Pineapple Upside Down Cake For Two Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

PINEAPPLE UPSIDE-DOWN CAKE FOR TWO



Pineapple Upside-Down Cake for Two image

Tender, moist and sweet, these two luscious but lighter cakes are as special as the person you choose to share them with! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 servings.

Number Of Ingredients 11

4 teaspoons butter, melted, divided
4 teaspoons brown sugar
2 canned unsweetened pineapple slices
2 maraschino cherries
1/3 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
Dash ground nutmeg
3 tablespoons fat-free milk
1/4 teaspoon vanilla extract

Steps:

  • Pour 1/2 teaspoon butter into each of two 10-oz. ramekins coated with cooking spray. Sprinkle with brown sugar. Top with a pineapple slice. Place a cherry in the center of each pineapple slice; set aside., In a small bowl, combine the flour, sugar, baking powder, salt and nutmeg. Beat in the milk, vanilla and remaining butter just until combined. Spoon over pineapple., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Run a knife around edges of ramekins; invert onto dessert plates. Serve warm.

Nutrition Facts : Calories 290 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 318mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

Provided by Bobby Flay

Categories     dessert

Time 2h10m

Yield 1 (10-inch) cake

Number Of Ingredients 20

5 1/4 ounces fresh pineapple, coarsely chopped, plus 1 small ripe Golden pineapple, peeled, cored, sliced crosswise into 1/4-inch thick slices and each slice cut in 1/2
5 1/4 ounces granulated sugar
1/2 vanilla bean, split
1/2 cup water
1 cup heavy cream
1/4 teaspoon fine sea salt
Pinch chile de arbol powder
5 ounces unsalted butter, at room temperature
300 grams granulated sugar (1 1/4 cups plus 3 tablespoons)
3 large eggs
165 grams cake flour (1 1/2 cups plus 2 tablespoons)
115 grams fine yellow cornmeal (3/4 cup)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup buttermilk
1/4 cup sour cream
3 tablespoons dark rum
1 1/2 teaspoons vanilla extract
1/2 vanilla bean, seeds scraped

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the chopped pineapple in a baking dish, cover with foil and roast in the oven until soft and lightly golden brown. Leave the oven at 350 degrees F.
  • Put the sugar, vanilla bean and 1/2 cup of water in a medium saucepan and cook over high heat until it turns a light caramel. Add the chopped pineapple, cream, salt and arbol and cook until slightly reduced. Let cool for about 5 minutes before adding it to a blender. Remove the vanilla bean, then carefully transfer the mixture to a blender and blend until smooth. Strain through a medium mesh strainer into a bowl. Return the mixture to the saucepan and reduce it to a sauce consistency. Pour the caramel into a seasoned 10-inch cast iron pan and let cool slightly. Arrange the pineapple slices on top of the caramel and set aside.
  • Cream the butter and sugar in the bowl of a stand mixer fitted with paddle attachment until light and fluffy, scraping down the sides and bottom of the bowl once. Add the eggs, 1 at a time, beating until each is incorporated.
  • Whisk together the flour, cornmeal, baking soda, baking powder and salt in a bowl until combined. Whisk together the buttermilk, sour cream, rum, vanilla extract and vanilla seeds in a measuring cup. Alternate the dry and wet ingredients starting and ending with the flour and mix until just combined, scraping the sides and bottom of the bowl. Pour the batter over the pineapple in the cast iron pan and bake until the top is lightly golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached, 30 to 40 minutes. Cool on a baking rack for 10 minutes, then invert onto a large platter. Let cool for 30 minutes before serving.

MINI PINEAPPLE UPSIDE-DOWN CAKE



Mini Pineapple Upside-Down Cake image

Edna Hoffman of Hebron, Indiana gives a timely twist for two to this traditional old-fashioned dessert.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 can (8 ounces) sliced pineapple
1/4 cup packed brown sugar
3 tablespoons butter, melted, divided
4 maraschino cherries
4 pecan halves
3/4 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground allspice
1 egg, lightly beaten
1/4 cup 2% milk

Steps:

  • Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside. In a small bowl, combine brown sugar and 2 tablespoons butter; stir until sugar is dissolved. , Pour into an ungreased 6-in. round baking pan. Arrange pineapple slices in a single layer in pan; place cherries and pecans in center of pineapple slices., In a small bowl, combine the flour, sugar, baking powder, salt and allspice. Beat in the egg, milk, reserved pineapple juice and remaining butter just until combined. Spoon over pineapple. , Bake at 350° for 30-35 minutes or until cake springs back when lightly touched. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 353 calories, Fat 11g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 369mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.

