PINEAPPLE-CHERRY UPSIDE-DOWN CAKE
A little twist on the traditional pineapple upside-down cake with extra cherry and pineapple. A quick, easy, and flavorful classic that can be served warm or at room temperature. Cover and refrigerate leftovers (if there are any).
Provided by Naomi Boyko
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Put 1/2 cup butter into a 9x13-inch cake pan and heat in the preheated oven until melted. Remove from oven and brush sides of pan with some of the melted butter.
- Evenly sprinkle brown sugar over the melted butter in the pan. Place pineapple rings on top of the sugar-butter layer. Place maraschino cherries in the middle of the pineapple rings and decorate in between as desired. Reserve 1/2 cup crushed pineapple and fill the gaps with remaining crushed pineapple to completely cover the pan. Drain the reserved crushed pineapple very well.
- Combine cake mix, 1 cup pineapple juice, eggs, and 1/2 cup melted butter in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Mix in rum and the reserved 1/2 cup crushed pineapple. Stir to thoroughly combine. Pour batter into the prepared pan and smooth out with a spatula.
- Bake in the preheated oven until a toothpick inserted in the middle comes out clean, making sure not to push all the way through the bottom of the cake, 30 to 35 minutes.
- Remove cake from the oven and immediately run a knife around the edge of the pan to thoroughly loosen it from the sides. Let cool in pan for a few minutes. Place serving platter upside-down over the pan while cake is still warm and, holding both together, flip over and leave pan on for a couple minutes. Slowly and carefully lift cake pan from cake.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 63 g, Cholesterol 87.2 mg, Fat 19.8 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 11.2 g, Sodium 361.3 mg, Sugar 46.3 g
DUMP CAKES
The Food Network's Pioneer Woman shares two recipes for crowd-pleasing dump cakes.
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 24 servings (each cake serves 12)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
- For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
- Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.
CHERRY PINEAPPLE CABANA DUMP CAKE
Shredded coconut and macadamia nuts give this surprisingly simple cherry pineapple cake a delicious island flavor.
Provided by Lucky Leaf Fruit Filling
Categories Trusted Brands: Recipes and Tips Lucky Leaf®
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Lightly grease a 13x9-inch baking pan. In the prepared baking pan, layer undrained crushed pineapple, then LUCKY LEAF Cherry Fruit Filling. Sprinkle dry cake mix over the top, smoothing evenly and covering the top.
- Pour the melted butter or margarine over the top, covering evenly. Top with the coconut and nuts.
- Bake for 50 to 60 minutes or until brown on top and bubbly.
- Let cool 30 minutes. Serve warm or cooled.
Nutrition Facts : Calories 556.9 calories, Carbohydrate 63.8 g, Cholesterol 41.5 mg, Fat 33.4 g, Fiber 4 g, Protein 3.6 g, SaturatedFat 16.1 g, Sodium 468.7 mg, Sugar 38.9 g
CHERRY PINEAPPLE CAKE
This recipe is fancy enough to serve to company. I love to serve with it with a dollop of whip cream.-Elaine De Rue, Hilton, New York
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-15 servings.
Number Of Ingredients 6
Steps:
- Spread cherries and pineapple with juice over the bottom of an ungreased 13x9-in. baking pan. Top with nuts. Sprinkle dry cake mix over all. Pour butter evenly over cake mix. , Bake at 350° for 1 hour. Cool. Invert onto a serving plate. Cut into squares. Top with whipped cream if desired.
Nutrition Facts : Calories 268 calories, Fat 11g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 283mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.
PINEAPPLE-CHERRY NUT CAKE
A good friend shared her mother's fruitcake recipe with me. It's simply the best I've ever eaten.
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- In a bowl, toss the cherries, pineapple and pecans with 1/2 cup flour; set aside. In a large bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. , Combine baking powder and remaining flour; add to creamed mixture. Beat on low speed until well mixed. Fold in cherry mixture until moistened. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 300° for 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.
Nutrition Facts : Calories 574 calories, Fat 25g fat (12g saturated fat), Cholesterol 126mg cholesterol, Sodium 276mg sodium, Carbohydrate 84g carbohydrate (56g sugars, Fiber 2g fiber), Protein 6g protein.
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