Self Rising Pineapple Upside Down Cake Recipe 445

Steps:

• Preheat the oven to 350°F. Lightly grease a 9-inch cake pan with non-stick baking spray or shortening. Sauce: In a medium (2- to 3-quart) saucepan, melt the butter and whisk in the brown sugar and pineapple juice until well blended. Cook over low heat until the sugar is completely dissolved. Increase the heat and boil until the mixture thickens a little, and the temperature reaches 235°F to 240°F (soft-ball stage). Depending on pan size, this will take between 3 and 5 minutes. If you don't have a thermometer, drop a bit of the syrup into a glass of cold water; it will form a soft, flexible ball when it's reached the proper temperature. Pour the sauce into the prepared pan. Set your saucepan aside; don't wash it, you'll be using it again. Arrange the drained pineapple slices in the pan. Place a maraschino cherry into the middle of each pineapple slice, if desired. Set aside. Place the butter for the cake into the saucepan. Swirl the butter around to melt it, and mix in any remaining sugar syrup; don't worry if it has some lumps. Whisk in the sugar and vanilla. Add the eggs one at a time, whisking well after each addition. Add the flour and pineapple juice to the mixture. Whisk until fairly smooth. Pour the batter into the prepared pan. Bake the cake for 35 to 40 minutes, until evenly browned and a cake tester inserted into the middle comes out clean. Remove the cake from the oven, and cool it in the pan for 10 minutes. Run a spatula around the edges to loosen, and turn it out onto a serving plate. Serve warm, or at room temperature, with whipped cream or ice cream, if desired. Tips: You can omit cooking the syrup to soft-ball stage, if you want; the sauce will be thinner and soak into the cake more, which is still a good result.

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.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a cast iron skillet or other oven-proof skillet, melt one stick of butter. Remove from heat and evenly sprinkle brown sugar. Spread pineapple slices over the brown sugar. This may not take the entire can. I usually have a couple of slices left over. Set aside.
• 3. Cream together softened butter, eggs, and sugar until light and fluffy. Add vanilla and mix well.
• 4. Add flour alternately with milk, beginning and ending with the flour. Mix this by hand, do not use a mixer at this point. Once flour and milk have been incorporated into the creamed mixture, use the mixer for just about 10 seconds.
• 5. Spoon batter over pineapples and smooth out with spatula. Bake for about 30 minutes. Remove from oven and loosen sides with a small knife. Remove cake by flipping the pan over onto a serving plate. HINT: I usually line a pizza pan with parchment paper and flip my pan over onto the pizza pan. When my cake is cooled, I carefully transfer it over to a serving plate. This reduces the chance that I'll miss the plate when flipping out of the pan.
• 6. Serve warm or at room temperature. Cover with plastic wrap and store in the refrigerator.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom and sides of two 9-inch round, 1 1/2-inch tall cake pans.
• Combine brown sugar and butter for topping in a saucepan over medium heat; stir until sugar dissolves and mixture is bubbly, about 3 to 4 minutes.
• Pour mixture into one of the prepared cake pans. Arrange pineapple rings in a single layer on top.
• Whisk together both flours, baking powder, and salt for cake in a large mixing bowl. Beat sugar and butter in a separate bowl with an electric mixer until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with sour cream in two additions each, beating well after each addition.
• Pour 1/2 of the cake batter over the caramel and pineapple topping. Pour remaining cake batter into the second cake pan.
• Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 60 to 75 minutes.
• Remove from the oven and let sit in the pans for 5 minutes. Turn the cake without the topping layer onto a serving platter. Turn the cake with the topping layer on top of that. Serve warm.

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in oven in a 10-inch cast-iron skillet.
• Stir brown sugar and 1 tablespoon reserved pineapple syrup into melted butter; spread evenly in pan.
• Arrange pineapple slices in bottom of pan.
• Place a cherry in center of each pineapple ring.
• Arrange pecans, rounded sides down, in and around pineapple; set aside.
• Pour remaining reserved pineapple syrup into measuring cup; add enought water to make 1/2 cup; pour into large mixing bowl.
• Add flour, sugar, oil, egg and vanilla.
• Beat with electric mixer on low speed for 2 minutes, or until well blended.
• Spoon batter over pineapple and pecans.
• Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.
• Cool in pan for 5 minutes.
• Turn out onto large serving plate.
• Serve warm topped with whipped cream, if desired.
• ***If you need more servings, you can double the recipe and bake in a 9 X 13 baking pan for 12 servings.
• Just adjust the baking time accordingly.