Fat Free Pineapple Cherry Upside Down Cake Recipes

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PINEAPPLE-CHERRY UPSIDE-DOWN CAKE



Pineapple-Cherry Upside-Down Cake image

A little twist on the traditional pineapple upside-down cake with extra cherry and pineapple. A quick, easy, and flavorful classic that can be served warm or at room temperature. Cover and refrigerate leftovers (if there are any).

Provided by Naomi Boyko

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 10

½ cup butter
1 cup packed brown sugar
1 (14 ounce) can pineapple slices, drained and juice reserved
15 maraschino cherries, or more to taste
1 (14 ounce) can crushed pineapple, drained and juice reserved, divided
1 (15.25 ounce) package cherry chip cake mix
1 cup juice from canned pineapple
3 eggs, lightly beaten
½ cup melted butter
1 ½ fluid ounces rum

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Put 1/2 cup butter into a 9x13-inch cake pan and heat in the preheated oven until melted. Remove from oven and brush sides of pan with some of the melted butter.
  • Evenly sprinkle brown sugar over the melted butter in the pan. Place pineapple rings on top of the sugar-butter layer. Place maraschino cherries in the middle of the pineapple rings and decorate in between as desired. Reserve 1/2 cup crushed pineapple and fill the gaps with remaining crushed pineapple to completely cover the pan. Drain the reserved crushed pineapple very well.
  • Combine cake mix, 1 cup pineapple juice, eggs, and 1/2 cup melted butter in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Mix in rum and the reserved 1/2 cup crushed pineapple. Stir to thoroughly combine. Pour batter into the prepared pan and smooth out with a spatula.
  • Bake in the preheated oven until a toothpick inserted in the middle comes out clean, making sure not to push all the way through the bottom of the cake, 30 to 35 minutes.
  • Remove cake from the oven and immediately run a knife around the edge of the pan to thoroughly loosen it from the sides. Let cool in pan for a few minutes. Place serving platter upside-down over the pan while cake is still warm and, holding both together, flip over and leave pan on for a couple minutes. Slowly and carefully lift cake pan from cake.

Nutrition Facts : Calories 440.7 calories, Carbohydrate 63 g, Cholesterol 87.2 mg, Fat 19.8 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 11.2 g, Sodium 361.3 mg, Sugar 46.3 g

PINEAPPLE UPSIDE DOWN CAKE



Pineapple Upside Down Cake image

Updated in 2020, this is my favorite recipe for traditional pineapple upside down cake. For best success, read the recipe and recipe notes before beginning.

Provided by Sally

Categories     Dessert

Time 1h30m

Number Of Ingredients 15

1/4 cup (60g) unsalted butter, melted
1/2 cup (100g) packed light or dark brown sugar
8-10 pineapple slices (see note)*
15-20 maraschino cherries (see note)*
1 and 1/2 cups (177g) cake flour (spoon & leveled)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 Tablespoons (85g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
2 large egg whites, at room temperature
1/3 cup (80g) sour cream, at room temperature
1 teaspoon pure vanilla extract
1/4 cup (60ml) pineapple juice, at room temperature (use leftover from can)
2 Tablespoons (30ml) milk, at room temperature

Steps:

  • Preheat oven to 350°F (177°C).
  • Pour 1/4 cup melted butter into an ungreased 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep. I recommend this pie dish, which is 1.8 inches deep but I never have an overflow issue.) Sprinkle brown sugar evenly over butter. Blot any excess liquid off the fruit with a clean towel or paper towel. (The wetter the fruit, the more likely the cake could overflow or the topping could seep over the sides when inverted.) Arrange about 6-7 blotted pineapple slices and all the cherries on top of the brown sugar. I like to halve 3 pineapple rings and arrange them around the sides of the pan, too. See my photo and video above for a visual of the arranged topping. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or "set" the topping's arrangement.
  • Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the pineapple juice and milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. 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 topping from the refrigerator. Pour and spread cake batter evenly over topping.
  • Bake for 43-48 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean- a couple moist crumbs are OK. Don't be alarmed if your cake takes longer or if the cake rises up and sticks to the foil. (We serve the cake upside down anyway!)
  • Remove cake from the oven and cool on a wire rack for just 20 minutes. Invert the slightly cooled cake onto a cake stand or serving plate. Some of the juices from the topping will seep over the sides- that's ok. You can slice and serve the cake warm, but the slices will be messy. I find it's best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense.
  • Cover leftover slices and store for up to 3 days in the refrigerator or 3 months in the freezer. Thaw at room temperature. I don't recommend freezing the cake as a whole because the topping arrangement doesn't thaw very nicely. See make ahead instructions below.

