Easypineappleupsidedowncake Recipes

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EASY PINEAPPLE UPSIDE DOWN CAKE

Here's a quick and easy recipe using any brand of biscuit baking mix for a delicious old favorite. Top with whipped topping and you've got a lovely dessert for family or company.

Provided by Kaye Lynn

Categories     Desserts     Cakes     Upside-Down Cake Recipes     Pineapple Upside-Down Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 10



Easy Pineapple Upside Down Cake image

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Melt butter in a 9-inch baking pan in the preheating oven. Remove pan.
  • Sprinkle brown sugar evenly over butter.
  • Arrange pineapple chunks in a single layer over the butter and brown sugar, then sprinkle with pecans; set aside.
  • Beat biscuit baking mix, white sugar, milk, vegetable oil, vanilla extract, and egg together in a large bowl on low speed for 30 seconds, scraping bowl constantly.
  • Increase mixer speed to medium and continue beating until batter is smooth, about 4 minutes more.
  • Slowly pour batter over the pineapple mixture.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
  • Run a paring knife between the cake and the edge of the pan to loosen cake. Cover the cake pan with a plate, and invert it to flip the cake out of the pan and onto the plate. Cool at least 10 minutes before serving.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 28.3 g, Cholesterol 26.5 mg, Fat 9.9 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 3.7 g, Sodium 227.8 mg, Sugar 18.7 g

¼ cup butter
¼ cup packed brown sugar
1 (15 ounce) can pineapple chunks, drained
2 tablespoons chopped pecans
1 ½ cups biscuit baking mix (such as Bisquick®)
½ cup white sugar
½ cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 egg

PINEAPPLE UPSIDE DOWN CAKE - EASY WAY

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

Provided by Rutecki Family

Categories     Dessert

Time 45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8



Pineapple Upside Down Cake - Easy Way image

Steps:

  • Melt 1/2 stick margarine in a 9 X 9 baking pan.
  • Add brown sugar and stir until mixed.
  • Place canned pineapple slices over mixture.
  • If desired, add maraschino cherry half or a nut in the center of the slice.
  • Using the pineapple juice as the liquid, stir up a box of yellow cake mix according to the box directions and pour over all.
  • Bake according to box directions or until it looks done and brown.
  • Go around the edge with a knife, then place a large platter over the cake and invert so that pineapple slices are on top.
  • Scoop out anything left in pan and add to cake. Serve with whipped topping if desired.

Nutrition Facts : Calories 333.3, Fat 14.2, SaturatedFat 2.3, Cholesterol 47.4, Sodium 326.8, Carbohydrate 49, Fiber 1.1, Sugar 32.3, Protein 3.8

1/4 cup margarine
1/2 cup brown sugar
1 (20 ounce) can pineapple slices, drained (reserve liquid)
1 (10 ounce) jar maraschino cherries (optional)
1 (18 1/4 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)
water (plus reserved pineapple juice to make the quantity called for by your cake mix)

PINEAPPLE UPSIDE DOWN CAKE

This cake is so easy to make and baking it in a cast iron skillet makes all the difference. It's a great cake to have when the weather gets warm.

Provided by Java265

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 6



Pineapple Upside Down Cake image

Steps:

  • Melt margarine in a LARGE cast iron skillet on top of stove. Stir in brown sugar. Place pineapple slices and cherries on top of the brown sugar mixture. Do not follow the directions on the cake mix. Instead, add the reserved pineapple juice to the mix along with 2 eggs and mix thoroughly. Spread the batter over the pineapple mixture in the skillet. Bake at 350 degrees for approixmately 25 minutes.
  • Use heavy hot pads to remove the skillet from the oven when done. While the cake is still hot, loosen the edge of the skillet with a knife and turn onto a serving plate. Let cool and enjoy!

Nutrition Facts : Calories 374.7, Fat 16.1, SaturatedFat 2.8, Cholesterol 43.3, Sodium 459.4, Carbohydrate 55.2, Fiber 1.4, Sugar 35.4, Protein 3.9

1 (18 ounce) box yellow cake mix
2 large eggs
1 (20 ounce) can pineapple slices, reserve liquid
1/2 cup margarine
6 tablespoons brown sugar
maraschino cherry

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



Pineapple Upside-Down Cake image

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.

