Skinny Pineapple Upside Down Cake Recipes

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PINEAPPLE UPSIDE DOWN CAKE



Pineapple Upside Down Cake image

Simply the BEST Pineapple Upside Down Cake recipe! Picture a fluffy buttery vanilla sponge with a luscious topping of caramelised pineapple and cherries. This classic cake is SO SIMPLE to make even if you have never baked before.

Provided by Lucy Parissi | Supergolden Bakes

Categories     Cake

Time 45m

Number Of Ingredients 15

115 g (1 stick) unsalted butter (cubed)
200 g (1 cup) light soft brown sugar
12-14 pineapple rings (from a tin, drained )
350 g ( 2¾ cups) plain flour ((all purpose flour))
330 g (1 ⅔ cups) sugar
1 tbsp baking powder
½ tbsp bicarbonate of soda
200 g (7/8 cup) softened butter (or margarine such as Stork)
4 medium eggs
120 ml (½ cup) whole or semi skimmed milk (room temperature)
1 tsp vanilla extract (or vanilla paste)
1 lemon (zest only)
3 tbsp smooth apricot jam
2 tbsp pineapple or lime juice
maraschino or glacé cherries (optional)

Steps:

  • Line a 9x13inch rectangular cake tin with baking paper or a reusable cake liner.
  • Heat butter and sugar in a saucepan over medium low heat. Stir until butter melts and sugar dissolves. Turn off heat when the caramel comes to a simmer.
  • Spread the caramel over the bottom of the tin, edge to edge, and top with the pineapple slices, cutting them in half to fit if needed.
  • Preheat the oven to 170C (340F). Mist a rectangular tin with cake release and line with baking paper (preferably a strong cake liner) letting the edges hang over the sides.
  • Put the flour, sugar, baking powder and bicarbonade of soda in a large mixing bowl and mix together to combine.
  • Add the softened butter, eggs, milk, vanilla and lemon zest.
  • Start beating at lowest speed setting until ingredients come together. Increase the speed to maximum and beat until the batter is completely smooth - about 30 seconds to one minute. Stop the mixer and scrape the bottom and sides of the bowl halfway through.
  • Gently spread batter over the pineapple slices and level using a spatula.
  • Bake for 45-50 minutes or until the cake is golden and feels springy to the touch. A skewer or knife inserted in the centre should come out clean - if not cook for a further 5 minutes.
  • Leave cake to cool in tin for 20 minutes. Lift the cake out of the tin using the overhanging paper and transfer to a wire rack to cool.
  • Heat the jam and juice in a saucepan until bubbles appear. If the jam is not smooth then pass it through a sieve.
  • Brush the cake with the warm jam to cover.
  • Add the cherries if using, slice and serve.

Nutrition Facts : Calories 321 kcal, Carbohydrate 56 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 55 mg, Sodium 171 mg, Fiber 1 g, Sugar 41 g, ServingSize 1 serving

PINEAPPLE UPSIDE-DOWN CAKE FROM SCRATCH



Pineapple Upside-Down Cake from Scratch image

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

½ cup brown sugar
¼ cup unsalted butter, melted
3 (1/2 inch thick) slices fresh pineapple, quartered
12 frozen cranberries
⅔ cup white sugar
½ cup unsalted butter, softened
2 large eggs
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cups unbleached all-purpose flour
¾ cup milk

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 III



Pineapple Upside-Down Cake III image

This recipe for pineapple upside-down cake delivers a classic version of a favorite dessert in a 9x13-inch size.

Provided by BUCHKO

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Yield 24

Number Of Ingredients 9

1 (15 ounce) can crushed pineapple
¼ cup butter, melted
1 cup packed brown sugar
3 cups all-purpose flour
5 teaspoons baking powder
1 cup shortening
1 ½ cups white sugar
2 eggs
1 tablespoon vanilla extract

Steps:

