Caramelized Pineapple Upside Down Cake Recipes

Steps:

• Preheat oven to 375 degrees. Line a 9"x13" pan with parchment paper.
• In a large bowl, beat together cake mix, butter, eggs and pineapple juice. Mix well.Set aside.
• In a medium sauce pan over medium high heat melt butter and whisk in brown sugar and evaporated milk. Bring to a boil stirring consistently. Adjust heat to simmer and continue to stir for about 5-7 minuets being careful not to burn mixture. Remove from heat and whisk in vanilla.
• Carefully pour hot caramel mixture into baking pan over parchment paper. Distribute pineapple rings over caramel sauce. Add cherries.
• Pour cake batter over caramel and fruit.
• Bake for about 45 minuets or until inserted toothpick comes out clean.
• Once cake is finished baking, allow to sit for 3-5 minuets then remove cake from pan by flipping cake onto wired rack and carefully and slowly, pull back paper from caramel. to continue to cool. Failure to do this will allow the cake to keep baking, which will result to a dry cake.
• Place cake onto desired dish and serve. Refrigerate leftovers.

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Heat a 9-inch skillet over medium heat and melt 2 tablespoons butter. Add the slices of pineapple in a single layer and sprinkle the brown sugar over the fruit. Cook until the pineapple browns slightly, 2 to 3 minutes. Flip the pineapple slices. Turn off the heat and keep warm.
• Whisk together the buttermilk, vanilla, eggs and the remaining 6 tablespoons butter in a medium bowl until smooth. Use a rubber spatula to stir in the flour, granulated sugar, salt, baking powder and baking soda until completely smooth. (The batter will be fairly stiff.) Pour the batter over the pineapple.
• Transfer the skillet to the center of the oven and bake until a toothpick inserted in the center of the cake emerges clean, 40 to 45 minutes. Cool for about 10 minutes before carefully unmolding onto a serving platter. (See Cook's Note.)
• For the caramel: Combine the granulated sugar, corn syrup, lime juice and 1/4 cup cold water in a medium stainless saucepan. Stir in the pink peppercorns and bring to a gentle simmer. Cook until the sugar is dissolved, then cook, 10 minutes. Set aside to cool slightly. When the cake is unmolded, pour the caramel over the cake.

Steps:

• Preheat the oven to 350 degrees F.
• Place the butter in an 8-by-8-by-2-inch square baking pan and set it over low heat to melt. When melted, sprinkle the brown sugar over the butter. Arrange the pineapple rings in a single layer on top of the sugar, making 3 rows. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. Set the pan aside.
• Sift the flour, baking powder and salt, then sift once more. Set aside. Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla. Blend in the flour mixture alternately with the milk, beginning and ending with flour. Stir only enough after each addition to combine.
• Pour the batter carefully into the pineapple-lined baking pan and bake for 40 minutes. Test for doneness by inserting a toothpick in the center or pressing the cake lightly with a fingertip; if the impression springs back, the cake is done. Run a knife around the edges of the pan and place a serving dish on top. Invert the cake onto the serving dish. Leave the pan inverted over the cake for several moments to allow the syrup to soak into the cake.

Steps:

• Preheat the oven to 350 degrees F.
• Put the chopped pineapple in a baking dish, cover with foil and roast in the oven until soft and lightly golden brown. Leave the oven at 350 degrees F.
• Put the sugar, vanilla bean and 1/2 cup of water in a medium saucepan and cook over high heat until it turns a light caramel. Add the chopped pineapple, cream, salt and arbol and cook until slightly reduced. Let cool for about 5 minutes before adding it to a blender. Remove the vanilla bean, then carefully transfer the mixture to a blender and blend until smooth. Strain through a medium mesh strainer into a bowl. Return the mixture to the saucepan and reduce it to a sauce consistency. Pour the caramel into a seasoned 10-inch cast iron pan and let cool slightly. Arrange the pineapple slices on top of the caramel and set aside.
• Cream the butter and sugar in the bowl of a stand mixer fitted with paddle attachment until light and fluffy, scraping down the sides and bottom of the bowl once. Add the eggs, 1 at a time, beating until each is incorporated.
• Whisk together the flour, cornmeal, baking soda, baking powder and salt in a bowl until combined. Whisk together the buttermilk, sour cream, rum, vanilla extract and vanilla seeds in a measuring cup. Alternate the dry and wet ingredients starting and ending with the flour and mix until just combined, scraping the sides and bottom of the bowl. Pour the batter over the pineapple in the cast iron pan and bake until the top is lightly golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached, 30 to 40 minutes. Cool on a baking rack for 10 minutes, then invert onto a large platter. Let cool for 30 minutes before serving.