PINEAPPLE UPSIDE-DOWN LAYER CAKE



Pineapple Upside-Down Layer Cake image

Just when you thought you couldn't love pineapple upside-down cake anymore, we went and added another layer to it (and whipped topping!).

Provided by By Annalise Sandberg

Categories     Dessert

Time 2h

Yield 8

Number Of Ingredients 13

1/4 cup butter, melted
1/2 cup packed brown sugar
12 canned pineapple rings
12 maraschino cherries
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup pineapple juice
1/2 cup vegetable oil
3 eggs
1 cup heavy whipping cream
1/4 cup granulated sugar
1/2 teaspoon vanilla
1/4 cup chopped walnuts, if desired
Additional maraschino cherries, if desired

Steps:

  • Heat oven to 350°F.
  • Spray two 9-inch round cake pans with cooking spray. Divide melted butter between pans, completely covering bottoms of pans. Sprinkle brown sugar over butter. Place pineapple rings on brown sugar, 6 rings in each pan. Place maraschino cherry in center of each pineapple ring.
  • In large bowl, beat cake mix, pineapple juice, vegetable oil and eggs with electric mixer on medium speed until smooth. Divide batter between pans. Spread evenly.
  • Bake 30 to 35 minutes or until cake is golden and springs back when gently pressed. Cool in pan 15 minutes. Run knife around edges of pans; carefully turn cakes onto cooling racks. Cool to room temperature, about 30 minutes.
  • In medium bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until soft peaks form. Place 1 cake layer on large plate or cake stand. Cover with 1 cup of the whipped cream. Carefully place second cake layer on top. Top with swirls of whipped cream, walnuts and additional cherries.
  • Refrigerate 30 minutes to firm up before serving.

Nutrition Facts : Calories 640, Carbohydrate 79 g, Cholesterol 125 mg, Fat 6 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 57 g, TransFat 1/2 g

PINEAPPLE UPSIDE-DOWN CAKE FOR TWO



Pineapple Upside-Down Cake for Two image

With both of my kids in college, I started searching for recipes for two and found this one in my "Small-Batch Baking" cookbook by Debby Maugans Nakos. I made these one day and they turned out perfect!! I hate to admit it, but I ate them both that same day!!! You will need jumbo size muffin tin for these cakes. I changed the original recipe slightly, by adding two tablespoons of the pineapple juice and two of buttermilk in order to add more pineapple flavor to the cake.

Provided by diner524

Categories     Dessert

Time 30m

Yield 2 cakes, 2 serving(s)

Number Of Ingredients 11

3 tablespoons unsalted butter, at room temperature (divided)
1/3 cup pineapple tidbits, well drained (canned)
1 tablespoon light brown sugar, packed
2 tablespoons buttermilk
2 tablespoons pineapple juice
yolk of 1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup flour
1/3 cup sugar
1/8 teaspoon baking soda
1/8 teaspoon salt

Steps:

  • Place rack in the center of the oven and preheat oven to 375 degrees.
  • Place 1 1/2 tsps butter in two muffin cups. Bake until butter is bubbly and beginning to turn golden, 1 minute. Remove them from the oven and add 1/2 tbsp of brown sugar into the butter in each muffin and then sprinkle half of the pineapple tidbits into each one.
  • In a small bowl, combine buttermilk, pineapple juice, egg yoke and vanilla and whisk to blend.
  • In a separte bowl combine flour, sugar, baking soda and salt. Add remaining 2 tablespoons of butter and half of the buttermilk mixture. Beat with a handheld mixer on low speed until the dry ingredients are moistened. Increase speed to medium and beat until the batter is lightened and has slightly increased in volume, 45 seconds. Scrape down bowl. Pour in remaining buttermilk mixture and beat mixture on medium speed until well blended, 20 seconds.
  • Divide batter evenly between the two cups and then fill remaining cup 1/2 with water to prevent warping. Bake the cakes until a toothpick comes out clean, 20 to 24 minutes.
  • Remove the muffin pan from the oven and place it on a wire rack to cool for 5 minutes. Carefully pour the water out of the pan and keep it away from the cakes. Using a large plate and pot holders, invert cakes onto plate and enjoy warm with ice cream if desired.

