Pineapple Upside Down Bundt Cake From Scratch Recipes

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PINEAPPLE UPSIDE DOWN BUNDT CAKE

I love bundt cakes because they are so easy to serve. I found this recipe on a camping website and adapted it for use in the home kitchen instead of on the camp fire! It comes out great and it will be the easiest pineapple upside down cake you'll ever serve!

Provided by Nanita

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 8



Pineapple Upside Down Bundt Cake image

Steps:

  • Preheat oven to 350°F.
  • Melt butter in bundt pan in oven.
  • Spray cooking spray on the parts of the pan that aren't covered by the melted butter.
  • Sprinkle brown sugar over melted butter.
  • Place maraschino cherries on top of sugar.
  • Spread crushed pineapple over all.
  • Mix cake ingredients according to the package directions regarding time and mixer speeds.
  • Pour cake mix over topping ingredients in pan.
  • Bake for 40 minutes, until golden brown.
  • Test for doneness, knife or toothpick inserted should come out clean.
  • Immediately invert onto serving platter and remove pan carefully so none of the topping stays in the pan.
  • Cool completely before serving.

1 (20 ounce) can crushed pineapple, drained (reserve juice)
1/2 cup brown sugar
2 tablespoons butter
maraschino cherry, halves
1 (18 ounce) box pineapple cake mix (I used Betty Crocker Pineapple Cake Mix) or 1 (18 ounce) box yellow cake mix (I used Betty Crocker Pineapple Cake Mix)
3 eggs
1 1/4 cups water (use part reserved pineapple juice)
1/3 cup oil

PINEAPPLE UPSIDE-DOWN BUNDT® CAKE

A moist twist on the original pineapple upside-down cake.

Provided by Jamie Lowe

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10



Pineapple Upside-Down Bundt® Cake image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt®) with cooking spray with flour.
  • Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.
  • Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 40 minutes. Let cool for 10 minutes before removing from pan.

Nutrition Facts : Calories 417 calories, Carbohydrate 57 g, Cholesterol 62.6 mg, Fat 20.1 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 6.8 g, Sodium 476.9 mg, Sugar 37.3 g

cooking spray with flour
½ cup melted butter
½ cup packed brown sugar
1 (8 ounce) can pineapple rings
1 (4 ounce) jar maraschino cherries
1 (18.25 ounce) box yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
¼ cup whole milk, or more as needed
⅓ cup vegetable oil
3 eggs

PINEAPPLE UPSIDE-DOWN CAKE

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 12



Pineapple Upside-Down Cake image

Steps:

  • Preheat the oven to 350 degrees F.
  • Make the cake batter: Combine the flour, granulated sugar, milk, shortening, baking powder, vanilla, salt, eggs, pineapple juice and 4 tablespoons of the butter 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 4 tablespoons 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, layer the pineapple slices over the top and add cherries to the middle of the pineapple slices. Pour the batter evenly over the pineapple and gently spread to even out the top. Bake until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes.
  • 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, but room temperature is fine too.

2 1/2 cups all-purpose flour
2 cups granulated sugar
1 1/2 cups whole milk
1/4 cup vegetable shortening
1 tablespoon baking powder
2 teaspoons vanilla extract
1 teaspoon kosher salt
2 large eggs
One 20-ounce can sliced pineapple plus 2 tablespoons juice
1 stick (8 tablespoons) unsalted butter, at room temperature
1 1/3 cups packed light brown sugar
Maraschino cherries, as needed, stemmed

PINEAPPLE UPSIDE-DOWN CAKE

The combination of rich, buttery cake and caramelized pineapples in this classic dessert will transport guests to the good ol' days. It's traditionally made in a cast-iron skillet, but a 9- or 10-inch cake pan will also get the job done in a pinch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h25m

Yield One 10-inch cake

Number Of Ingredients 13



Pineapple Upside-Down Cake image

Steps:

  • Preheat oven to 350 degrees. In the bowl of a mixer fitted with the whisk attachment, beat together flour, granulated sugar, baking powder, and salt. Add oil and milk; beat on medium speed until smooth, about 1 minute. Beat in egg and vanilla until well combined.
  • Melt butter in a 10-inch nonstick skillet, preferably cast iron, over medium heat. Add brown sugar and cook, stirring, until moistened. Remove from heat; arrange pineapple and pecans on top. Pour batter evenly over top and smooth with a spatula.
  • Bake until a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan 10 minutes. Run a knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature, garnished with cherries if desired.

