CRANBERRY PINEAPPLE UPSIDE-DOWN CAKE
Both kids and grown-ups like this gorgeous dessert. It'll keep a few days and is actually better the second day, so you can make it a day ahead. -Sherry Conley, Noel Hants County, Nova Scotia
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a small bowl, mix brown sugar and butter; spread onto the bottom of a greased 13x9-in. baking pan. Top with pineapple slices. Place a whole cranberry in the center of each pineapple; sprinkle remaining cranberries around pineapple., For cake, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt, cinnamon and allspice; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in cranberries; spoon over pineapple., Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes; invert onto a serving plate. Serve warm; if desired, top with whipped cream.
Nutrition Facts : Calories 402 calories, Fat 21g fat (13g saturated fat), Cholesterol 84mg cholesterol, Sodium 363mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
SLOW COOKER PINEAPPLE-CRANBERRY DUMP CAKE
This dump cake dessert is easy to prepare in a slow cooker. Just dump the ingredients in the pot and you're on your way to a delicious dessert!
Provided by Laurie Johnson Gonzalez
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 3h5m
Yield 10
Number Of Ingredients 5
Steps:
- Combine pineapple and cranberry sauce in the bottom of a slow cooker. Sprinkle cake mix evenly on top. Drizzle butter over the cake mix.
- Cover and cook on Low until a toothpick inserted into the center comes out clean, 3 to 4 hours. Serve warm with whipped cream.
Nutrition Facts : Calories 416 calories, Carbohydrate 61.6 g, Cholesterol 40.2 mg, Fat 18.6 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 384.8 mg, Sugar 39.3 g
CARROT-CRANBERRY CAKE
Enjoy your carrots naturally sweet, baked in a cake frosted with rich cream cheese frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 21
Steps:
- Heat oven to 350°F. Grease bottom and sides of three 8-inch square pans or three 8-inch round cake pans with shortening; lightly flour.
- Mix flour, baking soda, baking powder, cinnamon, 1/2 teaspoon salt and the allspice; set aside. In large bowl, beat granulated sugar, mayonnaise and eggs with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 1 tablespoon brandy. Gradually beat in flour mixture until batter is smooth. Stir in carrots, pineapple, pecans and dried cranberries. Pour into pans.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
- In medium bowl, beat cream cheese, butter, 1/2 teaspoon brandy and 1/8 teaspoon salt on medium speed until smooth. Gradually beat in powdered sugar on low speed until smooth and spreadable. Fill layers and frost side and top of cake with frosting. Garnish with cranberries and orange peel. Store covered in refrigerator.
Nutrition Facts : Calories 570, Carbohydrate 76 g, Cholesterol 85 mg, Fat 5 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 58 g, TransFat 0 g
CRANBERRY/PINEAPPLE CAKE
Make and share this Cranberry/pineapple Cake recipe from Food.com.
Provided by KarenK
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, sift dry ingredients together.
- Add vanilla, cranberries, pineapple, eggs, and salad oil.
- Mix well.
- Do not beat.
- Pour mixture into a greased 10 inch tube pan (or 10 cup bundt pan).
- Bake 1 hour or until done.
- Cool and slice.
PINEAPPLE AND CRANBERRY UPSIDE-DOWN CAKE
This cranberry upside-down cake is a sweet/tart twist to an all-time favorite. Great for holiday entertaining. Quick, easy, and delicious! Top with whipped topping if desired.
Provided by adargartz
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine juice from crushed pineapple and pineapple tidbits to get 1 cup. Reserve remaining juice for another use or discard.
- Combine cake mix, 1 cup pineapple juice, eggs, and softened margarine in a bowl; mix until well combined.
- Pour melted margarine into a 9x13-inch cake pan. Spread brown sugar over top and pat down. Evenly spread crushed pineapple over top, followed by pineapple tidbits. Spread cranberries over top, then pour in the prepared cake batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cake cool for 15 minutes before flipping onto a plate.
Nutrition Facts : Calories 392 calories, Carbohydrate 56.3 g, Cholesterol 47.2 mg, Fat 18 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 404.6 mg, Sugar 41.7 g
CRANBERRY PECAN UPSIDE-DOWN CAKE
At our house, cranberries are a favorite. I made this dessert for the first time in the 1990s. It started out as a pineapple upside down cake-I just changed a few things around! It keeps and travels well, so it's perfect for taking to church dinners. And we love to share it with our son and grandchildren. -Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Melt butter in a 10-in. iron skillet over medium heat. Add 1 cup sugar; cook and stir 3 minutes. Remove from heat. Spoon cranberry sauce over butter mixture; sprinkle pecans over all. Set aside. , In a bowl, beat egg yolks until foamy. Gradually add remaining sugar; beat well. Blend in orange juice. Combine flour, baking powder and salt; add to egg mixture. Beat egg whites until stiff; fold into batter. Carefully spoon over cranberry mixture in skillet. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool 5 minutes in skillet; invert onto large serving plate. Serve warm.
Nutrition Facts : Calories 413 calories, Fat 15g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 221mg sodium, Carbohydrate 68g carbohydrate (51g sugars, Fiber 2g fiber), Protein 4g protein.
CRANBERRY PINEAPPLE DESSERT
Cinnamon-scented cranberry gelatin laced with pineapple and mandarin oranges is the perfect ending to any holiday meal.
Provided by My Food and Family
Categories Recipes
Time 4h40m
Yield Makes 12 servings, 1/2 cup each.
Number Of Ingredients 6
Steps:
- Stir boiling water and cinnamon into gelatin in large bowl at least 2 min. until gelatin is completely dissolved. Stir in cold water. Refrigerate 30 min. or until slightly thickened (consistency of unbeaten egg whites).
- Remove 1/4 cup each of the pineapple and oranges; cover and refrigerate for later use as garnish. Add remaining pineapple and oranges to gelatin; stir until well blended. Pour into 6-cup serving bowl.
- Refrigerate 4 hours or until firm. Top with reserved pineapple and oranges just before serving. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 80, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 18 g, Protein 1 g
PINEAPPLE CRANBERRY UPSIDE DOWN CAKE
Make and share this Pineapple Cranberry Upside Down Cake recipe from Food.com.
Provided by Thndrus
Categories Dessert
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Drain juice from pineapple and save.
- Melt butter in a 9x13 baking dish in a 350°F oven.
- Sprinkle in sugar nuts cranberries and pineapple.
- Add water to the pineapple juice to equal the amount of liquid specified on the cake mix box.
- Prepare cake mix as shown on package directions.
- Spread mixture over fruit.
- Bake at 350°F for 30-45 min or until a toothpick inserted in the middle comes out clean.
- Cool 5 minutes.
- Invert cake onto a large serving dish.
Nutrition Facts : Calories 362.2, Fat 18.6, SaturatedFat 5.7, Cholesterol 59.3, Sodium 290.4, Carbohydrate 47.3, Fiber 1.3, Sugar 33.9, Protein 3.3
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