Cookinglightappleupsidedowncake Recipes

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COOKING LIGHT APPLE UPSIDE DOWN CAKE

Cooking light Jan 2008-"Flaxseed meal is sold in supermarkets, or you can make your own by grinding 1/3 cup flaxseed in a blender. If you don't have a 10-inch cast-iron skillet, bake the cake in a 9-inch square cake pan."

Provided by Meredith .F

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 17



Cooking Light Apple Upside Down Cake image

Steps:

  • Preheat oven to 375°.
  • Melt corn syrup and butter in a 10-inch cast-iron skillet coated with cooking spray over medium-high heat; remove from heat. Sprinkle with 1/2 cup sugar and pecans; arrange apple slices spokelike over brown sugar mixture, working from center of skillet to edge.
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, flaxseed meal, baking powder, and salt, stirring with a whisk.
  • Combine 1/3 cup sugar, rind, vanilla, and eggs, stirring with a whisk. Beat egg whites with a mixer at high speed until soft peaks form. Add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add whole egg mixture to flour mixture; stir just until moist. Gently fold in egg white mixture.
  • Spoon batter over apples. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan with a knife. Place a plate upside down on top of cake. Invert cake onto plate. Cut into wedges. Serve with whipped cream. Garnish with cinnamon, if desired.

Nutrition Facts : Calories 298.7, Fat 8.7, SaturatedFat 2, Cholesterol 58.2, Sodium 180.1, Carbohydrate 52, Fiber 3.6, Sugar 37.2, Protein 5.3

1 tablespoon dark corn syrup
2 teaspoons butter
cooking spray
1/2 cup brown sugar, packed
2 tablespoons pecans, chopped
3 cups braeburn apples, peeled & thinly sliced (about 1 1/4 pounds)
2/3 cup cake flour
1/2 cup flax seed meal
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup brown sugar, packed & divided
2 teaspoons orange rind, grated
1 teaspoon vanilla extract
2 large eggs
2 large egg whites
1/2 cup whipped cream
ground cinnamon (optional)

UPSIDE-DOWN CARAMELIZED APPLE CAKE

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 14



Upside-Down Caramelized Apple Cake image

Steps:

  • Preheat the oven to 350 degrees F.
  • Lightly butter the sides of a 9-inch cake pan (not a springform pan).
  • Combine the butter, sugar, cinnamon, and nutmeg in a small saucepan and boil 30 seconds. Scrape the mixture into the prepared pan and spread evenly. Sprinkle the apples all over and press them down slightly to level them.
  • To make the cake, beat the butter and sugar with an electric mixer until creamy. Add the eggs and vanilla, and beat until very smooth and fluffy, about 2 minutes.
  • Sprinkle in the flour, cornmeal, baking powder, and salt, and beat 10 seconds. Pour in the milk and beat just until the batter is evenly moistened, about 1 minute. Spoon the batter over the apples and smooth the top.
  • Bake 50 minutes, or until a knife inserted in the center of the cake comes out dry. Run a knife along the outer edge of the cake to loosen it from the pan. Place a plate over the cake, then flip it over to invert the cake onto the plate. Let the cake cool completely before serving.

4 tablespoons (1/2 stick) unsalted butter, plus extra for greasing
1/2 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
Dash nutmeg
2 1/2 cups thinly sliced apples, such as Cortland, McIntosh, or Macoun (about 3 small apples)
6 tablespoons unsalted butter, very soft
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup unbleached flour
3 tablespoons cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk

PINEAPPLE UPSIDE-DOWN CAKE

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield about 12 servings

Number Of Ingredients 13



Pineapple Upside-Down Cake image

Steps:

