Pineapple Upside Down Cake Daiquiri Recipes

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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



Classic Pineapple Upside-Down Cake image

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.

1/3 cup butter, melted
2/3 cup packed brown sugar
1 can (20 ounces) sliced pineapple
1/2 cup chopped pecans
3 large eggs, separated, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
9 maraschino cherries
Whipped topping, optional

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



Pineapple Upside-Down Cake image

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.

1/2 cup/110 grams packed light or dark brown sugar
1/4 cup/57 grams unsalted butter, melted and still hot
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon (optional)
1 (20-ounce/567-gram) can pineapple slices, drained
15 to 20 maraschino cherries, stems removed
2 cups/256 grams cake flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon coarse kosher salt
1/2 cup/113 grams unsalted butter, at room temperature
1 cup/200 grams granulated sugar
2 large eggs, at room temperature
1/3 cup/93 grams plain Greek yogurt, at room temperature
1 teaspoon pure vanilla extract
1/2 cup/120 milliliters whole milk, 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



Easy Pineapple Upside-Down Cake image

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

1/4 cup butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Vegetable oil and eggs called for on cake mix box

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



Old Fashioned Pineapple Upside-Down Cake image

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

4 eggs
½ cup butter
1 cup packed light brown sugar
1 (20 ounce) can sliced pineapple
10 maraschino cherries, halved
1 cup sifted cake flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup white sugar
1 tablespoon butter, melted
1 teaspoon almond extract

PINEAPPLE UPSIDE-DOWN CAKE VII

This pineapple upside down cake is made in an iron skillet. It's quick, easy and so beautiful.

Provided by Anne

Categories     Desserts     Cakes     Upside-Down Cake Recipes     Pineapple Upside-Down Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 5



Pineapple Upside-Down Cake VII image

Steps:

  • Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring. Prepare the cake mix as directed by the manufacturer, substitute some of the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.
  • Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.

Nutrition Facts : Calories 360.5 calories, Carbohydrate 61.8 g, Cholesterol 20.3 mg, Fat 12.3 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 5.6 g, Sodium 346.4 mg, Sugar 49.2 g

½ cup butter
1 ½ cups brown sugar
1 (20 ounce) can sliced pineapple
10 maraschino cherries
1 (18.25 ounce) package white cake mix

PINEAPPLE UPSIDE-DOWN CAKE

Provided by Ree Drummond : Food Network

Time 1h

Yield 8 servings

Number Of Ingredients 13



Pineapple Upside-Down Cake image

Steps:

  • Preheat the oven to 350 degrees F. Make the cake batter: Combine the flour, baking powder, salt, granulated sugar, 1/2 stick butter, the shortening, milk, eggs, vanilla and 2 tablespoons pineapple juice 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 1/2 stick 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 and layer the pineapple slices over the top. If desired, place maraschino cherries in the centers of the pineapple slices.
  • Pour the batter evenly over the pineapple slices and gently spread to even out the top. Bake the cake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  • 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.

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 cups granulated sugar
1 stick unsalted butter, at room temperature
1/4 cup vegetable shortening
1 1/2 cups whole milk
2 large eggs
2 teaspoons vanilla extract
1 20-ounce can sliced pineapple,
2 tablespoons juice reserved (drink the rest!)
1 1/3 cups packed light brown sugar
Maraschino cherries, stemmed (optional)

PINEAPPLE UPSIDE-DOWN CAKE II

This recipe was given to me by a good friend in Hawaii. She always uses fresh pineapple, the end product is delicious. Very yummy served with ice cream or whipped cream as an accompaniment.

Provided by Nina

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Yield 8

Number Of Ingredients 12



Pineapple Upside-Down Cake II image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a small bowl stir together the melted butter and the brown sugar; spread the mixture evenly in a well buttered 9 inch round cake pan. Pat the pineapple very dry between several sheets of paper towel, and arrange it evenly on top of the sugar mixture.
  • Sift together flour, baking powder, salt, and cinnamon.
  • In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture in three parts alternately with the milk, beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared pan.
  • Place the cake in the middle of the oven. Bake for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 62.3 g, Cholesterol 109.3 mg, Fat 25 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 15.3 g, Sodium 273.1 mg, Sugar 41.9 g

½ cup unsalted butter, melted
⅔ cup packed brown sugar
3 cups fresh pineapple - peeled, cored and cut into 1 inch chunks
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter, softened
⅔ cup white sugar
2 eggs
1 teaspoon vanilla extract
¾ cup milk

PINEAPPLE UPSIDE DOWN CAKE DAIQUIRI

this is a good one Inspired By: Slim Pickin's Kitchen http://slimpickinskitchen.com/2012/05/pineapple-upside-down-cake-daiquiri/

Provided by Patsy Fowler @hellchell1

Categories     Cocktails

Number Of Ingredients 6



Pineapple Upside Down Cake Daiquiri image

Steps:

  • In the bottom of a cocktail glass smoosh the strawberries.
  • Blend in a blender, the pineapple, juice/water, ice, whipped cream vodka and pineapple run until smooth.
  • Pour blended mixture over the strawberries.

1 cup(s) freshly frozen pineapple chunks
2 large fresh strawberries
2 - splashes naturally sweetened pineapple coconut or coconut sparkling water like la croix
2 - handfuls crushed ice cubes
1 ounce(s) whipped cream vodka
1/2 ounce(s) pineapple rum

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



Pineapple upside-down cake image

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

50g softened butter
50g light soft brown sugar
7 pineapple rings in syrup, drained and syrup reserved
7 glacé cherries
100g softened butter
100g golden caster sugar
100g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs

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