CLASSIC PINEAPPLE UPSIDE-DOWN CAKE
This pineapple upside-down cake is a classic recipe that never goes out of style! It's delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. -Bernardine Melton, Paola, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 361 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 193mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.
PINEAPPLE UPSIDE-DOWN CAKE
This Southern staple is the kind of cake that's always on the table, ready to greet anyone who comes over. Good enough for dessert, it's also not supersweet, so you could have it for breakfast with coffee or tea, or at any time of day. Made with canned pineapple and maraschino cherries (which can stay in the cupboard for a long time), it's a delicious and beautiful cake that's also budget friendly. The caramel finish is simple to put together, and the base is light and moist, but strong enough to hold up that joyful topping. If you don't want to use whole milk, you could use an equal amount of the reserved pineapple juice. The end result will be slightly sweeter, but that's not a bad thing.
Provided by Millie Peartree
Categories easy, cakes, dessert
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees.
- Prepare the topping: In a medium bowl, whisk together sugar, butter, vanilla extract and cinnamon (if using). Pour the mixture into an ungreased 9-inch pie dish or round cake pan that's at least 2 inches deep.
- Using a clean kitchen towel or a paper towel, blot any excess liquid off the fruit. Arrange the pineapple slices to your liking in a single layer on top of the brown sugar-butter mixture, covering the base of the pan, then add the cherries wherever there's a gap. Place the pan in the refrigerator while you prepare the rest of the cake.
- Prepare the cake: In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt; set aside.
- Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until creamy, about 1 minute. Add sugar and beat on high speed until creamed together, about 1 minute, scraping down the sides and the bottom of the bowl with a rubber spatula as needed.
- On high speed, beat in the eggs, one at a time, until combined, then beat in the yogurt and vanilla extract, scraping the bowl as needed.
- Pour the dry cake flour mixture into the wet ingredients. Turn the mixer to low speed and carefully pour in the milk. Beat on low speed just until all the ingredients are combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Remove the pan from the refrigerator. Pour and spread the cake batter evenly over the topping.
- Bake for 40 to 55 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean. (A couple moist crumbs are OK.)
- Remove cake from the oven and cool on a wire rack for 20 minutes. Run a knife along the edge to loosen, then invert the cake onto a plate. (Take care, as the pan may still be hot.) Serve warm or at room temperature.
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
PINEAPPLE UPSIDE-DOWN CAKE
Provided by Valerie Bertinelli
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil.
- For the topping: Pour the melted butter into a 9-inch pie dish. Use a pastry brush to brush the sides of the pie plate with butter. Sprinkle the butter with the brown sugar. Use clean hands to cover the base and sides of the pie plate with the butter sugar mixture. Arrange 7 pineapple rings on the base of the pie plate. Cut the remaining 3 rings in half and place them in the openings on the sides of the pie plate. Place a cherry in the center of each pineapple ring and in the empty spaces between the pineapple rings. Place the pie plate in the fridge while you make the batter.
- For the cake: Add the flour, baking powder, salt, and cinnamon to a mixing bowl and whisk to break up any lumps of flour and to evenly combine the ingredients. Set aside.
- Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Next, add the eggs, one at a time, fully incorporating the first egg before adding another. When the eggs are incorporated, add the vanilla and orange zest and mix until combined.
- Alternate adding the flour mixture and the sour cream to the mixer, starting and ending with the flour mixture. Mix until just combined. Spoon the batter into the chilled pie plate. Place the pie plate on the prepared baking sheet and transfer to the oven to bake until the juices are bubbling and the toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
- Remove the cake from the oven and transfer to a wire rack to cool for 15 minutes. Place a plate over the top of the cake and carefully flip the cake over, inverting it onto the plate. Cool the cake for an additional 10 to 15 minutes before serving.
MEAN CHEF'S PINEAPPLE UPSIDE-DOWN CAKE
I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted it on Feb 5, 2003, and made these comments: "This version of the pineapple upside-down cake is absolutely stunning. You will impress everyone."
Provided by newspapergal
Categories Dessert
Time 1h5m
Yield 1 10inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Use a 10-inch (measure across the bottom) cast iron pan. (although this cake can be made in a round cake pan, it is better if you use cast iron).
- Drain pineapple slices and place on paper towels to absorb moisture. (you will need 8 whole slices; the other 6 will be cut in half).
- Whisk or stir the flour, baking powder, and salt together just to blend; set aside.
- In a separate bowl, stir the vanilla into the creme fraiche or sour cream; set aside.
- Melt 2 oz of butter in the cast iron pan.
- Add the brown sugar and bourbon (if using) and cook over medium heat, stirring with a wooden spoon, until the sugar melts.
- Place 1 whole pineapple slice in the center of the pan and 7 whole slices surrounding it.
- Place the half slices side by side against the sides of the pan, the two cut edges down touching the brown sugar.
- Place pecan halves in the middle of each pineapple slice and in the gaps between the fruit.
- Place remaining butter (4 oz.) and the granulated sugar in the bowl of a mixer fitted with the paddle attachment, or use a hand-held mixer, and beat on medium-high speed until the mixture is smooth and creamy, scraping down the sides of the bowl with a rubber spatula as needed.
- The butter and sugar must be beaten until light and fluffy; don't rush it- the process can take 3 to 4 minutes with a heavy-duty mixer and 6 to 8 minutes with a hand-held mixer.
- Reduce speed to medium adding eggs one at a time, beating well after each addition.
- Working with a rubber spatula, carefully fold in dry ingredients and creme fraiche alternately- 3 additions of dry ingredients, 2 of creme fraiche. (you will end up with a thick batter).
- Spoon batter over pineapple and smooth the top by spreading the batter with an offset spatula.
- Put the cast iron pan in the oven and bake for 20 to 35 minutes, or until a toothpick inserted in the center of cake comes out clean (test in a couple places to be certain).
- As soon as the cake is removed from the oven, turn it out onto a round plate large enough to hold the cake.
- If any of the fruit sticks to the skillet, use a small spatula to place it back on the cake.
- NOTE: The cake can be kept wrapped in plastic at room temperature overnight.
Nutrition Facts : Calories 5496.2, Fat 258.2, SaturatedFat 147.4, Cholesterol 1063.8, Sodium 3363.8, Carbohydrate 786, Fiber 40.6, Sugar 538.6, Protein 55.4
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