Super Fast Queensland Pineapple Cake No Cake Mix Recipes

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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

EASY PINEAPPLE CAKE



Easy Pineapple Cake image

A very easy pineapple cake with a cream cheese frosting.

Provided by Catherine Dallas

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h15m

Yield 24

Number Of Ingredients 10

2 cups all-purpose flour
2 cups white sugar
2 eggs
2 teaspoons baking soda
1 teaspoon vanilla extract
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese
½ cup butter
1 ½ cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
  • In a large bowl, mix together the flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend.
  • Bake for 45 minutes, or until a toothpick inserted into cake comes out clean.
  • To make the frosting: in a medium bowl, combine cream cheese, butter, confectioners sugar and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.

Nutrition Facts : Calories 219.1 calories, Carbohydrate 36.1 g, Cholesterol 35.9 mg, Fat 7.6 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 4.6 g, Sodium 166.1 mg, Sugar 27.5 g

PINEAPPLE UPSIDE DOWN CAKE FROM DOLE®



Pineapple Upside Down Cake from DOLE® image

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

1 (20 ounce) can DOLE® Pineapple Slices
2 tablespoons margarine, melted
¼ cup packed brown sugar
8 cherries maraschino cherries
1 (9 ounce) package yellow cake mix

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

SUPER FAST QUEENSLAND PINEAPPLE CAKE (NO CAKE MIX)



Super Fast Queensland Pineapple Cake (No Cake Mix) image

I am not sure when or where I got this recipe, but I love it and have made it probably close to 100 times. Super fast to cook and my kids love it in their lunch boxes. This cake isn't terribly high and doesn't require much sugar due to the natural sweetness of the pineapples. Queensland grows 100% of the pinapples grown in Australia and they are exported all over the world.

Provided by cookingpompom

Categories     Dessert

Time 35m

Yield 15-20 serving(s)

Number Of Ingredients 9

450 g pineapple, peices
1 1/2 cups self-rising flour
1/2 cup caster sugar
2 eggs
1/2 cup sour cream
120 g butter, melted
2 cups icing sugar
2 tablespoons butter
3 tablespoons pineapple juice (from the can)

Steps:

  • Drain the pineapple, keep some juice for the icing.
  • Drain the pineapple again in a seive and push down with the back of a spoon.
  • Combine the flour, sugar, eggs, cream and butter in a large bowl and beat until smooth (1-2 minutes).
  • Fold in the pineapple.
  • Pour into a greased and18x 28 cm tin. Bake at 180oC for 20-25 minutes.
  • Cool and ice in the tin.
  • Icing:.
  • In a medium bowl, combine the icing igredients and beat until smooth, carefully ice the cake and serve.

Nutrition Facts : Calories 243.8, Fat 10.3, SaturatedFat 6.2, Cholesterol 50, Sodium 245.4, Carbohydrate 36.5, Fiber 0.8, Sugar 25.9, Protein 2.5

PINEPPLE UPSIDE DOWN CAKE - (NO CAKE MIX)



Pinepple Upside Down Cake - (No Cake Mix) image

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

1 (20 ounce) can pineapple slices in juice, DRAINED
1 (8 ounce) jar maraschino cherries, DRAINED
6 tablespoons butter
1 cup light brown sugar
2 large eggs
2 tablespoons buttermilk
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1 cup flour
3/4 cup sugar
3/4 baking powder
1/4 teaspoon baking soda
1/4 salt
6 tablespoons butter, room temp
6 tablespoons buttermilk

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

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