PINEAPPLE CHERRY CAKE



Pineapple Cherry Cake image

When our granddaughter visits on weekends, I try to find something fun for her to do. This pineapple cherry dump cake recipe is super simple for her to fix. -Melissa Defauw, Auburn Hills, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-16 servings.

Number Of Ingredients 4

1 can (20 ounces) crushed pineapple, undrained
1 can (21 ounces) cherry or blueberry pie filling
1 package yellow cake mix (regular size)
3/4 cup butter, melted

Steps:

  • Preheat oven to 350°. Evenly sprinkle pineapple in a greased 13-in. x 9-in. baking dish. Carefully spread with pie filling. Sprinkle with dry cake mix and drizzle with butter. , Bake until top is golden brown, 50-60 minutes.

Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 297mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.

PINEAPPLE-CHERRY UPSIDE DOWN BUNDT CAKE



Pineapple-Cherry Upside Down Bundt Cake image

Make and share this Pineapple-Cherry Upside Down Bundt Cake recipe from Food.com.

Provided by Lelandra

Categories     Dessert

Time 50m

Yield 1 cake

Number Of Ingredients 9

1/2 cup butter, melted
1/2 cup packed brown sugar
1 (20 ounce) can pineapple slices, juice reserved
1 (10 ounce) jar maraschino cherries
1 (15 1/4 ounce) box yellow cake mix
1 (3 1/2 ounce) box vanilla pudding mix
3 eggs
1/3 cup vegetable oil
1/3 cup milk, plus more as needed

Steps:

  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a bundt pan with nonstick spray.
  • Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar.
  • Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan.
  • In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk. Add the eggs and vegetable oil, and mix until fully blended.
  • Pour the batter evenly over the pineapple and cherries.
  • Bake for 30 minutes, following the cake mix instructions for a bundt pan, until an inserted toothpick comes out clean.
  • Cool the cake for about 10 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple rings to serve.
  • Tip.
  • When you add the reserved pineapple juice and milk in step 4, they should equal 1 cup of liquid. If you like, you can first pour the reserved pineapple juice into a liquid measuring cup. Add enough milk until you have 1 cup of liquid. Add the liquid to the combined cake-and-pudding mix, then proceed with the recipe.

Nutrition Facts : Calories 5125.8, Fat 233.8, SaturatedFat 82, Cholesterol 822.1, Sodium 4565.4, Carbohydrate 734.1, Fiber 22.4, Sugar 536.9, Protein 45.6

FAT-FREE PINEAPPLE-CHERRY UPSIDE DOWN CAKE



Fat-Free Pineapple-Cherry Upside Down Cake image

Other fruit would probably work in this cake, but pineapple slices with maraschino cherries in the center of each looks really pretty.

Provided by Boyz 5

Categories     Dessert

Time 1h

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 14

1/3 cup brown sugar
2 tablespoons corn syrup
1 tablespoon lemon juice
1 (16 ounce) can pineapple slices
maraschino cherry
1 1/4 cups cake flour
1/4 cup cornstarch
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2/3 cup skim milk
2 egg whites
1/3 cup corn syrup
1 1/2 teaspoons vanilla

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly spray a 9-inch round cake pan with oil.
  • Combine topping ingredients and spread evenly over the pan. Arrange pineapple slices on top with a cherry in the center of each ring.
  • In a large bowl, combine the dry ingredients.
  • In a small bowl, beat sugar and milk together to dissolve sugar, then add remaining ingredients and mix.
  • Add wet ingredients to dry and whisk until smooth.
  • Pour over pineapple topping.
  • Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
  • Let stand for a few minutes before loosening the edges and inverting over a serving plate.

