Pineapple Upside Down Cake Like Mama Made Recipes

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

OLD FASHIONED PINEAPPLE UPSIDE-DOWN CAKE



Old Fashioned Pineapple Upside-Down Cake image

This old-fashioned cake recipe delivers a really good take on the dessert classic: pineapple upside-down cake.

Provided by Cathy

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 11

4 eggs
½ cup butter
1 cup packed light brown sugar
1 (20 ounce) can sliced pineapple
10 maraschino cherries, halved
1 cup sifted cake flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup white sugar
1 tablespoon butter, melted
1 teaspoon almond extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
  • Sift together flour, baking powder, and salt.
  • Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
  • Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 55 g, Cholesterol 84.9 mg, Fat 10.4 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 6 g, Sodium 183.1 mg, Sugar 43 g

LIKE MOM'S PINEAPPLE UPSIDE DOWN CAKE



Like Mom's Pineapple Upside Down Cake image

My mom made the best pineapple upside down cake and unfortunately no one in the family has the recipe. I found this recipe on the internet somewhere, and its taste like my Mom's recipe. It is so yummy and no yellow cake mix. Note: This was edited from when it was first posted, I accidently added all the butter with the brown sugar for top coating.

Provided by diner524

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11

1/2 cup butter (1 stick divided)
1 cup brown sugar
1 (20 ounce) can pineapple slices (save juice)
3 eggs
1 cup sugar
1/4 cup milk
1/4 cup pineapple juice (or can use 1/2 cup pineapple juice-omit milk)
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt

Steps:

  • Use a 9 or 10 inch cast iron skillet or pan.
  • Melt 1/4 cup of the butter over low heat in skillet, add brown sugar make sure evenly coats bottom.
  • Take pan off of the heat, arrange pineapple slices on top of brown sugar.
  • In a large bowl, cream other 1/4 cup of butter with the sugar. Add eggs, one at a time, mix until blended. Add juice, milk if using, and vanilla. Beat until sugar is well dissolved.
  • Sift flour, baking powder and salt and mix with the egg mixture until well blended.
  • Pour batter into the skillet/pan.
  • Bake at 350 degrees for 35 minutes.
  • Let cool for 10 minutes and then put plate over skillet/pan and flip over.

MAMA'S PINEAPPLE UPSIDE DOWN CAKE



Mama's Pineapple Upside Down Cake image

Original recipe was my Grandmother's - Pastoria Coker

Provided by BallroomDiva09

Categories     Desserts

Time 45m

Yield 8

Number Of Ingredients 10

0.5 cup Butter
1 cup Brown sugar packed
1 20-oz can Pineapple sliced
3 Eggs separated
1 cup Sugar
1 teaspoon Vanilla
1 cup all purpose flour
1 teaspoon Baking powder
0.25 teaspoon Salt
1 jar Maraschino cherries

Steps:

  • Directions: Melt butter in a 9 or 10 inch round glass pie pan or ovenproof skillet. Add brown sugar on top of butter. Drain pineapple, reserving 1/3 cup of the juice. Arrange 8 pineapple slices in a single layer over sugar. Place cherries in center of pineapple slices. If desired, sprinkle 1/2 cup chopped pecans over pineapple. (Not in Mama's original recipe.) In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt, add to batter, beating well. In a small bowl, beat egg whites on high speed until stiff peaks form, fold into batter. Pour over pineapple slices. Bake at 375 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before inverting onto serving plate.

Nutrition Facts : Calories 591 calories, Fat 27.0504060715993 g, Carbohydrate 83.4041852198026 g, Cholesterol 219.685 mg, Fiber 2.14713815775131 g, Protein 7.04005167818408 g, SaturatedFat 15.7910877147683 g, ServingSize 1 1 Serving (228g), Sodium 271.972937986257 mg, Sugar 81.2570470620513 g, TransFat 2.3439945686001 g

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

Provided by Tyler Florence

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 30

Nonstick cooking spray
1 3/4 cups sugar
3/4 cup clarified butter
1 1/2 teaspoons salt
4 large eggs
1 1/2 teaspoons vanilla extract
3 1/4 cups all-purpose flour
1 tablespoon plus 1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup buttermilk
1 large pineapple
3 cups sugar
1 cup water
2 tablespoons dark rum
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt
4 tablespoons unsalted butter
2 cups heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
14 ounces sugar
6 fluid ounces water
10 ounces light corn syrup
1 pound macadamia nuts
1 teaspoon salt
1 ounce unsalted butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Steps:

  • For the cake: Preheat the oven to 325 degrees F. Spray a 10-by-2-inch round baking pan well with nonstick spray.
  • Cream together the sugar, clarified butter and salt in a stand mixer fitted with the paddle attachment. When the mixture is sandy and pasty, add the eggs and vanilla; the mixture will appear almost broken. In a separate bowl, sift together the flour, baking powder and baking soda. Gradually mix the dry ingredients into the batter. Finish by adding the buttermilk, making sure there are no lumps. Cover and set aside.
  • Peel the pineapple and cut crosswise into 1/4-inch disks. Use a ring cutter to punch the core out of each ring.
  • To make the caramel: In a pot fitted with a candy thermometer, mix the sugar and water to make a 'wet sand,' making sure the walls of the pot are clean. Bring the mixture up to 298 degrees F or until the sugar begins to turn light brown. Then hit it with the rum, cream, vanilla, salt and butter. Pour the hot caramel into the bottom of the baking pan, then evenly line it with the pineapple slices. Pour cake batter over the top.
  • Bake until a cake tester comes out clean and the top springs back when pressed, 20 to 25 minutes.
  • While the cake is baking, make the whipped cream: Place the cream, sugar, vanilla and salt in a stand mixer fitted with the whisk attachment. Whisk on speed 2 until soft, shiny peaks form, about 5 minutes. Set aside.
  • To make the brittle: Line a baking sheet with parchment paper and spray well with nonstick spray. In a large pot, mix the sugar, water and corn syrup together. On medium heat bring sugar mixture up to 264 degrees F. Then add your macadamia nuts and your salt. Return to heat folding gently until the mixture reaches 315 degrees F. Then fold in your baking soda butter and vanilla extract and pour the mixture out carefully onto your greased sheet pan. As it is cooling you need to be spreading it to your desired width.
  • When the cake comes out. Let it sit for 10 minutes and then turn it upside down and dump it in one fluid motion onto a cutting board. Cut into about 12 pieces top with a dollop of whipped cream and some of the cooled brittle.

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 16

Cooking spray
1/4 cup (4 tablespoons) unsalted butter, melted
1/2 cup firmly packed light brown sugar
7 slices canned pineapple rings (reserve 1/2 cup juice for the cake)
13 candied cherries
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs
1/2 cup heavy cream
Whipped cream, for serving

Steps:

  • Preheat the oven to 350˚ F. Grease the sides of a 9-by-3-inch round baking pan with cooking spray or butter.
  • Make the topping: Beat the melted butter and brown sugar in a small bowl. Spread the mixture over the bottom of the prepared pan. Arrange 6 pineapple rings around the edge of the pan and 1 in the middle. Place a cherry in the middle of each ring and the rest between the rings at the edges.
  • Make the cake: Stir the flour, baking powder, baking soda, salt, ginger and cloves in a large bowl. In another large bowl, beat the butter and sugar using a mixer until light and fluffy. Beat in the eggs, one at a time. Using a spatula, alternately fold in the flour mixture and the heavy cream and reserved 1/2 cup pineapple juice until blended. Spread the batter over the pineapple slices and bake until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour.
  • Let the cake cool in the pan for 5 minutes, then run a metal spatula around the edges to loosen the cake. Invert a serving plate over the cake pan and turn the cake and plate over together. Remove the cake pan and serve the cake warm with whipped cream.

PINEAPPLE UPSIDE-DOWN CAKE FROM SCRATCH



Pineapple Upside-Down Cake from Scratch image

This is an old-fashioned upside-down cake recipe from my German grandmother from scratch. She used this same cake batter for many different fruits as an alternative to pineapple. She often used fresh Italian prunes or pitted fresh cherries. My grandparents owned a bakery and this cake was very popular in the 1950s and 1960s. Serve warm or at room temperature with whipped cream.

