Dee S Cherry Pineapple Upside Down Cake Recipes

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F. Make the cake batter: Combine the flour, baking powder, salt, granulated sugar, 1/2 stick butter, the shortening, milk, eggs, vanilla and 2 tablespoons pineapple juice in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside.
• Melt the remaining 1/2 stick butter in a 12-inch cast-iron skillet over medium heat; swirl to thoroughly coat the skillet. Sprinkle the brown sugar over the butter, making sure it's evenly distributed-you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat and layer the pineapple slices over the top. If desired, place maraschino cherries in the centers of the pineapple slices.
• Pour the batter evenly over the pineapple slices and gently spread to even out the top. Bake the cake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
• Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It's best served warm.

UPSIDE-DOWN CHERRY CAKE

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Generously butter an 8-inch square baking pan.
• Spread the cherry pie filling over the bottom of the prepared pan.
• In a bowl, combine the flour, baking powder, and salt; set aside.
• In a mixing bowl with an electric mixer, beat the butter and sugar together for about 3 to 4 minutes, until light and fluffy. Beat in eggs and the vanilla and almond extracts.
• Add the dry mixture in three additions, alternating with the milk and ending with the flour mixture. Blend thoroughly after each addition.
• Spoon the cake batter over the cherry pie filling; gently spread to cover.
• Bake the cake for 40 to 50 minutes, or until the cake springs back when lightly touched with finger.
• Let the cake cool for about 10 minutes. Loosen sides and carefully invert it onto a serving plate or cake server.

CHERRY UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour a 9x13 baking pan and set aside.
• Prepare cake mix according to directions on the box and pour into prepared 9x13 pan.
• Mix remaining ingredients until sugar and cornstarch are dissolved.
• Pour or gently spoon cherry mixture over batter.
• Bake for 50-60 minutes.
• Serve topped with whipped cream or vanilla ice cream.

PINEAPPLE UPSIDE DOWN SPONGE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Put all sponge cake batter ingredients in an mixing bowl and beat together with a wire whisk, set aside.
• 2. In a 9 inch cast iron skillet, melt butter and brown sugar together and simmer until it foams. Place pineapple rings on top to form a circle with one in the middle. Place a cherry in each center and sprinkle with chopped walnuts (or any nut u want to use) Pour sponge cake batter over pineapple rings. Bake for 30 minutes or until cake tests done. Let set for 10 minutes, loosen edges and invert on a serving plate. Serve warm or cold, plain or with vanilla ice cream or whip cream. Enjoy!

CHERRY UPSIDE-DOWN CAKE RECIPE

Steps:

• Preheat oven to 350˚F. Butter sides of cake pan and place cake pan on the stove over low heat. Melt 4 Tbsp butter in the cake pan then add 3/4 cup brown sugar, stirring until well combined. Spread over the bottom of the pan and remove from heat. Place cherries, cut-side-down over the butter/sugar mixture, pressing down lightly to stick.
• Stir together 1 1/2 cups flour, 2 tsp baking powder and 1/4 tsp salt in a medium bowl.
• In a large bowl, use a handheld electric mixer to beat together 1 cup sugar and 8 Tbsp butter until light and fluffy (5 minutes on high). Mix in 2 egg yolks (1 at a a time), beating well after each then beat in 1 tsp vanilla. Add 1/2 cup luke warm milk and mix on med/low speed until well blended. Add flour mixture and continue to mix on low speed until blended.
• In a clean bowl, beat 2 egg whites with 1/4 tsp cream of tartar until stiff but not dry. Fold gently into batter in two additions, folding just until incorporated. Transfer batter to cake pan and even out the top with a spatula. Bake 55 min at 350˚F.
• Cool in pan 10 minutes then run a dull knife around edges of cake to loosen cake. Transfer to serving platter by placing platter over cake and inverting directly onto platter. Let stand 5 minutes then serve warm or at room temp.

CHERRY PINEAPPLE DUMP CAKE

Steps:

• In a 9x13 glass baking dish pour pineapple, then layer on cherry pie filling, sprinkle cake mix.
• Cut butter up in slivers and layer on top, then sprinkle sugar and top with cinnamon.
• Bake at 350 for 45 minutes to an hour till golden brown.

CHERRY PINEAPPLE DESSERT

Steps:

• Place pineapple chunks in glass 9x13 baking dish.
• Pour pie filling over pineapple.
• Sprinkle dry cake mix on top, and pour melted butter over all.
• Bake in preheated 350 degree oven, UNCOVERED, for one hour.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Make the cake batter: Combine the flour, granulated sugar, milk, shortening, baking powder, vanilla, salt, eggs, pineapple juice and 4 tablespoons of the butter in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside.
• Melt the remaining 4 tablespoons butter in a 12-inch cast-iron skillet over medium heat; swirl to thoroughly coat the skillet. Sprinkle the brown sugar over the butter, making sure it's evenly distributed--you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat, layer the pineapple slices over the top and add cherries to the middle of the pineapple slices. Pour the batter evenly over the pineapple and gently spread to even out the top. Bake until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes.
• Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It's best served warm, but room temperature is fine too.

DEE'S CHERRY PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Mix 1/2 teaspoon of the almond, rum and brandy flavorings into the cherry pie filling.
• Spread cherry mixture in the bottom of a 9x13 cake pan.
• Put the pineapple slices on top of cherry pie filling.
• Put brown sugar on top of pineapple.
• Mix the cake mix, oil, eggs and balance of the flavorings together.
• Pour over top of the brown sugar.
• Bake in a 375 degree Fahrenheit oven for the time recommended on cake box or until browned and toothpick comes out clean.

CHERRY UPSIDE DOWN CAKE

Steps:

• Blend melted butter and brown sugar in a 9x9x2 inch greased pan. Spread evenly over the bottom of pan.
• Spread cherry pie filling over brown sugar mixture.
• Combine egg, milk and almond extract in small bowl of electric mixer. Add cake mix. Beat 2 minutes.
• Spoon batter evenly over cherries.
• Bake at 350 degrees about 45 minutes.
• Cool 5 minutes. Invert on serving plate. Serve with Whipped cream.