Pineapple Macadamia Nut Upside Down Cake Recipes

PINEAPPLE MACADAMIA-NUT UPSIDE-DOWN CAKE

Steps:

• Heat the oven to 350°F.Prepare the topping: Melt the butter in the skillet over medium-low heat; add the brown sugar and simmer, stirring, 4 minutes. Add half of the chopped nuts and stir until they are well coated and evenly distributed in the skillet. Remove from heat and arrange the pineapple on top of the sugar mixture, placing the pieces of pineapple as closely together as you can. Use additional pieces to fill in the center as needed.
• Prepare the Batter: Sift the flour, cardamom, baking powder, and salt together. In a large bowl, beat the butter with an electric mixer until light and fluffy; gradually add the sugar, a bit at a time; beat until the sugar is well incorporated into the butter. Add the eggs, one at a time, beating well after each addition. Add the vanilla and rum extract. Turn the mixer to medium-low speed, slowly add half (1/2) of the flour, beat until just blended, then add the pineapple juice. Once the pineapple juice has been beaten in, add the remaining flour and mix until just blended (the batter might seem slightly lumpy). Stir in the remaining nuts.
• Spoon the batter over the pineapple topping and spread evenly with a spatula. Bake the cake in the center of the heated oven for 35 to 45 minutes, or until a toothpick when inserted into the center comes out clean. Let the cake sit in the skillet for 5 minutes, then hold a plate tightly over the skillet and invert in one motion. Remove the skillet and replace any pineapple or nuts that stick to the skillet. Sprinkle the rum, if using, over the top of the cake. Serve the cake just warm or at room temperature.

HAWAIIAN PINEAPPLE UPSIDE DOWN CAKE

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.

PINEAPPLE UPSIDE-DOWN CAKENULLWITH MACADAMIA NUTS

Steps:

• Preheat oven to 350°F. Melt 6 tablespoons butter in 9-inch-diameter cake pan with 2-inch-high sides set atop burner on medium-low heat. Stir in sugar, nuts, cherries and ginger. Cook until sugar mixture bubbles, stirring often, about 6 minutes. Cool slightly. Arrange pineapple pieces, overlapping slightly and in concentric circles, over sugar mixture. Set aside.
• Whisk flour, baking powder, baking soda and salt in medium bowl. Using electric mixer, beat 3/4 cup sugar and orange peel in large bowl until fragrant. Beat in 6 tablespoons butter until light. Beat in yolks 1 at a time. Beat in lemon juice and vanilla. Beat in flour mixture alternately with buttermilk.
• Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Add 2 tablespoons sugar and beat until firm peaks form. Fold into batter. Spoon into pan atop pineapple.
• Bake cake until tester inserted into center comes out clean, about 1 hour. Transfer to rack; cool 5 minutes. Invert onto platter. Serve with whipped cream.

PINEAPPLE MACADAMIA POUND CAKE

Steps:

• Combine dried pineapple and boiling water in a small bowl; let stand 15 minutes; drain thoroughly and blot dry.
• If pineapple pieces are large, cut them into 1/2-inch pieces.
• Heat oven to 325°.
• Sift together flour, baking powder and salt; set aside.
• Beat butter and sugar with an electric mixer on high speed until light, 3 minutes; add eggs one at a time, mixing well after each addition; reduce mixer to low speed; add milk, rum, and vanilla; add flour mixture, mix just until combined; fold in pineapple and nuts with a spatula.
• Grease and flour an 8 1/2" x 4 1'2" loaf pan; transfer batter to pan; bake until a wooden pick inserted in the center comes out clean, about 1 1/2 hours.
• Cool in the pan 10 minutes; loosen cake from the sides of the pan with a flexible knife; invert onto a wire rack and cool completely before slicing.

PINEAPPLE & MACADAMIA NUT CAKE

Steps:

• Preheat oven to 350°. Combine cake mix, pineapple juice, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into three greased and floured 8-in. round baking pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine sugar and flour in a large saucepan. Whisk in egg yolks, butter and pineapple until blended. Bring to a boil over medium heat; cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; cool to room temperature. Reserve 1/3 cup pineapple mixture for frosting; gently stir nuts into remaining pineapple mixture., Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer., For frosting, cream butter, confectioners' sugar, reserved pineapple mixture and enough milk to reach a spreading consistency. Spread over top and sides of cake. If desired, chop and toast additional nuts; sprinkle on top and around bottom of cake.