Provided by BakerGal

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h10m

Yield 10

Number Of Ingredients 14

½ cup brown sugar
¼ cup unsalted butter, melted
3 (1/2 inch thick) slices fresh pineapple, quartered
12 frozen cranberries
⅔ cup white sugar
½ cup unsalted butter, softened
2 large eggs
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cups unbleached all-purpose flour
¾ cup milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch diameter, 2 1/2-inch tall round cake pan.
  • Stir brown sugar and melted butter together in a bowl. Spread evenly over the bottom of the prepared cake pan. Place pieces of pineapple on top of brown sugar mixture and around the outer edge of the pan, all facing the same way. Place 2 pieces in the center. Place a cranberry between each pineapple piece.
  • Beat white sugar and softened butter together using an electric mixer in a bowl until light and fluffy. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Pour in baking powder, vanilla extract, almond extract, cinnamon, and salt. Mix well.
  • Add 1/2 cup flour and 1/4 cup milk to batter at a time, mixing well after each batch until thoroughly blended.
  • Pour batter over pineapple slices, making sure batter gets between them. Spread and smooth batter using an offset spatula.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
  • Remove cake from the oven and let cool on a wire rack for 15 to 20 minutes. Run a knife around the edges of the cake to loosen. Place a plate over the cake pan and quickly invert, waiting a few seconds for it to fall if it doesn't immediately separate from the pan.

Nutrition Facts : Calories 319.3 calories, Carbohydrate 42.2 g, Cholesterol 75.3 mg, Fat 15.4 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.3 g, Sodium 158.4 mg, Sugar 26.8 g

MEAN CHEF'S PINEAPPLE UPSIDE-DOWN CAKE



Mean Chef's Pineapple Upside-Down Cake image

I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted it on Feb 5, 2003, and made these comments: "This version of the pineapple upside-down cake is absolutely stunning. You will impress everyone."

Provided by newspapergal

Categories     Dessert

Time 1h5m

Yield 1 10inch cake

Number Of Ingredients 12

14 pineapple slices (rings from 1 1/2 20 ounce cans packed in Unsweetened pineapple juice)
1/4 cup pecan halves
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt, preferably kosher
2 teaspoons pure vanilla extract
1 cup creme fraiche (homemade or store-bought) or 1 cup sour cream
6 ounces unsalted butter, divided and at room tempature
1/2 cup dark brown sugar (lightly packed)
1 tablespoon Bourbon (optional)
1 cup granulated sugar
2 large eggs, at room temperature

Steps:

  • Preheat oven to 350 degrees.
  • Use a 10-inch (measure across the bottom) cast iron pan. (although this cake can be made in a round cake pan, it is better if you use cast iron).
  • Drain pineapple slices and place on paper towels to absorb moisture. (you will need 8 whole slices; the other 6 will be cut in half).
  • Whisk or stir the flour, baking powder, and salt together just to blend; set aside.
  • In a separate bowl, stir the vanilla into the creme fraiche or sour cream; set aside.
  • Melt 2 oz of butter in the cast iron pan.
  • Add the brown sugar and bourbon (if using) and cook over medium heat, stirring with a wooden spoon, until the sugar melts.
  • Place 1 whole pineapple slice in the center of the pan and 7 whole slices surrounding it.
  • Place the half slices side by side against the sides of the pan, the two cut edges down touching the brown sugar.
  • Place pecan halves in the middle of each pineapple slice and in the gaps between the fruit.
  • Place remaining butter (4 oz.) and the granulated sugar in the bowl of a mixer fitted with the paddle attachment, or use a hand-held mixer, and beat on medium-high speed until the mixture is smooth and creamy, scraping down the sides of the bowl with a rubber spatula as needed.
  • The butter and sugar must be beaten until light and fluffy; don't rush it- the process can take 3 to 4 minutes with a heavy-duty mixer and 6 to 8 minutes with a hand-held mixer.
  • Reduce speed to medium adding eggs one at a time, beating well after each addition.
  • Working with a rubber spatula, carefully fold in dry ingredients and creme fraiche alternately- 3 additions of dry ingredients, 2 of creme fraiche. (you will end up with a thick batter).
  • Spoon batter over pineapple and smooth the top by spreading the batter with an offset spatula.
  • Put the cast iron pan in the oven and bake for 20 to 35 minutes, or until a toothpick inserted in the center of cake comes out clean (test in a couple places to be certain).
  • As soon as the cake is removed from the oven, turn it out onto a round plate large enough to hold the cake.
  • If any of the fruit sticks to the skillet, use a small spatula to place it back on the cake.
  • NOTE: The cake can be kept wrapped in plastic at room temperature overnight.

