SKINNY PINEAPPLE UPSIDE-DOWN CAKE
Rich and caramely pineapple teams up with yellow cake mix for a great retro dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 9
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray. Sprinkle brown sugar in pan. Arrange pineapple slices over brown sugar. Drizzle with reserved juice. 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 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top is golden brown. Run knife around inside edges of pan. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake 3 minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm.
Nutrition Facts : Calories 350, Carbohydrate 60 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 42 g, TransFat 0 g
PINEAPPLE UPSIDE-DOWN CAKE III
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
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
EASY PINEAPPLE UPSIDE-DOWN CAKE
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
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 - SUGAR FREE
I have not tried this recipe. I got this recipe from Ossg Recipes. This recipe is from Favorite Brand Name Diabetic Cooking. Dietary Exchanges: 1 1/2 starch, 1 fat.
Provided by internetnut
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans, 1.
- tablespoon lemon juice, 1/4 cup sugar substitute and cornstarch in bottom of a 8-inch square or 9-inch round cake pan; spread mixture evenly in pan.
- Beat margarine and 1/2 cup sugar substitute in medium bowl until fluffy;.
- beat in egg. Combine flour, baking powder, baking soda and spices in small.
- bowl. Add to margarine mixture alternately with buttermilk, 1/4 cup reserved.
- pineapple juice and remaining 1 tablespoon lemon juice, beginning and ending with dry ingredients.
- Spread batter over pineapple mixture in pan. Bake in a preheated 350 degree oven until browned and toothpick inserted in center comes out clean, about 25 minutes. Invert cake immediately onto serving plate. Serve warm or at room temperature.
- Note: If desired, maraschino cherry halves may be placed in bottom of cake.
- pan with pineapple mixture.
Nutrition Facts : Calories 167.2, Fat 6.6, SaturatedFat 1.3, Cholesterol 26.9, Sodium 233.6, Carbohydrate 24.7, Fiber 0.8, Sugar 9.7, Protein 2.9
PINEAPPLE UPSIDE-DOWN CAKE
Provided by Tyler Florence
Categories dessert
Time 1h31m
Yield 1 (9 1/2-inch) cake, 6 to 8 servings
Number Of Ingredients 14
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.
MAKEOVER PINEAPPLE UPSIDE-DOWN CAKE
Both of my boys loved this makeover version of a family favorite, and even my husband, who is a bit picky, wants a piece in his lunch tomorrow! -Mary Lou Moeller, Wooster, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange pineapple slices in a single layer in pan; place cherry halves in center of pineapple slices; set aside., In a large bowl, beat the sugar, milk, oil, egg and extracts until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended. Pour into prepared pan., Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm.
Nutrition Facts : Calories 288 calories, Fat 9g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 172mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
SUPER EASY PINEAPPLE UPSIDE DOWN CAKE
Make and share this Super Easy Pineapple Upside Down Cake recipe from Food.com.
Provided by rechelle
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Oil and flour rectangle baking dish.
- In small pan melt butter and brown sugar together.
- Pour into baking dish.
- Place pineapples on bottom of baking dish.
- Mix cake mix as directed except instead of water I used the juice from the can of pineapple and added water to it to make up the difference.
- Add cinnamon and nutmeg to batter and mix well.
- Pour batter over brown sugar mixture and pineapple.
- Lightly tap pan on countertop to remove air bubbles.
- Bake as directed on the cake mix package.
- When done, immediately place a dish on top of baking dish and flip to remove your cake.
- Tip: When you oil the pan, use a little of the dry cake mix to"flour" the bottom and sides and then return excess to the mix for batter.
- This way you don't get the white on the outside of your finished cake.
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