PINEAPPLE UPSIDE-DOWN CAKE
Provided by Tyler Florence
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 30
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
Provided by Food Network
Time 1h20m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Grease sides of a 9 9 by 9 by 3-inch round baking pan with nonstick cooking spray or butter.
- For topping: Beat the melted butter and brown sugar together in a small bowl. Spread mix over the bottom of prepared baking pan. Arrange 6 pineapple slices around the edge of the pan and 1 in the middle. Place a cherry in the middle of each ring, and the rest between slices at the edges.
- For the Cake: Stir together flour, baking powder, baking soda, salt, ginger and cloves in a large bowl. In another large bowl, beat together the butter and the sugar until light and fluffy. Beat in the eggs 1 at a time. Using a spatula, alternately fold in the flour mixture and the heavy cream and pineapple juice until blended. Spread batter over the pineapple slices and bake for 1 hour or until a toothpick inserted in center comes out clean.
- Cool in pan for 5 minutes. Then run a metal spatula around the edge to loosen cake, invert a serving plate over the cake pan, and turn cake and plate over together. Remove cake pan, and serve the cake warm, with whipped cream.
PINEAPPLE UPSIDE-DOWN CAKE
Provided by Bobby Flay
Categories dessert
Time 2h10m
Yield 1 (10-inch) cake
Number Of Ingredients 20
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
Trisha Yearwood shows off her easy, classic pineapple upside-down cake on Food Network.
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Place the butter in an 8-by-8-by-2-inch square baking pan and set it over low heat to melt. When melted, sprinkle the brown sugar over the butter. Arrange the pineapple rings in a single layer on top of the sugar, making 3 rows. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. Set the pan aside.
- Sift the flour, baking powder and salt, then sift once more. Set aside. Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla. Blend in the flour mixture alternately with the milk, beginning and ending with flour. Stir only enough after each addition to combine.
- Pour the batter carefully into the pineapple-lined baking pan and bake for 40 minutes. Test for doneness by inserting a toothpick in the center or pressing the cake lightly with a fingertip; if the impression springs back, the cake is done. Run a knife around the edges of the pan and place a serving dish on top. Invert the cake onto the serving dish. Leave the pan inverted over the cake for several moments to allow the syrup to soak into the cake.
PINEAPPLE UPSIDE DOWN SPICE CAKE
Make and share this Pineapple Upside Down Spice Cake recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time P3DT15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, combine butter and brown sugar. Spread over bottom of lightly greased slow cooker. Arrange pineapple on top.
- To make cake: In a bowl, combine flour, baking powder and salt. In a large bowl, using an electric mixer, if desired, beat butter and sugar until light and fluffy. Beat in egg. Add milk and flour mixture alternately, making three additions of flour and two of milk, beating well after each addition. blend in cinnamon, allspice, cloves, nutmeg and vanilla. Pour batter over pineapple slices.
- Place dish towels over top of slow cooker (see tip). Cover and cook on HIGH for 3 hours or until a toothpick inserted in center of cake comes out clean. To serve, slice and invert on plate. Top with vanilla ice cream.
- TIP: To prevent accumulated moisture from dripping on the cake batter, place two clean dish towels, each folded in half (to create a total of four layers), across the top of the cooker before covering with lid.
Nutrition Facts : Calories 348.6, Fat 13, SaturatedFat 7.9, Cholesterol 59.1, Sodium 222.9, Carbohydrate 57.4, Fiber 1.5, Sugar 44.6, Protein 3
PINEAPPLE UPSIDE-DOWN CAKE
In this country, ingestion of the pineapple upside-down cake has often been used as proof of citizenship - unless you had some as a child, you simply weren't an American. I've had plenty of bad ones -- usually because the dough is too heavy or dry, and sometimes the overly shrill sweetness makes you want to quit living, at least for the length of time you are eating it. But properly prepared, this guilty pleasure is most welcomely retro, and in the recipe here, the cake, while not exactly dietetic, is not life-threatening either.
Provided by Jonathan Reynolds
Categories cakes, dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Melt 4 tablespoons butter in a 10-inch cast iron skillet; stir in brown sugar.
- Stir in rum; let mixture bubble.
- Arrange fruit in mixture and intersperse pecans. Pineapples may overlap; place semicircles along sides of skillet; place cherries in middle of ring. Berries should be evenly distributed - their mirror image will be what the top of the cake looks like.
- For the batter, mix flour, baking powder, cornmeal and salt in a bowl.
- Cream butter at slow speed in an electric mixer and gradually add 1 cup of sugar. Beat until fluffy.
- Add egg yolks and vanilla.
- Add half the dry mixture, beating, then half the liquid (sour cream, Coco Lòpez or milk). When incorporated, add the remaining dry ingredients and then the remaining liquid. Add rosemary and pecan pieces (both optional).
- In another bowl, beat egg whites until soft peaks form, then add 2 tablespoons sugar and beat until stiff peaks form.
- Fold half of the whites into mixture, then fold in the rest. Spread the batter evenly over the fruit.
