PINEAPPLE INSIDE OUT CAKE
A super easy recipe that uses a cake mix! I found this to make a smaller bundt cake than most of the recipes I use, but the perfect size for a small group of people. Recipe from "The Cake Mix Doctor"
Provided by Traci Coleman
Categories Cakes
Time 1h
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350. Lightly grease and dust 10 inch tube pan with flour. Shake out excess.
- 2. Place cake mix, 1 cup of undrained pineapple, sugar, oil and eggs in large mixing bowl and blend on low for 1 minute. Stop mixer, scrape sides and increase speed to medium and mix for 2 minutes. The pineapple should be well blended into the batter. Pour the batter into the prepared pan, smoothing the top with a rubber spatula. Cook at 350 degrees on middle rack for about 48-50 minutes, until cake springs back when lightly touched and starts to pull away from sides of pan.
- 3. Remove pan from oven and place on wire rack to cool 15 minutes. Run a long sharp knife around the edges and invert cake, removing it from the pan. Let it cool completely.
- 4. Prepare glaze: Drain the remaining 1 cup crushed pineapple and reserve the juice. Combine the powdered sugar, 2 tablespoons of the reserved pineapple juice and the lemon juice in small bowl. Stir until smooth.
- 5. With cake on serving platter, spoon glaze onto the cooled cake. Lastly, spoon the remaining 1 cup drained pineapple on top of the glaze.
PINEAPPLE INSIDE-OUT CAKE
Make and share this Pineapple Inside-Out Cake recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F Lightly grease a 10 inch tube pan with vegetable shortening, then dust with flour. Shake out excess flour.
- Place cake mix, 1 cup undrained crushed pineapple, sugar, oil, and eggs in large mixing bowl and blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium, beat 2 minutes more, scraping down sides again, if needed. he pineapple should be well blended into the batter. Pour batter into prepared pan. Place pan in oven.
- Bake cake until it springs back when lightly pressed with your finger and starts to pull away from sides of pan, 48-50 minutes. Remove pan from oven and place on a wire rack to cool for 15 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 30 minutes.
- Meanwhile, prepare glaze. First, drain the remaining 1 cup crushed pineapple and reserve the juice. Combine confectioners' sugar, 2 T. of the reserved pineapple juice, and the lemon juice in small bowl and stir until smooth. Place cake on platter. Spoon the glaze onto cooled cake. Spoon remaining 1 cup drained pineapple on top of glaze. Slice and serve.
Nutrition Facts : Calories 276, Fat 11.8, SaturatedFat 1.8, Cholesterol 53.5, Sodium 230.3, Carbohydrate 40.3, Fiber 0.6, Sugar 28.5, Protein 3.1
DOUBLE PINEAPPLE UPSIDE-DOWN CAKE
A pineapple lover's dream. This cake is filled with pineapple inside and out. Serve with pineapple ice cream.
Provided by Sarita Peter
Categories Pineapple Upside-Down Cake
Time 1h45m
Yield 14
Number Of Ingredients 15
Steps:
- Melt margarine in a large skillet over medium heat. Add brown sugar and cook until melted, 2 to 3 minutes. Lay pineapple slices in the sauce and cook until browned, 1 to 2 minutes per side. Lower heat and carefully add rum; simmer for 5 minutes. Remove from the heat and set aside to cool while you prepare the cake.
- Preheat the oven to 300 degrees F (150 degrees C). Grease a 3-inch deep, 9- or 10-inch round baking pan.
- Mix flour and baking powder together in a bowl. Beat eggs, orange juice, vanilla, nutmeg, and cinnamon in a second bowl.
- Cream margarine and sugar in a third bowl until light and creamy and sugar granules are no longer evident. Gradually add egg mixture while continuing to blend. Add drained pineapple and up to 2 tablespoons reserved juice, if needed. Fold in flour mixture until thoroughly combined.
- Pour cooled sauce into the bottom of the prepared pan, arranging the pineapple slices so they're flat on the bottom. Pour cake batter over the sauce, making sure there is about 1 inch at the top of the pan so the cake has room to rise.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
- Remove from the oven and let cool in the pan for 5 minutes. Invert onto a serving platter and garnish with a cherry in the center of each pineapple slice.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 51.8 g, Cholesterol 79.7 mg, Fat 29.3 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 5.4 g, Sodium 424.4 mg, Sugar 26.2 g
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 INSIDE-OUT CAKE
A twist on the usual, ordinary upside down pineapple cake! Recipe from my favorite cookbook, The Cake Mix Doctor...
Provided by Gale Medeiros-Costa
Categories Cakes
Time 1h
Number Of Ingredients 10
Steps:
- 1. Place a rack in the center of the oven and preheat oven to 350 degrees. Lightly grease tube pan with solid vegetable shortening, then dust with flour. Shake out excess flour. Set the pan aside.
- 2. Place the cake mix, *1 cup (1 1/3 cup) undrained crushed pineapple, sugar, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides as needed. The pineapple should be well blended into the batter. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place in the oven.
- 3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 48 to 50 minutes.
- 4. Remove the pan from the oven and place the pan on a wire rack to cool for 15 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert onto another rack so that the cake is right side up. Allow it to cool completely. 30 minutes or more.
- 5. Meanwhile, prepare the glaze. First drain the remaining *1 cup (will be less if you used 1 1/3 for the batter) of crushed pineapple and reserve the juice. Combine the sifted confectioner's sugar, 2 T. of the reserved pineapple juice, and the lemon juice in a small bowl and stir with a wooden spoon until smooth.
- 6. Place the cake on a serving platter. Spoon the glaze onto the cooled cake. Spoon the remaining 1 cup (or less) drained pineapple on top of the glaze. Slice and serve
- 7. *Footnote* I like my cake moist so I use a little more than one cup of the crushed pineapple in the batter, 1 1/3 cup and the remaining pineapple in the other measuring cup. You don't need that much pineapple to place on top of the finished cake.
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