Pineapple Upside Down Cake With Dried Cherries Recipes

EASY PINEAPPLE UPSIDE-DOWN CAKE

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.

PINEAPPLE-CHERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Put 1/2 cup butter into a 9x13-inch cake pan and heat in the preheated oven until melted. Remove from oven and brush sides of pan with some of the melted butter.
• Evenly sprinkle brown sugar over the melted butter in the pan. Place pineapple rings on top of the sugar-butter layer. Place maraschino cherries in the middle of the pineapple rings and decorate in between as desired. Reserve 1/2 cup crushed pineapple and fill the gaps with remaining crushed pineapple to completely cover the pan. Drain the reserved crushed pineapple very well.
• Combine cake mix, 1 cup pineapple juice, eggs, and 1/2 cup melted butter in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Mix in rum and the reserved 1/2 cup crushed pineapple. Stir to thoroughly combine. Pour batter into the prepared pan and smooth out with a spatula.
• Bake in the preheated oven until a toothpick inserted in the middle comes out clean, making sure not to push all the way through the bottom of the cake, 30 to 35 minutes.
• Remove cake from the oven and immediately run a knife around the edge of the pan to thoroughly loosen it from the sides. Let cool in pan for a few minutes. Place serving platter upside-down over the pan while cake is still warm and, holding both together, flip over and leave pan on for a couple minutes. Slowly and carefully lift cake pan from cake.

PINEAPPLE UPSIDE-DOWN CAKE WITH DRIED CHERRIES

Steps:

• Preheat oven to 350°F. Drain pineapple, reserving 5 tablespoons juice. Set aside 1 whole pineapple slice; cut 4 slices in half (reserve remainder for another use).
• Melt butter in 9-inch-diameter cake pan with 2-inch-high sides over low heat. Transfer 1 1/2 tablespoons butter to small bowl and reserve; leave remaining butter in pan. Add brown sugar and 3 tablespoons pineapple juice to pan. Stir over medium heat until mixture boils and thickens slightly, about 45 seconds. Remove from heat. Place whole pineapple slice in center of pan atop sugar mixture. Surround with halved pineapple slices, rounded side toward pan edge. Sprinkle cherries in hollows of pineapple slices.
• Mix flour and baking powder in small bowl. Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Gradually add 1/4 cup sugar; beat until stiff peaks form. Using same beaters, beat yolks and 1/4 cup sugar in another large bowl until well blended. Mix in milk, vanilla and reserved 1 1/2 tablespoons butter. Beat in flour mixture just until blended. Fold whites into batter in 3 additions. Spread batter over pineapple slices in pan.
• Bake cake until golden and tester inserted into center comes out clean, about 30 minutes. Cool in pan 5 minutes. Place platter over cake; then invert cake onto platter. Remove pan; rearrange any fruit that may have become dislodged. Cool cake on platter 30 minutes. Brush 2 tablespoons pineapple juice over pineapple. Cool completely.

PINEAPPLE UPSIDE-DOWN CAKE

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.

DEE'S CHERRY PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Mix 1/2 teaspoon of the almond, rum and brandy flavorings into the cherry pie filling.
• Spread cherry mixture in the bottom of a 9x13 cake pan.
• Put the pineapple slices on top of cherry pie filling.
• Put brown sugar on top of pineapple.
• Mix the cake mix, oil, eggs and balance of the flavorings together.
• Pour over top of the brown sugar.
• Bake in a 375 degree Fahrenheit oven for the time recommended on cake box or until browned and toothpick comes out clean.

CRANBERRY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. In a small bowl, mix brown sugar and butter; spread onto the bottom of a greased 13x9-in. baking pan. Top with pineapple slices. Place a whole cranberry in the center of each pineapple; sprinkle remaining cranberries around pineapple., For cake, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt, cinnamon and allspice; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in cranberries; spoon over pineapple., Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes; invert onto a serving plate. Serve warm; if desired, top with whipped cream.

CHEF JOHN'S PINEAPPLE UPSIDE-DOWN CAKE

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.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F.
• Make topping:
• Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, 4 minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.
• Make batter:
• Sift together flour, cardamom, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)
• Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack.
• Serve cake just warm or at room temperature.

PINEAPPLE UPSIDE-DOWN CAKE

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.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350 degrees. Line a baking sheet with parchment. Place cherries in a small heat-proof bowl. Bring 1 cup water to a boil in a small saucepan. Pour over dried cherries, and soak for 10 minutes. Drain well, and coarsely chop. Using a wide Japanese mandoline, slice whole pineapple as thinly as possible. Set aside. Sift together flour and baking powder. Set aside.
• Heat 1/2 cup of granulated sugar in a 10 1/2-inch cast-iron skillet. Cook until deep amber, about 5 minutes. Remove the pan from the heat. Add 4 tablespoons (1/2 stick) butter, stirring vigorously with a wooden spoon. Spread caramel evenly to coat the bottom of the skillet, and sprinkle with dark-brown sugar.
• Center one piece of pineapple in the skillet. Place pineapple slices in a tightly overlapping circle. Make a second ring, completely covering the bottom and continuing at least halfway up the sides. Place one remaining slice in the center of the skillet on top of the circles. (Be certain that there are no gaps as the bottom will be the top upon inversion).
• In a heavy-duty mixer fitted with the paddle attachment, cream remaining butter, remaining 3/4 cup of granulated sugar, and vanilla-bean scrapings. Add eggs one at a time, mixing well after each addition. Pour in milk and almond extract. Slowly add sifted flour, scraping sides as needed. Using a rubber spatula, fold in chopped cherries. Pour batter into pineapple-lined skillet. Spread batter evenly with an offset spatula.
• Place skillet on a prepared baking sheet, and transfer baking sheet to oven. Bake until golden brown and cake tester comes out clean, about 45 minutes.
• Meanwhile, pour cream into the bowl of a heavy-duty mixer. Add rum. Whip on high speed until stiff peaks form, 45 to 60 seconds. Remove cake from oven, and pour excess liquid from skillet into a measuring cup. Carefully invert onto large cake plate, and pour reserved liquid over cake. Serve with rum-spiked whipped cream.