PINEAPPLE UPSIDE-DOWN POUND CAKE



Pineapple Upside-Down Pound Cake image

We've come up with a delicious mashup of two nostalgic favorites that will be sure to garner plenty of oohs and ahhs once it's tipped out of the pan. In addition to lining the bottom of the pan with pineapple, we mix piece of the fruit into the buttery batter for double the flavor. Baking ahead works beautifully for this dessert, which gets even better after resting a bit so the caramelized sugar and pineapple juice absorb into the cake.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/4 cups (2 1/2 sticks) unsalted butter, 2 sticks at room temperature and 4 tablespoons melted, plus more for the pan
1/2 cup packed dark brown sugar
One 20-ounce can sliced pineapple (about 10 slices), 3 slices finely chopped (about 1/2 cup) and the rest left whole
12 to 20 maraschino cherries (without stems)
1 1/4 cups granulated sugar
1/2 teaspoon lemon zest
1 3/4 cups all-purpose flour (see Cook's Note)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 large eggs plus 1 large egg yolk, at room temperature
2 teaspoons vanilla extract
1/2 cup sour cream, at room temperature

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter all sides of a 9-by-5-inch nonstick loaf pan, then pour the melted butter into the bottom of the pan. Scatter the dark brown sugar evenly over the melted butter. Arrange 7 slices of pineapple and the maraschino cherries in your preferred design along the bottom and up the sides of the pan, halving the slices as necessary. Place the pan in the refrigerator to chill while the batter is prepared. (This will allow the fruit to set in the butter and minimize shifting when the batter is poured into the pan.)
  • Cream the granulated sugar, lemon zest and 2 sticks room-temperature butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed, scraping the bowl down halfway through, until pale and fluffy, about 6 minutes.
  • Meanwhile, whisk together the flour, baking powder and salt in a medium bowl and set aside.
  • With the mixer on medium high, add the eggs and egg yolk in 1 at a time, making sure they are fully incorporated between each addition. Reduce the speed to medium-low and add the vanilla and 1/4 cup sour cream; mix until incorporated. Add half of the dry ingredients and mix until just incorporated, then repeat the steps with the remaining sour cream and dry ingredients, making sure to scrape the bowl down between each addition. Add the chopped pineapple and mix until just incorporated, about 15 seconds.
  • Remove the prepared loaf pan from the refrigerator and carefully pour in the batter, being careful not to shift the assembled fruit. Using a small offset spatula, carefully spread the batter into the corners and smooth out the top. Give the pan 5 to 10 taps on the counter to release any large air pockets.
  • Place a sheet pan on the bottom oven rack and bake the cake on the middle rack until the top is deep golden brown and a cake tester or knife inserted in the center comes out clean, 1 hour 20 minutes to 1 hour 25 minutes. Allow the cake to rest for 30 minutes before inverting onto a serving plate.

DOUBLE PINEAPPLE UPSIDE-DOWN CAKE



Double Pineapple Upside-Down Cake image

A pineapple lover's dream. This cake is filled with pineapple inside and out. Serve with pineapple ice cream.