  • Grease a 9x13 inch pan and preheat oven to 350 degrees F (175 degrees C).
  • Drain crushed pineapple and reserve juice. Combine margarine, brown sugar, pineapple and 2 tablespoons pineapple juice. Spread onto the bottom of a 9x13 inch pan. Add enough water to remaining juice to make 1 1/3 cup of liquid. Set aside.
  • Combine flour and baking powder. Set aside.
  • Cream shortening and white sugar until light and fluffy. Add eggs and vanilla, and beat for 1 minute. Add flour mixture alternately with juice, beginning and ending with the dry ingredients.
  • Pour over pineapple mixture in pan. Bake at 350 degrees F (175 degrees C) for 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes and then turn out.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 36.5 g, Cholesterol 20.6 mg, Fat 11 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 3.5 g, Sodium 124.1 mg, Sugar 24.1 g

SKINNY PINEAPPLE UPSIDE-DOWN CAKE



Skinny Pineapple Upside-Down Cake image

Rich and caramely pineapple teams up with yellow cake mix for a great retro dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 9

Number Of Ingredients 7

1/2 cup packed brown sugar
9 slices pineapple in juice (from 20-oz can), 1/4 cup juice reserved
9 maraschino cherries without stems
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/3 cup canola oil
1 1/4 cups 1% milk
1 egg

Steps:

  • Heat oven to 350°F. Spray 9-inch square pan with cooking spray. Sprinkle brown sugar in pan. Arrange pineapple slices over brown sugar. Drizzle with reserved juice. Place cherry in center of each pineapple slice.
  • In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top is golden brown. Run knife around inside edges of pan. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake 3 minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm.

Nutrition Facts : Calories 350, Carbohydrate 60 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 42 g, TransFat 0 g

OLD FASHIONED PINEAPPLE UPSIDE-DOWN CAKE



Old Fashioned Pineapple Upside-Down Cake image

This old-fashioned cake recipe delivers a really good take on the dessert classic: pineapple upside-down cake.

Provided by Cathy

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 11

4 eggs
½ cup butter
1 cup packed light brown sugar
1 (20 ounce) can sliced pineapple
10 maraschino cherries, halved
1 cup sifted cake flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup white sugar
1 tablespoon butter, melted
1 teaspoon almond extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
  • Sift together flour, baking powder, and salt.
  • Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
  • Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 55 g, Cholesterol 84.9 mg, Fat 10.4 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 6 g, Sodium 183.1 mg, Sugar 43 g

SKINNY PINEAPPLE CAKE



Skinny Pineapple Cake image

This was given to me by a friend at the gym. It's so simple I'm almost embarassed to post! But it's so delicious and low fat! You CAN have your cake and eat it too!

Provided by Nancygirl

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 3

18 ounces angel food cake mix
20 ounces DOLE Pineapple, crushed
2 cups Cool Whip Lite

Steps:

  • In a large bowl mix cake mix with undrained pineapple.
  • Pour into an ungreased 9x13 cake pan.
  • Bake 30 minutes at 350.
  • Cool.
  • Frost with cool whip.
  • Eat, eat , eat! Eat all you want!

Nutrition Facts : Calories 186.9, Fat 1.8, SaturatedFat 1.4, Cholesterol 0.2, Sodium 216.9, Carbohydrate 39.2, Fiber 0.1, Sugar 21.8, Protein 4.2

GRANDMA'S SKILLET PINEAPPLE UPSIDE-DOWN CAKE



Grandma's Skillet Pineapple Upside-Down Cake image

This skillet pineapple upside-down cake is baked in a cast iron skillet and served warm. It is wonderful!

Provided by Jen S.

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

1 stick butter
1 ½ cups packed brown sugar
1 (20 ounce) can sliced pineapple
1 (4 ounce) jar cherries
1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups white sugar
½ cup butter
2 eggs
1 cup milk
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Melt 1 stick butter in the bottom of a cast iron skillet over medium heat, about 3 minutes. Remove from heat and sprinkle brown sugar evenly over butter. Add pineapple slices on top of sugar in 1 decorative layer with a cherry in the middle of each pineapple ring. Set aside.
  • Sift flour, baking powder, and salt together in a bowl.
  • Cream sugar and butter together in a bowl. Add eggs and mix. Add flour mixture and milk in an alternating fashion. Add vanilla extract and mix well. Pour mixture evenly over pineapples in the skillet.
  • Bake in the preheated oven until cake is golden brown, about 40 minutes.
  • Let cake cool in the skillet for 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 465.2 calories, Carbohydrate 77.2 g, Cholesterol 73.3 mg, Fat 16.7 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 10.3 g, Sodium 339.6 mg, Sugar 61.2 g