  • Place a rack in the middle of the oven and preheat to 350 degrees F. Cut out a circle of parchment or wax paper and place it in the bottom of a 9 x 2-inch round cake pan. Lightly butter the sides of the pan.
  • To make the topping: Heat a small saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes. Remove from the heat and whisk in the brown sugar and rum. Pour the butter-sugar mixture into the cake pan. Using a rubber spatula, spread the mixture out so it to covers the bottom of the pan.
  • Quarter the pineapple lengthwise, core, and slice it into about twenty 3/8-inch-thick slices. Arrange some of the pineapple slices in a slightly overlapping ring around the inside of the pan, leaving the center open. Place 3 of the slices in the center in a triangle pattern. Press the slices into the butter-sugar mixture.
  • To make the cake: Using a sieve over a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
  • In a large bowl with a hand-held electric mixer, combine the butter and sugar and mix at a low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
  • Add the eggs one at time, waiting for each one to be fully incorporated before adding the next.
  • Reduce the speed of the mixer to low. Add the flour mixture in 3 additions alternating with the milk in 2 additions. Raise the speed to medium and mix briefly until a smooth batter is formed.
  • Pour the batter onto the pineapple-lined pan. Place the pan on a baking sheet and bake the cake, rotating the pan once during cooking, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 45 to 55 minutes. Remove the cake from the oven and let cool for 5 minutes.
  • Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Let cool completely before serving.

5 tablespoons unsalted butter, plus more for preparing the pan
1/2 cup firmly packed dark brown sugar
1 tablespoon dark rum
3/4 small fresh pineapple, peeled
1 1/2 cup cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), at room temperature
1 1/4 cups sugar
3 large eggs, at room temperature
1/2 cup whole milk, at room temperature

APPLE-CRANBERRY UPSIDE - DOWN CAKE

Provided by Food Network

Time 35m

Yield 2 cakes of 8 to 10 servings

Number Of Ingredients 12



Apple-Cranberry Upside - Down Cake image

Steps:

  • Preheat oven to 350 degrees.
  • In a small saucepan, melt butter and dissolve brown sugar.
  • Place thin apple rings into bottom of 2 (9-inch) non-stick round cake pans. Sprinkle in dried cranberries. Pour butter and sugar mixture over apples and cranberries.
  • With an electric mixer, cream butter and sugar together. Add eggs, one at a time, and combine well. In a bowl combine sifted flour, baking powder and salt. Add flour mixture slowly to egg mixture while beating continuously. Combine vanilla and buttermilk. Add buttermilk mixture to batter and beat until just combined.
  • Pour batter into cake pans over fruit mixture. Bake for 25 minutes or until skewer comes out clean. Let cakes rest in pans on racks to cool. Unmold onto a serving platter.

1 1/4 cups light brown sugar
4 apples, peeled, cored, thinly sliced into rings and soaked in lemon juice and water
1/2 cup dried cranberries
8 tablespoons butter
1 cup white sugar
2 whole eggs
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup buttermilk
1/2 cup butter

APPLE UPSIDE DOWN CAKE

Make and share this Apple Upside Down Cake recipe from Food.com.

Provided by Hey Jude

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11



Apple Upside Down Cake image

Steps:

  • For topping: grease a 13x9x2-inch baking pan; line bottom with waxed paper and then grease the paper.
  • Pare and core apples; then cut into 1/4-inch thick wedges (about 2 cups).
  • Pour melted butter into pan and sprinkle with brown sugar.
  • Arrange apples, edge to edge, over sugar.
  • preheat oven to 350° Cake: sift together flour, baking powder and salt.
  • Cream shortening with sugar until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Mix in dry ingredients alternately with milk; add vanilla; blend well.
  • Pour batter over apples.
  • Bake 40-45 minutes.
  • Turn cake upside down on a large cake plate or platter immediately.
  • Serve warm with whipped cream.

