Right Side Up Pineapple Cake Recipes
FRESH PINEAPPLE UPSIDE DOWN CAKE
The classic pineapple upside down cake made with fresh pineapple. Serve with dollops of creme fraiche.
Provided by Veruschka
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Melt the butter. Brush a little bit of the butter on the inside of a 9-inch cake pan.
- Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.
- Stir together the flour, salt, white sugar, and baking powder.
- Separate the eggs. Beat the whites until stiff but not dry.
- Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
- Bake in the preheated oven until cake springs back when lightly touched with a finger, about 30 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 41.3 g, Cholesterol 77 mg, Fat 13 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 7.7 g, Sodium 282.3 mg, Sugar 27.3 g
PINEAPPLE RIGHT-SIDE-UP CAKE
Make and share this Pineapple Right-Side-Up Cake recipe from Food.com.
Provided by Lvs2Cook
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Cake: Combine all ingredients in a large bowl. Beat until smooth, then pour into greased and floured 13x9-inch baking pan.
- Bake at 350º until a toothpick inserted in center comes out clean, about 45 minutes. Cool and frost.
- Icing: Cream cheese and butter together; add sugar and vanilla. Beat well until smooth. Ice cake and sprinkle almonds on top.
- Store cake in refrigerator until ready to serve.
RIGHT SIDE UP PINEAPPLE CAKE
Recipe came from the inside of the lid of a Kroger brand whipped topping container and all I can say is OMG, YUMMY, YUMMY, YUMMY!!!!!! Not sure of prep and cooking times.
Provided by Anita Harris
Categories Dessert
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Bake cake according to pkg. directions in a 13x9 pan.
- In a small saucepan combine the undrained pineapple and brown sugar over medium-high heat.
- Boil for 5 minutes, reducing heat if necessary--DO NOT LET SUGAR MIXTURE BURN--stirring constantly.
- Pour this mixture over warm cake and let cool.
- Meanwhile, prepare the instant pudding per pkg.
- directions with the 2 cups of milk; add the softened cream cheese to the prepared pudding and blend well.
- Pour this over top of cooled cake.
- Evenly place banana slices over the top of the cake, if desired.
- Top with Cool Whip, covering bananas completely.
- Sprinkle with pecans then sprinkle with coconut.
- Decorate with maraschino cherries.
- Refrigerate any leftover cake.
PINEAPPLE UPSIDE-DOWN CAKE
Trisha Yearwood shows off her easy, classic pineapple upside-down cake on Food Network.
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
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.
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
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