Pineapple Right Side Up Snack Cake Recipes

Steps:

• Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
• In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Steps:

• Drain pineapple, reserving 1/3 cup juice.
• Set both aside.
• Combine flour, baking powder, salt and sugar.
• Mix the reserved juice, milk, melted butter, eggs and vanilla, stirring well.
• Add the wet to the dry ingredients, stirring until just moistened.
• Spoon into a greased 9" x 9" baking pan.
• Top with the pineapple and the brown sugar.
• Bake at 350 degrees for 25-30 minutes and then cool in pan on a wire rack for 10 minutes.

Steps:

• Bake cake according to pkg. directions in a 13x9 pan.
• In a small saucepan combine the undrained pineapple and brown sugar over medium-high heat.
• Boil for 5 minutes, reducing heat if necessary--DO NOT LET SUGAR MIXTURE BURN--stirring constantly.
• Pour this mixture over warm cake and let cool.
• Meanwhile, prepare the instant pudding per pkg.
• directions with the 2 cups of milk; add the softened cream cheese to the prepared pudding and blend well.
• Pour this over top of cooled cake.
• Evenly place banana slices over the top of the cake, if desired.
• Top with Cool Whip, covering bananas completely.
• Sprinkle with pecans then sprinkle with coconut.
• Decorate with maraschino cherries.
• Refrigerate any leftover cake.

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.

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.

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.

Steps:

• Cake: Combine all ingredients in a large bowl. Beat until smooth, then pour into greased and floured 13x9-inch baking pan.
• Bake at 350º until a toothpick inserted in center comes out clean, about 45 minutes. Cool and frost.
• Icing: Cream cheese and butter together; add sugar and vanilla. Beat well until smooth. Ice cake and sprinkle almonds on top.
• Store cake in refrigerator until ready to serve.

Steps:

• Cupcakes:.
• Preheat oven to 350 degrees. Line a muffin pan with 12 cupcake liners.
• Sift together flour, baking powder, salt, cinnamon, ginger and allspice.
• Combine pineapple, oil, sugar and vanilla in blender and puree.
• Add the wet mixture to the dry and mix well.
• Pour batter into cupcake liners so they are half full.
• Bake for 25-30 minutes.
• Cool for at least 10 minutes on wire rack.
• Topping:.
• Combine all ingredients in a small saucepan and bring to boil for 30 seconds stirring constantly.
• Reduce heat to low and stir for one more minute.
• Immediately scoop topping onto cupcakes.
• Place cherry or raspberry on top.
• Chill for 30 minutes.
• Indulge!

Steps:

• Preheat oven to 350 degrees. Beat eggs w/an electric mixer;gradually add sugar and vanilla. Continue beating mixture until it is a lemon color. Change speed to low and alternately add half the pineapple (undrained) and dry ingredients.
• Spread batter on a lightly greased 15x10x3/4" jelly roll pan. Sprinkle walnuts over top. Bake 18-20 or until top is golden brown. Pour remaining pineapple (slightly drained) over cake.
• To prepare glaze boil remaining ingredients 3-4 minutes until white and bubbly. Pour glaze over top of cake while still warm. Refrigerate for a few hrs before serving