PINEAPPLE UPSIDE-DOWN MUFFINS
For a modern version of upside-down cake, we use pineapple and a sweet batter to make fun muffins with a cherry on top. -Suzeanne Longwill, Ortonville, Michigan
Provided by Taste of Home
Time 35m
Yield about 3 dozen mini muffins or 10 regular muffins.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple., Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries., Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 68 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
PINEAPPLE UPSIDE-DOWN CAKE IN A MUG
For those moments when you need cake ASAP, just grab a mug and you'll be digging into this adorable individual serving of pineapple upside-down cake in minutes.
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Pour the syrup into the bottom of a microwave-safe mug wide enough to fit the pineapple ring. Put the pineapple ring in the mug and put the cherry in the middle of the ring.
- Whisk together the flour, sugar, baking powder and salt in a small bowl.
- Mix the milk, yogurt and coconut oil in a small bowl to combine. Add the dry ingredients to the wet and mix until just combined.
- Spread the batter over the pineapple. Microwave in 30-second intervals until the cake is slightly domed and a toothpick inserted in the center comes out clean, about 90 seconds. Cool slightly; the cake should easily pull away from the sides of the mug. Invert the cake onto a plate and uncover. Serve with whipped cream if desired.
PINEAPPLE UPSIDE-DOWN CUPCAKES
I have baked cupcakes for years. These easy to make treats make an attractive dessert for special occasions. -Barbara Hahn, Park Hills, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1 dozen jumbo cupcakes.
Number Of Ingredients 15
Steps:
- Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper and set aside., In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Remove from the heat. Spoon 1 tablespoon into each muffin cup; top each with a pineapple slice and a cherry., In a large bowl, beat eggs and sugar until thickened and lemon-colored. Beat in the oil, sour cream and vanilla until smooth. Combine the flour, baking powder, baking soda and salt. Add to egg mixture and mix well. , Fill muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely. Garnish with whipped topping if desired.
Nutrition Facts : Calories 602 calories, Fat 29g fat (9g saturated fat), Cholesterol 82mg cholesterol, Sodium 264mg sodium, Carbohydrate 82g carbohydrate (61g sugars, Fiber 1g fiber), Protein 5g protein.
PINEAPPLE UPSIDE-DOWN CAKE
This cake has been a HUGE hit with my family. I made it for Mother's Day, mostly for my Granny who was up visiting us for the month. She told me that HER mother, who wasn't much of a baker, used to make this cake all the time in a cast iron pan. I was glad I could make a cake that brought back such fond memories for her. The cake was such a hit that it was requested again for Father's Day. Please note that you need melted margarine (nonhydrogenated) as well as unsweetened pineapple juice TWICE in this recipe. I have broken up the measurements for your convenience. I find that there is exactly 3/4 cup pineapple juice that comes in the can of unsweetened pineapple rings that I get at Whole Foods. The first time I made this cake, I bought extra juice, but found I didn't even need it! And... I must add that this cake smells completely and utterly DIVINE while it's baking. It's all I can do to keep from eating it right out of the oven :) p.s. I don't use the cherries, becasue I think they're gross, BUT I hear it's traditional so I listed them ;)
Provided by Kozmic Blues
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Lightly spray a 9x13" cake pan with non stick cooking spray.
- Mix the 5 tbsp of melted margarine, brown sugar and 1/4 cup pineapple juice and stir until sugar is disolved.
- Place this into bottom of cake pan and arrange pineapple rings on top. You can be fancy and cute, but I always end up having to cut at leat two of the rings in half to fit them all.
- (Add cherries in middle of rings, if using).
- In a bowl, sift together the flour, baking powder, then add the sugar and salt and lightly mix to combine.
- In a large measuring cup, lightly wisk together the remaining 1/2 cup pineapple juice, milk, yogurt, vanilla, and 4 tbsp of melted margarine.
- Create a well in the center of the dry ingredients and add the liquid.
- Stir to combine, but do not overmix.
- Pour cake batter overtop the brown sugar and pineapple. It will seem very wet, but will fill in nicely when baked.
- I usually take a rubber spatula and gently smoothe the batter to reach towards the corners of the pan. The batter won't completely fill the pan, but when it bakes, it fills inches.
- Bake for 30 minutes or until toothpick inserted in center comes out clean.
- Cool cake in pan for at least 10 minutes, then cover pan tightly with serving dish and invert cake to show off the pretty pineapple topping!
