Pineapple Upside Down Cheesecake Recipes

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PINEAPPLE UPSIDE-DOWN CHEESECAKE



Pineapple Upside-Down Cheesecake image

Combine pineapple upside down cake and cheesecake for the ultimate dessert.This Pineapple Upside-Down Cheesecake is the ultimate sweet treat.

Provided by My Food and Family

Categories     Dairy

Time 4h55m

Yield 16 servings

Number Of Ingredients 10

2 Tbsp. brown sugar
5 Tbsp. butter, melted, divided
2 cans (8 oz. each) pineapple slices in juice, well drained
7 maraschino cherries, well drained, stemmed
1 cup graham cracker crumbs
3/4 cup plus 3 Tbsp. granulated sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. vanilla
3 eggs

Steps:

  • Heat oven to 325ºF.
  • Mix brown sugar and 2 Tbsp. butter in 9-inch round pan until blended; spread to evenly cover bottom of pan. Top with pineapple slices, cutting if necessary to make even layer. Place cherries in centers of pineapple slices.
  • Combine graham crumbs, 3 Tbsp. granulated sugar and remaining butter; press gently into tops of pineapple slices.
  • Beat cream cheese and remaining granulated sugar with Mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over pineapple.
  • Bake 55 min. to 1 hour or until center is almost set. Run knife around side of pan to loosen cake; cool completely. Invert cheesecake onto plate; carefully remove pan. Refrigerate cheesecake 3 hours.

Nutrition Facts : Calories 300, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 110 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

PINEAPPLE UPSIDE-DOWN CHEESECAKE



Pineapple Upside-Down Cheesecake image

My mom often made pineapple upside down cake, but I prefer something creamier. This recipe looks just like her cake, but gets even tastier as pineapple upside down cheesecake. -Marilyn McGinnis, Citrus Heights, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 servings.

Number Of Ingredients 14

3/4 cup packed brown sugar
4 slices canned pineapple (one 8-oz. can)
4 maraschino cherries
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
1 large egg, room temperature, lightly beaten
1/4 cup crushed pineapple, well drained
CRUST:
1 tablespoon butter
1/3 cup graham cracker crumbs
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 325°. Sprinkle brown sugar into an 8-in. ovenproof skillet. Arrange pineapple in a single layer over brown sugar; place a cherry in the center of each pineapple slice., For filling, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in flour and vanilla. Add egg; beat on low speed just until blended. Fold in crushed pineapple. Spoon over fruit., Bake 35-40 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For crust, in a small skillet, melt butter over medium-low heat. Add cracker crumbs and cinnamon; cook and stir 4-6 minutes or until toasted. Cool. Just before serving, top cheesecake with toasted crumbs, pressing to adhere. Invert cheesecake onto a serving plate.

Nutrition Facts : Calories 549 calories, Fat 24g fat (13g saturated fat), Cholesterol 117mg cholesterol, Sodium 298mg sodium, Carbohydrate 79g carbohydrate (72g sugars, Fiber 1g fiber), Protein 6g protein.

PINEAPPLE UPSIDE-DOWN CHEESECAKE



Pineapple Upside-Down Cheesecake image

Fruity and creamy! Just oh so delicious!

Provided by Christopher

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 4h55m

Yield 8

Number Of Ingredients 11

5 tablespoons butter, melted, divided
2 tablespoons brown sugar
2 (8 ounce) cans pineapple slices, drained well
7 maraschino cherries, drained and stemmed
1 cup graham cracker crumbs
3 tablespoons white sugar
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
¾ cup sour cream
2 teaspoons vanilla extract
3 eggs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix 2 tablespoons butter and brown sugar together in a 9-inch round cake pan until blended; spread mixture to evenly cover bottom of pan. Top with pineapple slices; place 1 cherry in the center of each slice.
  • Combine graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons butter in a small bowl; mix well. Press over pineapple slices.
  • Beat cream cheese and 3/4 cup white sugar in a bowl until blended. Add sour cream and vanilla extract; mix well. Add eggs, 1 at a time; mix on low speed after each addition until blended. Pour into cake pan.
  • Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour.
  • Run a knife around the inside edge of pan to loosen cake. Allow to cool completely, about 30 minutes. Invert onto a serving plate; remove pan. Refrigerate for at least 3 hours.