- Bake 45 to 50 minutes, until a knife inserted - into the dough only - comes out clean.
- Let the cake sit for a minute, then run a knife around the edge and invert a serving dish on top. Turn the skillet and serving dish over, gently rap the bottom of the skillet. Serve.
Nutrition Facts : @context http, Calories 576, UnsaturatedFat 9 grams, Carbohydrate 86 grams, Fat 23 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 267 milligrams, Sugar 57 grams, TransFat 1 gram
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
CHEF JOHN'S PINEAPPLE UPSIDE-DOWN CAKE
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
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
PINEAPPLE UPSIDE-DOWN CAKE
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
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
PINEAPPLE UPSIDE-DOWN CAKE II
This recipe was given to me by a good friend in Hawaii. She always uses fresh pineapple, the end product is delicious. Very yummy served with ice cream or whipped cream as an accompaniment.
Provided by Nina
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl stir together the melted butter and the brown sugar; spread the mixture evenly in a well buttered 9 inch round cake pan. Pat the pineapple very dry between several sheets of paper towel, and arrange it evenly on top of the sugar mixture.
- Sift together flour, baking powder, salt, and cinnamon.
- In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture in three parts alternately with the milk, beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared pan.
- Place the cake in the middle of the oven. Bake for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 62.3 g, Cholesterol 109.3 mg, Fat 25 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 15.3 g, Sodium 273.1 mg, Sugar 41.9 g
PINEAPPLE UPSIDE-DOWN DUMP CAKE
This dump cake recipe is wonderful topped with vanilla ice cream or whipped cream. It works well with gluten-free and sugar-free cake mixes too. -Karin Gatewood, Dallas, Texas
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a microwave, melt 1/2 cup butter; stir in brown sugar. Spread evenly onto bottom of a greased 5-qt. slow cooker. Sprinkle with cherries and pecans; top with pineapple. Sprinkle evenly with dry cake mix. Melt remaining butter; drizzle over top., Cook, covered, on high until fruit mixture is bubbly, about 2 hours. (To avoid scorching, rotate slow-cooker insert a half turn midway through cooking, lifting carefully with oven mitts.), Turn off slow cooker; let stand, uncovered, 30 minutes before serving. If desired, serve with ice cream.
Nutrition Facts : Calories 455 calories, Fat 22g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 418mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 1g fiber), Protein 3g protein.
LAYERED PINEAPPLE UPSIDE-DOWN CAKE
I made this layered pineapple upside-down cake for my dad's birthday. Everyone in my family asked me for the recipe afterwards. It was so good. Enjoy!
Provided by Stevie Bowden
Categories Pineapple Upside-Down Cake
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom and sides of two 9-inch round, 1 1/2-inch tall cake pans.
- Combine brown sugar and butter for topping in a saucepan over medium heat; stir until sugar dissolves and mixture is bubbly, about 3 to 4 minutes.
- Pour mixture into one of the prepared cake pans. Arrange pineapple rings in a single layer on top.
- Whisk together both flours, baking powder, and salt for cake in a large mixing bowl. Beat sugar and butter in a separate bowl with an electric mixer until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with sour cream in two additions each, beating well after each addition.
- Pour 1/2 of the cake batter over the caramel and pineapple topping. Pour remaining cake batter into the second cake pan.
- Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 60 to 75 minutes.
- Remove from the oven and let sit in the pans for 5 minutes. Turn the cake without the topping layer onto a serving platter. Turn the cake with the topping layer on top of that. Serve warm.
Nutrition Facts : Calories 729.6 calories, Carbohydrate 93 g, Cholesterol 183.8 mg, Fat 38 g, Fiber 1.1 g, Protein 7.1 g, SaturatedFat 23.1 g, Sodium 251.4 mg, Sugar 68.2 g
EASY PINEAPPLE UPSIDE DOWN CAKE
Here's a quick and easy recipe using any brand of biscuit baking mix for a delicious old favorite. Top with whipped topping and you've got a lovely dessert for family or company.
Provided by Kaye Lynn
Categories Desserts Cakes Upside-Down Cake Recipes Pineapple Upside-Down Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt butter in a 9-inch baking pan in the preheating oven. Remove pan.
- Sprinkle brown sugar evenly over butter.
- Arrange pineapple chunks in a single layer over the butter and brown sugar, then sprinkle with pecans; set aside.
- Beat biscuit baking mix, white sugar, milk, vegetable oil, vanilla extract, and egg together in a large bowl on low speed for 30 seconds, scraping bowl constantly.
- Increase mixer speed to medium and continue beating until batter is smooth, about 4 minutes more.
