; set aside.
  • Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until creamy, about 1 minute. Add sugar and beat on high speed until creamed together, about 1 minute, scraping down the sides and the bottom of the bowl with a rubber spatula as needed.
  • On high speed, beat in the eggs, one at a time, until combined, then beat in the yogurt and vanilla extract, scraping the bowl as needed.
  • Pour the dry cake flour mixture into the wet ingredients. Turn the mixer to low speed and carefully pour in the milk. Beat on low speed just until all the ingredients are combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  • Remove the pan from the refrigerator. Pour and spread the cake batter evenly over the topping.
  • Bake for 40 to 55 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean. (A couple moist crumbs are OK.)
  • Remove cake from the oven and cool on a wire rack for 20 minutes. Run a knife along the edge to loosen, then invert the cake onto a plate. (Take care, as the pan may still be hot.) Serve warm or at room temperature.

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PINEAPPLE UPSIDE-DOWN CAKE FROM SCRATCH RECIPE | ALLRECIPES
2022-06-23 Pineapple Dessert Recipes; Pineapple Upside-Down Cake from Scratch; Pineapple Upside-Down Cake from Scratch. Rating: 4.5 stars. 5 Ratings. 5 star values: 3 ; 4 star values: 1 ; 3 star values: 1 ; 2 star values: 0 ; 1 star values: ...
From avize.aussievitamin.com


EASY PINEAPPLE UPSIDE DOWN DUMP CAKE - LOVE FROM THE OVEN
2021-02-12 Instructions. Preheat the oven to 350 degrees F. Spray a 9 x 13 inch cake pan with nonstick baking spray. Dump the pineapple cans with their juice and 20 of the cherries into the pan with 1/2 cup of the brown sugar. Spread everything out with a spatula to make it even.
From lovefromtheoven.com


APPLE-CINNAMON UPSIDE-DOWN CAKE RECIPE - RECIPES.NET
2022-03-25 Instructions. Preheat oven to 350 degrees. Coat bottom and side of a 9-inch round cake pan with 2 tablespoons butter; sprinkle bottom with brown sugar. In a medium bowl, toss apples with lemon juice; arrange in prepared pan in two concentric circles. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside.
From recipes.net


BEST CLASSIC PINEAPPLE UPSIDE DOWN CAKE RECIPES - FOOD NETWORK
2012-07-04 Place a serving plate over the cake and invert the pan, lifting it to reveal the pineapple now on top. Serve warm or at room temperature. Step 2. Preheat the oven to 350ºF. Step 3. Place a 9-inch ovenproof skillet on a burner on medium heat. Melt the butter and brown sugar, stirring until melted and bubbling.
From foodnetwork.ca


CARAMELIZED PINEAPPLE UPSIDE DOWN CAKE - SAVOR THE BEST
2022-05-04 Remove from heat. Drain the pineapple and reserve 1/4 cup of the juice for the cake batter. Pat the pineapple chunks with some paper towels to remove as much of the moisture as you can. Arrange both cans of the pineapple chunks in the bottom of the cake pan. Pour the brown sugar mixture over the pineapple.
From savorthebest.com


PINEAPPLE UPSIDE DOWN CAKE - THE STAY AT HOME CHEF
Cake Batter. Preheat oven to 350°F. In a large bowl, whisk together melted butter, brown sugar, and sugar. Add the egg, vanilla, milk, pineapple juice and greek yogurt and whisk until just combined. Stir in baking powder, baking soda and salt. …
From thestayathomechef.com


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