Nutrition Facts : Calories 5496.2, Fat 258.2, SaturatedFat 147.4, Cholesterol 1063.8, Sodium 3363.8, Carbohydrate 786, Fiber 40.6, Sugar 538.6, Protein 55.4

FRESH PINEAPPLE UPSIDE DOWN CAKE



Fresh Pineapple Upside Down Cake image

The classic pineapple upside down cake made with fresh pineapple. Serve with dollops of creme fraiche.

Provided by Veruschka

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 10

¾ cup butter
¾ cup packed dark brown sugar
¾ cup unsweetened pineapple juice
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup white sugar
3 eggs
½ teaspoon vanilla extract
1 fresh pineapple - peeled, cored and cut into rings

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Melt the butter. Brush a little bit of the butter on the inside of a 9-inch cake pan.
  • Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.
  • Stir together the flour, salt, white sugar, and baking powder.
  • Separate the eggs. Beat the whites until stiff but not dry.
  • Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
  • Bake in the preheated oven until cake springs back when lightly touched with a finger, about 30 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.

Nutrition Facts : Calories 289.8 calories, Carbohydrate 41.3 g, Cholesterol 77 mg, Fat 13 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 7.7 g, Sodium 282.3 mg, Sugar 27.3 g

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

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



Pineapple Upside Down Cake image

My mom always made pineapple upside down cake using a mix and it was wonderful. But I wanted a recipe that was from scratch that was just as fabulous. This recipe is awesome!

Provided by Judy M.

Categories     Dessert

Time 1h10m

Yield 1 9" cake, 10-12 serving(s)

Number Of Ingredients 12

1/4 cup unsalted butter
2/3 cup brown sugar, firmly packed
14 ounces pineapple slices (reserve juice)
16 maraschino cherries
1 1/2 cups all-purpoae flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 cup reserved pineapple juice (if not a full cup add milk to make a full cup)

Steps:

  • In a small sauce own, melt 1/4 cup butter on medium heat; stir in brown sugar until blended.
  • Pour mixture into a greased 9" baking pan (I use a round pan but square is OK also).
  • Place about 8 pineapple slices into the pan; use half slices if necessary to fill gaps; place one or two cherries into the whole of each pineapple slice; set pan aside.
  • In a medium bowl sift together flour, baking powder and salt. Set aside.
  • In bowl of mixer cream together 1/2 cup softened butter, granulated sugar, egg, and vanilla, scraping bowl occasionally.
  • With mixer on low speed alternately add flour and pineapple juice and mix just until combined. Do not over mix.
  • Spread the batter evenly over the pineapples in the pan.
  • Bake cake in a pre-heated 350 degree oven for 50-60 minutes or until a toothpick inserted in center of cake comes out clean.
  • Remove pan to a rack to cool for about 5 minutes.
  • Place a large serving or cake plate over the pan and carefully flip the pan and plate over and let sit another 5 minutes.
  • Gently remove pan from cake.

Nutrition Facts : Calories 339.9, Fat 14.6, SaturatedFat 8.9, Cholesterol 55.2, Sodium 203.7, Carbohydrate 50.8, Fiber 1.4, Sugar 33.9, Protein 3

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

This Southern staple is the kind of cake that's always on the table, ready to greet anyone who comes over. Good enough for dessert, it's also not supersweet, so you could have it for breakfast with coffee or tea, or at any time of day. Made with canned pineapple and maraschino cherries (which can stay in the cupboard for a long time), it's a delicious and beautiful cake that's also budget friendly. The caramel finish is simple to put together, and the base is light and moist, but strong enough to hold up that joyful topping. If you don't want to use whole milk, you could use an equal amount of the reserved pineapple juice. The end result will be slightly sweeter, but that's not a bad thing.