Provided by Sarita Peter

Categories     Pineapple Upside-Down Cake

Time 1h45m

Yield 14

Number Of Ingredients 15

⅓ cup margarine
⅓ cup brown sugar
12 slices fresh pineapple
¼ cup dark rum
3 ⅓ cups sifted all-purpose flour
2 ¼ teaspoons baking powder
6 large eggs
¼ cup orange juice
2 teaspoons vanilla extract
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cinnamon
1 ¾ cups margarine, softened
¾ cup white sugar
1 (8 ounce) can crushed pineapple, drained and juice reserved
12 maraschino cherries

Steps:

  • Melt margarine in a large skillet over medium heat. Add brown sugar and cook until melted, 2 to 3 minutes. Lay pineapple slices in the sauce and cook until browned, 1 to 2 minutes per side. Lower heat and carefully add rum; simmer for 5 minutes. Remove from the heat and set aside to cool while you prepare the cake.
  • Preheat the oven to 300 degrees F (150 degrees C). Grease a 3-inch deep, 9- or 10-inch round baking pan.
  • Mix flour and baking powder together in a bowl. Beat eggs, orange juice, vanilla, nutmeg, and cinnamon in a second bowl.
  • Cream margarine and sugar in a third bowl until light and creamy and sugar granules are no longer evident. Gradually add egg mixture while continuing to blend. Add drained pineapple and up to 2 tablespoons reserved juice, if needed. Fold in flour mixture until thoroughly combined.
  • Pour cooled sauce into the bottom of the prepared pan, arranging the pineapple slices so they're flat on the bottom. Pour cake batter over the sauce, making sure there is about 1 inch at the top of the pan so the cake has room to rise.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
  • Remove from the oven and let cool in the pan for 5 minutes. Invert onto a serving platter and garnish with a cherry in the center of each pineapple slice.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 51.8 g, Cholesterol 79.7 mg, Fat 29.3 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 5.4 g, Sodium 424.4 mg, Sugar 26.2 g

PINEAPPLE UPSIDE DOWN CAKE



Pineapple Upside Down Cake image

Delicious and moist, this cake is a real winner with everyone. I double this recipe and bake it in a 9x15 pan for my family of 10, it's gone in no time at all.

Provided by Garlicgoddess84

Categories     Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 13

4 tablespoons unsalted butter, melted, plus
9 tablespoons unsalted butter, softened
1/2 cup packed brown sugar
2 tablespoons light corn syrup
1/2 pineapple, peeled, cored, cut in half lengthwise and cut crosswise into 1/2-inch slices
1 1/2 cups pastry flour
3/4 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
3 large egg yolks
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 325 degrees. Stir together the melted butter, brown sugar and corn syrup and evenly coat the bottom and sides of a 10-inch glass pie plate with the mixture. Arrange pineapple on top.
  • In a mixing bowl, combine the pastry flour, granulated sugar, baking powder, baking soda and salt and thoroughly mix. In another bowl, whisk together the softened butter, sour cream, egg yolks and vanilla. Add to the dry ingredients and mix with an electric mixer at medium speed about 1 1/2 minutes, scraping down the sides of the bowl occasionally, until thick and smooth. Using a spatula, spread the batter evenly over the fruit, building up the outside edges so the cake will be level when baked.
  • Bake 40 to 50 minutes, until golden brown and a tester inserted in the center comes clean. Transfer to a rack to cool 3 to 5 minutes (no longer) and then invert onto a serving plate, repositioning the fruit as necessary.

Nutrition Facts : Calories 3816.8, Fat 188.3, SaturatedFat 113.2, Cholesterol 1010, Sodium 1955.1, Carbohydrate 518, Fiber 9.8, Sugar 318.4, Protein 31.5

LAYERED PINEAPPLE UPSIDE-DOWN CAKE



Layered Pineapple Upside-Down Cake image

I made this layered pineapple upside-down cake for my dad's birthday. Everyone in my family asked me for the recipe afterwards. It was so good. Enjoy!

Provided by Stevie Bowden

Categories     Pineapple Upside-Down Cake

Time 1h30m

Yield 12

Number Of Ingredients 12

1 cup dark brown sugar
½ cup unsalted butter
1 (20 ounce) can pineapple rings, drained
2 ¼ cups all-purpose flour
9 tablespoons cake flour
1 ⅛ teaspoons baking powder
¾ teaspoon salt
2 ½ cups white sugar
1 ½ cups unsalted butter, softened
6 large eggs
1 ⅛ teaspoons vanilla extract
1 ⅛ cups sour cream

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.

