PINEAPPLE UPSIDE DOWN CAKE
Simply the BEST Pineapple Upside Down Cake recipe! Picture a fluffy buttery vanilla sponge with a luscious topping of caramelised pineapple and cherries. This classic cake is SO SIMPLE to make even if you have never baked before.
Provided by Lucy Parissi | Supergolden Bakes
Categories Cake
Time 45m
Number Of Ingredients 15
Steps:
- Line a 9x13inch rectangular cake tin with baking paper or a reusable cake liner.
- Heat butter and sugar in a saucepan over medium low heat. Stir until butter melts and sugar dissolves. Turn off heat when the caramel comes to a simmer.
- Spread the caramel over the bottom of the tin, edge to edge, and top with the pineapple slices, cutting them in half to fit if needed.
- Preheat the oven to 170C (340F). Mist a rectangular tin with cake release and line with baking paper (preferably a strong cake liner) letting the edges hang over the sides.
- Put the flour, sugar, baking powder and bicarbonade of soda in a large mixing bowl and mix together to combine.
- Add the softened butter, eggs, milk, vanilla and lemon zest.
- Start beating at lowest speed setting until ingredients come together. Increase the speed to maximum and beat until the batter is completely smooth - about 30 seconds to one minute. Stop the mixer and scrape the bottom and sides of the bowl halfway through.
- Gently spread batter over the pineapple slices and level using a spatula.
- Bake for 45-50 minutes or until the cake is golden and feels springy to the touch. A skewer or knife inserted in the centre should come out clean - if not cook for a further 5 minutes.
- Leave cake to cool in tin for 20 minutes. Lift the cake out of the tin using the overhanging paper and transfer to a wire rack to cool.
- Heat the jam and juice in a saucepan until bubbles appear. If the jam is not smooth then pass it through a sieve.
- Brush the cake with the warm jam to cover.
- Add the cherries if using, slice and serve.
Nutrition Facts : Calories 321 kcal, Carbohydrate 56 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 55 mg, Sodium 171 mg, Fiber 1 g, Sugar 41 g, ServingSize 1 serving
EASY PINEAPPLE UPSIDE-DOWN CAKE
Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g
GRANDMA'S PINEAPPLE UPSIDE-DOWN CAKE
My gramma used to bake cakes and pies during the Depression and my grampa would sell them door-to-door and on the street corners to support them during that awful time. This is one of my favorites.
Provided by C. N.
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar; heat until bubbly. Remove from heat. Arrange pineapple rings and pecans on top.
- Sift flour, baking powder, and salt together in a bowl; repeat sifting twice more.
- Beat white sugar and eggs together in a bowl with an electric mixer until light and fluffy.
- Alternate folding flour mixture and pineapple juice into the egg mixture in 3 batches, beginning and ending with the flour mixture. Pour over pineapple slices.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 5 minutes. Invert carefully onto a serving platter.
Nutrition Facts : Calories 319.3 calories, Carbohydrate 55.1 g, Cholesterol 66.8 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 5.4 g, Sodium 214.9 mg, Sugar 41.5 g
" GOLDEN CIRCLE " - PINEAPPLE UPSIDE-DOWN CAKE
This is the best pineapple upside-down cake! My mother has the same recipe in a book from the 1970's and the same recipe is still available/posted on the Golden Circle website currently. Golden Circle is an Australian brand and canned from Australian grown products Sadly -this recipe I have not yet tried to make as gluten-free.
Provided by Jubes
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 180°C.
- PINEAPPLE LAYER:.
- Melt the butter and pour into the base of a 20cm round cake tin; also brush the butter around the sides of the tin.
- Sprinkle the brown sugar over the base of the tin. Arrange the pineapple rings (a flat single layer)in the tin and place a cherry into the centre of each ring.
- CAKE BATTER:.
- Cream the butter and sugar until light and fluffy.
- Beat in the egg and the vanilla.
- Sift the flour and fold into the mixture, alternating with the milk.
- Pour the cake batter over the pineapple and cherries.
- Bake for 40 to 50 minutes, or until a skewer inserted into the cake comes out clean.
- Remove the cake from the oven and loosen the cake from the sides of the tin.
- Invert the cake onto a serving plate. Enjoy either warm or cold.
NICKEY'S PINEAPPLE UPSIDE DOWN CAKE
Here's another of Nickey's recipes. I was worried about turning it right-side-up ... no problem, put the cutting board to use! I'm thinking of trying this later with regular yellow cake instead of flavored to see how it turns out. Just found out my co-workers loved it with the extra pudding in it! It shouldn't surprise me but I found it very sweet.
Provided by marisk
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Spray 13x9 pan with cooking spray. Then melt the butter in the pan (in oven) while preheating (watch that you don't burn the butter.).
- Remove pan from oven then sprinkle brown sugar evenly over butter in pan.
- Evenly arrange pineapple slices in the sugar. Then place the cherries in the center of and pecans between the pineapple slices. I don't cut my cherries but it's okay to -- I think they go flat side down if you do but I don't think it matters as long as they're all done the same way.
- In a large bowl, combine the rest of ingredients, pineapple juice/water mixture, oil, pudding and eggs at low speed until moistened, then 2 minutes at medium. Carefully pour over fruit and nuts.
- Bake for 40-45 minutes, or until a toothpick comes out clean. Immediately invert onto serving platter, pineapple side up.
- If you make the mistake of adding pudding to a mix with pudding already in it (I did!), you will need more bake time. My toothpick came out clean at 45 minutes but was still mushy in the center of the cake when I turned it over. -- I returned the cake (it was right side up by then) to the oven and baked it for another 10 minutes -- watch that you don't burn the pineapples :).
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