Pineapple Upside Down Cake Pudding Recipes

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PINEAPPLE UPSIDE-DOWN BUNDT® CAKE



Pineapple Upside-Down Bundt® Cake image

A moist twist on the original pineapple upside-down cake.

Provided by Jamie Lowe

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

cooking spray with flour
½ cup melted butter
½ cup packed brown sugar
1 (8 ounce) can pineapple rings
1 (4 ounce) jar maraschino cherries
1 (18.25 ounce) box yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
¼ cup whole milk, or more as needed
⅓ cup vegetable oil
3 eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt®) with cooking spray with flour.
  • Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.
  • Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 40 minutes. Let cool for 10 minutes before removing from pan.

Nutrition Facts : Calories 417 calories, Carbohydrate 57 g, Cholesterol 62.6 mg, Fat 20.1 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 6.8 g, Sodium 476.9 mg, Sugar 37.3 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

This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories

Provided by Sara Buenfeld

Categories     Afternoon tea, Snack, Treat

Time 55m

Number Of Ingredients 10

50g softened butter
50g light soft brown sugar
7 pineapple rings in syrup, drained and syrup reserved
7 glacé cherries
100g softened butter
100g golden caster sugar
100g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs

Steps:

  • Heat oven to 180C/160C fan/gas 4.
  • For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
  • Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
  • Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

Nutrition Facts : Calories 407 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.87 milligram of sodium

COTTAGE PUDDING - UPSIDE DOWN CAKE



Cottage Pudding - Upside Down Cake image

This is my husband's favorite. I first made it over thirty years ago. You can use canned peaches or pineapple in place of the sliced apples.

Provided by Sandra

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h5m

Yield 16

Number Of Ingredients 11

3 tablespoons butter, melted
½ cup packed brown sugar
3 apples - peeled, cored and sliced
½ cup shortening
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour melted butter into the bottom of an 8 inch square pan. Tilt the pan so that it is evenly coated. Sprinkle the brown sugar over the butter. Arrange the apple slices to cover the brown sugar, set aside. In a medium bowl, cream together the shortening and white sugar. Beat in the egg and vanilla until light and fluffy. Combine the flour, baking powder, and salt, stir into the creamed mixture alternately with the milk. Pour into the baking pan so that the fruit is completely covered.
  • Bake for 40 to 50 minutes in the preheated oven, until a toothpick inserted, comes out clean. Immediately invert onto a serving plate. Serve warm with ice cream or sauce.

Nutrition Facts : Calories 219.5 calories, Carbohydrate 32.7 g, Cholesterol 18.6 mg, Fat 9.3 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 3.3 g, Sodium 162 mg, Sugar 22.7 g

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

GRANDMA'S PINEAPPLE UPSIDE-DOWN CAKE



Grandma's Pineapple Upside-Down Cake image

My gramma used to bake cakes and pies during the Depression and my grampa would sell them door-to-door and on the street corners to support them during that awful time. This is one of my favorites.

Provided by C. N.

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 45m

Yield 8

Number Of Ingredients 10

⅓ cup butter
½ cup brown sugar, packed
8 pineapple rings
8 pecan halves
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
⅔ cup white sugar
2 eggs
¼ cup pineapple juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar; heat until bubbly. Remove from heat. Arrange pineapple rings and pecans on top.
  • Sift flour, baking powder, and salt together in a bowl; repeat sifting twice more.
  • Beat white sugar and eggs together in a bowl with an electric mixer until light and fluffy.
  • Alternate folding flour mixture and pineapple juice into the egg mixture in 3 batches, beginning and ending with the flour mixture. Pour over pineapple slices.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 5 minutes. Invert carefully onto a serving platter.

Nutrition Facts : Calories 319.3 calories, Carbohydrate 55.1 g, Cholesterol 66.8 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 5.4 g, Sodium 214.9 mg, Sugar 41.5 g

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.

DUNCAN HINES PINEAPPLE UPSIDE DOWN CAKE RECIPE - (4.6/5)



Duncan Hines Pineapple Upside Down Cake Recipe - (4.6/5) image

Provided by Tangie2010

Number Of Ingredients 11

TOPPING:
1/2 cup (1 stick) butter or margarine
1 cup brown sugar, firmly packed
1 can (20 ounce) pineapple slices
Maraschino cherries
CAKE:
1 package Duncan Hines® Moist Deluxe® Pineapple Supreme Cake Mix
1 (3.4 ounce) package vanilla instant pudding and pie filling
4 large eggs
1 cup water
1/2 cup oil

Steps:

  • Preheat oven to 350°F. For topping, melt butter over low heat in 12-inch cast-iron skillet or skillet with oven-proof handle. Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet. Arrange pineapple slices, Maraschino cherries and walnut halves in skillet. Set aside. For cake, combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet. Bake at 350 ºF for 1 hour or until toothpick inserted in center comes out clean. Invert onto serving plate.