EASY PINEAPPLE UPSIDE-DOWN CAKE



Easy Pineapple Upside-Down Cake image

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

1/4 cup butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Vegetable oil and eggs called for on cake mix box

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 MINI-CAKES



Pineapple Upside-Down Mini-Cakes image

Take one classic American dessert recipe, and add a modern touch by serving it as individually sized cakes. These mini desserts can be made with fresh or canned pineapple.

Provided by By Angie McGowan

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 8

1/4 cup butter, melted
3/4 cup packed brown sugar
3 cans (8 oz each) pineapple slices in juice, drained reserving juice
12 maraschino cherries
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup pineapple juice (from cans of pineapple)
1/2 cup vegetable oil
3 eggs

Steps:

  • Heat oven to 350°F. Place 1 teaspoon melted butter in each of 12 ungreased jumbo or large muffin cups. Add 1 tablespoon brown sugar to each muffin cup. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.
  • In large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Divide batter evenly among muffin cups.
  • Bake 30 to 35 minutes or until golden brown and cakes spring back with touched lightly in center. Cool cakes in cups 5 to 10 minutes.
  • Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over. Remove pan. Serve cakes warm.

Nutrition Facts : Calories 360, Carbohydrate 53 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 38 g, TransFat 0 g

MINI PINEAPPLE UPSIDE-DOWN CAKES



Mini Pineapple Upside-Down Cakes image

These individual pineapple upside-down cakes are an eye-catching addition to my holiday dessert table. A boxed cake mix makes them easy to bake anytime. -Cindy Colley, Othello, Washington

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 7

2/3 cup packed brown sugar
1/3 cup butter, melted
1 can (20 ounces) pineapple tidbits
12 maraschino cherries, halved
1 package yellow cake mix (regular size)
3 large eggs, room temperature
1/3 cup canola oil

Steps:

  • In a small bowl, combine brown sugar and butter until blended. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice; spoon pineapple into prepared cups. Place a cherry half cut side down in the center of each., In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon over pineapple, filling each cup three-fourths full., Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto wire racks to cool.

Nutrition Facts : Calories 184 calories, Fat 8g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 170mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 0 fiber), Protein 1g protein.

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

Can you imagine a world without pineapple upside-down cake? Neither can we! And this recipe is by far the greatest of all time. Brown sugar and butter create a rich, caramel glaze that coats juicy pineapple rings, maraschino cherries and a golden-brown cake-what's not to love? But the true secret to this cake's beauty is in the "flip" that happens when you remove it from the oven. It might sound intimidating, but it's so much easier than you think! The result is a picture-perfect upside-down pineapple cake made from scratch.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 9

Number Of Ingredients 11

1/4 cup butter
2/3 cup packed brown sugar
9 slices pineapple in juice (from 20-oz can), drained
9 maraschino cherries without stems, if desired
1 1/3 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Steps:

  • Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
  • In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Nutrition Facts : Calories 390, Carbohydrate 62 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg

PINEAPPLE UPSIDE-DOWN SKILLET CAKE



Pineapple Upside-Down Skillet Cake image

Our pineapple upside-down cake is made the traditional way in a skillet for a gorgeous golden hue, but we've simplified the recipe, using yellow cake mix topped with sunny pineapple slices.

Provided by By Angie McGowan

Categories     Dessert

Time 50m

Yield 24

Number Of Ingredients 8

12 pineapple slices in juice (from three 8-oz cans)
16 maraschino cherries
3 tablespoons butter, melted
1/2 cup packed brown sugar
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup pineapple juice (from can of pineapple)
1/2 cup vegetable oil
3 eggs

Steps:

