Cinnamon Upside Down Pineapple Cake Recipes

CINNAMON UPSIDE DOWN PINEAPPLE CAKE

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.

CINNAMON PINEAPPLE UPSIDE-DOWN CAKE

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.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F and prepare 3 9 inch round cake pans. If you don't have three pans you can repeat the process for each layer after one is done.
• Spread 3 tablespoons melted butter into the bottom of each round cake pan. Sprinkle brown sugar onto the butter ( 1/3 cup brown sugar in each pan). Arange the pineapple slices to cover the bottom of the pan and arrange cherries between the pineapple slices. Set aside.
• To make the cake in a medium bowl, sift together flour, corn starch baking powder and salt, set aside.
• In a large microwave-safe bowl, melt butter in the microwave, whisk in the sugars - mixture will be gritty. Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. Slowly whisk in dry ingredients until no lumps remain. Gently pour/spoon batter into prepared pans and smooth the top. Bake 30 minutes (until toothpick inserted in the center comes out clean). Invert first layer on a large serving plate and the other two on a parchment paper to cool completely.
• To make the cinnamon whipped cream using a mixer whip the heavy whipping cream until soft peaks form, add cinnamon, powdered sugar and vanilla and continue beating until stiff peaks form. Reserve 1/2 cup of cinnamon whipped cream for garnish.
• To assemble the cake spread 1/2 of remaining whipped cream onto bottom cake layer. Using really large spatula transfer second cake layer onto whipped cream layer (be careful the cake layer could fall apart really easy), spread remaining whipped cream and top with the third cake layer.
• Cover the cake and store in the refrigerator for up to 3 days.

PINEAPPLE UPSIDE DOWN CAKE FROM DOLE®

Steps:

• Spray pan with non-stick cooking spray. Drain pineapple.
• Stir together melted margarine and brown sugar in 8-inch cake pan. Place pineapple slices in sugar mixture. Place cherry in center of each pineapple slice and in the center of the pan.
• Prepare cake mix according to the package directions. Pour cake batter evenly over pineapple.
• Bake at 350 degrees F, 25 to 30 minutes or until toothpick inserted in center comes out clean.
• Cool 5 minutes. Loosen edges and turn out onto serving platter.

CLASSIC PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.

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.