PINEAPPLE UPSIDE DOWN CAKE FROM DOLE®
Using a yellow cake mix, you can have this beautiful classic dessert ready to serve in under an hour.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole Pineapple
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Spray pan with non-stick cooking spray. Drain pineapple.
- Stir together melted margarine and brown sugar in 8-inch cake pan. Place pineapple slices in sugar mixture. Place cherry in center of each pineapple slice and in the center of the pan.
- Prepare cake mix according to the package directions. Pour cake batter evenly over pineapple.
- Bake at 350 degrees F, 25 to 30 minutes or until toothpick inserted in center comes out clean.
- Cool 5 minutes. Loosen edges and turn out onto serving platter.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 42.1 g, Cholesterol 0.6 mg, Fat 6.3 g, Fiber 1 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 245.8 mg, Sugar 27.9 g
PINEPPLE UPSIDE DOWN CAKE - (NO CAKE MIX)
Adapted from The Joy of Cooking, but changed some things slightly. Even though it does not use a cake mix, it's VERY EASY.
Provided by Parsley
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350*.
- Place 7 pineapple slices and about 18 cherries on paper towels and pat dry. Set aside.
- Place first 6 tbsp of butter into a 9-inch round cake pan and place in the oven until butter is melted.
- Remove pan with melted butter and evenly sprinkle with the brown sugar. Place 1 pinepple slice over the brown sugar in the center and the other 6 slices around it. Place cherries (best side down) in between each pineapple ring and spaces between.
- In a small bowl, whisk together the eggs, 2 tbsp buttermilk and extracts with a fork. Set aside.
- In a large mixing bowl, mix togtether flour, sugar, baking powder, baking soda and salt. Add the next 6 tbsp of butter and 6 tbsp of butter milk and beat for 1 minute.
- Gradually beat in the egg mixture, about 1/3 at a time, beating for 20 seconds in between each addittion.
- Once all is mixed well, spread evenly over the pineapples and cherries. Bake at 350 for about 35-40 minutes or until toothpick test shows doneness.
- Remove from oven and tilt the pan in all directions to loosen sides. Let cool for 3 minutes before inverting.
- Invert on to a large plate. Use oven mittes and lift off pan. If any fruit remained in the pan, remove it with a fork and replace it. Scrape any leftover butter/brown sugar mixture and pour over cake.
- Cool completely before serving.
Nutrition Facts : Calories 500.6, Fat 18.9, SaturatedFat 11.4, Cholesterol 92.9, Sodium 235, Carbohydrate 81.5, Fiber 1.9, Sugar 67.5, Protein 4.3
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 - SUGAR FREE
I have not tried this recipe. I got this recipe from Ossg Recipes. This recipe is from Favorite Brand Name Diabetic Cooking. Dietary Exchanges: 1 1/2 starch, 1 fat.
Provided by internetnut
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans, 1.
- tablespoon lemon juice, 1/4 cup sugar substitute and cornstarch in bottom of a 8-inch square or 9-inch round cake pan; spread mixture evenly in pan.
- Beat margarine and 1/2 cup sugar substitute in medium bowl until fluffy;.
- beat in egg. Combine flour, baking powder, baking soda and spices in small.
- bowl. Add to margarine mixture alternately with buttermilk, 1/4 cup reserved.
- pineapple juice and remaining 1 tablespoon lemon juice, beginning and ending with dry ingredients.
- Spread batter over pineapple mixture in pan. Bake in a preheated 350 degree oven until browned and toothpick inserted in center comes out clean, about 25 minutes. Invert cake immediately onto serving plate. Serve warm or at room temperature.
- Note: If desired, maraschino cherry halves may be placed in bottom of cake.
- pan with pineapple mixture.
Nutrition Facts : Calories 167.2, Fat 6.6, SaturatedFat 1.3, Cholesterol 26.9, Sodium 233.6, Carbohydrate 24.7, Fiber 0.8, Sugar 9.7, Protein 2.9
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