  • Heat oven to 350°F. Add melted butter to 12-inch cast iron or ovenproof skillet. Sprinkle brown sugar evenly over butter. Arrange 8 pineapple slices in bottom of skillet. Cut remaining slices in half; arrange around inside edge of skillet. Place 1 cherry in center of each whole and half pineapple slice.
  • In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into skillet over fruit.
  • Bake 40 to 45 minutes or until cake is golden brown and springs back when touched lightly in center.
  • Cool cake in skillet 5 to 10 minutes. Run knife around edge of cake to loosen. Place heatproof plate upside down over skillet; turn plate and skillet over. Remove skillet. Serve cake warm.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 17 g, TransFat 0 g

LIGHT PINEAPPLE UPSIDE-DOWN CAKE



Light Pineapple Upside-Down Cake image

Vegetable oil subs in for butter in this fruit-topped, vanilla-scented cake, reducing the saturated fat; whole-wheat flour boosts the fiber and lends a nutty flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h20m

Number Of Ingredients 11

1/3 cup vegetable oil, such as safflower, plus more for pan
1 cup packed light-brown sugar
1 ripe firm pineapple (skin removed), cut into 16 thin wedges and cored (see note, above)
1 cup all-purpose flour, (spooned and leveled)
1/2 cup whole-wheat flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk
2 large eggs
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Trim pineapple wedges to no more than 4 to 5 inches long; arrange in pan in groups of four, alternating direction.
  • In a medium bowl, whisk together flours, baking powder, baking soda, and salt; set aside.
  • In a large bowl, whisk together buttermilk, eggs, vanilla, oil, and remaining 3/4 cup sugar. Add flour mixture; mix just until combined. Pour batter over pineapple. Tap pan firmly on counter to settle batter, then smooth top.
  • Bake until a toothpick inserted in center of cake comes out clean, 50 to 60 minutes. Cool 20 minutes in pan; invert onto a serving platter (peel off and discard paper).

Nutrition Facts : Calories 343 g, Fat 11 g, Fiber 2 g, Protein 6 g

SKILLET PINEAPPLE UPSIDE-DOWN CAKE



Skillet Pineapple Upside-Down Cake image

For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. -Bernardine Melton, Paola, Kansas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 11

1/2 cup butter
1 cup packed brown sugar
1 can (20 ounces) sliced pineapple
1/2 cup chopped pecans
3 large eggs, separated, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Maraschino cherries

Steps:

  • Preheat oven to 375°. Melt butter in a 9- or 10-in. ovenproof skillet. Add brown sugar; mix well until sugar is melted. Drain pineapple, reserving 1/3 cup juice. Arrange about 8 pineapple slices in a single layer over sugar (refrigerate remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine the flour, baking powder and salt; gradually add to batter and mix well. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into skillet. , Bake until a toothpick inserted in the center comes out clean, 30-35 minutes (cover loosely with foil if cake browns too quickly). Let stand 10 minutes before inverting onto serving plate. Place cherries in center of pineapple slices.

Nutrition Facts : Calories 380 calories, Fat 15g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 224mg sodium, Carbohydrate 59g carbohydrate (48g sugars, Fiber 1g fiber), Protein 4g protein.

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From inspiredtaste.net


PINEAPPLE UPSIDE-DOWN CAKE RECIPE FROM SCRATCH -BAKING A …
2020-05-26 Stir in the egg until incorporated (about 1 minute). Scrape the bottom and sides of the bowl with a silicone spatula, then add the sour cream, pineapple juice, and vanilla. Mix the …
From bakingamoment.com


SKINNY PINEAPPLE UPSIDE-DOWN CAKE | RECIPE - PINTEREST
Skinny Pineapple Upside-Down Cake. 20 ratings · 1 hour · Vegetarian · Serves 9. Betty Crocker. 2M followers. Ww Recipes. Low Calorie Recipes. Cake Recipes. Dessert Recipes. …
From pinterest.com


BEST EVER PINEAPPLE UPSIDE DOWN CAKE - AVERIE COOKS
2019-04-05 Place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside. In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside. …
From averiecooks.com


PINEAPPLE UPSIDE DOWN CAKE FROM A BOX MIX - OUT OF THE BOX …
2022-04-03 Whipping up this cake is as easy as 1-2-3! 1: Melt your butter in the bottom of a 9x13 pan and sprinkle the brown sugar across it. 2. Place your pineapple rings and …
From outoftheboxbaking.com