Provided by Millie Peartree

Categories     easy, cakes, dessert

Time 1h30m

Yield 8 to 12 servings

Number Of Ingredients 16

1/2 cup/110 grams packed light or dark brown sugar
1/4 cup/57 grams unsalted butter, melted and still hot
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon (optional)
1 (20-ounce/567-gram) can pineapple slices, drained
15 to 20 maraschino cherries, stems removed
2 cups/256 grams cake flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon coarse kosher salt
1/2 cup/113 grams unsalted butter, at room temperature
1 cup/200 grams granulated sugar
2 large eggs, at room temperature
1/3 cup/93 grams plain Greek yogurt, at room temperature
1 teaspoon pure vanilla extract
1/2 cup/120 milliliters whole milk, at room temperature

Steps:

  • Heat oven to 350 degrees.
  • Prepare the topping: In a medium bowl, whisk together sugar, butter, vanilla extract and cinnamon (if using). Pour the mixture into an ungreased 9-inch pie dish or round cake pan that's at least 2 inches deep.
  • Using a clean kitchen towel or a paper towel, blot any excess liquid off the fruit. Arrange the pineapple slices to your liking in a single layer on top of the brown sugar-butter mixture, covering the base of the pan, then add the cherries wherever there's a gap. Place the pan in the refrigerator while you prepare the rest of the cake.
  • Prepare the cake: In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt; set aside.
  • Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until creamy, about 1 minute. Add sugar and beat on high speed until creamed together, about 1 minute, scraping down the sides and the bottom of the bowl with a rubber spatula as needed.
  • On high speed, beat in the eggs, one at a time, until combined, then beat in the yogurt and vanilla extract, scraping the bowl as needed.
  • Pour the dry cake flour mixture into the wet ingredients. Turn the mixer to low speed and carefully pour in the milk. Beat on low speed just until all the ingredients are combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  • Remove the pan from the refrigerator. Pour and spread the cake batter evenly over the topping.
  • Bake for 40 to 55 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean. (A couple moist crumbs are OK.)
  • Remove cake from the oven and cool on a wire rack for 20 minutes. Run a knife along the edge to loosen, then invert the cake onto a plate. (Take care, as the pan may still be hot.) Serve warm or at room temperature.

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 CAKE



Pineapple Upside-Down Cake image

This is a great recipe that taste great and is not bad for you!!! no butter and no oil! sounds gross but taste great!

Provided by Angie Carpenter

Categories     Dessert

Time 55m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 7

1 (20 ounce) can pineapple slices
3/4 cup brown sugar
1/2 cup pineapple juice
1 (18 1/4 ounce) pineapple cake mix
3 eggs
1/3 cup applesauce
1 cup water

Steps:

  • Preheat oven to 375. Drain pineapple slices saving the juice. Warm 1/2 cup of the pineapple juice in microwave for 1.5 minutes; pour warmed pineapple juice in a 13x9x2 inch pan evenly sprinkle brown sugar in the bottom of the pan. arrange pineapple slices in sugar mixture, if desired arrange cherry halves also in sugar mixture.
  • in medium mixing bowl add cake mix, eggs, applesauce and water. mix well.
  • pour batter over fruit.
  • bake for 45 - 55 minutes. let stand for 5 minutes than turn upside down on to a cookie sheet or platter.

Nutrition Facts : Calories 95.8, Fat 1, SaturatedFat 0.3, Cholesterol 34.9, Sodium 19, Carbohydrate 21.4, Fiber 1.1, Sugar 17.7, Protein 1.6

PINEAPPLE UPSIDE DOWN CAKE



Pineapple Upside Down Cake image

I always use this recipe with Duncan Hines pineapple cake...turns out moist and delicious every time...I use a 13x9 baking pan and reserve juice from pineapple slices..and add enough water to juice to make 1 cup liquid..

Provided by grandma2969

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup butter
1 cup light brown sugar, firmly packed
20 ounces pineapple slices, drain, reserve juice
15 maraschino cherries, drained
1/2 cup pecans, chopped
18 1/4 ounces pineapple cake mix
3 ounces vanilla instant pudding mix
4 large eggs
1 cup water
1/2 cup vegetable oil

Steps:

  • Preheat oven to 350*.
  • to prepare TOPPING:.
  • melt butter on low heat in 12" cast iron skillet or 13x9" baking pan.
  • Remove from heat, stir in brown sugar, spread to cover bottom of skillet or baking pan.
  • Arrange pineapple slices, maraschino cherries and pecans in skillet or baking pan.
  • Set aside.
  • to prepare CAKE:.
  • combine cake mix, pudding mix, eggs water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes.
  • Pour batter evenly over fruit in skillet or baking dish.
  • Bake at 350* for 1 hour or until toothpick inserted in center comes out clean.
  • Let stand 5 minutes on cooling rack.run knife around edges and invert onto serving plate.
  • Let cool.may serve warm or cool.
  • If baking in 13x9 pan, bake for 45-50 minutes.

