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 COCONUT UPSIDE-DOWN CAKE
A yellow cake mix flavored with sour cream jump starts this classic dessert. Coconut joins pineapple, cherries and brown sugar in the buttery topping.
Provided by My Food and Family
Categories Baking Ingredients
Time 50m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Add 1/4 cup butter to each of 2 (9-inch) round pans; place in oven to melt. Remove from oven; sprinkle with sugar.
- Arrange pineapple and cherries over sugar in pans; sprinkle with coconut.
- Beat remaining ingredients with mixer until blended; pour over coconut.
- Bake 35 min. or until toothpick inserted in centers comes out clean. Immediately invert onto serving plates.
Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 300 mg, Carbohydrate 42 g, Fiber 1 g, Sugar 33 g, Protein 4 g
PINEAPPLE COCONUT UPSIDE-DOWN CAKE
This recipe is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean-I have so many fun memories. -Stephanie Pichelli, Toronto, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Arrange pineapple in a single layer in a well seasoned 12-in. cast-iron or other ovenproof skillet., In a large bowl, cream butter, coconut oil and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in coconut extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition., With clean beaters, beat egg whites and cream of tartar on high speed just until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining egg whites. Spread over pineapple. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with toasted coconut if desired.
Nutrition Facts : Calories 458 calories, Fat 22g fat (17g saturated fat), Cholesterol 61mg cholesterol, Sodium 262mg sodium, Carbohydrate 59g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.
EASY PINEAPPLE UPSIDE DOWN CAKE
Here's a quick and easy recipe using any brand of biscuit baking mix for a delicious old favorite. Top with whipped topping and you've got a lovely dessert for family or company.
Provided by Kaye Lynn
Categories Desserts Cakes Upside-Down Cake Recipes Pineapple Upside-Down Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt butter in a 9-inch baking pan in the preheating oven. Remove pan.
- Sprinkle brown sugar evenly over butter.
- Arrange pineapple chunks in a single layer over the butter and brown sugar, then sprinkle with pecans; set aside.
- Beat biscuit baking mix, white sugar, milk, vegetable oil, vanilla extract, and egg together in a large bowl on low speed for 30 seconds, scraping bowl constantly.
- Increase mixer speed to medium and continue beating until batter is smooth, about 4 minutes more.
- Slowly pour batter over the pineapple mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
- Run a paring knife between the cake and the edge of the pan to loosen cake. Cover the cake pan with a plate, and invert it to flip the cake out of the pan and onto the plate. Cool at least 10 minutes before serving.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 28.3 g, Cholesterol 26.5 mg, Fat 9.9 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 3.7 g, Sodium 227.8 mg, Sugar 18.7 g
HAWAIIAN PINEAPPLE UPSIDE DOWN CAKE
On my way to a Hawaiian-themed party, all I could think of was Pineapple Upside Down Cake. The recipes did not seem Hawaiian enough. The additions of coconut, banana and macadamia nuts brought the tropics to the recipe. I can't tell you how many people raved at the party. The whole cake is gone.
Provided by Kim
Categories Desserts Cakes Upside-Down Cake Recipes Pineapple Upside-Down Cake Recipes
Time 2h5m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Pour the melted butter into a 9x13-inch baking dish.
- Sprinkle the brown sugar evenly over the butter.
- Arrange 8 pineapple rings in two rows in the baking dish.
- Sprinkle the macadamia nuts, half of the flaked coconut, and 2 chopped pineapple slices between the rows of pineapple rings.
- Place a maraschino cherry in each pineapple ring, then scatter the remaining cherries over the coconut mixture. Set baking dish aside.
- Whisk together the pineapple juice, coconut water, vegetable oil, and eggs in a large bowl. Stir in the mashed banana, yellow cake mix, and remaining flaked coconut until well blended.
- Slowly pour the batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then run a paring knife between the cake and the edge of the pan.
- Cover the cake pan with a large serving plate, and invert it to tip the cake out of the pan and onto the plate with the pineapple slices showing.
Nutrition Facts : Calories 505.6 calories, Carbohydrate 69 g, Cholesterol 66.8 mg, Fat 24.8 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 8.3 g, Sodium 383.9 mg, Sugar 53.3 g
CREAM OF COCONUT PINEAPPLE UPSIDE-DOWN CAKE
I came up with this after mistakenly buying cream of coconut, thinking it was coconut cream. Cream of coconut is usually used for making pina coladas (e.g. Coco Goya® Cream of Coconut) and is not the same thing as coconut cream. It turned out so great I had to go back and buy another can!
Provided by Carl1121
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h47m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking pans.
- Place brown sugar, 1/4 cup butter, and coconut flakes in a microwave-safe container and heat until warm, about 2 minutes. Mix into a paste.
- Combine flour, baking powder, and salt in a separate bowl. Whip egg whites in a metal bowl with a clean electric mixer until stiff peaks are formed.
- Beat 1/2 cup white sugar and 7 1/3 tablespoons butter in a bowl with an electric mixer until creamy. Add remaining 1/2 cup white sugar, cream of coconut, reserved pineapple juice, egg yolks, and vanilla extract; mix thoroughly. Add the flour mixture; stir batter slowly until fully combined. Fold in the whipped egg whites using a spatula.
- Spread the brown sugar paste over the bottoms of the prepared pans. Arrange pineapple chunks on top. Pour in the batter.
- Bake in the preheated oven until tops are brown and crisp and a toothpick inserted into the centers comes out clean, about 1 hour. Let cool, about 25 minutes. Flip cakes over onto a serving plate and out of the baking pans.
Nutrition Facts : Calories 437.5 calories, Carbohydrate 62.3 g, Cholesterol 63 mg, Fat 20.3 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 14.1 g, Sodium 188.7 mg, Sugar 45.5 g
EASY PINEAPPLE UPSIDE-DOWN CAKE
Here's a traditional recipe for pineapple upside down cake that's been updated with packaged items for convenience. -Karen Ann Bland from Gove, Kansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 5
Steps:
- Pour butter into a well-greased 13x9-in. baking dish. Drain pineapple, reserving 1/4 cup juice. Arrange pineapple slices in prepared pan; place a pecan half in the center of each slice. Combine the apricot preserves and reserved pineapple juice; spoon over pineapple slices. , Prepare cake batter according to package directions; pour over pineapple., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto a large serving platter. Cool slightly; serve warm.
Nutrition Facts : Calories 252 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 260mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 2g protein.
EASY PINEAPPLE COCONUT CAKE
Pairing pineapple with coconut lent a tropical flavor to the dessert served as the finale to our theme party. Shared by a former co-worker, this recipe has been in my file for 20 years and never fails to delight those who try a piece. -Gina Mueller, Converse, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Prepare and bake the cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. , In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside. , In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight.
Nutrition Facts :
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