PINEAPPLE UPSIDE-DOWN CAKE
Provided by Ree Drummond : Food Network
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Make the cake batter: Combine the flour, baking powder, salt, granulated sugar, 1/2 stick butter, the shortening, milk, eggs, vanilla and 2 tablespoons pineapple juice 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 1/2 stick 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 and layer the pineapple slices over the top. If desired, place maraschino cherries in the centers of the pineapple slices.
- Pour the batter evenly over the pineapple slices and gently spread to even out the top. Bake the cake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- 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.
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
MEAN CHEF'S PINEAPPLE UPSIDE-DOWN CAKE
I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted it on Feb 5, 2003, and made these comments: "This version of the pineapple upside-down cake is absolutely stunning. You will impress everyone."
Provided by newspapergal
Categories Dessert
Time 1h5m
Yield 1 10inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Use a 10-inch (measure across the bottom) cast iron pan. (although this cake can be made in a round cake pan, it is better if you use cast iron).
- Drain pineapple slices and place on paper towels to absorb moisture. (you will need 8 whole slices; the other 6 will be cut in half).
- Whisk or stir the flour, baking powder, and salt together just to blend; set aside.
- In a separate bowl, stir the vanilla into the creme fraiche or sour cream; set aside.
- Melt 2 oz of butter in the cast iron pan.
- Add the brown sugar and bourbon (if using) and cook over medium heat, stirring with a wooden spoon, until the sugar melts.
- Place 1 whole pineapple slice in the center of the pan and 7 whole slices surrounding it.
- Place the half slices side by side against the sides of the pan, the two cut edges down touching the brown sugar.
- Place pecan halves in the middle of each pineapple slice and in the gaps between the fruit.
- Place remaining butter (4 oz.) and the granulated sugar in the bowl of a mixer fitted with the paddle attachment, or use a hand-held mixer, and beat on medium-high speed until the mixture is smooth and creamy, scraping down the sides of the bowl with a rubber spatula as needed.
- The butter and sugar must be beaten until light and fluffy; don't rush it- the process can take 3 to 4 minutes with a heavy-duty mixer and 6 to 8 minutes with a hand-held mixer.
- Reduce speed to medium adding eggs one at a time, beating well after each addition.
- Working with a rubber spatula, carefully fold in dry ingredients and creme fraiche alternately- 3 additions of dry ingredients, 2 of creme fraiche. (you will end up with a thick batter).
- Spoon batter over pineapple and smooth the top by spreading the batter with an offset spatula.
- Put the cast iron pan in the oven and bake for 20 to 35 minutes, or until a toothpick inserted in the center of cake comes out clean (test in a couple places to be certain).
- As soon as the cake is removed from the oven, turn it out onto a round plate large enough to hold the cake.
- If any of the fruit sticks to the skillet, use a small spatula to place it back on the cake.
- NOTE: The cake can be kept wrapped in plastic at room temperature overnight.
Nutrition Facts : Calories 5496.2, Fat 258.2, SaturatedFat 147.4, Cholesterol 1063.8, Sodium 3363.8, Carbohydrate 786, Fiber 40.6, Sugar 538.6, Protein 55.4
GRILLED PINEAPPLE UPSIDE DOWN CAKE
Tasty and easy dessert to add to any BBQ. Each cake is wrapped separately in aluminum foil, so it's easy to make only as many as you need, and easy to grill up the cakes to order.
Provided by souschef
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 20m
Yield 1
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium-high heat.
- Place a 12x12-inch sheet of aluminum foil on a work surface. Spoon brown sugar and butter in the center of the foil. Arrange pineapple ring over sugar and place cherry in the center. Top pineapple ring with inverted shortcake shell. Fold foil around cake to form a packet.
- Grill packet sugar-side down in the preheated grill until sugar is caramelized and cake is hot, about 12 minutes.
Nutrition Facts : Calories 448 calories, Carbohydrate 62.7 g, Cholesterol 32.5 mg, Fat 20.8 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 9.7 g, Sodium 420.5 mg, Sugar 28.2 g
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