Nutrition Facts : Calories 630.7 calories, Carbohydrate 51 g, Cholesterol 190.7 mg, Fat 43.9 g, Fiber 0.8 g, Protein 10.2 g, SaturatedFat 26.6 g, Sodium 406.9 mg, Sugar 40.5 g

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

Provided by Bobby Flay

Categories     dessert

Time 2h10m

Yield 1 (10-inch) cake

Number Of Ingredients 20

5 1/4 ounces fresh pineapple, coarsely chopped, plus 1 small ripe Golden pineapple, peeled, cored, sliced crosswise into 1/4-inch thick slices and each slice cut in 1/2
5 1/4 ounces granulated sugar
1/2 vanilla bean, split
1/2 cup water
1 cup heavy cream
1/4 teaspoon fine sea salt
Pinch chile de arbol powder
5 ounces unsalted butter, at room temperature
300 grams granulated sugar (1 1/4 cups plus 3 tablespoons)
3 large eggs
165 grams cake flour (1 1/2 cups plus 2 tablespoons)
115 grams fine yellow cornmeal (3/4 cup)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup buttermilk
1/4 cup sour cream
3 tablespoons dark rum
1 1/2 teaspoons vanilla extract
1/2 vanilla bean, seeds scraped

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the chopped pineapple in a baking dish, cover with foil and roast in the oven until soft and lightly golden brown. Leave the oven at 350 degrees F.
  • Put the sugar, vanilla bean and 1/2 cup of water in a medium saucepan and cook over high heat until it turns a light caramel. Add the chopped pineapple, cream, salt and arbol and cook until slightly reduced. Let cool for about 5 minutes before adding it to a blender. Remove the vanilla bean, then carefully transfer the mixture to a blender and blend until smooth. Strain through a medium mesh strainer into a bowl. Return the mixture to the saucepan and reduce it to a sauce consistency. Pour the caramel into a seasoned 10-inch cast iron pan and let cool slightly. Arrange the pineapple slices on top of the caramel and set aside.
  • Cream the butter and sugar in the bowl of a stand mixer fitted with paddle attachment until light and fluffy, scraping down the sides and bottom of the bowl once. Add the eggs, 1 at a time, beating until each is incorporated.
  • Whisk together the flour, cornmeal, baking soda, baking powder and salt in a bowl until combined. Whisk together the buttermilk, sour cream, rum, vanilla extract and vanilla seeds in a measuring cup. Alternate the dry and wet ingredients starting and ending with the flour and mix until just combined, scraping the sides and bottom of the bowl. Pour the batter over the pineapple in the cast iron pan and bake until the top is lightly golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached, 30 to 40 minutes. Cool on a baking rack for 10 minutes, then invert onto a large platter. Let cool for 30 minutes before serving.

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield about 12 servings

Number Of Ingredients 13

5 tablespoons unsalted butter, plus more for preparing the pan
1/2 cup firmly packed dark brown sugar
1 tablespoon dark rum
3/4 small fresh pineapple, peeled
1 1/2 cup cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), at room temperature
1 1/4 cups sugar
3 large eggs, at room temperature
1/2 cup whole milk, at room temperature

Steps:

  • Place a rack in the middle of the oven and preheat to 350 degrees F. Cut out a circle of parchment or wax paper and place it in the bottom of a 9 x 2-inch round cake pan. Lightly butter the sides of the pan.
  • To make the topping: Heat a small saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes. Remove from the heat and whisk in the brown sugar and rum. Pour the butter-sugar mixture into the cake pan. Using a rubber spatula, spread the mixture out so it to covers the bottom of the pan.
  • Quarter the pineapple lengthwise, core, and slice it into about twenty 3/8-inch-thick slices. Arrange some of the pineapple slices in a slightly overlapping ring around the inside of the pan, leaving the center open. Place 3 of the slices in the center in a triangle pattern. Press the slices into the butter-sugar mixture.
  • To make the cake: Using a sieve over a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
  • In a large bowl with a hand-held electric mixer, combine the butter and sugar and mix at a low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
  • Add the eggs one at time, waiting for each one to be fully incorporated before adding the next.
  • Reduce the speed of the mixer to low. Add the flour mixture in 3 additions alternating with the milk in 2 additions. Raise the speed to medium and mix briefly until a smooth batter is formed.
  • Pour the batter onto the pineapple-lined pan. Place the pan on a baking sheet and bake the cake, rotating the pan once during cooking, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 45 to 55 minutes. Remove the cake from the oven and let cool for 5 minutes.
  • Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Let cool completely before serving.