3 tablespoons butter
1/2 cup light brown sugar, packed
9 slices canned pineapple in juice, drained
5 maraschino cherries
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup solid vegetable shortening
2/3 cup granulated sugar
1 large egg
3/4 teaspoon vanilla extract
2/3 cup milk

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

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

PINEAPPLE UPSIDE-DOWN CAKE

Try Damaris Phillips' recipe for Pineapple Upside-Down Cake from Food Network.

Provided by Damaris Phillips

Categories     dessert

Time 1h15m

Yield 8 to 12 servings

Number Of Ingredients 13



Pineapple Upside-Down Cake image

Steps:

  • Preheat the oven to 350 degrees F.
  • For the pineapple: In a 10-inch cast-iron skillet over medium heat, melt the butter and add the brown sugar. Cook, stirring constantly, until the sugar melts, about 2 minutes. Remove from the heat and arrange the pineapple slices in the skillet. Fill in the spaces with the crushed pineapple. Set aside.
  • For the cake: Meanwhile, combine the cake ingredients in this fashion: In one bowl, whisk together the flour, baking powder and salt. In bowl number 2, combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes. Beat in the egg. Add half of the flour mixture and mix on low until just combined. Add the milk mixture and stir until just combined. Add the rest of the flour and mix until combined, about 1 minute.
  • Pour the batter over the pineapple slices in the skillet and spread evenly. Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes, checking after 20 minutes to make sure the top isn't getting too brown. If it is, cover loosely with aluminum foil.
  • Let cool for 15 minutes. Cover with a cutting board or large plate and invert the cake. Ta daaaaaaa, you are ready to eat!

2 tablespoons unsalted butter
1/2 cup lightly packed dark brown sugar
One 20-ounce can sliced pineapple, drained and juice reserved
One 20-ounce can crushed pineapple, drained and juice reserved
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup whole milk
2 teaspoons pure vanilla extract
1/4 cup reserved pineapple juice (from the cans)
3/4 cup granulated sugar
1/2 cup unrefined coconut oil
1 large egg

PINEAPPLE UPSIDE-DOWN CAKE

Provided by Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 15



Pineapple Upside-Down Cake image

Steps:

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

1/4 cup unsalted butter, melted
1/2 cup firmly packed light brown sugar
7 slices canned pineapple (reserve 1/2 cup juice for 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 unsalted butter, softened
1 cup sugar
2 large eggs
1/2 cup heavy cream
1/2 cup reserved pineapple juice

FRESH PINEAPPLE UPSIDE-DOWN CAKE

Provided by Food Network

Categories     dessert

Time 1h30m

Number Of Ingredients 13



Fresh Pineapple Upside-Down Cake image

Steps:

  • Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and toast, shaking the pan occasionally, until lightly golden, 15 to 20 minutes. Set aside to cool. Turn the oven temperature down to 325 degrees. Stir together the melted butter, brown sugar and corn syrup and evenly coat the bottom and sides of a 10-inch glass pie plate with the mixture. When the almonds are cool, arrange around the bottom rim of the pie plate, with a few in the center, gently pressing them into the brown mixture. Arrange pineapple on top.
  • In a mixing bowl, combine the pastry flour, granulated sugar, baking powder, baking soda and salt and thoroughly mix. In another bowl, whisk together the softened butter, sour cream, egg yolks and vanilla. Add to the dry ingredients and mix with an electric mixer at medium speed about 1 1/2 minutes, scraping down the sides of the bowl occasionally, until thick and smooth. Using a spatula, spread the batter evenly over the fruit, building up the outside edges so the cake will be level when baked.
  • Bake 40 to 50 minutes, until golden brown and a tester inserted in the center comes clean. Transfer to a rack to cool 3 to 5 minutes (no longer) and then invert onto a serving plate, repositioning the fruit as necessary.