3 -4 medium apples (I use Granny Smith)
1/4 cup melted butter
1/2 cup brown sugar
2 cups unbleached flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk

PINEAPPLE UPSIDE-DOWN CAKE

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 16



Pineapple Upside-Down Cake image

Steps:

  • Preheat the oven to 350˚ F. Grease the sides of a 9-by-3-inch round baking pan with cooking spray or butter.
  • Make the topping: Beat the melted butter and brown sugar in a small bowl. Spread the mixture over the bottom of the prepared pan. Arrange 6 pineapple rings around the edge of the pan and 1 in the middle. Place a cherry in the middle of each ring and the rest between the rings at the edges.
  • Make the cake: Stir the flour, baking powder, baking soda, salt, ginger and cloves in a large bowl. In another large bowl, beat the butter and sugar using a mixer until light and fluffy. Beat in the eggs, one at a time. Using a spatula, alternately fold in the flour mixture and the heavy cream and reserved 1/2 cup pineapple juice until blended. Spread the batter over the pineapple slices and bake until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour.
  • Let the cake cool in the pan for 5 minutes, then run a metal spatula around the edges to loosen the cake. Invert a serving plate over the cake pan and turn the cake and plate over together. Remove the cake pan and serve the cake warm with whipped cream.

Cooking spray
1/4 cup (4 tablespoons) unsalted butter, melted
1/2 cup firmly packed light brown sugar
7 slices canned pineapple rings (reserve 1/2 cup juice for the cake)
13 candied cherries
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs
1/2 cup heavy cream
Whipped cream, for serving

EASY UPSIDE DOWN CAKE

Provided by Food Network

Time 55m

Yield 10 servings

Number Of Ingredients 6



Easy Upside Down Cake image

Steps:

  • Drain pineapple; reserve 3/4 cup juice.
  • Stir together melted butter and brown sugar in 12-inch skillet with heat-proof handle. Arrange pineapple slices in sugar mixture. Place cherry in center of each pineapple slice.
  • Prepare cake mix according to package directions, replacing water with reserved 3/4 cup juice. Pour batter evenly over pineapple.
  • Bake at 350 degrees F., 40 to 45 minutes or until toothpick inserted in center comes out clean.
  • Cool 5 minutes. Loosen edges and invert onto serving platter.
  • Note: Cake can be baked in 13x9-inch baking pan instead of skillet. Prepare and assemble cake as above except cut two pineapple slices in half and place whole slices along edges of pan and halved slices in center. Place cherries in center of slices. Bake and cool as above.
  • Mini Upside Down Cakes:
  • Drain 1 can (20 oz.) DOLE® Crushed Pineapple, reserve juice.
  • Grease 24 muffin cups. Stir 1/3 cup melted butter with 2/3 cup packed brown sugar.
  • Evenly spoon mixture into bottom of cups; spoon about 1 tablespoon crushed pineapple over sugar mixture.
  • Prepare cake mix as above. Evenly pour batter into cups.
  • Bake 20 to 25 minutes.
  • Invert onto serving platter. Makes 24.
  • Per Serving: 293 calories, 7g fat (4g sat.), 0mg cholesterol, 310mg sodium, 58g carbohydrate, 1g protein

1 can (20 oz.) DOLE® Pineapple Slices
1/4 cup butter or margarine, melted
2/3 cup packed brown sugar
10 maraschino cherries
1 package (18.25 oz.) yellow or pineapple-flavored
cake mix

SKILLET PINEAPPLE UPSIDE-DOWN CAKE

For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. -Bernardine Melton, Paola, Kansas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 11



Skillet Pineapple Upside-Down Cake image

Steps:

  • Preheat oven to 375°. Melt butter in a 9- or 10-in. ovenproof skillet. Add brown sugar; mix well until sugar is melted. Drain pineapple, reserving 1/3 cup juice. Arrange about 8 pineapple slices in a single layer over sugar (refrigerate 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 the flour, baking powder and salt; gradually add to batter and mix well. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into skillet. , Bake until a toothpick inserted in the center comes out clean, 30-35 minutes (cover loosely with foil if cake browns too quickly). Let stand 10 minutes before inverting onto serving plate. Place cherries in center of pineapple slices.

Nutrition Facts : Calories 380 calories, Fat 15g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 224mg sodium, Carbohydrate 59g carbohydrate (48g sugars, Fiber 1g fiber), Protein 4g protein.

