White Chocolate Pineapple Upside Down Cake Recipes

WHITE CHOCOLATE PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°F Lighly grease a 13 x 9 inch pan.
• Melt 6 Tbs butter and stir in brown sugar. Spread mixture on bottom of prepared pan.
• Drain pineapple as much as you can, reserving the liquid. Pour drained pineapple over sugar mixture.
• Pat cherries dry and arrange over pineapple.
• Cut the remaining 6 Tbs butter into pieces. Place butter and chopped white chocolate in a microwave safe bowl and microwave on high for 1 minute. Stir until mixture is smooth.
• Place the cake mix, 1 cup of the pineapple juice, eggs, vanilla, and melted butter mix into a large mixing bowl.
• Mix at low speed for 1 minute, scraping sides frequently.
• Increase speed to medium and beat for 2 minutes longer until batter is well combined and thick.
• Pour batter over the pineapples and chrries, smoothing wiht rubber spatula.
• Bake cake until it springs back when lighly pressed, 43-48 minutes/.
• Remove pan from oven andplace o wire rack to cool for 10 minutes.
• Run knife around edge of cake and invert onto serving platter so that the cherries and pineapples are on top.
• Slice and serve warm.
• Store at room temp up to 3 days.

OLD FASHIONED PINEAPPLE UPSIDE-DOWN CAKE

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.

EASY PINEAPPLE UPSIDE-DOWN CAKE

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.

CHOCOLATE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 325°. In a small saucepan, heat water and butter until butter is melted. Stir in brown sugar; mix well. Pour into a greased 13x9-in. baking pan. Sprinkle with coconut, chocolate chips, pecans and marshmallows., Prepare cake batter according to package directions; carefully pour over marshmallows. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting cake onto a serving plate.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F.
• Make topping:
• Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, 4 minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.
• Make batter:
• Sift together flour, cardamom, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)
• Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack.
• Serve cake just warm or at room temperature.