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 STRAWBERRY BANANA UPSIDE DOWN CAKE
I came up with this recipe by combining three family favorites. The topping is basic pineapple upside down cake with the addition of strawberries. The cake is yellow cake mix with bananas added with a touch of cinnamon. Pure delight in every bite.
Provided by Grace Pulley
Categories Fruit Desserts
Time 55m
Number Of Ingredients 10
Steps:
- 1. Prepare your 13x9-1/2x2 inch cake by either greasing the sides with butter or using cooking spray such as Pam. Place the butter in your cake pan and place it in the oven while your oven is preheating at 350 degrees so that your butter melts. Once butter is melted remove pan from oven and sprinkle one cup of the brown sugar evenly over the bottom of your pan.
- 2. Now spoon crushed pineapple evenly over the bottom of the pan. Add the chopped strawberries evenly over the pineapple layer and set aside until cake batter is prepared.
- 3. In a large mixing bowl place the dry cake mix, brown sugar, and cinnamon. Add mashed bananas, 1 cup water/pineapple juice mix, oil, and eggs. Blend with an electric mixer for one minute. Stop mixer and scrap down side of bowl with rubber spatula. Beat for 2 minutes at medium speed until well blended, scraping sides again if needed.
- 4. Pour batter evenly over the fruit layer in your baking pan. Place on center rack in your oven.
- 5. Bake until top is golden brown and a toothpick inserted in the center comes out clean, about 40 minutes. Remove from oven and let stand about 5 minutes for topping to set; then turn cake onto a large serving platter or a cookie sheet. Serve cake pieces with a dollop of whipped cream if desired. This cake is good both warm or cold. Enjoy!!
TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE
Two ingredients are all it takes to create a quick and delicious pineapple angel food cake! First up is Betty Crocker™ White Angel Food Cake Mix. Sweet and fluffy, angel food cake has that perfect crumbly-yet-moist texture. Add a can of crushed pineapple to the batter for a tropical, tangy and sweet taste. Every bite brings together bright, zesty flavors. The next time you want to create the unexpected, enjoy this angel food cake with pineapple.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 12
Number Of Ingredients 2
Steps:
- Heat oven to 350°F.
- In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan.
- Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 30 g, TransFat 0 g
FRESH STRAWBERRY UPSIDE DOWN CAKE
I live in Florida and have access to strawberries for a few months at a time. Many of my friends and neighbors can't wait until I start preparing this cake.
Provided by parealtor313
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
- Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.
Nutrition Facts : Calories 290.4 calories, Carbohydrate 58.3 g, Cholesterol 0.8 mg, Fat 5 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 330.7 mg, Sugar 26.9 g
STRAWBERRY PINEAPPLE UPSIDE-DOWN CAKE
Haven't tried this recipe yet. Clipped it from my aunt's "Farm Bureau" magazine. The picture in the mag looked so good, I knew I'd definitely make this soon.
Provided by Fauve
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Evenly coat a 13x9x2" pan with cooking spray.
- Evenly spread pie filling over the bottom of the pan.
- In a large bowl, beat eggs.
- Stir in cake mix, pineapple with juice and butter.
- Blend until well mixed.
- Pour batter over filling.
- Sprinkle evenly w/ almonds, if desired.
- Bake for 30 to 40 minutes, or until a toothpick inserted into center of cake comes out clean.
- Let cool for 10 minutes.
- Invert cake onto serving platter and serve warm.
- Refrigerate.
Nutrition Facts : Calories 3174.3, Fat 137.7, SaturatedFat 51.7, Cholesterol 1009, Sodium 4090.5, Carbohydrate 441.3, Fiber 7.5, Sugar 258.5, Protein 49.5
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.
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