1/2 cup butter
1 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
Maraschino cherries

APPLE-HONEY UPSIDE-DOWN CAKE

Consider this another great reason to go apple-picking this September-or a fun and unexpected twist to serve on Rosh Hashanah, as it's Jewish custom to eat apple slices dipped in honey to ensure the new year will be fruitful and sweet. Those two ingredients define this upside-down dessert from Martha, and it's the perfect treat to enjoy on a crisp fall evening. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.29, amazon.com).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Serves 8 to 10

Number Of Ingredients 10



Apple-Honey Upside-Down Cake image

Steps:

  • Preheat oven to 350°F. Spray a 9-inch round cake pan with oil. In a medium bowl, whisk together flour, baking powder, and salt. In another medium bowl, whisk together 2/3 cup sugar, honey, eggs, melted butter, and milk. Whisk egg mixture into flour mixture until just combined.
  • In a small, heavy saucepan over high heat, combine remaining 2/3 cup sugar and 3 tablespoons water. Cook, swirling pan occasionally (do not stir), until mixture is deep amber, about 5 minutes. Remove from heat; stir in room-temperature butter. Immediately pour into prepared pan.
  • Decoratively arrange layers of apples over caramel filling. Spread batter evenly over apples. Bake until top springs back when lightly touched, 45 to 55 minutes. Loosen edges with a knife. Let stand 5 minutes before inverting onto a serving plate. Serve warm or at room temperature.

Vegetable-oil cooking spray
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt (we use Diamond Crystal)
1 1/3 cups sugar
1/3 cup honey
2 large eggs
1 stick (1/2 cup) unsalted butter, melted, plus 4 tablespoons, room temperature
1/4 cup whole milk
3 firm tart apples, such as Mutsu, Winesap, or Granny Smith, peeled, cored, and cut into 1/2-inch-thick wedges

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



Grandma's Skillet Pineapple Upside-Down Cake image

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

1 stick butter
1 ½ cups packed brown sugar
1 (20 ounce) can sliced pineapple
1 (4 ounce) jar cherries
1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups white sugar
½ cup butter
2 eggs
1 cup milk
2 teaspoons vanilla extract

CARAMEL APPLE UPSIDE-DOWN CAKE

This is truly a wonderful fall treat! It is warmly spiced, not overly sweet, and those tender, buttery caramel apples on top are a lovely touch. Serve this lightly warmed with vanilla ice cream, or call it a coffee cake and serve it for breakfast-your choice!

Provided by Rebekah Rose Hills

Categories     Upside-Down Cake

Time 2h5m

Yield 12

Number Of Ingredients 13



Caramel Apple Upside-Down Cake image

Steps:

  • Spray an 8- or 9-inch round cake pan with nonstick spray.
  • Combine butter and brown sugar for topping in a small saucepan over medium heat. Cook, stirring occasionally, until butter has melted and mixture begins to simmer gently, 3 to 4 minutes. Don't let the caramel mixture come to a boil; just allow it to bubble gently for a couple of minutes so it can thicken slightly.
  • Pour into the prepared cake pan, then arrange apple slices all around the pan as desired. Place in the refrigerator so the topping can set while you prepare the cake.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Whisk flour, cinnamon, baking powder, and salt together in a bowl.
  • Beat butter, sugar, and brown sugar in a separate bowl with an electric mixer until light in color and fluffy, 2 to 3 minutes, scraping down the bottom and sides as needed. Blend in eggs, incorporating slowly and scraping down the sides again, as needed. Mix in vanilla. Add in dry ingredients on low speed, blending just until combined; batter will be thick.
  • Remove the cake pan from the refrigerator. Gently spread the thick batter over the topping, trying not to disturb the apples too much.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove from the oven and set on a cooling rack for 15 minutes.
  • Place a plate over the top of the pan, then carefully invert it, allowing the cake to release from the pan onto the plate. Let cake cool completely to room temperature, 45 minutes to an hour; the top can be fairly soft and may not cut cleanly while it is still warm.