Nutrition Facts : Calories 332.8, Fat 21.8, SaturatedFat 6.9, Cholesterol 90.8, Sodium 188.1, Carbohydrate 33.8, Fiber 1.3, Sugar 31.3, Protein 2.9

More about "pineapple upside down cake like mama made recipes"

PINEAPPLE UPSIDE-DOWN CAKE RECIPES | ALLRECIPES
pineapple-upside-down-cake-recipes-allrecipes image
Gluten-Free Pineapple Upside-Down Cake. 3. Easy Pineapple Upside Down Cake. 74. Pineapple Upside-Down Cake III. 130. This recipe for pineapple upside-down cake delivers a classic version of a favorite dessert in a 9x13 …
From allrecipes.com


PINEAPPLE UPSIDE-DOWN CAKE RECIPE | MYRECIPES
Arrange pineapple over sugar mixture. Combine reserved 1 tablespoon margarine, 1/3 cup juice, cake mix, egg substitute, and water. Beat at low speed of an electric mixer 30 seconds. Beat at medium speed 2 minutes. Pour batter over pineapple in skillet. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.
From myrecipes.com


PINEAPPLE-LIME UPSIDE DOWN CAKE RECIPE | MYRECIPES
Step 2. Prepare the Cake: Whisk together flour, lime zest, baking powder, baking soda, and salt in a medium bowl. Set aside. Step 3. Beat together butter and brown sugar in a bowl with an electric stand mixer fitted with paddle attachment on medium speed until light and fluffy, about 3 minutes, scraping sides of bowl as needed.
From myrecipes.com


PINEAPPLE UPSIDE-DOWN CAKE - TASTE
Beat the butter and sugar until smooth. Beat in the egg, then the salt, baking powder, and vanilla. Add a third of the flour, mixing at medium speed, followed by half of the milk, followed by another third of the flour. Mix in the rest of the milk, followed by the rest of the flour, until just combined. Spoon the batter into the prepared pan ...
From tastecooking.com


MAMA Z’S PINEAPPLE UPSIDE DOWN CAKE RECIPE
2022-05-18 Step Five: Bake the Pineapple Upside Down Cake. Remove the topping from the fridge and spread the cake batter evenly over the top. Bake for 23 minutes, then remove from the oven and tent parchment paper over the top. Bake for 20-25 more minutes, or until a toothpick inserted in the center comes out clean.
From naturallivingfamily.com


BEST PINEAPPLE UPSIDE DOWN CAKE RECIPE - LIFE MADE SIMPLE
2020-02-24 Begin with the wet ingredients: In the bowl of a stand mixer (or large mixing bowl with a hand mixer) beat butter and sugar, until light and fluffy. Add eggs, mixing well after each addition. Add vanilla extract and beat for 15 seconds on medium speed. In a separate bowl combine the dry ingredients; flour, baking powder, and salt.
From lifemadesimplebakes.com


INDIVIDUAL UPSIDE DOWN PINEAPPLE CAKE - THERESCIPES.INFO
Pineapple Upside-Down Mini-Cakes Recipe - BettyCrocker.com great www.bettycrocker.com. In large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Divide batter evenly among muffin cups. 3 Bake 30 to 35 minutes or until golden brown and cakes spring back with touched lightly in center.
From therecipes.info


PINEAPPLE UPSIDE DOWN CAKE LIKE MAMA MADE | RECIPE
I used this recipe to make these cookies and they are delicious!! This is a great simple recipe when you need something to make last minute. Red Velvet White Chocolate Chip Cookies Ingredients: 1 18 oz Red Velvet Cake Mix 1 Egg 1/2 cup of butter softened. 1 cup of white chocolate chips (Ghirardelli) Preheat oven to 350 degrees.
From pinterest.com


22 RECIPES INSPIRED BY PINEAPPLE UPSIDE-DOWN CAKE
2018-04-24 Grilled Peach & Pineapple Sangria. Grill up fresh peaches and pineapple slathered in cinnamon butter and use them to make a refreshing summer sangria. I also like to add slices of grilled lemon and lime to drop in the glass for a citrusy boost …
From tasteofhome.com