- Slowly pour batter over the pineapple mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
- Run a paring knife between the cake and the edge of the pan to loosen cake. Cover the cake pan with a plate, and invert it to flip the cake out of the pan and onto the plate. Cool at least 10 minutes before serving.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 28.3 g, Cholesterol 26.5 mg, Fat 9.9 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 3.7 g, Sodium 227.8 mg, Sugar 18.7 g
PINEAPPLE UPSIDE DOWN CAKE
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
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
More about "pineapple upside down ice cream cake recipes"
PINEAPPLE UPSIDE DOWN CAKE ICE CREAM - SWEET …
From sweetrecipeas.com
Estimated Reading Time 8 mins
NO-CHURN PINEAPPLE UPSIDE DOWN CAKE ICE CREAM - THE …
From thesimple-sweetlife.com
5/5 (13)Total Time 8 hrsCategory DessertCalories 183 per serving
- In the bowl of a stand mixer, using the whisk attachment, beat the heavy whipping cream until soft peaks form.
- Add the sweetened condensed milk, cinnamon, ginger, and butter emulsion, and continue beating until the mixture returns to holding stiff peaks.
- Using a spatula, gently fold in the crushed pineapple, pieces of pound cake and maraschino cherries.
- Pour the ice cream into a large loaf pan and allow to freeze overnight (or for at least 7-8 hours).
PINEAPPLE UPSIDE DOWN ICE CREAM CAKE - LIVING LOCURTO
From livinglocurto.com
Estimated Reading Time 4 mins
- For the cake, mix all dry ingredients into a mixing bowl, then add in your wet ingredients. Mix well.
- In the first pan, spread brown sugar evenly to coat the bottom of the pan. Pour your melted butter over it. Top with pineapple and cherries.
PINEAPPLE UPSIDE-DOWN CAKE RECIPES | ALLRECIPES
From allrecipes.com
RECIPE: PINEAPPLE UPSIDE DOWN CAKE - DUNCAN HINES CANADA®
From duncanhines.ca
PINEAPPLE UPSIDE-DOWN ICE CREAM CAKE – RECIPES NETWORK
From recipenet.org
PINEAPPLE UPSIDE DOWN CAKE - THE STAY AT HOME CHEF
From thestayathomechef.com
EASY PINEAPPLE UPSIDE DOWN DUMP CAKE - LOVE FROM THE OVEN
From lovefromtheoven.com
22 RECIPES INSPIRED BY PINEAPPLE UPSIDE-DOWN CAKE
From tasteofhome.com
25 DELICIOUS PINEAPPLE UPSIDE DOWN CAKE RECIPES
From lifefamilyfun.com
PERFECT PINEAPPLE UPSIDE DOWN CAKE | THE RECIPE CRITIC
From therecipecritic.com
PINEAPPLE UPSIDE DOWN CAKE | RECIPETIN EATS
From recipetineats.com
PINEAPPLE UPSIDE DOWN CAKE ICE CREAM
From icecream.directory
BEST EVER PINEAPPLE UPSIDE DOWN CAKE - AVERIE COOKS
From averiecooks.com
PINEAPPLE UPSIDE DOWN CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
RECIPE: JBB’S PINEAPPLE UPSIDE-DOWN CAKE - JENI'S SPLENDID ICE …
From jenis.com
PINEAPPLE UPSIDE-DOWN CAKE RECIPE - KRISTIN FERGUSON | FOOD
From foodandwine.com
DUNCAN HINES DOUBLE-LAYER PINEAPPLE UPSIDE-DOWN CAKE RECIPE
From tasteofhome.com
PINEAPPLE UPSIDE-DOWN CAKE RECIPE - BBC FOOD
From bbc.co.uk
PINEAPPLE UPSIDE DOWN CAKE – EASY & DELICIOUS - SUPERGOLDEN …
From supergoldenbakes.com
FRESH PINEAPPLE UPSIDE DOWN CAKE - INSPIRED TASTE
From inspiredtaste.net
EASY PINEAPPLE UPSIDE-DOWN CAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
PINEAPPLE UPSIDE-DOWN CAKE - DINNER, THEN DESSERT
From dinnerthendessert.com
BEST PINEAPPLE UPSIDE DOWN CAKE RECIPE FINALLY!
From divascancook.com
EASY PINEAPPLE UPSIDE-DOWN CAKE RECIPE | FLIPBOARD
From flipboard.com
HOW TO MAKE A PINEAPPLE UPSIDE-DOWN CAKE - DELISH
From delish.com
EASY PINEAPPLE UPSIDE DOWN CAKE - THE RECIPE REBEL
From thereciperebel.com
INDIVIDUAL UPSIDE DOWN PINEAPPLE CAKE - THERESCIPES.INFO
From therecipes.info
PINEAPPLE UPSIDE DOWN CAKE - SOMETHING SWEET SOMETHING …
From somethingsweetsomethingsavoury.com
PINEAPPLE UPSIDE-DOWN POUND CAKE RECIPE | ALLRECIPES
From rasberrymuffin.sells-it.net
PINEAPPLE UPSIDE DOWN CAKE RECIPE - COOKING CLASSY
From cookingclassy.com
PINEAPPLE UPSIDE-DOWN CAKE - RICARDO CUISINE
From ricardocuisine.com
PINEAPPLE UPSIDE DOWN CAKE WITH PINA COLADA ICE CREAM
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love