Nutrition Facts : Calories 292.3 calories, Carbohydrate 42 g, Cholesterol 35.6 mg, Fat 13.6 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 8.5 g, Sodium 165.4 mg, Sugar 28.6 g

nonstick cooking spray
6 tablespoons unsalted butter
½ cup brown sugar
2 medium apples, cored and thinly sliced
1 ½ cups all-purpose flour
2 teaspoons ground cinnamon
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup white sugar
½ cup packed brown sugar
2 large eggs, at room temperature
1 ½ teaspoons pure vanilla extract

PINEAPPLE UPSIDE-DOWN CAKE IN IRON SKILLET

Make and share this Pineapple Upside-Down Cake in Iron Skillet recipe from Food.com.

Provided by angelfan

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11



Pineapple Upside-Down Cake in Iron Skillet image

Steps:

  • Preheat oven to 350°F.
  • Melt butter in iron skillet.
  • Sprinkle brown sugar over butter.
  • Arrange pineapple slices on top brown sugar/butter.
  • Place cherries in center of slices.
  • Beat remaining ingredients till well blended.
  • Pour over pineapple in skillet and bake for 35 to 45 minutes or until tooth pick inserted comes out clean.
  • Remove from oven and turn onto heat-proof plate.

Nutrition Facts : Calories 570.7, Fat 21.3, SaturatedFat 8.7, Cholesterol 55.6, Sodium 387.6, Carbohydrate 92.7, Fiber 2.1, Sugar 66.4, Protein 5.5

1/4 cup butter
2/3 cup packed brown sugar
1 (20 ounce) can sliced pineapple, drained
1 1/3 cups flour
1 cup sugar
1/3 cup shortening
3/4 cup milk
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
maraschino cherry, if desired

PINEAPPLE UPSIDE-DOWN CAKE

Anne Polhemus of North Merrick, New York doles out slices of this sunny-colored dessert while it's still warm from the oven. The moist cake gets fruity flavor from crushed pineapple and lemon gelatin.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 10 servings.

Number Of Ingredients 8



Pineapple Upside-Down Cake image

Steps:

  • Drain pineapple, reserving 1/3 cup juice (discard or save remaining juice for another use). Line a 9-in. round baking pan with waxed paper; coat with cooking spray. Spread pineapple over waxed paper; sprinkle with gelatin. , In a large bowl, beat egg substitute and egg white. Beat in the sugar, reserved pineapple juice and vanilla. Combine flour and baking powder; add to egg mixture and mix well. Pour over gelatin. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; invert onto a serving plate. Serve warm.

Nutrition Facts : Calories 139 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 95mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

1 can (20 ounces) unsweetened crushed pineapple
1 package (.3 ounce) sugar-free lemon gelatin
1/2 cup egg substitute
1 egg white
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder

PINEAPPLE UPSIDE-DOWN CAKE FROM SCRATCH

This is an old-fashioned upside-down cake recipe from my German grandmother from scratch. She used this same cake batter for many different fruits as an alternative to pineapple. She often used fresh Italian prunes or pitted fresh cherries. My grandparents owned a bakery and this cake was very popular in the 1950s and 1960s. Serve warm or at room temperature with whipped cream.

Provided by BakerGal

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h10m

Yield 10

Number Of Ingredients 14



Pineapple Upside-Down Cake from Scratch image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch diameter, 2 1/2-inch tall round cake pan.
  • Stir brown sugar and melted butter together in a bowl. Spread evenly over the bottom of the prepared cake pan. Place pieces of pineapple on top of brown sugar mixture and around the outer edge of the pan, all facing the same way. Place 2 pieces in the center. Place a cranberry between each pineapple piece.
  • Beat white sugar and softened butter together using an electric mixer in a bowl until light and fluffy. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Pour in baking powder, vanilla extract, almond extract, cinnamon, and salt. Mix well.
  • Add 1/2 cup flour and 1/4 cup milk to batter at a time, mixing well after each batch until thoroughly blended.
  • Pour batter over pineapple slices, making sure batter gets between them. Spread and smooth batter using an offset spatula.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
  • Remove cake from the oven and let cool on a wire rack for 15 to 20 minutes. Run a knife around the edges of the cake to loosen. Place a plate over the cake pan and quickly invert, waiting a few seconds for it to fall if it doesn't immediately separate from the pan.