PINEAPPLE UPSIDE-DOWN CAKE - LIVE WELL BAKE OFTEN
2021-01-06 In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using …
From livewellbakeoften.com


PINEAPPLE UPSIDE DOWN CAKE - SALLY'S BAKING ADDICTION
2020-04-09 This helps solidify or “set” the topping’s arrangement. Make the cake batter: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside. Using a handheld or …
From sallysbakingaddiction.com


EASY PINEAPPLE UPSIDE-DOWN CAKE RECIPE - LIFEMADEDELICIOUS.CA
2010-03-24 Heat oven to 350°F (325°F for dark or non-stick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. …
From lifemadedelicious.ca


PINEAPPLE UPSIDE DOWN CAKE • JUST ONE COOKBOOK
2012-01-30 Gather all the ingredients. Position a rack in the center of the oven and preheat the oven to 350ºF (177ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). …
From justonecookbook.com


SKINNY PINEAPPLE UPSIDE-DOWN CAKE | RECIPE | PINEAPPLE UPSIDE …
Skinny Pineapple Upside-Down Cake. 20 ratings · 1 hour · Vegetarian · Serves 9. Betty Crocker. 2M followers . Summer Desserts. Healthy Desserts. Just Desserts. Delicious …
From pinterest.com


HOW TO MAKE A PINEAPPLE UPSIDE-DOWN CAKE - DELISH
2022-04-01 Beat in egg, vanilla, and sour cream, then slowly beat in flour mixture and pineapple juice until just combined. Sp oon the batter over the pineapple, gently spreading out in an …
From delish.com


SKINNY PINEAPPLE CAKE - SHUGARY SWEETS
2020-05-15 In a large mixing bowl, combine cake mix with crushed pineapple (and the juice from the can). Mix until well blended, and no dry mix to be found. Pour batter into a greased …
From shugarysweets.com


10 BEST CRUSHED PINEAPPLE UPSIDE DOWN CAKE RECIPES - YUMMLY
2022-05-12 butter, yellow cake mix, pineapple rings, crushed pineapple, brown sugar and 1 more Pineapple Upside Down Cake Simplt Inspired Meals eggs, yellow cake mix, oil, …
From yummly.com


SKINNY PINEAPPLE UPSIDE DOWN CAKE | RECIPE | PINEAPPLE UPSIDE …
Dec 16, 2018 - This Skinny Pineapple Upside Down Cake is a perfect cake to take to a family gathering. Just wait until you taste the combination of the crushed pineapple with the …
From pinterest.com


PERFECT PINEAPPLE UPSIDE DOWN CAKE | THE RECIPE CRITIC
2020-07-26 Prep: Preheat oven to 350 degrees and grease a 9 inch cake pan. Make the topping: Combine the brown sugar and melted butter in a small bowl. Spread on the bottom of …
From therecipecritic.com


PINEAPPLE UPSIDE DOWN CAKE - THE STAY AT HOME CHEF
Cake Batter. Preheat oven to 350°F. In a large bowl, whisk together melted butter, brown sugar, and sugar. Add the egg, vanilla, milk, pineapple juice and greek yogurt and whisk until just …
From thestayathomechef.com


PINEAPPLE UPSIDE DOWN CAKE - COPYKAT RECIPES
2014-09-09 Preheat oven to 350 degrees. Place 4 tablespoons of butter in a 9-inch round cake pan with deep sides. Place in the oven until the butter melts. Remove the pan from oven stir …
From copykat.com


SUPER MOIST PINEAPPLE UPSIDE DOWN CAKE RECIPE - SOUTHERN PLATE
Instructions. Preheat oven to 350 degrees. Place stick of butter in 9x13 inch pan and put this in the oven while it preheats for just a few minutes, until butter is melted. Once butter is melted, …
From southernplate.com


PINEAPPLE UPSIDE-DOWN CAKE - SUGAR SPUN RUN
2020-04-27 Instructions. Preheat oven to 350F (175C) Pour melted butter into 9.5-10" pie plate or deep cake pan, make sure it entirely covers the bottom of the pan and use a spoon or …
From sugarspunrun.com


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