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
UPSIDE-DOWN FRUIT CAKE
Whatever your perception of fruit cake is, turn it upside down and inside out, because this is not the rock-hard loaf that's been passed around since times eternal. This version includes all the best of the classic ingredients-brandy, dried fruit, nuts, molasses and warming spices-just rejiggered into a cake that's soft, tender-crumbed and completely irresistible, if we do say so ourselves. It begins by combining dried cherries, apricots and pecans with melted butter and brown sugar. These ingredients go into the pan first and get topped with batter, because this fruit cake is also an upside-down cake. When it's turned out of its pan, the fruits and nuts are glossy, gooey and caramelized, which makes this cake so pretty that it really only needs a dollop of whipped cream to be complete. If you're ready to turn tradition on its head, give this modern take on fruit cake a try!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 8
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line bottom with cooking parchment paper.
- In medium bowl, stir 1/3 cup melted butter, 1/3 cup brown sugar and the water until well blended. Stir in dried fruit and pecans to coat evenly. Pour into pan, and spread in an even layer; set aside.
- In small bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside. In large bowl, beat 1/3 cup softened butter and 1/2 cup brown sugar with electric mixer on medium speed, scraping bowl occasionally, about 1 minute or until fluffy. Beat in molasses. Beat in eggs, one at a time, until smooth. In small bowl, mix milk and brandy. On low speed, beat in one-third of the flour mixture, then half of milk mixture, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture. Scrape side of bowl occasionally. Pour and spread batter over dried fruit mixture in pan. Tap cake pan on counter 2 to 3 times to eliminate air bubbles from batter.
- Bake 29 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 30 minutes before serving.
- Cut into wedges. Store loosely covered in refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 47 g, Cholesterol 90 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 32 g, TransFat 1/2 g
UPSIDE DOWN VEGETABLE CAKE
A thrifty recipe that they will never suspect as a leftover dish. Great for recycling the remains of holiday feasting. From the Mississippi Valley Cookbook of Midwestern Recipes, Culinary Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425F and butter a nine inch baking pan or casserole dish.
- Sift dry ingredients together; cut in shortening.
- Combine egg and milk; add to dry ingredients, stirring until well mixed.
- Place cooked vegetables in the bottom of the prepared pan, add vegetable stock and dot with butter.
- Spread dough over vegetables and bake for 20 to 25 minutes.
- Turn out onto hot serving plate with vegetables on top and serve.
- Very nice with a hot tomato, cheese or mushroom sauce.
Nutrition Facts : Calories 345.4, Fat 14.5, SaturatedFat 8.6, Cholesterol 67.2, Sodium 610.6, Carbohydrate 44.2, Fiber 4.4, Sugar 2.8, Protein 9.6
UPSIDE-DOWN VEGETABLE BEEF CAKE
Make and share this Upside-Down Vegetable Beef Cake recipe from Food.com.
Provided by Karen From Colorado
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- If using frozen veggies, cook according to package instructions just until thawed; drain.
- Meanwhile, crumble ground beef in skillet.
- Add onion and brown evenly; drain.
- Stir vegetables into ground beef and season to taste with salt and pepper.
- Spoon into a 8 to 9 inch square baking dish.
- Dot with butter; set aside.
- Combine flour, baking powder and salt.
- Cut in the 1/4 cup butter until mixture is crumbly.
- Combine egg and milk; add to dry ingredients and stir until well mixed.
- Spread on top of beef and vegetable mixture.
- Bake in a preheated 425 egree oven for 20 to 25 minutes.
- Carefully invert onto a 12 or 13 inch plate and serve with mushroom sauce.
- Mushroom Sauce: Stir all ingredients together until smooth in a small saucepan.
- Heat through, stirring frequently, but do not boil.
Nutrition Facts : Calories 593.7, Fat 33, SaturatedFat 16.3, Cholesterol 131.7, Sodium 1100.7, Carbohydrate 48.2, Fiber 4, Sugar 4.1, Protein 25.9
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