Pineapple Pudding Cake Best Cake I Ever Made Recipe 415

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CHEF JOHN'S PINEAPPLE UPSIDE-DOWN CAKE



Chef John's Pineapple Upside-Down Cake image

This iconic American dessert looks like a simple, rustic fruit cobbler when it comes out of the oven, all browned and bubbling, but a few minutes later, when it's turned over and that gloriously caramelized surface is revealed, it becomes so much more.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 13

¼ cup butter
¾ cup light brown sugar
1 tablespoon pineapple juice
1 tablespoon dark rum
½ small fresh pineapple - peeled, cored, and sliced
½ cup butter
1 ½ cups all-purpose flour
⅛ teaspoon ground cardamom
½ teaspoon salt
2 teaspoons baking powder
½ cup white sugar
1 egg
½ cup cold milk

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and dark rum. Cook over medium-low heat until sugar is dissolved and mixture is bubbling, about 5 minutes.
  • Remove from heat and spread pineapple slices in a layer over the brown sugar mixture, completely covering the mixture. Set skillet aside.
  • Melt 1/2 cup butter in small skillet over low heat until the butter begins to brown and release a nutty fragrance, about 5 minutes. Watch carefully, butter burns easily. Remove from heat and let cool for 10 minutes.
  • Whisk together flour, cardamom, salt, baking powder, and white sugar in a large bowl. Whisk in egg and cold milk until just combined. Pour in melted butter and stir to mix thoroughly.
  • Pour batter over the pineapple slices in the skillet; spread evenly to cover.
  • Bake in preheated oven until the cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Let cool in the skillet for 10 minutes.
  • Loosen the cake from the skillet by running a knife around the inside edge of the cake. Invert a large plate over the top of the skillet and flip over, releasing the cake to show the pineapple slices on top.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 35.9 g, Cholesterol 46.8 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 274.2 mg, Sugar 23.3 g

PINEAPPLE PUDDING CAKE VIA SUSIEQUSIE



Pineapple Pudding Cake Via Susiequsie image

SusieQusie & I are in "Recipe Exchange Mode" these days. This sounds so darned good that we might have had an epic tug-of-war over it if she hadn't just conceded it to me w/o complaint. Graham Kerr was her source again & he said: "This is 1 of those old-fashioned cakes that separates into 2 parts - cake & custard. It has a sweet/tart flavor & smooth texture". Thx SQ!

Provided by twissis

Categories     Dessert

Time 45m

Yield 9 serving(s)

Number Of Ingredients 10

1 (20 ounce) can crushed pineapple in juice
1/4 cup sugar (or equal amt Splenda Granular)
1/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon lemon zest (grated)
2 tablespoons lemon juice
2 eggs (separated)
1 egg white
1/2 cup low-fat buttermilk
1 1/2 tablespoons olive oil

Steps:

  • Preheat oven to 350°F.
  • Coat an 8x8" glass baking dish w/cooking spray.
  • Drain pineapple & reserve juice. Spread drained pineapple over bottom of prepared dish.
  • Combine sugar (or Splenda), flour & salt in a med bowl.
  • Whisk reserved pineapple juice, lemon zest, lemon juice, 2 egg yolks, buttermilk & oil together in a small bowl.
  • Pour wet ingredients into flour mixture & mix well.
  • Beat the 3 egg whites till stiff (but not dry) & gently fold into the batter.
  • Pour batter into baking dish over the top of the pineapple & smooth it out w/a rubber spatula.
  • Place the dish into a larger baking pan & set in the oven. Pour hot water into the larger pan to make a water bath about halfway up the smaller dish.
  • Bake for 30 minutes or till the top is golden brown & serve warm.

Nutrition Facts : Calories 116.5, Fat 3.6, SaturatedFat 0.7, Cholesterol 47.5, Sodium 101.3, Carbohydrate 19.2, Fiber 0.6, Sugar 15.5, Protein 2.9

PINA COLADA DUMP CAKE



Pina Colada Dump Cake image

I love any dessert that tastes like the tropics. When I wanted to create a new dump cake recipe, I went right to pineapple, coconut and rum. I was very pleased with the results! -Shannon Dobos, Calgary, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 10 servings.

Number Of Ingredients 8

1/3 cup coarsely chopped macadamia nuts
1/2 cup sweetened shredded coconut
1 can (20 ounces) crushed pineapple, undrained
1/3 cup white rum
1 package white cake mix (regular size)
1/2 cup butter, melted
1/2 cup warm water
Whipped cream and maraschino cherries, optional

Steps:

  • Preheat oven to 350°. Evenly spread coconut, nuts and pineapple in a greased 13x9-in. baking dish; drizzle rum over top. Sprinkle with cake mix. Drizzle with butter and water, Bake until golden brown and bubbly, about 45-50 minutes. Serve warm with whipped cream and cherries, if desired.

Nutrition Facts : Calories 325 calories, Fat 13g fat (8g saturated fat), Cholesterol 24mg cholesterol, Sodium 411mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 2g protein.

BEST EVER PINEAPPLE CAKE



Best Ever Pineapple Cake image

This has been a favorite of my family for years. It's easy-to-make, moist, delicious and topped off with a cream cheese icing.

Provided by ccap397

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups white sugar
2 cups flour
1 (19 ounce) can crushed pineapple (undrained)
2 eggs
2 teaspoons baking soda
1 teaspoon vanilla
1 1/3 cups icing sugar
1/2 cup butter
8 ounces cream cheese
1 teaspoon vanilla

Steps:

  • Mix all cake ingredients together.
  • Grease 9x13" pan.
  • Pour in batter.
  • Bake at 350 for 40 minutes.
  • Mix icing until well blended.
  • Ice while still warm.

Nutrition Facts : Calories 431.7, Fat 15.3, SaturatedFat 9.3, Cholesterol 76.4, Sodium 332.9, Carbohydrate 70.2, Fiber 0.9, Sugar 53.1, Protein 4.9

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