Steps:

• For the cake: Preheat the oven to 325 degrees F. Spray a 10-by-2-inch round baking pan well with nonstick spray.
• Cream together the sugar, clarified butter and salt in a stand mixer fitted with the paddle attachment. When the mixture is sandy and pasty, add the eggs and vanilla; the mixture will appear almost broken. In a separate bowl, sift together the flour, baking powder and baking soda. Gradually mix the dry ingredients into the batter. Finish by adding the buttermilk, making sure there are no lumps. Cover and set aside.
• Peel the pineapple and cut crosswise into 1/4-inch disks. Use a ring cutter to punch the core out of each ring.
• To make the caramel: In a pot fitted with a candy thermometer, mix the sugar and water to make a 'wet sand,' making sure the walls of the pot are clean. Bring the mixture up to 298 degrees F or until the sugar begins to turn light brown. Then hit it with the rum, cream, vanilla, salt and butter. Pour the hot caramel into the bottom of the baking pan, then evenly line it with the pineapple slices. Pour cake batter over the top.
• Bake until a cake tester comes out clean and the top springs back when pressed, 20 to 25 minutes.
• While the cake is baking, make the whipped cream: Place the cream, sugar, vanilla and salt in a stand mixer fitted with the whisk attachment. Whisk on speed 2 until soft, shiny peaks form, about 5 minutes. Set aside.
• To make the brittle: Line a baking sheet with parchment paper and spray well with nonstick spray. In a large pot, mix the sugar, water and corn syrup together. On medium heat bring sugar mixture up to 264 degrees F. Then add your macadamia nuts and your salt. Return to heat folding gently until the mixture reaches 315 degrees F. Then fold in your baking soda butter and vanilla extract and pour the mixture out carefully onto your greased sheet pan. As it is cooling you need to be spreading it to your desired width.
• When the cake comes out. Let it sit for 10 minutes and then turn it upside down and dump it in one fluid motion onto a cutting board. Cut into about 12 pieces top with a dollop of whipped cream and some of the cooled brittle.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and dark rum. Cook over medium-low heat until sugar is dissolved and mixture is bubbling, about 5 minutes.
• Remove from heat and spread pineapple slices in a layer over the brown sugar mixture, completely covering the mixture. Set skillet aside.
• Melt 1/2 cup butter in small skillet over low heat until the butter begins to brown and release a nutty fragrance, about 5 minutes. Watch carefully, butter burns easily. Remove from heat and let cool for 10 minutes.
• Whisk together flour, cardamom, salt, baking powder, and white sugar in a large bowl. Whisk in egg and cold milk until just combined. Pour in melted butter and stir to mix thoroughly.
• Pour batter over the pineapple slices in the skillet; spread evenly to cover.
• Bake in preheated oven until the cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Let cool in the skillet for 10 minutes.
• Loosen the cake from the skillet by running a knife around the inside edge of the cake. Invert a large plate over the top of the skillet and flip over, releasing the cake to show the pineapple slices on top.

Steps:

