Classic Pineapple Upside Down Cake Recipes

OLD FASHIONED PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
• Sift together flour, baking powder, and salt.
• Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
• Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.

PINEAPPLE UPSIDE-DOWN CAKE

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.

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.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4.
• For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
• Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
• Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

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.

AMERICAN KITCHEN CLASSIC PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Line a dinner plate with paper towels. Lay the pineapple slices on the plate and blot them dry on both sides. Set aside.
• Lightly butter a 9 inch square baking pan. Combine the butter and maple syrup in a small saucepan over medium heat. When the butter melts, stir in the brown sugar.
• Bring to a slow boil and cook 30 seconds, stirring. Pour the mixture into the buttered pan. Tilt the pan to spread the mixture around.
• Lay the pineapple slices in three rows and put a cherry in the center of each ring. Press one pecan half, if using, in each gap between pineapple slices. Set aside.
• NOTE: If using a round skillet, heat the butter-maple syrup-brown sugar mixture right in the pan. Make a ring of pineapple slices, just touching, with one in the center and proceed with the cherries and pecans.
• To start the cake portion, preheat oven to 350 degrees F.
• Using an electric mixer on medium high, cream the butter, gradually adding sugar. Add the eggs, one at a time, beating well after each addition.
• Beat in 1/3 cup of buttermilk, the molasses and the vanilla.
• Sift the flour, baking powder, baking soda, salt and cinnamon into a bowl. Add half of the dry ingredients to the creamed mixture and beat until smooth. Add the remaining buttermilk, beat to blend then add the remaining dry ingredients and beat to combine.
• Scrape the batter over the pineapple slices and smooth with a spoon or spatula.
• Bake on the center oven rack for 35-40 minutes, until the center of the cake springs back when touched. Put a platter or baking sheet over the pan and carefully invert the cake onto the platter or baking pan. Remove the pan. Wear long sleeves and oven mitts incase the hot glaze leaks out during inversion.
• Cool for at least 10 minutes before serving.

UPSIDE DOWN PINEAPPLE CAKE

Steps:

• Place pineapple slices in a greased and floured 10-in. tube pan. Place a cherry in the center of each slice. Sprinkle half of the walnuts around the pineapple. Prepare cake mix according to package directions; spoon batter over pineapple layer. Sprinkle with remaining nuts., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely.