Pineapple Upside Down Cake In A Mug Recipes

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PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

Trisha Yearwood shows off her easy, classic pineapple upside-down cake on Food Network.

Provided by Trisha Yearwood

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons butter
1/2 cup light brown sugar, packed
9 slices canned pineapple in juice, drained
5 maraschino cherries
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup solid vegetable shortening
2/3 cup granulated sugar
1 large egg
3/4 teaspoon vanilla extract
2/3 cup milk

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the butter in an 8-by-8-by-2-inch square baking pan and set it over low heat to melt. When melted, sprinkle the brown sugar over the butter. Arrange the pineapple rings in a single layer on top of the sugar, making 3 rows. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. Set the pan aside.
  • Sift the flour, baking powder and salt, then sift once more. Set aside. Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla. Blend in the flour mixture alternately with the milk, beginning and ending with flour. Stir only enough after each addition to combine.
  • Pour the batter carefully into the pineapple-lined baking pan and bake for 40 minutes. Test for doneness by inserting a toothpick in the center or pressing the cake lightly with a fingertip; if the impression springs back, the cake is done. Run a knife around the edges of the pan and place a serving dish on top. Invert the cake onto the serving dish. Leave the pan inverted over the cake for several moments to allow the syrup to soak into the cake.

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.

PINEAPPLE UPSIDE-DOWN SKILLET CAKE



Pineapple Upside-Down Skillet Cake image

Our pineapple upside-down cake is made the traditional way in a skillet for a gorgeous golden hue, but we've simplified the recipe, using yellow cake mix topped with sunny pineapple slices.

Provided by By Angie McGowan

Categories     Dessert

Time 50m

Yield 24

Number Of Ingredients 8

12 pineapple slices in juice (from three 8-oz cans)
16 maraschino cherries
3 tablespoons butter, melted
1/2 cup packed brown sugar
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup pineapple juice (from can of pineapple)
1/2 cup vegetable oil
3 eggs

Steps:

  • Heat oven to 350°F. Add melted butter to 12-inch cast iron or ovenproof skillet. Sprinkle brown sugar evenly over butter. Arrange 8 pineapple slices in bottom of skillet. Cut remaining slices in half; arrange around inside edge of skillet. Place 1 cherry in center of each whole and half pineapple slice.
  • In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into skillet over fruit.
  • Bake 40 to 45 minutes or until cake is golden brown and springs back when touched lightly in center.
  • Cool cake in skillet 5 to 10 minutes. Run knife around edge of cake to loosen. Place heatproof plate upside down over skillet; turn plate and skillet over. Remove skillet. Serve cake warm.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 17 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 IN A GLASS



Pineapple Upside-Down Cake in a Glass image

Cake-flavored vodka just may be the best thing in a bottle; it tastes great mixed with just about anything. This yummy cocktail combines the flavored vodka with pineapple juice for a sweet treat. Fresh pineapple also makes a great garnish.

Provided by CookinBug

Categories     Drinks Recipes     Cocktail Recipes     Vodka Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 5

ice
1 splash grenadine syrup
1 (1.5 fluid ounce) jigger cake-flavored vodka
3 ounces pineapple juice
1 maraschino cherry

Steps:

  • Fill a glass with ice.
  • Splash grenadine over ice.
  • Pour cake-flavored vodka and pineapple juice over the ice; stir.
  • Garnish with maraschino cherry to serve.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 30.6 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.4 g, Sodium 12.7 mg, Sugar 20.9 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

PINEAPPLE UPSIDE-DOWN CAKE IN A MUFFIN PAN



Pineapple Upside-Down Cake in a Muffin Pan image

Make and share this Pineapple Upside-Down Cake in a Muffin Pan recipe from Food.com.

Provided by Golf Gal

Categories     Dessert

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

2 eggs
2/3 cup sugar
4 tablespoons pineapple juice
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter or 4 tablespoons butter
2/3 cup brown sugar
1 (20 ounce) can pineapple rings
6 maraschino cherries

Steps:

  • Preheat over to 350 degrees. Spray your muffin tins with non-stick cooking spray.
  • Bake time 10-15 minutes.
  • In a mixing bowl , add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
  • In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
  • Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top of brown sugar mixture. Add a cherry in the middle of each pineapple ring. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.

Nutrition Facts : Calories 382.5, Fat 9.5, SaturatedFat 5.4, Cholesterol 82.3, Sodium 257.3, Carbohydrate 72.9, Fiber 1.9, Sugar 58.3, Protein 4.2

PINEAPPLE UPSIDE-DOWN CAKE III



Pineapple Upside-Down Cake III image

This recipe for pineapple upside-down cake delivers a classic version of a favorite dessert in a 9x13-inch size.

Provided by BUCHKO

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Yield 24

Number Of Ingredients 9

1 (15 ounce) can crushed pineapple
¼ cup butter, melted
1 cup packed brown sugar
3 cups all-purpose flour
5 teaspoons baking powder
1 cup shortening
1 ½ cups white sugar
2 eggs
1 tablespoon vanilla extract

Steps:

  • Grease a 9x13 inch pan and preheat oven to 350 degrees F (175 degrees C).
  • Drain crushed pineapple and reserve juice. Combine margarine, brown sugar, pineapple and 2 tablespoons pineapple juice. Spread onto the bottom of a 9x13 inch pan. Add enough water to remaining juice to make 1 1/3 cup of liquid. Set aside.
  • Combine flour and baking powder. Set aside.
  • Cream shortening and white sugar until light and fluffy. Add eggs and vanilla, and beat for 1 minute. Add flour mixture alternately with juice, beginning and ending with the dry ingredients.
  • Pour over pineapple mixture in pan. Bake at 350 degrees F (175 degrees C) for 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes and then turn out.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 36.5 g, Cholesterol 20.6 mg, Fat 11 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 3.5 g, Sodium 124.1 mg, Sugar 24.1 g

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Top Asked Questions

How do you make pineapple upside-down cake?
Here is how you make pineapple upside-down cake ( get the full recipe down below ): Preheat your oven to 350°F (180°C) and generously butter a 9×13-inch (23x33cm) baking pan. Set the pan aside. Combine the butter and brown sugar in a small saucepan over medium-low heat and let it come to a simmer until the sugar dissolves.
How do you make a pineapple cake with brown sugar?
Sprinkle the brown sugar evenly over the melted butter in the pan. Drain pineapple and reserve the pineapple juice from the can. Place the well drained pineapple evenly over the brown sugar mix. Remove stems from cherries, if any, and place a cherry into the center of each pineapple ring.
How to make pineapple cake with pineapple wedges?
Arrange the pineapple wedges in one even layer over the butter and sugar. In a large bowl, beat the remaining 8 tablespoons of butter, granulated sugar and zest with an electric mixer on high speed until light and fluffy, 2 to 3 minutes. Add the egg yolks and vanilla and beat until smooth.
How to make a pineapple mug?
Add pineapple ring to bottom of mug. In a mixing bowl, combine egg, oil, vanilla, almond milk, and pineapple juice and stir to integrate. Add sweetener, flour, baking powder, and salt. Mix well to combine. Fold in fresh, chopped pineapple. Pour batter into mug. Microwave 2½ -3 minutes (150-180 seconds).

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