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.
PINEAPPLE UPSIDE-DOWN CAKE
Provided by Ree Drummond : Food Network
Time 1h
Yield 8 servings
Number Of Ingredients 13
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.
PINEAPPLE UPSIDE-DOWN CAKE
Trisha Yearwood shows off her easy, classic pineapple upside-down cake on Food Network.
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
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.
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
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
GRANDMA'S PINEAPPLE UPSIDE-DOWN CAKE
My gramma used to bake cakes and pies during the Depression and my grampa would sell them door-to-door and on the street corners to support them during that awful time. This is one of my favorites.
Provided by C. N.
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar; heat until bubbly. Remove from heat. Arrange pineapple rings and pecans on top.
- Sift flour, baking powder, and salt together in a bowl; repeat sifting twice more.
- Beat white sugar and eggs together in a bowl with an electric mixer until light and fluffy.
- Alternate folding flour mixture and pineapple juice into the egg mixture in 3 batches, beginning and ending with the flour mixture. Pour over pineapple slices.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 5 minutes. Invert carefully onto a serving platter.
Nutrition Facts : Calories 319.3 calories, Carbohydrate 55.1 g, Cholesterol 66.8 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 5.4 g, Sodium 214.9 mg, Sugar 41.5 g
PINEAPPLE UPSIDE-DOWN CAKE III
This recipe for pineapple upside-down cake delivers a classic version of a favorite dessert in a 9x13-inch size.
Provided by BUCHKO
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Grease a 9x13 inch pan and preheat oven to 350 degrees F (175 degrees C).
- Drain crushed pineapple and reserve juice. Combine margarine, brown sugar, pineapple and 2 tablespoons pineapple juice. Spread onto the bottom of a 9x13 inch pan. Add enough water to remaining juice to make 1 1/3 cup of liquid. Set aside.
- Combine flour and baking powder. Set aside.
- Cream shortening and white sugar until light and fluffy. Add eggs and vanilla, and beat for 1 minute. Add flour mixture alternately with juice, beginning and ending with the dry ingredients.
- Pour over pineapple mixture in pan. Bake at 350 degrees F (175 degrees C) for 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes and then turn out.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 36.5 g, Cholesterol 20.6 mg, Fat 11 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 3.5 g, Sodium 124.1 mg, Sugar 24.1 g
GRANDMA'S SKILLET PINEAPPLE UPSIDE-DOWN CAKE
This skillet pineapple upside-down cake is baked in a cast iron skillet and served warm. It is wonderful!
Provided by Jen S.
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 465.2 calories, Carbohydrate 77.2 g, Cholesterol 73.3 mg, Fat 16.7 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 10.3 g, Sodium 339.6 mg, Sugar 61.2 g
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
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
AMERICAN KITCHEN CLASSIC PINEAPPLE UPSIDE DOWN CAKE
The idea of cooking a cake upside down is an old technique that started in the middle ages when cakes were cooked in cast iron skillets. It was easy for the cook to add fruit and sugar in the bottom of the pan and a simple cake batter on top and put it over the fire to cook. Flipping it over onto a plate was a natural way to show the pretty fruit and to let the hot glaze run into the cake as well. The idea of using pineapple dates to soon after 1911 when James Dole of the Hawaiian Pineapple Company had both a machine to cut his pineapples into nice rings and the ability to can them as well. One of the earliest printed recipes for pineapple upside down cake is from a 1924 Seattle fundraising cookbook. The later invention of the maraschino cherry added the necessary color needed to make this cake visually appealing.
Provided by Member 610488
Categories Dessert
Time 1h
Yield 9-12 serving(s)
Number Of Ingredients 17
Steps:
- Line a dinner plate with paper towels. Lay the pineapple slices on the plate and blot them dry on both sides. Set aside.
- Lightly butter a 9 inch square baking pan. Combine the butter and maple syrup in a small saucepan over medium heat. When the butter melts, stir in the brown sugar.
