Pineapple Upside Down Pull Apart Bread Recipes

PINEAPPLE UPSIDE DOWN MONKEY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup tube pan(such as Bundt®).
• Unroll and separate biscuits; cut each portion into four or six pieces, depending on your preference. Spray cut biscuits with cooking spray to coat.
• Pour white sugar into gallon-size resealable plastic bag; add biscuits to bag, seal bag, and shake to coat.
• Melt butter in a saucepan over low heat; stir brown sugar and vanilla into the melted butter to dissolve the sugar. Pour butter mixture into the prepared tube pan. Sprinkle chopped pineapple evenly around the pan atop the butter mixture; top with sugar-coated biscuit dough.
• Bake in preheated oven until golden brown, 40 to 50 minutes; let cook in pan for 5 to 10 minutes before inverting onto a serving platter.

PINEAPPLE UPSIDE-DOWN PULL-APART BREAD

Steps:

• Heat oven to 350ºF.
• Sprinkle 2 Tbsp. nuts onto bottom of 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray. Mix pineapple, sugar and 2 Tbsp. butter; spoon into prepared pan.
• Combine dry pudding mix, coconut and remaining nuts in large bowl. Cut bread dough into 24 (1-1/2-inch) pieces. Add to coconut mixture; toss to evenly coat. Arrange over pineapple mixture in pan. Sprinkle with any remaining coconut mixture; drizzle with remaining butter. Cover with plastic wrap; let rise in warm place 1 hour or until doubled in volume.
• Bake, uncovered, 25 to 30 min. or until golden brown. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Serve cake warm.

PINEAPPLE UPSIDE-DOWN CAKE

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 CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Make the cake batter: Combine the flour, granulated sugar, milk, shortening, baking powder, vanilla, salt, eggs, pineapple juice and 4 tablespoons of the butter in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside.
• Melt the remaining 4 tablespoons butter in a 12-inch cast-iron skillet over medium heat; swirl to thoroughly coat the skillet. Sprinkle the brown sugar over the butter, making sure it's evenly distributed--you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat, layer the pineapple slices over the top and add cherries to the middle of the pineapple slices. Pour the batter evenly over the pineapple and gently spread to even out the top. Bake until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes.
• Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It's best served warm, but room temperature is fine too.

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 UPSIDE-DOWN BREAD PUDDING

Steps:

• Combine eggs, 1/2 cup sugar, and vanilla in a large bowl; stir well.
• Drain pineapple, reserving the juice.
• Add juice to egg mixture; add bread crumbs and toss gently.
• Melt butter in a 9 or 10-inch cast iron skillet over medium low heat. Remove 3 tablespoons of the melted butter and add it to bread mixture.
• Sprinkle brown sugar over butter remaining in skillet, sprinkle cherries and pecans over brown sugar mixture and arrange pineapple tidbits over cherries. Pour bread mixture over fruit in skillet.
• Bake at 350°F for 35 to 40 minutes, or until bread pudding is set and lightly brown.
• Place a platter or large cake plate over skillet and invert skillet so pudding falls out, upside over plate. Spoon any thing left inside skillet over top.

CLASSIC PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. In the bowl of a mixer fitted with the whisk attachment, beat together flour, granulated sugar, baking powder, and salt. Add oil and milk; beat on medium speed until smooth, about 1 minute. Beat in egg and vanilla until well combined.
• Melt butter in a 10-inch nonstick skillet, preferably cast iron, over medium heat. Add brown sugar and cook, stirring, until moistened. Remove from heat; arrange pineapple and pecans on top. Pour batter evenly over top and smooth with a spatula.
• Bake until a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan 10 minutes. Run a knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature, garnished with cherries if desired.

PINEAPPLE UPSIDE-DOWN LAYER CAKE

Steps:

• Heat oven to 350°F.
• Spray two 9-inch round cake pans with cooking spray. Divide melted butter between pans, completely covering bottoms of pans. Sprinkle brown sugar over butter. Place pineapple rings on brown sugar, 6 rings in each pan. Place maraschino cherry in center of each pineapple ring.
• In large bowl, beat cake mix, pineapple juice, vegetable oil and eggs with electric mixer on medium speed until smooth. Divide batter between pans. Spread evenly.
• Bake 30 to 35 minutes or until cake is golden and springs back when gently pressed. Cool in pan 15 minutes. Run knife around edges of pans; carefully turn cakes onto cooling racks. Cool to room temperature, about 30 minutes.
• In medium bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until soft peaks form. Place 1 cake layer on large plate or cake stand. Cover with 1 cup of the whipped cream. Carefully place second cake layer on top. Top with swirls of whipped cream, walnuts and additional cherries.
• Refrigerate 30 minutes to firm up before serving.

TIKTOK AIR FRYER PINEAPPLE TOAST

Steps:

• Preheat an air fryer to 200 degrees F (93 degrees C) according to manufacturer's instructions.
• Use a fork to blend the butter and sugar together in a medium bowl. Mix in flour and combine until smooth, reaching a cookie dough-like texture.
• Spread the butter mixture evenly over the slice of milk bread, smearing until smooth. Use a knife to score the bread topping with criss-cross lines that resemble a pineapple skin. In a small bowl, beat the egg to form an egg wash. Carefully spread a thin layer over the bread topping.
• Cook the bread in the preheated air fryer for 4 minutes; turn up the air fryer temperature to 400 degrees F (200 degrees C). Continue to cook bread slice until toasted, 3 to 4 minutes. Serve immediately.