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

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 CHEESECAKE RECIPE - (3.9/5)



Pineapple Upside-Down Cheesecake Recipe - (3.9/5) image

Provided by campbellkid36

Number Of Ingredients 10

2 tablespoon brown sugar
5 tablespoon butter, melted, divided
2 cans pineapple slices in juice, well drained, 8 ounces each
7 maraschino cherries, well drained, stemmed
1 cup graham cracker crumbs
3/4 cup plus 3 tablespoons granulated sugar, divided
3 package Philadelphia Cream Cheese, softened, 8 ounces
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 teaspoon vanilla
3 eggs

Steps:

  • Heat oven to 325ºF. Mix brown sugar and 2 tablespoons butter in 9-inch round pan; spread to evenly cover bottom of pan. Top with pineapple slices, cutting if necessary to make even layer. Place cherries in centers of pineapple slices. Mix graham crumbs, 3 tablespoons granulated sugar and remaining butter until blended. Press gently into tops of pineapple slices. Beat cream cheese and remaining granulated sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over pineapple. Bake 55 minutes to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool 40 minutes. Invert cheesecake onto plate; remove pan. Refrigerate cheesecake 3 hours. Two classic desserts-pineapple upside-down cake and cheesecake-combine to make the ultimate sweet treat. Note: For best results, the pineapple slices and cherries should be well drained and patted dry before using as directed.

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.

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From tasteofhome.com


PINEAPPLE UPSIDE-DOWN CHEESECAKE - PINEAPPLE DESSERT RECIPES
Step. Combine graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons butter in a small bowl; mix well. Press over pineapple slices. 4. Step. Beat cream cheese and 3/4 cup white sugar in a bowl until blended. Add sour cream and vanilla extract; mix well. Add eggs, 1 at a time; mix on low speed after each addition until ...
From worldrecipes.org


RECIPE: PINEAPPLE UPSIDE DOWN CAKE - DUNCAN HINES CANADA®
Place pan in oven to melt butter. Sprinkle with sugar. Arrange pineapple slices and maraschino cherries on sugar mixture. Prepare cake mix as directed on package. (Do not substitute pineapple juice for water.) Pour batter evenly over fruit. Bake 50 minutes or until toothpick in center comes out clean. Let stand 5 minutes.
From duncanhines.ca


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 | 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 CHEESECAKE RECIPE
2022-06-05 Turn the oven up to 180C (160C fan, 355F). Put the butter and sugar in a bowl. Whisk together until creamy. Whisk in the eggs. Fold in the self raising flour to make a smooth batter. Carefully spoon the batter on top of the pineapple slices, dotting in so that you don't have to spread it much and disturb the fruit.
From amummytoo.co.uk


PINEAPPLE UPSIDE DOWN CHEESECAKE - A YOUNIQUE JOURNEY
Secondly, in a 9 inch pan put the butter and brown sugar and let the butter melt in the oven while it preheats to 350 degrees Fahrenheit. Add the pineapple slices and cherries. Set aside. Thirdly, in a large bowl whisk together the dry ingredients. Add the eggs, oil and pineapple juice. Mix together until smooth.
From ayouniquejourney.com


PINEAPPLE UPSIDE-DOWN CAKE RECIPE - BBC FOOD
Butter the sides of a deep 20cm/8in cake tin. Drain the pineapple slices and leave to dry on kitchen paper. Put the soft brown sugar and 60g/2oz of …
From bbc.co.uk


ROBINHOOD | CLASSIC PINEAPPLE UPSIDE DOWN CAKE
Directions. Preheat oven to 350ºF (180ºC). Topping: Combine melted butter and brown sugar in a small bowl and spread in bottom of ungreased 9" (2.5 L) pan. Place pineapple rings on top of sugar mixture and a cherry in the centre of each ring. Set aside. Cake: Cream butter, sugar, eggs and vanilla in a large bowl of electric mixer, until light ...
From robinhood.ca


CLASSIC PINEAPPLE UPSIDE DOWN CAKE - BAKE WITH ANNA OLSON
Directions for recipe: Classic Pineapple Upside Down Cake. Preheat the oven to 350 F. Place a 9-inch ovenproof skillet on a burner on medium heat. Melt the butter and brown sugar, stirring until melted and bubbling. Stir in the lemon juice, then remove the pan from the heat.
From bakewithannaolson.com


PINEAPPLE UPSIDE-DOWN CHEESECAKE - 5* TRENDING RECIPES WITH …
2019-06-10 Make topping: Preheat oven to 350° and grease a 8" springform pan with cooking spray. In an 8" cake pan, melt butter in oven. Add brown sugar to the bottom of the regular cake pan. Spread mixture to the edges, then add 5 pineapple rings. Place cherries inside and in between pineapple slices.
From food.theffeed.com


BEST CLASSIC PINEAPPLE UPSIDE DOWN CAKE RECIPES - FOOD NETWORK
2012-07-04 Place a serving plate over the cake and invert the pan, lifting it to reveal the pineapple now on top. Serve warm or at room temperature. Step 2. Preheat the oven to 350ºF. Step 3. Place a 9-inch ovenproof skillet on a burner on medium heat. Melt the butter and brown sugar, stirring until melted and bubbling.
From foodnetwork.ca


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


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