- Bring to a slow boil and cook 30 seconds, stirring. Pour the mixture into the buttered pan. Tilt the pan to spread the mixture around.
- Lay the pineapple slices in three rows and put a cherry in the center of each ring. Press one pecan half, if using, in each gap between pineapple slices. Set aside.
- NOTE: If using a round skillet, heat the butter-maple syrup-brown sugar mixture right in the pan. Make a ring of pineapple slices, just touching, with one in the center and proceed with the cherries and pecans.
- To start the cake portion, preheat oven to 350 degrees F.
- Using an electric mixer on medium high, cream the butter, gradually adding sugar. Add the eggs, one at a time, beating well after each addition.
- Beat in 1/3 cup of buttermilk, the molasses and the vanilla.
- Sift the flour, baking powder, baking soda, salt and cinnamon into a bowl. Add half of the dry ingredients to the creamed mixture and beat until smooth. Add the remaining buttermilk, beat to blend then add the remaining dry ingredients and beat to combine.
- Scrape the batter over the pineapple slices and smooth with a spoon or spatula.
- Bake on the center oven rack for 35-40 minutes, until the center of the cake springs back when touched. Put a platter or baking sheet over the pan and carefully invert the cake onto the platter or baking pan. Remove the pan. Wear long sleeves and oven mitts incase the hot glaze leaks out during inversion.
- Cool for at least 10 minutes before serving.
Nutrition Facts : Calories 444.6, Fat 16.9, SaturatedFat 10.2, Cholesterol 82.7, Sodium 286, Carbohydrate 71, Fiber 1.7, Sugar 51.6, Protein 4.7
PINEAPPLE UPSIDE-DOWN POUND CAKE
We've come up with a delicious mashup of two nostalgic favorites that will be sure to garner plenty of oohs and ahhs once it's tipped out of the pan. In addition to lining the bottom of the pan with pineapple, we mix piece of the fruit into the buttery batter for double the flavor. Baking ahead works beautifully for this dessert, which gets even better after resting a bit so the caramelized sugar and pineapple juice absorb into the cake.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Butter all sides of a 9-by-5-inch nonstick loaf pan, then pour the melted butter into the bottom of the pan. Scatter the dark brown sugar evenly over the melted butter. Arrange 7 slices of pineapple and the maraschino cherries in your preferred design along the bottom and up the sides of the pan, halving the slices as necessary. Place the pan in the refrigerator to chill while the batter is prepared. (This will allow the fruit to set in the butter and minimize shifting when the batter is poured into the pan.)
- Cream the granulated sugar, lemon zest and 2 sticks room-temperature butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed, scraping the bowl down halfway through, until pale and fluffy, about 6 minutes.
- Meanwhile, whisk together the flour, baking powder and salt in a medium bowl and set aside.
- With the mixer on medium high, add the eggs and egg yolk in 1 at a time, making sure they are fully incorporated between each addition. Reduce the speed to medium-low and add the vanilla and 1/4 cup sour cream; mix until incorporated. Add half of the dry ingredients and mix until just incorporated, then repeat the steps with the remaining sour cream and dry ingredients, making sure to scrape the bowl down between each addition. Add the chopped pineapple and mix until just incorporated, about 15 seconds.
- Remove the prepared loaf pan from the refrigerator and carefully pour in the batter, being careful not to shift the assembled fruit. Using a small offset spatula, carefully spread the batter into the corners and smooth out the top. Give the pan 5 to 10 taps on the counter to release any large air pockets.
- Place a sheet pan on the bottom oven rack and bake the cake on the middle rack until the top is deep golden brown and a cake tester or knife inserted in the center comes out clean, 1 hour 20 minutes to 1 hour 25 minutes. Allow the cake to rest for 30 minutes before inverting onto a serving plate.
FRESH PINEAPPLE UPSIDE DOWN CAKE
The classic pineapple upside down cake made with fresh pineapple. Delicious served with dollops of creme fraiche. (45 min. includes bake time)
Provided by Teri8551
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Melt the butter. Brush a little bit of the butter on the inside of a 9 inch round cake pan, or a cast iron skillet.
- Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.
- Stir together the flour, salt, white sugar, and baking powder.
- Separate the eggs. Beat the whites until stiff but not dry.
- Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
- Bake at 400 degrees F (205 degrees C) for 30 minutes, or until toothpick comes out clean. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.
Nutrition Facts : Calories 307.9, Fat 13, SaturatedFat 7.7, Cholesterol 77, Sodium 281.8, Carbohydrate 46, Fiber 1.5, Sugar 30.8, Protein 3.8
MEME'S PINEAPPLE UPSIDE DOWN CAKE
Make and share this MEME'S PINEAPPLE UPSIDE DOWN CAKE recipe from Food.com.
Provided by ozzzynovi14
Categories Pie
Time 2h45m
Yield 10-16 serving(s)
Number Of Ingredients 6
Steps:
- PREPARE drain pineapples(drain well) crush cookies melt 1 stick of butter Mix together Press in bottom of pan makes a the crust. Beat 2 sticks of butter 2 1/2 of Confectionery sugar 2 eggs all in one bowl for about 10-15 mins to an nice and fluffy base. Take that mix and put on top of cookies. Next spread pineapples and then slice bananas and spread them on top of the cream mixture. After that spread cool whip. You can put cherry on top to make it look presentable!
- Comes out amazing.
Nutrition Facts : Calories 521.3, Fat 28.8, SaturatedFat 17.9, Cholesterol 110.4, Sodium 259.6, Carbohydrate 67.8, Fiber 2.1, Sugar 60.1, Protein 2.5
PINEAPPLE UPSIDE DOWN SPICE CAKE
Make and share this Pineapple Upside Down Spice Cake recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time P3DT15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, combine butter and brown sugar. Spread over bottom of lightly greased slow cooker. Arrange pineapple on top.
- To make cake: In a bowl, combine flour, baking powder and salt. In a large bowl, using an electric mixer, if desired, beat butter and sugar until light and fluffy. Beat in egg. Add milk and flour mixture alternately, making three additions of flour and two of milk, beating well after each addition. blend in cinnamon, allspice, cloves, nutmeg and vanilla. Pour batter over pineapple slices.
- Place dish towels over top of slow cooker (see tip). Cover and cook on HIGH for 3 hours or until a toothpick inserted in center of cake comes out clean. To serve, slice and invert on plate. Top with vanilla ice cream.
- TIP: To prevent accumulated moisture from dripping on the cake batter, place two clean dish towels, each folded in half (to create a total of four layers), across the top of the cooker before covering with lid.
Nutrition Facts : Calories 348.6, Fat 13, SaturatedFat 7.9, Cholesterol 59.1, Sodium 222.9, Carbohydrate 57.4, Fiber 1.5, Sugar 44.6, Protein 3
BERRY UPSIDE-DOWN CAKE
You can use any kind of berries - fresh or frozen - for this jammy twist on the classic pineapple upside-down cake. Just note that adding all or mostly blueberries and strawberries will create a sweeter topping than mixing in more acidic blackberries and raspberries. Caramelizing the brown sugar in a skillet before adding the fruit gives you a particularly deep, complex flavor. Because of the moisture in the topping, you'll need to bake this cake a little longer than other, similar butter cakes. You want the surface to be well browned all over, with dark brown edges that yield a slight crunch. Underbaked cake will be soggy, and apt to fall apart.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 1 (10-inch) cake
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees.
- Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
- Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away or the mixture may burn.) The mixture will clump and separate, but that's OK.
- Add fruit, gently tossing to coat with the caramel. Remove from heat and arrange fruit into an even layer on bottom of skillet. Ignore any sugar clumps; they will dissolve during baking.
- Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, and whisking vigorously after each addition.
- Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
- Bake until the surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling along the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
- Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some berries stick to bottom of skillet, gently remove using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.
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