Nutrition Facts : Calories 729.6 calories, Carbohydrate 93 g, Cholesterol 183.8 mg, Fat 38 g, Fiber 1.1 g, Protein 7.1 g, SaturatedFat 23.1 g, Sodium 251.4 mg, Sugar 68.2 g

More about "pineapple upside down cake for two recipes"

INDIVIDUAL PINEAPPLE UPSIDE-DOWN CAKES FOR TWO (30 MIN) …
individual-pineapple-upside-down-cakes-for-two-30-min image
2018-10-01 How to make Pineapple Upside-down Little Cakes: Preheat the oven to 350 degrees F. Coat two 7 ounce ramekins with non-stick cooking …
From zonacooks.com
4.3/5 (42)
Calories 345 per serving
Category Dessert


PINEAPPLE UPSIDE DOWN CAKE WITH CAKE MIX RECIPES
pineapple-upside-down-cake-with-cake-mix image
2022-06-19 Pineapple Upside Down Cake Thailand 1 Dollar Meals. fresh pineapple, eggs, brown sugar, maraschino cherries, yellow cake mix and 2 more.
From yummly.com


PINEAPPLE UPSIDE DOWN CAKE FOR A CROWD - HUNGER …
pineapple-upside-down-cake-for-a-crowd-hunger image
2018-04-20 Instructions. Preheat oven to 350°F. Prepare the pan: melt 2 sticks of unsalted butter and pour into a 12 x 18 x 3 pan. Spread evenly over the pan. Sprinkle the brown sugar evenly over the butter. Evenly distribute the sliced …
From hungerthirstplay.com


BEST EVER PINEAPPLE UPSIDE DOWN CAKE - AVERIE COOKS
best-ever-pineapple-upside-down-cake-averie-cooks image
2019-04-05 Place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside. In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside. In a separate small bowl, whisk …
From averiecooks.com


FRESH PINEAPPLE UPSIDE DOWN CAKE - INSPIRED TASTE
fresh-pineapple-upside-down-cake-inspired-taste image
2021-01-28 Position an oven rack in the lower third of the oven and heat oven to 350 degrees Fahrenheit. Using the back of a spoon, spread 4 tablespoons of the butter over the bottom of a 9-inch cake pan. Scatter the brown sugar and …
From inspiredtaste.net


HOW TO MAKE A PINEAPPLE UPSIDE-DOWN CAKE - DELISH
how-to-make-a-pineapple-upside-down-cake-delish image
2022-04-01 Make batter: In a small bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl using a hand mixer, cream butter with sugars. Beat in egg, vanilla, and sour cream, then ...
From delish.com


PINEAPPLE UPSIDE-DOWN CAKE RECIPE - BBC FOOD
pineapple-upside-down-cake-recipe-bbc-food image
Butter the sides of a deep 20cm/8in cake tin. Drain the pineapple slices and leave to dry on kitchen paper. Put the soft brown sugar and 60g/2oz of the butter in a small frying pan and melt over a ...
From bbc.co.uk


RECIPE: PINEAPPLE UPSIDE DOWN CAKE - DUNCAN HINES …
recipe-pineapple-upside-down-cake-duncan-hines image
Place pan in oven to melt butter. Sprinkle with sugar. Arrange pineapple slices and maraschino cherries on sugar mixture. Prepare cake mix as directed on package. (Do not substitute pineapple juice for water.) Pour batter evenly …
From duncanhines.ca


PINEAPPLE UPSIDE DOWN CAKE | RECIPETIN EATS
pineapple-upside-down-cake-recipetin-eats image
2021-03-12 Milk Mixture: Whisk milk, sour cream, pineapple juice and vanilla in a 2nd bowl. Cream butter and sugar: In a third (final!) bowl, beat the butter and sugar for 2 minutes on speed 7 (handheld mixer) until fluffy. Eggs: Add eggs …
From recipetineats.com