PINEAPPLE UPSIDE DOWN CAKE - RECIPETIN EATS
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 one at a time, beating for 20 seconds in between.
From recipetineats.com


PINEAPPLE UPSIDE-DOWN CAKE RECIPE | LEITE'S CULINARIA
2022-02-14 Directions. Preheat oven to 350°F (180°C). In a 10-inch (25-cm) cast-iron skillet, place 4 tablespoons butter. Place in oven until butter is melted. Sprinkle brown sugar over butter in skillet. Arrange pineapple rings on top. Place 1 cherry in the center of each pineapple ring.
From leitesculinaria.com


HOW TO MAKE THE PERFECT PINEAPPLE UPSIDE-DOWN CAKE – RECIPE
2021-04-14 Heat the oven to 180C (160C fan)/350F/gas 4 and, if you have one, put in a bakestone or cast-iron griddle in there to warm up. In a large bowl, cream the butter and sugar until light and fluffy ...
From theguardian.com


EASY PINEAPPLE UPSIDE-DOWN CAKE RECIPE - MASHED.COM
2022-06-08 Combine the brown sugar and 4 tablespoons (½ stick) butter in a small frying pan and melt over medium heat. Spoon the sugar mixture into the base of the pan. Arrange the pineapple slices over the sugar mixture. Beat the remaining butter with the sugar until smooth, then stir in the eggs one at a time.
From mashed.com


PINEAPPLE UPSIDE DOWN CAKE RECIPE - SAVORY NOTHINGS
2021-03-28 2. To prep your 9-inch cake pan: Pour in the melted butter, then lightly brush it up the sides. Add the brown sugar for the topping and stir until you have an even paste. Spread this paste evenly in the pan and top with pineapple and cherries. For the sides, I cut 2 pineapple rings into thirds.
From savorynothings.com


EASY PINEAPPLE UPSIDE-DOWN CAKE - ALL FOOD RECIPES BEST RECIPES ...
2013-07-27 Prepare cake batter and set aside. Cut up butter in small pieces and place all over the bottom of the oblong pan specified on cake box. Sprinkle brown sugar generously over the butter. Place pan on the stove (or in the oven) and heat slowly until butter and sugar melt to a liquid then remove from heat. Evenly space the pineapple slices around ...
From allfood.recipes


PINEAPPLE UPSIDE DOWN CAKE - COOKING MAMAS
2012-03-27 Instructions. Topping: Preheat oven to 350 degrees. In a 9-inch round cake pan, melt butter. Remove from oven, sprinkle brown sugar evenly over butter. Place one pineapple slice in the middle of the pan. Arrange the remaining slices to fit, cut in half in needed. Place a cherry in the middle of each pineapple slice. Set aside.
From cookingmamas.com


VEGAN PINEAPPLE UPSIDE DOWN CAKE - FROM THE COMFORT OF MY …
2022-06-14 Place a rack in the middle section of the oven, then preheat it to 350°F / 180°C. Grease the bottom and sides of a 10-inch square baking pan with vegan butter. Sprinkle brown sugar on the greased cake pan, then place the pineapple rings side by side. Add a cherry to the middle of each pineapple ring. Set the pan aside.
From fromthecomfortofmybowl.com


PINEAPPLE UPSIDE DOWN CAKE RECIPE (AND HOW TO VIDEO)
2018-05-21 Preheat oven to 350 degrees. For the cake batter: In a large bowl, whisk together flour, sugar, salt, baking powder, vanilla extract, eggs and pineapple juice until well mixed. Set aside. Next melt butter to a 9 inch cast iron skillet over medium heat. Once melted, whisk in brown sugar and cook for 1 minute.
From grandbaby-cakes.com


MAMA Z’S PINEAPPLE UPSIDE DOWN CAKE RECIPE - BAYAREACANNABIS
2022-04-09 Blot any excess liquid off the pineapple slices. Arrange the cherries and pineapple over the butter mixture. Place the topping in the fridge to solidify while you make the cake batter. In a large mixing bowl, whisk the flour, baking powder, …
From bayareacannabis.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


