Light Pineapple Upside Down Cake Recipes

LIGHT PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Trim pineapple wedges to no more than 4 to 5 inches long; arrange in pan in groups of four, alternating direction.
• In a medium bowl, whisk together flours, baking powder, baking soda, and salt; set aside.
• In a large bowl, whisk together buttermilk, eggs, vanilla, oil, and remaining 3/4 cup sugar. Add flour mixture; mix just until combined. Pour batter over pineapple. Tap pan firmly on counter to settle batter, then smooth top.
• Bake until a toothpick inserted in center of cake comes out clean, 50 to 60 minutes. Cool 20 minutes in pan; invert onto a serving platter (peel off and discard paper).

LIGHT PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Trim pineapple wedges to no more than 4 to 5 inches long; arrange in pan in groups of four, alternating direction.
• In a medium bowl, whisk together flours, baking powder, baking soda, and salt; set aside.
• In a large bowl, whisk together buttermilk, eggs, vanilla, oil, and remaining 3/4 cup sugar. Add flour mixture; mix just until combined. Pour batter over pineapple. Tap pan firmly on counter to settle batter, then smooth top.
• Bake until a toothpick inserted in center of cake comes out clean, 50 to 60 minutes. Cool 20 minutes in pan; invert onto a serving platter (peel off and discard paper). Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

LIGHT PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhand on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Trim pineapple wedges to no more than 4-5 inches long, arrange in pan in groups of four, alternating directions.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
• In a large bowl, whisk together buttermilk, eggs, vanilla, oil, and remaining 3/4 cup sugar. Add flour mixture; mix just until combined. Pour batter over pineapple. Tap pan firmly on counter to settle batter, then smooth top.
• Bake until toothpick inserted in center of cake comes out clean, 50 to 60 minutes. Cool 20 minutes in pan; invert onto serving platter.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350CF/180C. Start by making the topping: In a 9-inch round cake pan, add the melted vegan butter and sprinkle with the light brown sugar as evenly as possible. Spread as needed with a spatula to an even top. Decorate the cake pan with pineapple slices (be sure they are patted dry with a tea towel or paper towel to remove the excess liquid first). Start with one pineapple slice in the centre followed by the remaining circling around center pineapple. Place the cherries in between the gaps. Half 2 to 3 pineapple slices and arrange them around the sides of the pan. In a small mixing bowl combine the dry ingredients: flour, brown sugar, white sugar, sea salt and baking powder. In a separate, large mixing bowl, combine the wet ingredients: pineapple juice, coconut milk, melted vegan butter and vanilla extract. Pour the dry ingredients into the wet, bit by bit, while continuously whisking to form a smooth batter. Gently the batter into the cake pan and gently tilt the pan as needed to make an even layer. Bake for 55 minutes (cover the pan with tin foil after 30 minutes, so the bottom doesn't burn, and place back in the oven to continue baking). Remove from oven and let sit for 10 minutes on a wire rack, then invert the cake onto a cake stand or serving tray. Gently lift the cake pan upwards to reveal the pineapple topping. Let cool to room temperature. Slice and serve.

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.

MAKEOVER PINEAPPLE UPSIDE-DOWN CAKE

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.

PINEAPPLE UPSIDE-DOWN CAKE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch diameter, 2 1/2-inch tall round cake pan.
• Stir brown sugar and melted butter together in a bowl. Spread evenly over the bottom of the prepared cake pan. Place pieces of pineapple on top of brown sugar mixture and around the outer edge of the pan, all facing the same way. Place 2 pieces in the center. Place a cranberry between each pineapple piece.
• Beat white sugar and softened butter together using an electric mixer in a bowl until light and fluffy. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Pour in baking powder, vanilla extract, almond extract, cinnamon, and salt. Mix well.
• Add 1/2 cup flour and 1/4 cup milk to batter at a time, mixing well after each batch until thoroughly blended.
• Pour batter over pineapple slices, making sure batter gets between them. Spread and smooth batter using an offset spatula.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
• Remove cake from the oven and let cool on a wire rack for 15 to 20 minutes. Run a knife around the edges of the cake to loosen. Place a plate over the cake pan and quickly invert, waiting a few seconds for it to fall if it doesn't immediately separate from the pan.

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.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. In the bowl of a mixer fitted with the whisk attachment, beat together flour, granulated sugar, baking powder, and salt. Add oil and milk; beat on medium speed until smooth, about 1 minute. Beat in egg and vanilla until well combined.
• Melt butter in a 10-inch nonstick skillet, preferably cast iron, over medium heat. Add brown sugar and cook, stirring, until moistened. Remove from heat; arrange pineapple and pecans on top. Pour batter evenly over top and smooth with a spatula.
• Bake until a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan 10 minutes. Run a knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature, garnished with cherries if desired.

LIGHTER PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F. Brush a 9-inch square baking pan with oil; line with parchment, leaving an overhang on two sides. Brush parchment with oil. Sprinkle bottom of pan with 1/4 cup brown sugar. Trim pineapple wedges to no more than 4 to 5 inches long; arrange in pan in groups of four, alternating direction.
• In a medium bowl, whisk together both flours, baking powder, baking soda, and salt. In a large bowl, whisk together buttermilk, eggs, vanilla, oil, and remaining 3/4 cup brown sugar. Add flour mixture; mix just until combined. Pour batter over pineapple in pan. Tap pan firmly on counter to release any air bubbles, then smooth top.
• Bake until a toothpick inserted in center of cake comes out clean, 50 to 60 minutes. Transfer to a wire rack and let cool 20 minutes in pan, then invert onto a serving platter (peel off and discard paper). Serve warm or at room temperature.
• Slice off top and bottom so pineapple sits level on board. Slice off skin in wide strips. Then, for this cake, cut pineapple lengthwise into thin wedges, and slice off core from the tip of each wedge.
• (Per Serving)
• Calories: 343
• Fat: 11.1g (1.6g Saturated Fat)
• Protein: 5.5g
• Carbohydrates: 58.4g
• Fiber: 2.8g