1/2 cup blanched whole almonds
4 tablespoons unsalted butter, melted, plus 9 tablespoons unsalted butter, softened
1/2 cup packed brown sugar
2 tablespoons light corn syrup
1/2 pineapple, peeled, cored, cut in half lengthwise and cut crosswise into 1/2-inch slices
1 1/2 cups pastry flour
3/4 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
3 large egg yolks
1 teaspoon vanilla extract

PINEAPPLE UPSIDE DOWN CAKE

This recipe has been in my family for many years and is always a favorite. It is more time consumming than other recipes, but it is worth it. if your looking for a cake that is not overly sweet... this is the cake to try!

Provided by brkfst cook

Categories     Dessert

Time 1h5m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 11



Pineapple Upside Down Cake image

Steps:

  • with an electric mixer beat eggs on high until light and fluffy -- GRADUALLY add sugar (very important do not dump sugar in, cake will be tough if you do) continue to beat on high for 3 minutes.
  • sift together flour, baking powder, and salt and add to egg/sugar mixture beat on medium for 2 minutes.
  • then add vanilla and pineapple juice and beat again 2 minutes.
  • in a cast iron skillet melt butter (if you do not have a skillet you can use a 9X13 pan) add heaping cup of brown sugar and press into bottom of pan.
  • place pineapple with cherry in center of each on top of brown sugar.
  • add the cake batter, being careful not to disrupt the pineapples.
  • bake at 350 degrees for 35-40 minutes or until toothpick comes out clean. invert pan immediately onto a plate and cool.

Nutrition Facts : Calories 356.6, Fat 4.9, SaturatedFat 2.4, Cholesterol 87, Sodium 272, Carbohydrate 78.4, Fiber 1.4, Sugar 74.3, Protein 3

3 eggs, that have been at room temperature for 15 minutes
1 1/2 cups white sugar
2 tablespoons butter
1 cup brown sugar
8 pineapple slices (reserve juice to be added later to batter)
8 cherries
1 1/2 cups Soft Silk flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup pineapple juice, from the pineapple slices

PINEAPPLE UPSIDE-DOWN CAKE

This Southern staple is the kind of cake that's always on the table, ready to greet anyone who comes over. Good enough for dessert, it's also not supersweet, so you could have it for breakfast with coffee or tea, or at any time of day. Made with canned pineapple and maraschino cherries (which can stay in the cupboard for a long time), it's a delicious and beautiful cake that's also budget friendly. The caramel finish is simple to put together, and the base is light and moist, but strong enough to hold up that joyful topping. If you don't want to use whole milk, you could use an equal amount of the reserved pineapple juice. The end result will be slightly sweeter, but that's not a bad thing.

Provided by Millie Peartree

Categories     easy, cakes, dessert

Time 1h30m

Yield 8 to 12 servings

Number Of Ingredients 16



Pineapple Upside-Down Cake image

Steps:

  • Heat oven to 350 degrees.
  • Prepare the topping: In a medium bowl, whisk together sugar, butter, vanilla extract and cinnamon (if using). Pour the mixture into an ungreased 9-inch pie dish or round cake pan that's at least 2 inches deep.
  • Using a clean kitchen towel or a paper towel, blot any excess liquid off the fruit. Arrange the pineapple slices to your liking in a single layer on top of the brown sugar-butter mixture, covering the base of the pan, then add the cherries wherever there's a gap. Place the pan in the refrigerator while you prepare the rest of the cake.
  • Prepare the cake: In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt; set aside.
  • Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until creamy, about 1 minute. Add sugar and beat on high speed until creamed together, about 1 minute, scraping down the sides and the bottom of the bowl with a rubber spatula as needed.
  • On high speed, beat in the eggs, one at a time, until combined, then beat in the yogurt and vanilla extract, scraping the bowl as needed.
  • Pour the dry cake flour mixture into the wet ingredients. Turn the mixer to low speed and carefully pour in the milk. Beat on low speed just until all the ingredients are combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  • Remove the pan from the refrigerator. Pour and spread the cake batter evenly over the topping.
  • Bake for 40 to 55 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean. (A couple moist crumbs are OK.)
  • Remove cake from the oven and cool on a wire rack for 20 minutes. Run a knife along the edge to loosen, then invert the cake onto a plate. (Take care, as the pan may still be hot.) Serve warm or at room temperature.