Nutrition Facts : Calories 249, Fat 8.7, SaturatedFat 1.5, Sodium 263.6, Carbohydrate 42, Fiber 1.1, Sugar 27.6, Protein 2
PINEAPPLE UPSIDE-DOWN CAKE
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
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.
BERRY UPSIDE-DOWN CAKE
You can use any kind of berries - fresh or frozen - for this jammy twist on the classic pineapple upside-down cake. Just note that adding all or mostly blueberries and strawberries will create a sweeter topping than mixing in more acidic blackberries and raspberries. Caramelizing the brown sugar in a skillet before adding the fruit gives you a particularly deep, complex flavor. Because of the moisture in the topping, you'll need to bake this cake a little longer than other, similar butter cakes. You want the surface to be well browned all over, with dark brown edges that yield a slight crunch. Underbaked cake will be soggy, and apt to fall apart.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 1 (10-inch) cake
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees.
- Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
- Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away or the mixture may burn.) The mixture will clump and separate, but that's OK.
- Add fruit, gently tossing to coat with the caramel. Remove from heat and arrange fruit into an even layer on bottom of skillet. Ignore any sugar clumps; they will dissolve during baking.
- Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, and whisking vigorously after each addition.
- Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
- Bake until the surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling along the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
- Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some berries stick to bottom of skillet, gently remove using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.
PINEAPPLE UPSIDE-DOWN CAKE WITH PECANS
By substituting pecans (or other nuts) for the usual maraschino cherries, this twist on a classic upside-down cake is less sweet and crunchier than the usual recipe. Caramelizing the brown sugar in a skillet before adding the fruit gives you a particularly deep, complex flavor. Because of the moisture in the topping, you'll need to bake this cake a little longer than other, similar butter cakes. Underbaked cake will be soggy and apt to fall apart, but an ideal result will have a well-browned surface and dark, slightly crunchy edges.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 1 (10-inch) cake
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees.
- Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
- Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away or the mixture may burn.) The mixture will clump and separate, but that's OK.
- Add fruit and nuts, gently tossing to coat with the caramel. Remove from heat and arrange fruit into an even layer on bottom of skillet. Ignore any sugar clumps; they will dissolve during baking.
- Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, baking soda and salt into the batter, one at a time, and whisking vigorously after each addition. Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
- Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling along the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
- Once the cake is out of the oven, immediately run a butter knife or offset spatula along the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit or nuts stick to bottom of the skillet, gently remove them using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.
PINEAPPLE UPSIDE DOWN PANCAKES
This is a recipe from Kashi Go Lean Crunch Cereal, healthy and yummy - I'm officially a fan. I personally use vanilla soy milk and egg whites Note: preparation time allows the 1 hour to refrigerate batter.
Provided by ShortieNJ
Categories Breakfast
Time 1h30m
Yield 12-16 pancakes, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine cereal, flour, oats, baking soda, and nutmeg in large mixing bowl.
- Add milk, syrup, oil, eggs, and 1/4 cup pineapple juice (from the can of crushed pineapple).
- Mix everything together thoroughly, cover batter and refrigerate at least 1 hour (or overnight). Put pineapple in separate container and refrigerate.
- Spray griddle or frying pan with nonstick spray and heat over low-medium heat.
- Pour about 1/4 cup batter onto pan, top with heaping tablespoon of crushed pineapple.
- Cook about 1-2 minutes (until top is bubbly and edges start to harden) then flip and cook an additional 1-2 minutes on other side.
- Serve pineapple side up.
- Can be topped with vanilla yogurt, fruit, or maple syrup (if desired).