PINEAPPLE UPSIDE-DOWN CAKE - KING ARTHUR BAKING
pineapple-upside-down-cake-king-arthur-baking image
Instructions. Preheat the oven to 375°F. Lightly grease a 9" round cake pan. To make the topping: Melt the butter, and mix with the brown sugar, cinnamon, and ginger. Spoon the mixture into the prepared pan. Space the pineapple rings …
From kingarthurbaking.com


DOUBLE PINEAPPLE UPSIDE DOWN CAKE - READY SET EAT
double-pineapple-upside-down-cake-ready-set-eat image
Tips. For two-layer pineapple upside down cake: Divide melted butter, brown sugar, pineapple and cherries into 2 greased 8-inch round pans. Prepare cake batter, divide into pans and bake according to above. Cool 15 minutes, …
From readyseteat.com


MINI PINEAPPLE UPSIDE DOWN CAKES IN RAMEKINS - DESSERT …
2021-11-29 First make the pineapple topping: In a small skillet over medium-low heat, melt the brown sugar and the 2 tablespoons butter. When the sugar is melted, scrape the mixture into …
From dessertfortwo.com
4.6/5 (21)
Total Time 55 mins
Category Small Cake Recipes to Make 6 Inch Cakes
Calories 748 per serving
  • Preheat the oven to 350° and use extra butter and 2 teaspoons of granulated sugar to rub into two 8-ounce ramekins. This butter and sugar crust will keep the cakes from sticking to the ramekin.
  • First make the pineapple topping: In a small skillet over medium-low heat, melt the brown sugar and the 2 tablespoons butter. When the sugar is melted, scrape the mixture into the two ramekins, trying to divide it as evenly as possible.
  • Then, place one pineapple ring in the center of each ramekin. Slice up the remaining rings and arrange around the whole ring in order to cover the entire bottom of the ramekin. In the middle ring, Place one cherry half with the curved side up. Set aside while making the cake batter.


EASY PINEAPPLE UPSIDE DOWN CAKE WITH YELLOW CAKE MIX
2020-05-17 In a small saucepan, melt the butter. Once melted, stir in the brown sugar. Pour the butter and sugar mixture into the cake pan. If needed, tilt the cake pan so that the mixture covers the bottom of the pan evenly. Add one ring of pineapple to the middle of the cake pan and then surround it by 6 more.
From emilyenchanted.com


PINEAPPLE UPSIDE DOWN CAKE • JUST ONE COOKBOOK
2012-01-30 Gather all the ingredients. Position a rack in the center of the oven and preheat the oven to 350ºF (177ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Generously butter a 9-inch (23 cm) round cake pan. Peel, halve, and core the pineapple, then cut into ¾ inch (2 cm) thick slices. Cut the slices in half.
From justonecookbook.com


PINEAPPLE UPSIDE-DOWN CAKE FOR TWO RECIPE: HOW TO MAKE IT
Save on Pinterest. Tweet this. Email
From stage.tasteofhome.com


PINEAPPLE UPSIDE-DOWN CAKE – SMITTEN KITCHEN
2007-05-07 Bake cake in middle of oven until golden and a tester comes out clean, about 35 to 45 minutes (I find this cooks more quickly in a 10-inch skillet). Let cake stand in skillet five minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet.
From smittenkitchen.com


25 DELICIOUS PINEAPPLE UPSIDE DOWN CAKE RECIPES
17. Cast Iron Skillet Pineapple Upside Down Cake. This is one of the best classic pineapple upside-down cake recipes, thanks to Duke Manor Farm. Your cast-iron skillet is ideal for cooking this dessert in and allows you to layer pineapple around the edges of the cake for an aesthetically pleasing dessert.
From lifefamilyfun.com


PINEAPPLE UPSIDE DOWN CAKE FOR TWO - BIGOVEN
In a small bowl, combine the flour, sugar, baking powder, salt and nutmeg. Beat in the milk, vanilla and remaining butter just until combined. Spoon over pineapple. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 mins. Run a knife around the edges of the ramekins; invert onto dessert plates.
From bigoven.com