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

Can you imagine a world without pineapple upside-down cake? Neither can we! And this recipe is by far the greatest of all time. Brown sugar and butter create a rich, caramel glaze that coats juicy pineapple rings, maraschino cherries and a golden-brown cake-what's not to love? But the true secret to this cake's beauty is in the "flip" that happens when you remove it from the oven. It might sound intimidating, but it's so much easier than you think! The result is a picture-perfect upside-down pineapple cake made from scratch.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 9

Number Of Ingredients 11

1/4 cup butter
2/3 cup packed brown sugar
9 slices pineapple in juice (from 20-oz can), drained
9 maraschino cherries without stems, if desired
1 1/3 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Steps:

  • Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
  • In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Nutrition Facts : Calories 390, Carbohydrate 62 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg

CLASSIC PINEAPPLE UPSIDE-DOWN CAKE



Classic Pineapple Upside-Down Cake image

This pineapple upside-down cake is a classic recipe that never goes out of style! It's delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. -Bernardine Melton, Paola, Kansas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 12

1/3 cup butter, melted
2/3 cup packed brown sugar
1 can (20 ounces) sliced pineapple
1/2 cup chopped pecans
3 large eggs, separated, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
9 maraschino cherries
Whipped topping, optional

Steps:

  • Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. , 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 with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.

Nutrition Facts : Calories 361 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 193mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.

PUDDING-GLAZED PINEAPPLE UPSIDE-DOWN CAKE



Pudding-Glazed Pineapple Upside-Down Cake image

From one of my church cookbooks. This is a delicious cake, and the pudding makes it a very rich treat.

Provided by Recipe Junkie

Categories     Gelatin

Time 1h21m

Yield 12 serving(s)

Number Of Ingredients 10

1 (20 ounce) can pineapple slices in juice
1 (3 ounce) box package instant vanilla pudding
10 walnut halves
10 maraschino cherries, halves
1/2 cup firmly packed brown sugar
1 (18 ounce) box yellow cake mix
1 (3 ounce) box instant vanilla pudding
4 eggs
1 cup water
1/4 cup oil

Steps:

  • Drain pineapple. (Reserve juice!).
  • Combine 1 package of pudding mix and pineapple juice.
  • Set aside.
  • Arrange pineapple slices in bottom of 9x13" pan.
  • Place walnut and/or cherry halves in center of each ring.
  • Pour pudding and pineapple juice mixture over pineapple rings.
  • Sprinkle with brown sugar.
  • Combine cake mix, the other package of instant pudding mix, eggs, water and oil in large mixer bowl.
  • Blend.
  • Beat at medium speed on electric mixer for 4 minutes.
  • Pour over pineapple mixture in pan.
  • Bake at 350 for 55-60 minutes until cake tester inserted in center comes out clean and cake begins to pull from sides of pan.
  • Do not underbake!
  • Cool in pan for 5 minutes.
  • Invert onto serving platter and let stand 1 minute.
  • Remove pan.

Nutrition Facts : Calories 382.6, Fat 12.4, SaturatedFat 2.1, Cholesterol 71.3, Sodium 511.4, Carbohydrate 64.8, Fiber 1.1, Sugar 49, Protein 4.4

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

Provided by Tyler Florence

Categories     dessert

Time 1h31m

Yield 1 (9 1/2-inch) cake, 6 to 8 servings

Number Of Ingredients 14

1 fresh pineapple
4 tablespoons unsalted butter
1 tablespoon water
2 cups lightly packed light brown sugar
6 to 8 maraschino cherries
2 cups all-purpose flour
2 1/2 teaspoons baking powder
2 sticks unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
1/2 cup buttermilk
2 teaspoons pure vanilla extract
Confectioners' sugar, for dusting cake
1 quart yogurt gelato, store-bought, for serving

Steps:

  • Preheat oven to 350 degrees F.
  • Peel the pineapple and remove core. Slice into (1-inch) thick circles.
  • In a small saucepan melt butter with 1 tablespoon of water and add light brown sugar. Stir well with a whisk over medium heat until the sugar is completely dissolved and you have a nice smooth caramel, about 3 to 4 minutes. Pour into a round 9 1/2-inch nonstick cake pan. Arrange pineapple circles evenly in the caramel, (1 in the center and 5 around the outside usually works), and press down so they are submerged in the caramel. Place 1 maraschino cherry in the center of each pineapple ring. Make the batter: Sift flour and baking powder together. In a stand mixer cream butter and granulated sugar until light and fluffy, about 4 minutes. With mixer on low, add eggs 1 at a time. Add half the buttermilk and vanilla then half the flour. Add remaining buttermilk and then remaining flour. Pour the batter into the cake pan over the caramel and pineapple. Spread out evenly with a rubber spatula. Place the cake pan on a roasting tray to catch any caramel that may bubble over and bake in the oven for approx 1 hour. The cake should be nice and golden on top and puffed up slightly. When gently pressed in the center it should bounce back. Allow to cool slightly, (about 1 minute), before inverting onto a cake plate. Dust very lightly with confectioners' sugar and serve each slice with a scoop of yogurt gelato.

PINEAPPLE UPSIDE DOWN CAKE



Pineapple Upside Down Cake image

This makes a fabulous pudding - warm or cold with cream or ice cream, or a luscious afternoon tea cake. A family favourite that my kids ask for often.

Provided by KiwiHil

Categories     Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

60 g butter (or margarine)
1/2 cup brown sugar
300 -400 g tinned pineapple rings
8 -10 glace cherries (optional)
60 g butter (or margarine)
1/2 cup white sugar (or raw or golden granulated)
1 egg
1/2 teaspoon vanilla essence
170 g flour (1 1/3 cups)
2 teaspoons baking powder
1/2 cup milk

Steps:

  • Make the topping:.
  • Cream butter and sugar and spread over the base of a deep cake tin. A loose bottomed tin can make it easier to remove the cake later - or you can line it with a piece of baking paper if you're nervous!
  • Arrange fruit on top. If you like you can put a glace cherry in the centre of each pineapple ring.
  • Make the sponge:.
  • Cream butter and sugar.
  • Add beaten egg and vanilla.
  • Add sifted flour and baking powder alternately with milk (or use juice - not syrup - from the tin instead of milk).
  • Pour sponge mixture on top of fruit.
  • Bake at 180°C for 40 minutes, or until a skewer comes out clean.
  • Let stand for a few minutes before inverting onto a plate.

Nutrition Facts : Calories 430.3, Fat 18, SaturatedFat 11, Cholesterol 80.8, Sodium 265.4, Carbohydrate 63.9, Fiber 1.5, Sugar 39.1, Protein 5.1

PINEAPPLE UPSIDE-DOWN BREAD PUDDING



Pineapple Upside-Down Bread Pudding image

Get out your cast iron skillet for this favorite comfort food dessert. Instead of cake batter base, this clever recipe soaks bread in a sweet egg custard before baking.

Provided by southern chef in lo

Categories     Dessert

Time 55m

Yield 9 serving(s)

Number Of Ingredients 9

2 large eggs, beaten
1/2 cup sugar
1 teaspoon vanilla extract
1 (20 ounce) can pineapple tidbits, undrained
8 cups white bread, cubes
1/2 cup butter or 1/2 cup margarine
1 cup firmly packed brown sugar
1 (6 ounce) jar maraschino cherries, drained and cut in half (about 1/2 cup)
1/2 cup coarsely chopped pecans

Steps:

  • Combine eggs, 1/2 cup sugar, and vanilla in a large bowl; stir well.
  • Drain pineapple, reserving the juice.
  • Add juice to egg mixture; add bread crumbs and toss gently.
  • Melt butter in a 9 or 10-inch cast iron skillet over medium low heat. Remove 3 tablespoons of the melted butter and add it to bread mixture.
  • Sprinkle brown sugar over butter remaining in skillet, sprinkle cherries and pecans over brown sugar mixture and arrange pineapple tidbits over cherries. Pour bread mixture over fruit in skillet.
  • Bake at 350°F for 35 to 40 minutes, or until bread pudding is set and lightly brown.
  • Place a platter or large cake plate over skillet and invert skillet so pudding falls out, upside over plate. Spoon any thing left inside skillet over top.