CRISPY PINEAPPLE UPSIDE DOWN CAKE - THERESCIPES.INFO
Grandma's Pineapple Upside-Down Cake Recipe | Allrecipes trend www.allrecipes.com. ¼ cup pineapple juice Add all ingredients to shopping list Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Melt butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar; heat until bubbly.
From therecipes.info


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


COOKBOOK SHOWDOWN: THE BEST PINEAPPLE UPSIDE-DOWN CAKE …
2022-04-28 It’s a mashup of the classic cake and a Blue Hawaii Cocktail, with blue Curaçao, rum, and sweet and sour mix included. Each cupcake has a swirl of blue cake colored with the Curaçao, a ring of pineapple, rum-spiked whipped cream, toasted coconut, and a cherry on top. They’re colorful and brimming with tropical flavors.
From bookriot.com


EGG LESS PINEAPPLE UPSIDE DOWN CAKE RECIPE, HOW TO MAKE
2014-12-22 Mix refined flour,salt, baking powder and baking soda and sieve twice. Take a mixing bowl and add melted butter (on room temperature),essence, colour and condensed milk and mix well. Chop 4 pineapple slices into small pieces and mix in the butter and milk mixture (A) Now add 2 tbls flour mixture in the mixture A,mix well.
From maayeka.com


PINEAPPLE UPSIDE DOWN CAKE RECIPE - MADE SIMPLE BY BAKEOMANIAC
2019-06-29 Upside Down Pineapple Cake Recipe by Javier Tan June-30-2019. This Pineapple Upside Down Cake comes with warm, drizzling caramel accompanied by a soft cake layer and the sweetness of natural fruits! What is there not to like? Ingredients. For the Cake Batter: 1/2 Cup or 125g Unsalted Butter, softened at room temperature
From bakeomaniac.com


PINEAPPLE UPSIDE DOWN CAKE - SALLY'S BAKING ADDICTION
2020-04-09 This helps solidify or “set” the topping’s arrangement. Make the cake batter: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute.
From sallysbakingaddiction.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 - 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 - RECIPEMAGIK
2020-06-26 For the cake, first, cream butter and sugar at low speed for about 5-6 minutes until its light and fluffy. Add in egg, one at a time, whisk it in. Pour some Vanilla Extract and whisk it in. When you are done with your wet ingredients, move on to make the dry ingredients. For this, you'll need to sieve your ingredients.
From recipemagik.com


PINEAPPLE UPSIDE DOWN CAKE-AN OLD FASHIONED CLASSIC RECIPE
2017-09-02 Preheat oven to 350 degrees. Spray a 10 inch iron skillet generously with cooking spray. Add the butter to the skillet and melt in the preheated oven. Remove skillet, sprinkle in brown sugar and arrange pineapple rings on top. Set aside or …
From thesouthernladycooks.com


PINEAPPLE UPSIDE DOWN CAKE RECIPE - HEBBAR'S KITCHEN
2020-02-28 firstly, in a large bowl take ½ cup oil, 1 cup sugar, 1 cup milk, 1 tsp vinegar and 1 tsp pineapple essence. whisk and mix well making sure the sugar is dissolved completely. now place a sieve and add 2 cup maida, 1 tsp baking powder, ¼ tsp baking soda and pinch salt. sieve the flour to prevent from any lumps.
From hebbarskitchen.com


PINEAPPLE UPSIDE DOWN CAKE RECIPE - CRAZY FOR CRUST
2021-06-27 Mix in the eggs, and then add the vanilla. Mix until smooth. 3. Mix: Add the milk, pineapple juice, and dry ingredients and mix until batter the batter smooth. Pour the batter into the prepared pan. 4. Bake the cake for 45 to 55 minutes, or until it’s golden brown and a toothpick comes out clean. 5.
From crazyforcrust.com


PINEAPPLE UPSIDE DOWN CAKE - MELISSASSOUTHERNSTYLEKITCHEN.COM
2013-03-06 On the stove top in a small saucepan, melt together ½ cup butter with 1 ½ cups packed brown sugar. Cook just until combined then remove from the heat and spread into the bottom of the prepared pan. Arrange the pineapple slices on top and place a maraschino cherry in the center of each slice. In a mixing bowl, cream together the remaining ¾ ...
From melissassouthernstylekitchen.com


Related Search