1/2 cup/110 grams packed light or dark brown sugar
1/4 cup/57 grams unsalted butter, melted and still hot
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon (optional)
1 (20-ounce/567-gram) can pineapple slices, drained
15 to 20 maraschino cherries, stems removed
2 cups/256 grams cake flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon coarse kosher salt
1/2 cup/113 grams unsalted butter, at room temperature
1 cup/200 grams granulated sugar
2 large eggs, at room temperature
1/3 cup/93 grams plain Greek yogurt, at room temperature
1 teaspoon pure vanilla extract
1/2 cup/120 milliliters whole milk, at room temperature

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



Pineapple upside-down cake image

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

50g softened butter
50g light soft brown sugar
7 pineapple rings in syrup, drained and syrup reserved
7 glacé cherries
100g softened butter
100g golden caster sugar
100g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs

PINEAPPLE UPSIDE-DOWN CAKE II

This recipe was given to me by a good friend in Hawaii. She always uses fresh pineapple, the end product is delicious. Very yummy served with ice cream or whipped cream as an accompaniment.

Provided by Nina

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Yield 8

Number Of Ingredients 12



Pineapple Upside-Down Cake II image

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.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 62.3 g, Cholesterol 109.3 mg, Fat 25 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 15.3 g, Sodium 273.1 mg, Sugar 41.9 g

½ cup unsalted butter, melted
⅔ cup packed brown sugar
3 cups fresh pineapple - peeled, cored and cut into 1 inch chunks
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter, softened
⅔ cup white sugar
2 eggs
1 teaspoon vanilla extract
¾ cup milk

FRESH PINEAPPLE UPSIDE DOWN CAKE

The classic pineapple upside down cake made with fresh pineapple. Serve with dollops of creme fraiche.

Provided by Veruschka

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 10



Fresh Pineapple Upside Down Cake image

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 cake pan.
  • 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 in the preheated oven until cake springs back when lightly touched with a finger, about 30 minutes. 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 289.8 calories, Carbohydrate 41.3 g, Cholesterol 77 mg, Fat 13 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 7.7 g, Sodium 282.3 mg, Sugar 27.3 g

¾ cup butter
¾ cup packed dark brown sugar
¾ cup unsweetened pineapple juice
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup white sugar
3 eggs
½ teaspoon vanilla extract
1 fresh pineapple - peeled, cored and cut into rings

SUPER EASY PINEAPPLE UPSIDE DOWN CAKE

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

Provided by rechelle

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 8



Super Easy Pineapple Upside Down Cake image

Steps:

  • Preheat oven to 350°F.
  • Oil and flour rectangle baking dish.
  • In small pan melt butter and brown sugar together.
  • Pour into baking dish.
  • Place pineapples on bottom of baking dish.
  • Mix cake mix as directed except instead of water I used the juice from the can of pineapple and added water to it to make up the difference.
  • Add cinnamon and nutmeg to batter and mix well.
  • Pour batter over brown sugar mixture and pineapple.
  • Lightly tap pan on countertop to remove air bubbles.
  • Bake as directed on the cake mix package.
  • When done, immediately place a dish on top of baking dish and flip to remove your cake.
  • Tip: When you oil the pan, use a little of the dry cake mix to"flour" the bottom and sides and then return excess to the mix for batter.
  • This way you don't get the white on the outside of your finished cake.

1 (18 ounce) package yellow cake mix (I use Pillsbury)
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 (20 ounce) can pineapple slices in juice (drained, reserve juice and add enough water to equal the liquid called for by your cake mix)
1 teaspoon cinnamon
1/2 teaspoon nutmeg (optional)
1 cup of packed brown sugar
1/4 cup butter or 1/4 cup margarine

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

EASY PINEAPPLE UPSIDE DOWN DONUT CAKES

Make and share this Easy Pineapple Upside Down Donut Cakes recipe from Food.com.