Nutrition Facts : Calories 338.8, Fat 10.4, SaturatedFat 2.8, Cholesterol 79, Sodium 333.9, Carbohydrate 53.4, Fiber 6.6, Sugar 22.3, Protein 11.4
More about "pineapple upside down yogurt cup recipes"
EGGLESS PINEAPPLE UPSIDE DOWN CAKE - BAKE WITH SHIVESH
From bakewithshivesh.com
PINEAPPLE UPSIDE DOWN CAKE IN A MUG - BRIANA THOMAS
From briana-thomas.com
PINEAPPLE UPSIDE-DOWN CUPCAKES | THE RECIPE CRITIC
From therecipecritic.com
PINEAPPLE BUTTERSCOTCH SWIRL FROZEN YOGURT RECIPE
From backtothecuttingboard.com
PINEAPPLE UPSIDE DOWN CAKE WITH NO EGGS
From foodlifeandmoney.com
PINEAPPLE YOGURT DESSERT - AMANDA'S COOKIN' - NO BAKE …
From amandascookin.com
PINEAPPLE UPSIDE DOWN CAKE (EASY ONE BOWL)
From vegrecipesofindia.com
PINEAPPLE UPSIDE DOWN YOGURT CAKE - STAR™ FINE FOODS
From starfinefoods.com
Servings 10Total Time 1 hr
PINEAPPLE UPSIDE DOWN CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PINEAPPLE UPSIDE DOWN YOGURT CAKE | RECIPE | YOGURT CAKE, …
From pinterest.com
THE BEST RECIPES PINEAPPLE UPSIDE-DOWN YOGURT CUP
From recipesfriedrice.blogspot.com
PINEAPPLE UPSIDE-DOWN CAKE | RICARDO
From ricardocuisine.com
PINEAPPLE UPSIDE-DOWN YOGURT CUP | YOPLAIT YOGURT …
From pinterest.com
SKILLET PINEAPPLE UPSIDE DOWN CAKE - JUSTONEDONNA.COM
From justonedonna.com
PINEAPPLE UPSIDE-DOWN CAKE | IDIOT'S KITCHEN
From idiotskitchen.com
PINEAPPLE UPSIDE DOWN YOGURT PARFAIT - WONKYWONDERFUL
From wonkywonderful.com
RHUBARB UPSIDE-DOWN CAKE – LAYLITA'S RECIPES
From laylita.com
AYO ALMOND YOGURT | PINEAPPLE UPSIDE-DOWN CAKE
From ayoyogurt.com
PINEAPPLE UPSIDE-DOWN SMOOTHIE BOWL - BOB EVANS EGG WHITES
From bobevanseggwhites.com
PINEAPPLE UPSIDE DOWN CAKE - THE STAY AT HOME CHEF
From thestayathomechef.com
PINEAPPLE UPSIDE DOWN CAKE DRINK - 1-MINUTE COCKTAIL - LIVING …
From livinglocurto.com
PINEAPPLE UPSIDE-DOWN CAKE - SKINNY DAILY RECIPES
From haifantasy.com
RECIPES: TURN THAT SUMMER FRUIT UPSIDE DOWN AND INTO A CAKE
From twincities.com
THE BEST PINEAPPLE UPSIDE DOWN CAKE | CAMILA MADE
From camilamade.com
PINEAPPLE UPSIDE DOWN YOGURT CAKE RECIPE - MEALPLANNERPRO.COM
From mealplannerpro.com
PINEAPPLE UPSIDE DOWN YOGURT CAKE RECIPE | EASY CAKE FROM …
From tesreeh.cascadesterling.com
BISQUICK PINEAPPLE UPSIDE DOWN RECIPES - BISQUICK RECIPES
From bisquick-recipes.com
PINEAPPLE UPSIDE DOWN CAKE FROZEN YOGURT - MYSEQUINEDLIFE.COM
From mysequinedlife.com
PINEAPPLE FLAVORED YOGURT - RECIPES - COOKS.COM
From cooks.com
PINEAPPLE UPSIDE DOWN CAKE ICE CREAM - SWEET RECIPEAS
From sweetrecipeas.com
HEALTHY PINEAPPLE UPSIDE DOWN CAKE - HUNGRY HOBBY
From hungryhobby.net
PINEAPPLE UPSIDE-DOWN MUFFIN CAKES | READER'S DIGEST CANADA
From readersdigest.ca
PINEAPPLE UPSIDE-DOWN CAKE - CULINARY HILL
From culinaryhill.com
PLUM AND LIME UPSIDE-DOWN CAKE RECIPE | BON APPéTIT
From bonappetit.com
PINEAPPLE UPSIDE-DOWN CAKE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
PINEAPPLE UPSIDE DOWN CAKE FROM SCRATCH - MSN.COM
From msn.com
THE BEST PINEAPPLE UPSIDE-DOWN CAKE - SKINNY DAILY RECIPES
From haifantasy.com
UPSIDE DOWN PINEAPPLE CAKE RECIPE - DINNER
From dinnertv.net
PINEAPPLE UPSIDE DOWN YOGURT CAKE RECIPE - FOOD HOUSE
From foodhousehome.com
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