Caramel Pineapple Upside Down Cake Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Heat a 9-inch skillet over medium heat and melt 2 tablespoons butter. Add the slices of pineapple in a single layer and sprinkle the brown sugar over the fruit. Cook until the pineapple browns slightly, 2 to 3 minutes. Flip the pineapple slices. Turn off the heat and keep warm.
• Whisk together the buttermilk, vanilla, eggs and the remaining 6 tablespoons butter in a medium bowl until smooth. Use a rubber spatula to stir in the flour, granulated sugar, salt, baking powder and baking soda until completely smooth. (The batter will be fairly stiff.) Pour the batter over the pineapple.
• Transfer the skillet to the center of the oven and bake until a toothpick inserted in the center of the cake emerges clean, 40 to 45 minutes. Cool for about 10 minutes before carefully unmolding onto a serving platter. (See Cook's Note.)
• For the caramel: Combine the granulated sugar, corn syrup, lime juice and 1/4 cup cold water in a medium stainless saucepan. Stir in the pink peppercorns and bring to a gentle simmer. Cook until the sugar is dissolved, then cook, 10 minutes. Set aside to cool slightly. When the cake is unmolded, pour the caramel over the cake.

Steps:

• In a bowl, combine egg substitute and pineapple; mix well. Add the next seven ingredients and mix well. Spread into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Bake at 350° for 35 minutes or until golden brown. For sauce, combine caramel topping and pineapple juice in a saucepan; cook and stir over medium heat just until bubbly Cool slightly. Serve warm over cake.

Steps:

• 1. Drain the can of pineapple, reserving 1 cup of juice. Melt the butter and brown sugar over medium heat. Whisk gently together until well blended and falls from whisk in ribbons. Spray two 8" round cake pans with non-stick cooking spray well. Pour the Caramel into the pans, swirl pan around for even coating. Place the drained pineapple into the caramel. (You can make a lovely design here... I am typically too impatient for that... but I do make sure the pineapple is evenly distributed.) Set pans aside.
• 2. Mix the Cake Mix, Eggs, Oil, and reserved Pineapple Juice until blended. Pour into cake pans over the pineapple and caramel.
• 3. Bake at 350 degrees for about 28 minutes, or until a toothpick inserted in the middle comes out clean. Remove cake from oven, and let cool for about 5 minutes. Loosen cake from edges with a butter knife. Invert the cakes into pie plates. Some of the caramel will be absorbed into the cake, but it will also be very saucy - so be sure to invert onto a dish that has edges. This cake is delicious warm - fresh from the oven with a scoop of ice cream... Hmmm-mmm!

Steps:

• Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any 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 flour, baking powder and salt; add to batter, beating well. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.

Steps:

• Preheat oven to 375 degrees. Line a 9"x13" pan with parchment paper.
• In a large bowl, beat together cake mix, butter, eggs and pineapple juice. Mix well.Set aside.
• In a medium sauce pan over medium high heat melt butter and whisk in brown sugar and evaporated milk. Bring to a boil stirring consistently. Adjust heat to simmer and continue to stir for about 5-7 minuets being careful not to burn mixture. Remove from heat and whisk in vanilla.
• Carefully pour hot caramel mixture into baking pan over parchment paper. Distribute pineapple rings over caramel sauce. Add cherries.
• Pour cake batter over caramel and fruit.
• Bake for about 45 minuets or until inserted toothpick comes out clean.
• Once cake is finished baking, allow to sit for 3-5 minuets then remove cake from pan by flipping cake onto wired rack and carefully and slowly, pull back paper from caramel. to continue to cool. Failure to do this will allow the cake to keep baking, which will result to a dry cake.
• Place cake onto desired dish and serve. Refrigerate leftovers.

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Put the brown sugar, 1/2 stick of the butter and the 1/4 cup pineapple juice in a small saucepan over medium heat. Cook until the sugar dissolves and begins to caramelize, about 10 minutes. Pour into a 9-by-13-inch baking dish and top with the pineapple rings. Set aside.
• Whisk together the flour, ginger and salt in a medium bowl.
• In a stand mixer with the paddle attachment, beat together the remaining 2 sticks butter and the granulated sugar until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in vanilla until well incorporated.
• With the mixer on low speed, slowly add in the dry ingredients, beating just until incorporated--be careful not to over-mix. Spread the batter over the pineapple rings in the baking dish.
• Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool for 15 minutes.
• Meanwhile, make the topping: Stir together the sour cream, sugar and vanilla seeds in a small bowl.
• To serve, invert the cake over a platter and cut into portions. Serve with a dollop of the sour cream topping.

Steps:

• Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
• In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
• In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.
• Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.
• Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.

Steps:

• Spray an 8- or 9-inch round cake pan with nonstick spray.
• Combine butter and brown sugar for topping in a small saucepan over medium heat. Cook, stirring occasionally, until butter has melted and mixture begins to simmer gently, 3 to 4 minutes. Don't let the caramel mixture come to a boil; just allow it to bubble gently for a couple of minutes so it can thicken slightly.
• Pour into the prepared cake pan, then arrange apple slices all around the pan as desired. Place in the refrigerator so the topping can set while you prepare the cake.
• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, cinnamon, baking powder, and salt together in a bowl.
• Beat butter, sugar, and brown sugar in a separate bowl with an electric mixer until light in color and fluffy, 2 to 3 minutes, scraping down the bottom and sides as needed. Blend in eggs, incorporating slowly and scraping down the sides again, as needed. Mix in vanilla. Add in dry ingredients on low speed, blending just until combined; batter will be thick.
• Remove the cake pan from the refrigerator. Gently spread the thick batter over the topping, trying not to disturb the apples too much.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove from the oven and set on a cooling rack for 15 minutes.
• Place a plate over the top of the pan, then carefully invert it, allowing the cake to release from the pan onto the plate. Let cake cool completely to room temperature, 45 minutes to an hour; the top can be fairly soft and may not cut cleanly while it is still warm.