PINEAPPLE UPSIDE-DOWN CAKE II
This recipe was given to me by a good friend in Hawaii. She always uses fresh pineapple, the end product is delicious. Very yummy served with ice cream or whipped cream as an accompaniment.
Provided by Nina
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl stir together the melted butter and the brown sugar; spread the mixture evenly in a well buttered 9 inch round cake pan. Pat the pineapple very dry between several sheets of paper towel, and arrange it evenly on top of the sugar mixture.
- Sift together flour, baking powder, salt, and cinnamon.
- In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture in three parts alternately with the milk, beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared pan.
- Place the cake in the middle of the oven. Bake for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 62.3 g, Cholesterol 109.3 mg, Fat 25 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 15.3 g, Sodium 273.1 mg, Sugar 41.9 g
SELF-RISING PINEAPPLE UPSIDE-DOWN CAKE RECIPE - (4.4/5)
Provided by cwyorkiex3
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Lightly grease a 9-inch cake pan with non-stick baking spray or shortening. Sauce: In a medium (2- to 3-quart) saucepan, melt the butter and whisk in the brown sugar and pineapple juice until well blended. Cook over low heat until the sugar is completely dissolved. Increase the heat and boil until the mixture thickens a little, and the temperature reaches 235°F to 240°F (soft-ball stage). Depending on pan size, this will take between 3 and 5 minutes. If you don't have a thermometer, drop a bit of the syrup into a glass of cold water; it will form a soft, flexible ball when it's reached the proper temperature. Pour the sauce into the prepared pan. Set your saucepan aside; don't wash it, you'll be using it again. Arrange the drained pineapple slices in the pan. Place a maraschino cherry into the middle of each pineapple slice, if desired. Set aside. Place the butter for the cake into the saucepan. Swirl the butter around to melt it, and mix in any remaining sugar syrup; don't worry if it has some lumps. Whisk in the sugar and vanilla. Add the eggs one at a time, whisking well after each addition. Add the flour and pineapple juice to the mixture. Whisk until fairly smooth. Pour the batter into the prepared pan. Bake the cake for 35 to 40 minutes, until evenly browned and a cake tester inserted into the middle comes out clean. Remove the cake from the oven, and cool it in the pan for 10 minutes. Run a spatula around the edges to loosen, and turn it out onto a serving plate. Serve warm, or at room temperature, with whipped cream or ice cream, if desired. Tips: You can omit cooking the syrup to soft-ball stage, if you want; the sauce will be thinner and soak into the cake more, which is still a good result.
PINEAPPLE UPSIDE-DOWN CAKE FROM SCRATCH
This is an old-fashioned upside-down cake recipe from my German grandmother from scratch. She used this same cake batter for many different fruits as an alternative to pineapple. She often used fresh Italian prunes or pitted fresh cherries. My grandparents owned a bakery and this cake was very popular in the 1950s and 1960s. Serve warm or at room temperature with whipped cream.
Provided by BakerGal
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch diameter, 2 1/2-inch tall round cake pan.
- Stir brown sugar and melted butter together in a bowl. Spread evenly over the bottom of the prepared cake pan. Place pieces of pineapple on top of brown sugar mixture and around the outer edge of the pan, all facing the same way. Place 2 pieces in the center. Place a cranberry between each pineapple piece.
- Beat white sugar and softened butter together using an electric mixer in a bowl until light and fluffy. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Pour in baking powder, vanilla extract, almond extract, cinnamon, and salt. Mix well.
- Add 1/2 cup flour and 1/4 cup milk to batter at a time, mixing well after each batch until thoroughly blended.
- Pour batter over pineapple slices, making sure batter gets between them. Spread and smooth batter using an offset spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
- Remove cake from the oven and let cool on a wire rack for 15 to 20 minutes. Run a knife around the edges of the cake to loosen. Place a plate over the cake pan and quickly invert, waiting a few seconds for it to fall if it doesn't immediately separate from the pan.
Nutrition Facts : Calories 319.3 calories, Carbohydrate 42.2 g, Cholesterol 75.3 mg, Fat 15.4 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.3 g, Sodium 158.4 mg, Sugar 26.8 g
PINEAPPLE UPSIDE DOWN CAKE
Recipe video above. Bringing back the retro classic! You will love everything about this cake. The sticky, caramelised pineapple and cherry topping. The ultra-tender and moist vanilla cake. How it's studded with pineapple bits inside. And how we use some of the pineapple juice to flavour the cake. Because why would we waste it??
Provided by Nagi
Categories Cake
Number Of Ingredients 16
Steps:
- Preheat oven to 180°C/350°F (160°C fan).
Nutrition Facts : Calories 319 kcal, Carbohydrate 47 g, Protein 3 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 61 mg, Sodium 162 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
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.
PINEAPPLE UPSIDE-DOWN CAKE
Make and share this Pineapple Upside-Down Cake recipe from Food.com.
Provided by Rita P
Categories Dessert
Time 50m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in oven in a 10-inch cast-iron skillet.
- Stir brown sugar and 1 tablespoon reserved pineapple syrup into melted butter; spread evenly in pan.
- Arrange pineapple slices in bottom of pan.
- Place a cherry in center of each pineapple ring.
- Arrange pecans, rounded sides down, in and around pineapple; set aside.
- Pour remaining reserved pineapple syrup into measuring cup; add enought water to make 1/2 cup; pour into large mixing bowl.
- Add flour, sugar, oil, egg and vanilla.
- Beat with electric mixer on low speed for 2 minutes, or until well blended.
- Spoon batter over pineapple and pecans.
- Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.
- Cool in pan for 5 minutes.
- Turn out onto large serving plate.
- Serve warm topped with whipped cream, if desired.
- ***If you need more servings, you can double the recipe and bake in a 9 X 13 baking pan for 12 servings.
- Just adjust the baking time accordingly.
Nutrition Facts : Calories 718.6, Fat 39.5, SaturatedFat 8.6, Cholesterol 51.3, Sodium 482.5, Carbohydrate 89.1, Fiber 3.1, Sugar 62.2, Protein 6
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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- Preheat the oven to 350°F. Lightly grease a 9" cake pan with non-stick baking spray or shortening., To make the sauce: In a medium (2- to 3-quart) saucepan, melt the butter and whisk in the brown sugar and pineapple juice until well blended., Cook over low heat until the sugar is completely dissolved.
- Increase the heat and boil until the mixture thickens a little, and the temperature reaches 235°F to 240°F (soft-ball stage).
- If you don't have a thermometer, drop a bit of the syrup into a glass of cold water; it will form a soft, flexible ball when it's reached the proper temperature., Pour the sauce into the prepared pan.
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