Pineapple Upside Down Mug Cakes Recipes
PINEAPPLE UPSIDE-DOWN CAKES
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Tear off 4 sheets of nonstick foil. Mound 1 1/2 tablespoons light brown sugar and 1 tablespoon unsalted butter on each sheet. Top each mound with a 1/2-inch-thick pineapple ring and put a maraschino cherry in the middle, then top each with an upside-down shortcake shell. Fold in the sides of the foil and seal to form a packet. Grill over medium-high heat, 12 minutes. To serve, flip the cakes pineapple-side up.
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
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
EASY MINI PINEAPPLE UPSIDE-DOWN CAKES
Personal-sized pineapple upside-down cakes, perfect for gift giving.
Provided by Linda In Da Kitchen
Categories Pineapple Upside-Down Cake
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 24 jumbo muffin cups.
- Drain pineapple rings and pour juice into a 2-cup liquid measure. Add water, if needed, to reach 2 cups. Set aside.
- Mix brown sugar and butter in a small bowl with a fork until completely combined. Divide mixture evenly between the prepared muffin cups. Place one pineapple ring in each cup and place a cherry in the center.
- Combine cake mix, reserved pineapple juice-water mixture, oil, and eggs in a large mixing bowl. Mix with an electric mixer on medium speed for 2 minutes. Fill each muffin up 2/3 full with batter.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 24 minutes.
- Remove from the oven and immediately invert onto wire racks to cool.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 50.1 g, Cholesterol 52.3 mg, Fat 13.4 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 262.3 mg, Sugar 35 g
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