Nutrition Facts : Calories 319.3 calories, Carbohydrate 42.2 g, Cholesterol 75.3 mg, Fat 15.4 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.3 g, Sodium 158.4 mg, Sugar 26.8 g

½ cup brown sugar
¼ cup unsalted butter, melted
3 (1/2 inch thick) slices fresh pineapple, quartered
12 frozen cranberries
⅔ cup white sugar
½ cup unsalted butter, softened
2 large eggs
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cups unbleached all-purpose flour
¾ cup milk

CHEF JOHN'S PINEAPPLE UPSIDE-DOWN CAKE

This iconic American dessert looks like a simple, rustic fruit cobbler when it comes out of the oven, all browned and bubbling, but a few minutes later, when it's turned over and that gloriously caramelized surface is revealed, it becomes so much more.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 13



Chef John's Pineapple Upside-Down Cake image

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.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 35.9 g, Cholesterol 46.8 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 274.2 mg, Sugar 23.3 g

¼ cup butter
¾ cup light brown sugar
1 tablespoon pineapple juice
1 tablespoon dark rum
½ small fresh pineapple - peeled, cored, and sliced
½ cup butter
1 ½ cups all-purpose flour
⅛ teaspoon ground cardamom
½ teaspoon salt
2 teaspoons baking powder
½ cup white sugar
1 egg
½ cup cold milk

SUPER SIMPLE APPLE UPSIDE DOWN CAKE

It was a rainy day and I was in need of some comfort food! I had some apples that needed to be used and caramel and apples are a favorite combination of mine so I came up with this quick and easy version of Apple Upsidedown Cake. Serve warm with some vanilla ice cream and you will be in heaven!! I hope you enjoy!

Provided by theragsdale3

Categories     Dessert

Time 43m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 8



Super Simple Apple Upside Down Cake image

Steps:

  • Preheat oven to 350 degrees and spray bundt pan with cooking spray.
  • Slice one apple into 1/8 inch slices. Chop two remaining apples into small pieces.
  • Bring Butter and Brown Sugar to a boil on stove top. Pour into bottom of bundt pan.
  • Lay apple slices on top of brown sugar mixture.
  • Add cake mix, cinnamon, apple juice, eggs, and apple sauce to a mixing bowl and mix for about 2 minutes.
  • Fold chopped apples into cake mixture.
  • Pour cake mix into bundt pan.
  • Bake at 350 for 35-40 minutes or until a toothpick comes out clean.
  • Immediately invert onto plate. Be careful the caramel is HOT!
  • Top with vanilla ice cream and enjoy!

Nutrition Facts : Calories 418.3, Fat 16.8, SaturatedFat 7.2, Cholesterol 81.2, Sodium 450.1, Carbohydrate 64.3, Fiber 2.2, Sugar 41.9, Protein 4.5

3 medium apples, peeled and cored
1/2 cup butter
1/2 cup packed brown sugar
1 (18 1/4 ounce) box yellow cake mix
1 1/4 cups apple juice
3 eggs
1/3 cup applesauce
1 teaspoon cinnamon

LIGHT PINEAPPLE UPSIDE-DOWN CAKE

Vegetable oil subs in for butter in this fruit-topped, vanilla-scented cake, reducing the saturated fat; whole-wheat flour boosts the fiber and lends a nutty flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h20m

Number Of Ingredients 11



Light Pineapple Upside-Down Cake image

Steps:

  • Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Trim pineapple wedges to no more than 4 to 5 inches long; arrange in pan in groups of four, alternating direction.
  • In a medium bowl, whisk together flours, baking powder, baking soda, and salt; set aside.
  • In a large bowl, whisk together buttermilk, eggs, vanilla, oil, and remaining 3/4 cup sugar. Add flour mixture; mix just until combined. Pour batter over pineapple. Tap pan firmly on counter to settle batter, then smooth top.
  • Bake until a toothpick inserted in center of cake comes out clean, 50 to 60 minutes. Cool 20 minutes in pan; invert onto a serving platter (peel off and discard paper).