PINEAPPLE UPSIDE DOWN CAKE FROM A BOX MIX
2022-04-03 Whipping up this cake is as easy as 1-2-3! 1: Melt your butter in the bottom of a 9x13 pan and sprinkle the brown sugar across it. 2. Place your pineapple rings and maraschino cherries on top of the brown sugar. (You can add more cherries between pineapple rings …
From outoftheboxbaking.com


BEST PINEAPPLE UPSIDE DOWN CAKE RECIPE FINALLY!
2021-11-07 Preheat oven to 325 F. Move oven rack to middle of the oven. (Place a baking sheet on the bottom rack just in case juices from the cake bubble over a bit.) In a deep 9.5-inch glass pie plate, add melted butter and spread out to cover the …
From divascancook.com


EASY PINEAPPLE UPSIDE-DOWN CAKE RECIPE - TORI AVEY
2013-07-28 The June/July 1925 issue of “American Cookery,” which suggested both pineapple and prunes as the fruit, explained: “This cake is variously named Pineapple Cake, Pineapple or Apricot Torte, Caramel Pudding, Frying Pan Cake, Skillet Cake, Griddle Cake, Pineapple Glace, Different Pudding, Chesterfield Pie; but Skillet or Upside-Down Cake are the commonest …
From toriavey.com


EASY PINEAPPLE UPSIDE-DOWN CAKE - PEAR TREE KITCHEN
2021-10-20 Gently pour the batter over the pineapple and cherries in the pan and smooth the batter out. Place the cake into the preheated 350⁰F oven and bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and cool cake for 4 to 5 minutes.
From peartreekitchen.com


PINEAPPLE UPSIDE-DOWN CAKE | MRFOOD.COM
2017-05-23 Preheat oven to 350 degrees F. Sprinkle brown sugar evenly over bottom of two 8-inch round cake pans and pour butter evenly over sugar. In each pan, arrange pineapple slices in a single layer over sugar and place a cherry in center of each slice.
From mrfood.com


EASY PINEAPPLE UPSIDE DOWN CAKE RECIPE- BOSTON GIRL BAKES
2022-03-07 Place pineapple slices and cherries on a plate and blot with a paper towel to remove excess moisture. Cut 3 pineapple slices in half. Prepare topping. Pour the melted butter into the bottom of the cake pan, swirling to coat the entire bottom. Sprinkle the brown sugar over the top of the butter.
From bostongirlbakes.com


PINEAPPLE UPSIDE-DOWN CAKE RECIPE FROM SCRATCH -BAKING A …
2020-05-26 Stir in the egg until incorporated (about 1 minute). Scrape the bottom and sides of the bowl with a silicone spatula, then add the sour cream, pineapple juice, and vanilla. Mix the batter on medium-high speed for 60 to 90 seconds, to …
From bakingamoment.com


PERFECT PINEAPPLE UPSIDE DOWN CAKE | THE RECIPE CRITIC
2020-07-26 Prep: Preheat oven to 350 degrees and grease a 9 inch cake pan. Make the topping: Combine the brown sugar and melted butter in a small bowl. Spread on the bottom of your 9 inch cake pan. Layer pineapple and cherries: Arrange the pineapple slices along the bottom of the pan and along the rim.
From therecipecritic.com


PINEAPPLE UPSIDE-DOWN CAKE RECIPE - THE COOKING WORLD
Arrange the pineapple over the mixture, then sprinkle with the pecan (if using). Set aside. In a medium bowl, whisk together the flour, cornmeal, baking powder, cinnamon, nutmeg, and salt. Set aside. In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until cream and smooth, about 1 minute.
From thecookingworld.com


PINEAPPLE UPSIDE DOWN CAKE RECIPE - COOKING CLASSY
2019-03-02 Instructions. Preheat oven to 350 degrees. Spray a 9 by 2-inch cake pan with non-stick cooking spray. In a mixing bowl whisk together brown sugar and 1/4 cup melted butter then pour into prepared cake pan and spread into an even layer, set aside.
From cookingclassy.com


PINEAPPLE UPSIDE DOWN CAKE WITH CRUSHED PINEAPPLE
2020-03-10 Spray 2 8″x3″ cake pans with non-stick spray and set aside. Open and drain both the pineapple tidbits and crushed pineapple in a colander, reserving 1 cup of juice for the cake mix. In a microwave safe bowl or pot on the stove melt butter and add in brown sugar and vanilla.
From kindlyunspoken.com