Provided by kmergirl

Categories     Dessert

Time 20m

Yield 2 cakes, 2 serving(s)

Number Of Ingredients 4



Easy Pineapple Upside Down Donut Cakes image

Steps:

  • Using small ramekins a little bit bigger then your donuts, butter or non stick spray the insides. Sprinkle 1-2 tablespoons of brown sugar and 1 tablespoon of butter on the bottom. Add a pineapple ring and place 2 donuts on top press down with a bottom of drinking glass to get the donuts to stick together in the ramekins.
  • Bake at 350 degrees until brown sugar is melted and bubbly 15-20 minutes. Invert while hot on a plate.
  • Serve when cooled with whipped cream or vanilla ice cream.

Nutrition Facts : Calories 836.8, Fat 55.2, SaturatedFat 27.2, Cholesterol 120.4, Sodium 618.5, Carbohydrate 84, Fiber 1.8, Sugar 36.1, Protein 5.2

4 plain cake doughnuts
6 tablespoons butter
1/4 cup brown sugar
1 (4 ounce) can pineapple slices in syrup

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

EASY PINEAPPLE UPSIDE-DOWN CAKE

The golden caramelized top gives this cake its distinctive look and taste.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h10m

Number Of Ingredients 9



Easy Pineapple Upside-Down Cake image

Steps:

  • Preheat oven to 350 degrees. In a large bowl, combine flour, baking powder, and salt; set aside.
  • With an electric mixer, cream 6 tablespoons butter and 1 cup sugar until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture in 3 additions alternately with the milk in 2, beginning and ending with the flour. Mix just until combined
  • In a 10-inch cast-iron (or ovenproof nonstick) skillet over low, add remaining sugar and butter and cook, stirring, until the mixture is a light caramel color. Remove from heat and top with pineapple rounds.
  • Carefully spoon batter over pineapples in skillet. Bake until a toothpick inserted in the center comes out clean, about 45 minutes.
  • Let cake cool in pan 5 minutes. Run a knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature.

1 1/2 cups all-purpose flour, (spooned and leveled)
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature, plus 3 tablespoons (cut into small pieces) for preparing the top
1 cup sugar, plus 2/3 cup for preparing the top
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
7 thin rounds cored pineapple

PINEAPPLE UPSIDE DOWN CAKE

This recipe is by far the best Pineapple Upside Down cake that I've ever made. It is also quick and easy. The cake is very moist and rises much higher than the average recipe. The combination of pineapple cake mix and pineapple juice isn't overwhelming either. I've been meaning to edit this for ages, however it looks so much better if you use dark brown sugar. Also if you'd like more topping, use 3/4 cup butter with 1 1/2 cups dark brown sugar.

Provided by ElaineM

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 9



Pineapple Upside Down Cake image

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.

Nutrition Facts : Calories 316, Fat 18.5, SaturatedFat 6.1, Cholesterol 82.3, Sodium 233.3, Carbohydrate 36.8, Fiber 0.8, Sugar 34.3, Protein 2.5

1/2 cup butter
1 cup packed dark brown sugar
1 (20 ounce) can sliced pineapple
6 maraschino cherries, cut in half lengthwise
1 (18 ounce) package duncan hines supreme pineapple cake mix
1 (4 ounce) box vanilla instant pudding mix
1 cup pineapple juice, from canned pineapple with a bit of water added
1/2 cup canola oil
4 eggs

EASY PINEAPPLE UPSIDE-DOWN CAKE

Here's a traditional recipe for pineapple upside down cake that's been updated with packaged items for convenience. -Karen Ann Bland from Gove, Kansas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-15 servings.

Number Of Ingredients 5



Easy Pineapple Upside-Down Cake image

Steps:

  • Pour butter into a well-greased 13x9-in. baking dish. Drain pineapple, reserving 1/4 cup juice. Arrange pineapple slices in prepared pan; place a pecan half in the center of each slice. Combine the apricot preserves and reserved pineapple juice; spoon over pineapple slices. , Prepare cake batter according to package directions; pour over pineapple., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto a large serving platter. Cool slightly; serve warm.

Nutrition Facts : Calories 252 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 260mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 2g protein.

1/4 cup butter, melted
1 can (20 ounces) sliced pineapple
10 pecan halves
1 jar (12 ounces) apricot preserves
1 package yellow cake mix (regular size)

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