Nutrition Facts : Calories 343 g, Fat 11 g, Fiber 2 g, Protein 6 g

1/3 cup vegetable oil, such as safflower, plus more for pan
1 cup packed light-brown sugar
1 ripe firm pineapple (skin removed), cut into 16 thin wedges and cored (see note, above)
1 cup all-purpose flour, (spooned and leveled)
1/2 cup whole-wheat flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk
2 large eggs
1 teaspoon pure vanilla extract

EASY PINEAPPLE UPSIDE-DOWN CAKE

Make and share this Easy Pineapple Upside-Down Cake recipe from Food.com.

Provided by RecipeNut

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9



Easy Pineapple Upside-Down Cake image

Steps:

  • Follow instructions on cake box for making an oblong single layer cake.
  • Prepare cake batter and set aside.
  • Cut up butter in small pieces and place all over the bottom of the oblong pan specified on cake box.
  • Sprinkle brown sugar generously over the butter.
  • Place pan on the stove (or in the oven) and heat slowly until butter and sugar melt to a liquid then remove from heat.
  • Evenly space the pineapple slices around the bottom of pan in the heated sugar and butter.
  • Place the cherries and nuts between the pineapple slices (Tho the cherries and nuts look nice and taste great, they are optional).
  • Pour cake batter on top of the pineapple/cherry/nut mixture.
  • Place in oven and bake as directed on cake box.
  • As soon as cake is done place a plate over the cake and turn upside down and carefully remove pan.
  • If you wait too long the sugar will harden and be difficult to remove.
  • Note: Peaches may be used in place of pineapple.

Nutrition Facts : Calories 573.9, Fat 24.1, SaturatedFat 6.5, Cholesterol 86.3, Sodium 506.7, Carbohydrate 86.3, Fiber 1.7, Sugar 61.4, Protein 5.6

1 (18 ounce) box yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup dark brown sugar
1/4-1/2 cup butter
1 (20 ounce) can pineapple slices
1 (8 ounce) jar maraschino cherries (optional)
walnut halves (optional)

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

APPLE UPSIDE DOWN CAKE

I came up with this when I needed to make a cake for a coworkers birthday and had apples I needed to use up. After that, I had to bring this cake for every birthday at work.

Provided by JenniferK2

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 8



Apple Upside Down Cake image

Steps:

  • Preheat oven to 350°. Grease sides of 13x9 baking pan.
  • Melt 1 stick butter; pour into baking pan. Stir in brown sugar and mix well; spread evenly in bottom of baking pan.
  • Arrange apples evenly over sugar; sprinkle with cinnamon and pecans.
  • In large mixing bowl, combine cake mix, 1 stick butter (softened), eggs and water. Beat with electric mixer for 2 minutes.
  • Pour cake batter evenly over apples.
  • Bake about 45 minutes until toothpick inserted in center comes out clean.
  • Cool for 5 minutes; invert onto serving platter.

Nutrition Facts : Calories 491.9, Fat 28.2, SaturatedFat 11.4, Cholesterol 88, Sodium 446.3, Carbohydrate 58, Fiber 2.2, Sugar 40.4, Protein 4.6

1 cup butter, divided
1 cup brown sugar, packed
3 cups apples, peeled, cored and sliced
1 teaspoon cinnamon
1 cup pecans, chopped
18 1/2 ounces butter recipe cake mix
3 eggs
2/3 cup water

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