PINEAPPLE-CHERRY UPSIDE DOWN BUNDT CAKE
Make and share this Pineapple-Cherry Upside Down Bundt Cake recipe from Food.com.
Provided by Lelandra
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a bundt pan with nonstick spray.
- Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar.
- Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan.
- In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk. Add the eggs and vegetable oil, and mix until fully blended.
- Pour the batter evenly over the pineapple and cherries.
- Bake for 30 minutes, following the cake mix instructions for a bundt pan, until an inserted toothpick comes out clean.
- Cool the cake for about 10 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple rings to serve.
- Tip.
- When you add the reserved pineapple juice and milk in step 4, they should equal 1 cup of liquid. If you like, you can first pour the reserved pineapple juice into a liquid measuring cup. Add enough milk until you have 1 cup of liquid. Add the liquid to the combined cake-and-pudding mix, then proceed with the recipe.
Nutrition Facts : Calories 5125.8, Fat 233.8, SaturatedFat 82, Cholesterol 822.1, Sodium 4565.4, Carbohydrate 734.1, Fiber 22.4, Sugar 536.9, Protein 45.6
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 CHERRY CAKE
When our granddaughter visits on weekends, I try to find something fun for her to do. This pineapple cherry dump cake recipe is super simple for her to fix. -Melissa Defauw, Auburn Hills, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Evenly sprinkle pineapple in a greased 13-in. x 9-in. baking dish. Carefully spread with pie filling. Sprinkle with dry cake mix and drizzle with butter. , Bake until top is golden brown, 50-60 minutes.
Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 297mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.
PINEAPPLE UPSIDE-DOWN CHEESECAKE
Fruity and creamy! Just oh so delicious!
Provided by Christopher
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 4h55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix 2 tablespoons butter and brown sugar together in a 9-inch round cake pan until blended; spread mixture to evenly cover bottom of pan. Top with pineapple slices; place 1 cherry in the center of each slice.
- Combine graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons butter in a small bowl; mix well. Press over pineapple slices.
- Beat cream cheese and 3/4 cup white sugar in a bowl until blended. Add sour cream and vanilla extract; mix well. Add eggs, 1 at a time; mix on low speed after each addition until blended. Pour into cake pan.
- Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour.
- Run a knife around the inside edge of pan to loosen cake. Allow to cool completely, about 30 minutes. Invert onto a serving plate; remove pan. Refrigerate for at least 3 hours.
Nutrition Facts : Calories 630.7 calories, Carbohydrate 51 g, Cholesterol 190.7 mg, Fat 43.9 g, Fiber 0.8 g, Protein 10.2 g, SaturatedFat 26.6 g, Sodium 406.9 mg, Sugar 40.5 g
CHERRY PIE FILLED PINEAPPLE UPSIDE DOWN CAKE
This easy rrecipe combines cherry pie and traditional pineapple upside down cake. With only 6 ingredients it's simple and tasty. I came up with this idea when I realized I had no oil in my pantry to make the cake. I hope you enjoy it as much as I did! Note: feel free to use basic white or yellow cake mix if you can't find the pineapple mix. Happy cooking!
Provided by Martha Ray Deen @MarthaRayDeen
Categories Cakes
Number Of Ingredients 6
Steps:
- Combine first three ingredients in a mixing bowl
- Preheat oven to 350 degrees. Place butter into a 10 inch cast iron skillet and warm in the oven until completely melted
- Remove skillet from oven and sprinkle in the brown sugar evenly, stirring to combine butter and sugar
- Place drained pineapple slices into skillet
- Pour cake mix over pineapple slices and spread to cover completely
- Bake approximately 40 to 48 minutes until a toothpick inserted in center comes out clean
- Remove from oven and let sit 5 minutes. Run a knife gently around the edge of the skillet to unstuck any cake. Carefully invert into a large platter
DEE'S CHERRY PINEAPPLE UPSIDE DOWN CAKE
I made this dump cake up when I had 1 cup of cherry pie filling left over and my SIL likes pineapple upside down cake so I thought why not...
Provided by Dienia B.
Categories Dessert
Time 1h5m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix 1/2 teaspoon of the almond, rum and brandy flavorings into the cherry pie filling.
- Spread cherry mixture in the bottom of a 9x13 cake pan.
- Put the pineapple slices on top of cherry pie filling.
- Put brown sugar on top of pineapple.
- Mix the cake mix, oil, eggs and balance of the flavorings together.
- Pour over top of the brown sugar.
- Bake in a 375 degree Fahrenheit oven for the time recommended on cake box or until browned and toothpick comes out clean.
Nutrition Facts : Calories 428.9, Fat 12.9, SaturatedFat 2.1, Cholesterol 64.5, Sodium 369.5, Carbohydrate 74.9, Fiber 1.5, Sugar 48.6, Protein 4.5
PINEAPPLE & CHERRY UPSIDE-DOWN SANDWICH CAKE
This nostalgic sponge layer-cake is a trip down memory lane, fit for any afternoon tea party - fill generously with jam and vanilla cream
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h30m
Yield Cuts into about 10 slices
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm round cake tins and line bases and sides with baking parchment. Scatter the 2 tbsp caster sugar in the base of one of the tins. Drain the pineapple over a bowl to catch the juices. Measure 100ml of juice into a big mixing bowl. Pat dry 3 pineapple rings with kitchen paper and halve horizontally. Arrange in the sugared tin, then add the glacé cherries.
- Add the melted butter, sugar, flour, baking powder, vanilla and eggs to the pineapple juice, and beat with an electric whisk until smooth. Divide the mixture evenly between the tins - it should be runny enough to pour over the pineapple to cover. Bake for 30 mins or until a skewer poked into the middle comes out clean. Leave for 5 mins, then turn out the cakes onto a wire rack (pineapple-side up), peel off the parchment and cool.
- Spread the jam over the cooled sponge without the pineapple. Whisk the cream, sugar and vanilla until thick, then spoon over the jam. Gently sit the pineapple sponge on top, and dust with a little icing sugar. Best eaten within 48 hours.
Nutrition Facts : Calories 610 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
EASY PINEAPPLE UPSIDE-DOWN CAKE
Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
- Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
- Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g
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PINEAPPLE UPSIDE DOWN CAKE - SALLY'S BAKING ADDICTION
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4.8/5 (194)Category DessertCuisine AmericanTotal Time 1 hr 30 mins
- Pour 1/4 cup melted butter into an ungreased 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep. I recommend this pie dish, which is 1.8 inches deep but I never have an overflow issue.) Sprinkle brown sugar evenly over butter. Blot any excess liquid off the fruit with a clean towel or paper towel. (The wetter the fruit, the more likely the cake could overflow or the topping could seep over the sides when inverted.) Arrange about 6-7 blotted pineapple slices and all the cherries on top of the brown sugar. I like to halve 3 pineapple rings and arrange them around the sides of the pan, too. See my photo and video above for a visual of the arranged topping. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or “set” the topping’s arrangement.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. 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.
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