Nutrition Facts : Calories 422.4, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.6, Sodium 341.2, Carbohydrate 102.1, Fiber 1.6, Sugar 58.6, Protein 5.1

CHERRY UPSIDE-DOWN CAKE



Cherry Upside-Down Cake image

"As a home ec teacher, I used this recipe to demonstrate simple cake and sauce making. The kids loved it-just as my family always has." -Dorothy Erickson, Blue Eye, Missouri

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 15

1 can (14-1/2 ounces) pitted tart cherries
1/3 cup sugar
1 tablespoon butter
CAKE:
1/4 cup shortening
1/2 cup sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup fat-free milk
SAUCE:
3 tablespoons sugar
1 tablespoon cornstarch
5 to 8 drops food coloring, optional

Steps:

  • Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough water to measure 1 cup; set aside for sauce., In a small saucepan, combine the cherries, sugar and butter. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a 9-in. round baking pan coated with cooking spray., For cake, in a large bowl, cream shortening and sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Spread over cherry mixture., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate., For sauce, in a small saucepan, combine sugar and cornstarch. Gradually add reserved cherry juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Serve with warm cake.

Nutrition Facts : Calories 258 calories, Fat 8g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 151mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple upside-down cake image

This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories

Provided by Sara Buenfeld

Categories     Afternoon tea, Snack, Treat

Time 55m

Number Of Ingredients 10

50g softened butter
50g light soft brown sugar
7 pineapple rings in syrup, drained and syrup reserved
7 glacé cherries
100g softened butter
100g golden caster sugar
100g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs

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.

Nutrition Facts : Calories 407 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.87 milligram of sodium

PINEAPPLE & CHERRY UPSIDE-DOWN SANDWICH CAKE



Pineapple & cherry upside-down sandwich cake image

This nostalgic sponge layer-cake is a trip down memory lane, fit for any afternoon tea party - fill generously with jam and vanilla cream

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 1h30m

Yield Cuts into about 10 slices

Number Of Ingredients 13

250g pack butter , melted, plus a knob to grease
250g golden caster sugar , plus 2 tbsp
1 can pineapple rings
3 glacé cherries , halved (we used red dyed ones to keep it classic, but the choice is yours)
300g plain flour
1 tsp baking powder
½ tsp vanilla extract
4 large eggs
little icing sugar , for dusting
6 tbsp cherry jam
250ml double cream
1 tbsp caster sugar
½ tsp vanilla extract

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm round cake tins and line bases and sides with baking parchment. Scatter the 2 tbsp caster sugar in the base of one of the tins. Drain the pineapple over a bowl to catch the juices. Measure 100ml of juice into a big mixing bowl. Pat dry 3 pineapple rings with kitchen paper and halve horizontally. Arrange in the sugared tin, then add the glacé cherries.
  • Add the melted butter, sugar, flour, baking powder, vanilla and eggs to the pineapple juice, and beat with an electric whisk until smooth. Divide the mixture evenly between the tins - it should be runny enough to pour over the pineapple to cover. Bake for 30 mins or until a skewer poked into the middle comes out clean. Leave for 5 mins, then turn out the cakes onto a wire rack (pineapple-side up), peel off the parchment and cool.
  • Spread the jam over the cooled sponge without the pineapple. Whisk the cream, sugar and vanilla until thick, then spoon over the jam. Gently sit the pineapple sponge on top, and dust with a little icing sugar. Best eaten within 48 hours.

Nutrition Facts : Calories 610 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

MAKEOVER PINEAPPLE UPSIDE-DOWN CAKE



Makeover Pineapple Upside-Down Cake image

Both of my boys loved this makeover version of a family favorite, and even my husband, who is a bit picky, wants a piece in his lunch tomorrow! -Mary Lou Moeller, Wooster, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 13

3 tablespoons butter, melted
1/3 cup packed brown sugar
9 canned unsweetened pineapple slices
9 maraschino cherries halves
2/3 cup sugar
2/3 cup fat-free milk
3 tablespoons canola oil
1 large egg, room temperature
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
1-1/3 cups cake flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt

Steps:

  • Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange pineapple slices in a single layer in pan; place cherry halves in center of pineapple slices; set aside., In a large bowl, beat the sugar, milk, oil, egg and extracts until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended. Pour into prepared pan., Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm.

Nutrition Facts : Calories 288 calories, Fat 9g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 172mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

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