Lighter Pineapple Upside Down Cake Recipes

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 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).

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

Steps:

• Preheat oven to 350 degrees F.
• Peel the pineapple and remove core. Slice into (1-inch) thick circles.
• In a small saucepan melt butter with 1 tablespoon of water and add light brown sugar. Stir well with a whisk over medium heat until the sugar is completely dissolved and you have a nice smooth caramel, about 3 to 4 minutes. Pour into a round 9 1/2-inch nonstick cake pan. Arrange pineapple circles evenly in the caramel, (1 in the center and 5 around the outside usually works), and press down so they are submerged in the caramel. Place 1 maraschino cherry in the center of each pineapple ring. Make the batter: Sift flour and baking powder together. In a stand mixer cream butter and granulated sugar until light and fluffy, about 4 minutes. With mixer on low, add eggs 1 at a time. Add half the buttermilk and vanilla then half the flour. Add remaining buttermilk and then remaining flour. Pour the batter into the cake pan over the caramel and pineapple. Spread out evenly with a rubber spatula. Place the cake pan on a roasting tray to catch any caramel that may bubble over and bake in the oven for approx 1 hour. The cake should be nice and golden on top and puffed up slightly. When gently pressed in the center it should bounce back. Allow to cool slightly, (about 1 minute), before inverting onto a cake plate. Dust very lightly with confectioners' sugar and serve each slice with a scoop of yogurt gelato.

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

LAYERED PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom and sides of two 9-inch round, 1 1/2-inch tall cake pans.
• Combine brown sugar and butter for topping in a saucepan over medium heat; stir until sugar dissolves and mixture is bubbly, about 3 to 4 minutes.
• Pour mixture into one of the prepared cake pans. Arrange pineapple rings in a single layer on top.
• Whisk together both flours, baking powder, and salt for cake in a large mixing bowl. Beat sugar and butter in a separate bowl with an electric mixer until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with sour cream in two additions each, beating well after each addition.
• Pour 1/2 of the cake batter over the caramel and pineapple topping. Pour remaining cake batter into the second cake pan.
• Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 60 to 75 minutes.
• Remove from the oven and let sit in the pans for 5 minutes. Turn the cake without the topping layer onto a serving platter. Turn the cake with the topping layer on top of that. Serve warm.