Pineapple Banana Upside Down Cake Recipes

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PINEAPPLE-BANANA UPSIDE-DOWN CAKE



Pineapple-Banana Upside-Down Cake image

My neighbor made this delicious cake. The cake is moist and has a crisp edge because it is cooked in a cast-iron skillet. She got the recipe from the Jan Feb 2004 Cooking Light magazine.

Provided by Mrs.Habu

Categories     Dessert

Time 45m

Yield 10 serving(s)

Number Of Ingredients 12

2 tablespoons butter
3/4 cup packed brown sugar
1 (15 1/2 ounce) can pineapple slices in juice, undrained
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 ripe banana, mashed
2 tablespoons vegetable oil
1 large egg

Steps:

  • Preheat oven to 375°F.
  • Melt butter in a 9-inch cast-iron skillet and sprinkle evenly with the brown sugar.
  • Remove from heat.
  • Drain pineapple slices over a bowl, reserving 1/2 cup juice.
  • Place 1 pineapple ring in center of skillet Cut remaining pineapple rings in half and arrange around the center pineapple ring.
  • In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and the salt.
  • Combine reserved juice, banana, oil, and egg and stir with a whisk.
  • Add pineapple juice mixture to flour mixture, stirring until combined.
  • Pour over the pineapple, into the skillet.
  • Bake for 30 minutes or until wooden pick inserted in center comes out clean.
  • Invert onto a wire rack and serve while still warm or at room temperature.

PINEAPPLE-BANANA UPSIDE DOWN CAKE



Pineapple-Banana Upside Down Cake image

This is delicious. most people do not put bananas in their upside down cake, but everyone I know seems to just love it. it also, makes a beautiful presentation at Christmas time, if you use red and green maraschino cherries.

Provided by taillightsinsightbb

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 6

1/2 cup butter
1 cup brown sugar
1 (20 ounce) can pineapple chunks
3 -4 sliced round bananas
1 (8 ounce) jar maraschino cherries (halved or whole)
1/2 cup chopped pecans (optional)

Steps:

  • Melt 1/2 cup butter, in a baking dish in the oven.
  • Add brown sugar with the butter.
  • After brown sugar blends into the butter, remove from the oven.
  • Arrange drained pineapple chunks and banana slices in a checker-board fashion in the baking dish.
  • Put maraschino cherries in between the pineapple and bananas.
  • Also add some pecans, chopped if desired.
  • Mix batter for a 2-layer (18. 25 oz.) cake and pour over all in the dish.
  • Bake in a preheated 350°F, 40-50 minutes.
  • Remove from dish to cool.
  • I used a 13x9x2-inch glass baking dish.

HAWAIIAN PINEAPPLE UPSIDE DOWN CAKE



Hawaiian Pineapple Upside Down Cake image

On my way to a Hawaiian-themed party, all I could think of was Pineapple Upside Down Cake. The recipes did not seem Hawaiian enough. The additions of coconut, banana and macadamia nuts brought the tropics to the recipe. I can't tell you how many people raved at the party. The whole cake is gone.

Provided by Kim

Categories     Desserts     Cakes     Upside-Down Cake Recipes     Pineapple Upside-Down Cake Recipes

Time 2h5m

Yield 12

Number Of Ingredients 13

½ cup butter, melted
1 ½ cups brown sugar
8 canned sliced pineapple rings (drain and reserve juice)
½ cup chopped macadamia nuts
½ cup flaked coconut, divided
2 canned sliced pineapple rings, chopped
12 maraschino cherries
½ cup reserved pineapple juice
½ cup coconut water
⅓ cup vegetable oil
3 eggs
1 ripe banana, mashed
1 (18.25 ounce) package white cake mix

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Pour the melted butter into a 9x13-inch baking dish.
  • Sprinkle the brown sugar evenly over the butter.
  • Arrange 8 pineapple rings in two rows in the baking dish.
  • Sprinkle the macadamia nuts, half of the flaked coconut, and 2 chopped pineapple slices between the rows of pineapple rings.
  • Place a maraschino cherry in each pineapple ring, then scatter the remaining cherries over the coconut mixture. Set baking dish aside.
  • Whisk together the pineapple juice, coconut water, vegetable oil, and eggs in a large bowl. Stir in the mashed banana, yellow cake mix, and remaining flaked coconut until well blended.
  • Slowly pour the batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then run a paring knife between the cake and the edge of the pan.
  • Cover the cake pan with a large serving plate, and invert it to tip the cake out of the pan and onto the plate with the pineapple slices showing.

Nutrition Facts : Calories 505.6 calories, Carbohydrate 69 g, Cholesterol 66.8 mg, Fat 24.8 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 8.3 g, Sodium 383.9 mg, Sugar 53.3 g

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

The combination of rich, buttery cake and caramelized pineapples in this classic dessert will transport guests to the good ol' days. It's traditionally made in a cast-iron skillet, but a 9- or 10-inch cake pan will also get the job done in a pinch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h25m

Yield One 10-inch cake

Number Of Ingredients 13

1 1/3 cups unbleached all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 cup safflower or other neutral-flavored oil
1/2 cup whole milk
1 teaspoon pure vanilla extract
1 large egg
1/4 cup unsalted butter (1/2 stick)
1/2 cup packed light brown sugar
7 slices fresh pineapple (each 1/4 inch thick and 3 inches in diameter)
1/4 cup pecans
Maraschino cherries, for garnish (optional)

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.