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From tasteofhome.com


PINEAPPLE UPSIDE DOWN CAKE - ONLY CRUMBS REMAIN
2019-03-29 Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Lightly grease a 20cm (8in) shallow round cake tin. Melt 50g (2oz) butter and 75g (3oz) muscovado or caster sugar (see notes) in a pan stirring until combined. Pour into the base of the tin. Arrange the pineapple rings and cherries in the base of the pan.
From onlycrumbsremain.com


BEST AND EASY PINEAPPLE UPSIDE DOWN CAKE RECIPE
In a stand mixer, add flour, baking powder, salt, butter, egg yolks, vanilla, sugar, pineapple juice, and milk. Mix for two minutes on medium speed. Mix will be lumpy. 3. Fold in whipped egg whites into batter until combined and no white streaks can be seen. 4.
From cookwithleo.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


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 – EASY & DELICIOUS - SUPERGOLDEN …
2020-09-25 Carefully spread the cake batter over the pineapple and level. Bake for 45-50 minutes or until golden and springy to the touch. Cool the cake in the tin for 20 minutes. Lift out of the tray using overhanging paper and put on a wire rack to cool further. Carefully invert, peel lining off and transfer onto a platter (see tips below).
From supergoldenbakes.com


PINEAPPLE UPSIDE-DOWN CAKE RECIPES | ALLRECIPES
Find delicious recipes for classic pineapple upside-down cake, including versions with homemade cake and versions made with cake mix.
From synergin.chickenkiller.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 – MY ROI LIST
2022-07-06 MAKE CAKE BATTER: Mix together the vanilla cake mix, vanilla pudding mix, eggs, milk, oil, sour cream and pineapple juice. Mix on low speed for 30 seconds, then medium high speed for 2 minutes. Mix on low speed for 30 seconds, then …
From myroilist.com


PINEAPPLE UPSIDE-DOWN CAKE | RICARDO
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


EASY PINEAPPLE UPSIDE DOWN CAKE - I WASH YOU DRY
2021-05-11 Preheat oven to 350 degrees F. Drain the pineapple slices (reserve ½ cup juice for cake) and maraschino cherries. Pour the melted butter into the bottom of a 9 X 13 inch baking dish. Sprinkle the brown sugar evenly over the butter. Place the pineapple slices over the bottom of the pan evenly.
From iwashyoudry.com


PINEAPPLE UPSIDE DOWN CAKE WITH VANILLA PUDDING
Preheat the oven to 350°F (175°C). Spray a bundt pan with nonstick spray. Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar. Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan.
From therecipes.info


PINEAPPLE UPSIDE DOWN CAKE - THE STAY AT HOME CHEF
Cake Batter. Preheat oven to 350°F. In a large bowl, whisk together melted butter, brown sugar, and sugar. Add the egg, vanilla, milk, pineapple juice and greek yogurt and whisk until just combined. Stir in baking powder, baking soda and salt. …
From thestayathomechef.com


EASY DUNCAN HINES PINEAPPLE UPSIDE DOWN CAKE - IZZYCOOKING
2021-03-31 Make the Topping: Pour melted butter into a 9-inch cake pan (or pie pan). Make sure the plate or pan is at least 2 inches deep. Spread the butter evenly to cover the entire bottom. Sprinkle brown sugar evenly on top of the butter. Pad dry pineapple slices, and arrange them on top of the brown sugar.
From izzycooking.com


PINEAPPLE UPSIDE DOWN CAKE WITH CRUSHED PINEAPPLE AND CAKE MIX
2022-04-17 Jump to recipe Pineapple upside down cake with crushed pineapple and cake mix is absolutely delicious.. Pineapple upside down with crushed pineapple and cake mix is the best because it is easy to make and delicious to eat. My homemade version of this old fashioned classic starts by making a decadent brown sugar caramel in the bottom of a 9×13 pan, then …
From parnellthechef.com


BEST PINEAPPLE UPSIDE DOWN CAKE RECIPE UK - RECIPES BOOK
2022-07-06 Spread the mixture over the base of the cake tin. Tip the pineapple into the tin and drizzle over 1tbsp golden syrup. Imported from the new world, this treasured fruit was notoriously difficult to cultivate in the cold british climate. This Pineapple Upside Down Cake Is Amazing. Serve with ice cream as a dessert or by itself as a teatime treat ...
From enfamilcoupongrandsale.blogspot.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


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


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


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