• Preheat oven to 350 degrees.
• Use a 10-inch (measure across the bottom) cast iron pan. (although this cake can be made in a round cake pan, it is better if you use cast iron).
• Drain pineapple slices and place on paper towels to absorb moisture. (you will need 8 whole slices; the other 6 will be cut in half).
• Whisk or stir the flour, baking powder, and salt together just to blend; set aside.
• In a separate bowl, stir the vanilla into the creme fraiche or sour cream; set aside.
• Melt 2 oz of butter in the cast iron pan.
• Add the brown sugar and bourbon (if using) and cook over medium heat, stirring with a wooden spoon, until the sugar melts.
• Place 1 whole pineapple slice in the center of the pan and 7 whole slices surrounding it.
• Place the half slices side by side against the sides of the pan, the two cut edges down touching the brown sugar.
• Place pecan halves in the middle of each pineapple slice and in the gaps between the fruit.
• Place remaining butter (4 oz.) and the granulated sugar in the bowl of a mixer fitted with the paddle attachment, or use a hand-held mixer, and beat on medium-high speed until the mixture is smooth and creamy, scraping down the sides of the bowl with a rubber spatula as needed.
• The butter and sugar must be beaten until light and fluffy; don't rush it- the process can take 3 to 4 minutes with a heavy-duty mixer and 6 to 8 minutes with a hand-held mixer.
• Reduce speed to medium adding eggs one at a time, beating well after each addition.
• Working with a rubber spatula, carefully fold in dry ingredients and creme fraiche alternately- 3 additions of dry ingredients, 2 of creme fraiche. (you will end up with a thick batter).
• Spoon batter over pineapple and smooth the top by spreading the batter with an offset spatula.
• Put the cast iron pan in the oven and bake for 20 to 35 minutes, or until a toothpick inserted in the center of cake comes out clean (test in a couple places to be certain).
• As soon as the cake is removed from the oven, turn it out onto a round plate large enough to hold the cake.
• If any of the fruit sticks to the skillet, use a small spatula to place it back on the cake.
• NOTE: The cake can be kept wrapped in plastic at room temperature overnight.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter for topping in a medium saucepan over medium heat. Add jaggery and bring to a simmer, stirring every so often until jaggery is dissolved. Once it starts to bubble, turn off heat and immediately pour the mixture into a 9-inch round cake pan. Arrange pineapple slices on top of the caramel mixture. Set aside while you prepare the cake.
• Combine almond flour, cornmeal, baking powder, and salt in a bowl. Grind star anise pod with a mortar and pestle and add to the flour mixture.
• Beat butter in a bowl with an electric mixer until smooth and creamy. Add sugar and beat until creamed together. Beat in eggs on high speed until combined. Mix in vanilla and lemon zest. Pour the dry ingredients into the wet ingredients and beat on low speed until combined and no lumps remain; do not overmix. Pour batter over the pineapple topping in the pan and spread evenly.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 45 minutes; do not overbake.
• Remove from the oven and place on a wire rack; let cool for 10 to 15 minutes. Invert cake onto a cake stand or serving plate.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt 1 stick butter in the bottom of a cast iron skillet over medium heat, about 3 minutes. Remove from heat and sprinkle brown sugar evenly over butter. Add pineapple slices on top of sugar in 1 decorative layer with a cherry in the middle of each pineapple ring. Set aside.
• Sift flour, baking powder, and salt together in a bowl.
• Cream sugar and butter together in a bowl. Add eggs and mix. Add flour mixture and milk in an alternating fashion. Add vanilla extract and mix well. Pour mixture evenly over pineapples in the skillet.
• Bake in the preheated oven until cake is golden brown, about 40 minutes.
• Let cake cool in the skillet for 10 minutes before inverting onto a serving plate. Serve warm.

Steps:

• Preheat oven to 350 degrees. In the bowl of a mixer fitted with the whisk attachment, beat together flour, granulated sugar, baking powder, and salt. Add oil and milk; beat on medium speed until smooth, about 1 minute. Beat in egg and vanilla until well combined.
• Melt butter in a 10-inch nonstick skillet, preferably cast iron, over medium heat. Add brown sugar and cook, stirring, until moistened. Remove from heat; arrange pineapple and pecans on top. Pour batter evenly over top and smooth with a spatula.
• Bake until a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan 10 minutes. Run a knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature, garnished with cherries if desired.

Steps:

• Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture.
• Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.
• Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Melt butter in a 9x13 pan in oven.
• Sprinkle brown sugar evenly over butter in pan.
• Drain canned pineapple into a measuring cup.
• Place pineapple slices evenly in pan, cutting the last two in half to cover pan.
• Place the maraschino cherry halves in the center of the pineapple slices, cut side up.
• Combine the rest of ingredients in a large mixing bowl on slow speed for 30 seconds.
• Beat on medium speed for 2 minutes.
• Pour batter into pan.
• Bake for 45 to 55 minutes, or until a toothpick comes out clean.
• Cool 5 minutes and turn cake out onto a serving platter, pineapple side up.

Steps:

• Pre-heat the oven to 350 deg F/ 180 deg Celsius Melt the butter in a saucepan.
• Pour it into a heavy 9 in/23cm shallow tin (1 1/2 inch/3 cm deep).
• Sprinkle the brown sugar over the butter.
• Place one pineapple slice in the centre of the cake tin.
• Arrange the other pineapple rings around it.
• Add the glace cherries and the pecan nuts.
• Beat the egg yolks and sugar together to a light and creamy consistency.
• Fold the flour into this mixture.
• Beat the egg whites to the stiff peak stage.
• Fold them gently into the cake batter.
• Pour the batter over the pineapple base.
• Bake for 30 minutes.
• Turn the cake upside-down on to a serving dish immediately it is removed from the oven, so that the caramel pineapple mixture is on top.
• Let the cake cool before serving.