PINEAPPLE UPSIDE-DOWN CAKE - RICARDO CUISINE
Cake. In a bowl, combine the flour and baking powder. In another bowl, whisk the butter and eggs. Gradually add the sugar while whisking until smooth. Add the dry ingredients alternating with the milk. Spread over the pineapple slices. Bake for 40 to 45 minutes or until a toothpick inserted in the centre of the cake comes out clean.
From ricardocuisine.com


PINEAPPLE UPSIDE-DOWN CAKE FOR TWO RECIPE | TASTE OF HOME
Tender, moist and sweet, these two luscious but lighter cakes are as special as the person you choose to share them with! —Taste of Home Test Kitchen
From staging2.tasteofhome.com


PINEAPPLE UPSIDE DOWN CAKE - SALLY'S BAKING ADDICTION
2020-04-09 Regular Cake Ingredients, Only Reduced. Cake Flour: Lighter than all-purpose flour, cake flour produces a soft crumb. Baking Powder & Baking Soda: The two add plenty of lift under the heavy topping.; Salt: Balances the sweetness. Butter: Instead of melted butter, use 6 Tablespoons of softened butter. (Not the whole stick, though you do need more for the topping.)
From sallysbakingaddiction.com


BUTTER PECAN UPSIDE DOWN CAKE RECIPES - THERESCIPES.INFO
Butter Pecan Upside-Down Cake - Pillsbury Baking best www.pillsburybaking.com. Step 1 HEAT oven to 350°F. Spread butter evenly in bottom of 13 x 9-inch baking pan. Sprinkle evenly with brown sugar and pecans.Step 2 PREPARE cake mix according to package directions using water, oil and eggs. Spoon batter over pecan layer, spreading evenly. Bake 34 to 38 minutes …
From therecipes.info


EASY PINEAPPLE UPSIDE DOWN DUMP CAKE - LOVE FROM THE OVEN
2021-02-12 Instructions. Preheat the oven to 350 degrees F. Spray a 9 x 13 inch cake pan with nonstick baking spray. Dump the pineapple cans with their juice and 20 of the cherries into the pan with 1/2 cup of the brown sugar. Spread everything out with a spatula to make it even.
From lovefromtheoven.com


TURNING PINEAPPLE UPSIDE DOWN CAKE..UPSIDE DOWN!
2013-03-28 Instructions. Heat oven to 350 degrees. Divide 1/4 cup butter between two 9″ round cake pans, place in oven and allow butter to melt. Remove pans from and divide and sprinkle brown sugar evenly between pans over melted butter Slice pineapple rings in half to fit around edge of pan as shown in picture on top of brown sugar mixture.
From atthepicketfence.com


AIR FRYER PINEAPPLE UPSIDE-DOWN CAKE FOR TWO - FORK TO SPOON
In a small bowl, mix the flour, sugar, baking powder, salt, nutmeg, milk, vanilla, and melt the butter in a small bowl. Mix well. Then pour half the batter into the ramekin.
From forktospoon.com


VEGAN PINEAPPLE UPSIDE DOWN CAKE RECIPE - TWO SPOONS
2021-12-06 Halve 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, salt and baking powder. In a separate, large mixing bowl, combine the wet ingredients: pineapple juice, coconut milk, melted vegan butter and vanilla extract.
From twospoons.ca


PINEAPPLE UPSIDE-DOWN CAKE - DINNER, THEN DESSERT
2022-03-18 Add in the egg, vanilla extract, sour cream and pineapple juice on low speed until combined. Sift together flour, baking powder and salt then add it into the stand mixer on low speed until just combined. Spoon batter carefully into springform pan and bake on a baking sheet for 40-45 minutes.
From dinnerthendessert.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #for-1-or-2     #low-protein     #desserts     #fruit     #cakes     #grains     #dietary     #low-in-something     #tropical-fruit     #pineapple     #pasta-rice-and-grains     #number-of-servings

Related Search