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
DUNCAN HINES PINEAPPLE UPSIDE DOWN CAKE RECIPE - (4.6/5)
Provided by Tangie2010
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. For topping, melt butter over low heat in 12-inch cast-iron skillet or skillet with oven-proof handle. Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet. Arrange pineapple slices, Maraschino cherries and walnut halves in skillet. Set aside. For cake, combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet. Bake at 350 ºF for 1 hour or until toothpick inserted in center comes out clean. Invert onto serving plate.
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.
OLD FASHIONED PINEAPPLE UPSIDE-DOWN CAKE
This old-fashioned cake recipe delivers a really good take on the dessert classic: pineapple upside-down cake.
Provided by Cathy
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 55 g, Cholesterol 84.9 mg, Fat 10.4 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 6 g, Sodium 183.1 mg, Sugar 43 g
PINEAPPLE UPSIDE-DOWN CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Make the cake batter: Combine the flour, granulated sugar, milk, shortening, baking powder, vanilla, salt, eggs, pineapple juice and 4 tablespoons of the butter in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside.
- Melt the remaining 4 tablespoons butter in a 12-inch cast-iron skillet over medium heat; swirl to thoroughly coat the skillet. Sprinkle the brown sugar over the butter, making sure it's evenly distributed--you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat, layer the pineapple slices over the top and add cherries to the middle of the pineapple slices. Pour the batter evenly over the pineapple and gently spread to even out the top. Bake until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes.
- Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It's best served warm, but room temperature is fine too.
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
This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories
Provided by Sara Buenfeld
Categories Afternoon tea, Snack, Treat
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4.
- For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
- Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
- Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.
Nutrition Facts : Calories 407 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.87 milligram of sodium
WEIGHT WATCHERS FIVE INGREDIENT PINEAPPLE UPSIDE DOWN CAKE
Make and share this Weight Watchers Five Ingredient Pineapple Upside Down Cake recipe from Food.com.
Provided by Rosiegirl
Categories Dessert
Time 47m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Melt 2 tbsp butter in 9 inch round, flameproof, aluminum pan over medium low heat (make sure to cover entire bottom of pan).
- Sprinkle sugar over top.
- Carefully place pineapple rings in a single layer in bottom of pan.
- Increase heat to medium - high and cook until pineapple caramelizes, flipping once, about 2 minutes per side.
- Remove pan from heat.
- Melt remaining 2 tbsp butter on stove top or in microwave.
- In a medium size mixing bowl beat egg with remaining melted butter,.
- Add cake mix and reserved pineapple juice. Combine well.
- Pour batter over pineapple.
- Bake until a toothpick inserted in centre of cake comes out clean, about 30 to 35 minutes.
- Allow cake to cool for about 15 to 20 minutes.
- When still warm loosen sides with a knife and invert cake onto a serving plate.
- Slice into 10 pieces and serve.
- Yields 1 slice per serving.
Nutrition Facts : Calories 89.1, Fat 5.1, SaturatedFat 3.1, Cholesterol 30.8, Sodium 9.6, Carbohydrate 10.8, Fiber 0.3, Sugar 10.3, Protein 0.8
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