UPSIDE DOWN BANANA CAKE



Upside Down Banana Cake image

Because this starts with a cake mix, this is a fast and easy dessert to make. Plus, it uses up your ripe bananas and tastes great!-Lois Schlickau, Haven, Kansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 5

1/4 cup butter
1/2 cup packed brown sugar
3 medium firm bananas, cut into 1/2-inch slices
1 package (9 ounces) yellow cake mix
Whipped cream

Steps:

  • Place butter in a 9-in. square baking pan. Heat at 350° for 4-5 minutes or until melted; sprinkle with brown sugar. Arrange bananas in pan; set aside. Prepare cake mix according to package directions; pour over bananas., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Immediately invert cake onto a serving platter. Let stand for 5 minutes; remove pan. Serve warm with whipped cream.

Nutrition Facts :

HOMEMADE BANANA UPSIDE-DOWN CAKE



Homemade Banana Upside-Down Cake image

This is an incredibly moist dessert or breakfast.

Provided by Orsi

Time 1h25m

Yield 12

Number Of Ingredients 16

Topping:
⅔ cup packed brown sugar
4 ½ tablespoons unsalted butter, cut into small pieces
3 medium bananas, sliced 1/4-inch thick
Cake:
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
1 pinch salt
¾ cup white sugar
⅓ cup unsalted butter, softened
2 large eggs
1 ½ teaspoons vanilla extract
2 medium overripe bananas, mashed
⅓ cup sour cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 8-inch square cake pan.
  • Prepare topping: Spread brown sugar on the bottom of the prepared pan and scatter butter pieces on top.
  • Place the pan in the preheated oven until butter has melted, 5 to 7 minutes. Remove from the oven and stir and spread mixture evenly on the bottom of the pan. Arrange sliced bananas to cover the bottom. Set aside.
  • Prepare cake: Stir flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl, set aside.
  • Cream white sugar and softened butter together in a large bowl. Mix in eggs and vanilla until combined. Add mashed bananas and sour cream; mix to combine. Add dry ingredients on low speed and mix just until combined. Pour batter over banana slices in the pan and smooth the top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out completely clean, 30 to 35 minutes. Let cool in the pan completely, about 30 minutes, before inverting and slicing.

Nutrition Facts : Calories 316 calories, Carbohydrate 50.3 g, Cholesterol 58.8 mg, Fat 11.9 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.1 g, Sodium 199.4 mg, Sugar 30.6 g

PINEAPPLE UPSIDE-DOWN BANANA BREAD



Pineapple Upside-Down Banana Bread image

Take your everyday banana bread to new heights with our Pineapple Upside-Down Banana Bread. Pineapple Upside-Down Banana Bread is certain to be a big hit.

Provided by My Food and Family

Categories     Breakfast Bread Recipes

Time 1h25m

Yield 12 servings

Number Of Ingredients 11

1-1/4 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
3/4 cup granulated sugar
2 eggs
1 cup mashed fully ripe bananas (about 2 large bananas)
1/4 cup packed brown sugar
1/2 tsp. ground cinnamon
3 canned pineapple rings, drained

Steps:

  • Heat oven to 350°F.
  • Combine flour, baking powder and baking soda. Beat cream cheese, butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs and bananas; mix well. Add dry ingredients; stir just until moistened.
  • Line 9x5-inch loaf pan with parchment, with ends of parchment extending over sides. Combine brown sugar and cinnamon; sprinkle onto bottom of prepared pan. Place pineapple rings in single layer over brown sugar mixture; cover with bread batter.
  • Bake 55 min. to 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool 5 min.; Invert bread onto wire rack; carefully remove pan and parchment. Cool bread completely.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

EASY PINEAPPLE UPSIDE-DOWN CAKE



Easy Pineapple Upside-Down Cake image

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

1/4 cup butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Vegetable oil and eggs called for on cake mix box

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

BANANA UPSIDE-DOWN CAKE



Banana Upside-Down Cake image

Everyone will go bananas for this upside-down dessert! Even better than the dessert itself: The recipe makes two cakes, which means you get seconds.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 16

Number Of Ingredients 9

4 tablespoons butter, melted
1/2 cup packed brown sugar
2 tablespoons water
3 firm medium bananas, cut into 1/4-inch slices (about 2 cups)
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup vegetable oil
3 eggs
1 1/2 cups mashed ripe bananas (about 4 medium bananas)
1 teaspoon ground cinnamon

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray; line bottoms with cooking parchment paper.
  • In each cake pan, stir 2 tablespoons melted butter, 1/4 cup brown sugar and 1 tablespoon water until well blended. Arrange banana slices to fit tightly together over brown sugar mixture in pans; set aside.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread 2 1/3 cups cake batter over banana slices in each pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm. Store loosely covered in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 39 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 24 g, TransFat 0 g

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2019-07-08 Use short pieces to fill in gaps. Add 8 to 10 short banana pieces around sides of pan (cut side down), spaced uniformly; set pan aside. In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
From averiecooks.com


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