1 1/3 cups unbleached all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 cup safflower or other neutral-flavored oil
1/2 cup whole milk
1 teaspoon pure vanilla extract
1 large egg
1/4 cup unsalted butter (1/2 stick)
1/2 cup packed light brown sugar
7 slices fresh pineapple (each 1/4 inch thick and 3 inches in diameter)
1/4 cup pecans
Maraschino cherries, for garnish (optional)

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



Pineapple-Cherry Upside Down Bundt Cake image

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

1/2 cup butter, melted
1/2 cup packed brown sugar
1 (20 ounce) can pineapple slices, juice reserved
1 (10 ounce) jar maraschino cherries
1 (15 1/4 ounce) box yellow cake mix
1 (3 1/2 ounce) box vanilla pudding mix
3 eggs
1/3 cup vegetable oil
1/3 cup milk, plus more as needed

PINEAPPLE UPSIDE-DOWN BUNDT CAKE

The beloved pineapple upside-down cake gets a whole new shape in this innovative recipe. Use your Bundt pan to create a perfect ring of rich, fruit-topped dessert.

Provided by Angie McGowan

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 8



Pineapple Upside-Down Bundt Cake image

Steps:

  • Heat oven to 350°F. In 12-cup fluted tube (bundt) cake pan, pour melted butter. Sprinkle brown sugar evenly over butter. Line bottom of pan with pineapple slices. Place 1 cherry to center of each pineapple slice.
  • In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into pan over fruit.
  • Bake 40 to 45 minutes or until cake is golden brown and springs back when touch lightly. Cool cake in pan 10 to 15 minutes. Plate heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm or cool.

Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 13 g, TransFat 0 g

2 tablespoons butter, melted
1/4 cup packed brown sugar
6 pineapple slices (from 20-oz can), drained reserving juice
6 maraschino cherries
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup reserved pineapple juice (from can of pineapple)
1/2 cup vegetable oil
3 eggs

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

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

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

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



Pineapple Upside-Down Pound Cake image

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.

1 1/4 cups (2 1/2 sticks) unsalted butter, 2 sticks at room temperature and 4 tablespoons melted, plus more for the pan
1/2 cup packed dark brown sugar
One 20-ounce can sliced pineapple (about 10 slices), 3 slices finely chopped (about 1/2 cup) and the rest left whole
12 to 20 maraschino cherries (without stems)
1 1/4 cups granulated sugar
1/2 teaspoon lemon zest
1 3/4 cups all-purpose flour (see Cook's Note)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 large eggs plus 1 large egg yolk, at room temperature
2 teaspoons vanilla extract
1/2 cup sour cream, at room temperature

PINEAPPLE UPSIDE DOWN CAKE

This dense cake has the flavors of almond, caramel, and pineapple. Recipe is from Simply Recipes. Change of plans for Easter... Now i'll be making this cake as it is the favorite of Uncle. EDIT 6/11: If you are looking for an old fashioned pineapple upside down cake, you are probably better trying a different recipe. This cake is much different than the traditional pineapple upside cakes that most people are used too!

Provided by cookiedog

Categories     Dessert

Time 1h50m

Yield 12-14 serving(s)

Number Of Ingredients 13



Pineapple Upside Down Cake image

Steps:

  • Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture.
  • Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.
  • Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.

1 cup of firmly packed dark brown sugar
1/2 cup unsalted butter
1 (20 ounce) can pineapple slices
1 1/2 cups all-purpose flour
6 tablespoons cake flour
6 tablespoons ground almonds (from about 2 oz of whole almonds)
3/4 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
1 cup unsalted butter, at room temperature
4 large eggs
3/4 teaspoon vanilla extract
3/4 cup sour cream

PINEAPPLE UPSIDE DOWN BUNDT CAKE

This variation of an upside-down pineapple cake couldn't be easier because it starts with a cake mix.-Pat Remour, East Moline, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 8



Pineapple Upside Down Bundt Cake image

Steps:

  • Drain pineapple, reserving juice. Combine 1/2 cup pineapple, brown sugar, butter and 3 tablespoons of pineapple juice. Spoon into a greased 10-in. fluted tube pan. Alternate cherries and pecans over the sugar mixture. , Prepare cake batter according to package directions, substituting reserved pineapple juice for water. Stir in lemon zest, vanilla and remaining pineapple. Spoon over cherries and pecans. , Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely.

Nutrition Facts :

1 can (20 ounces) crushed pineapple
1/3 cup packed brown sugar
3 tablespoons butter, melted
8 maraschino cherries
8 pecan halves
1 package (16 ounces) pound cake mix
1 teaspoon grated lemon zest
1 teaspoon vanilla extract

PINEAPPLE UPSIDE DOWN CAKE

My mom always made pineapple upside down cake using a mix and it was wonderful. But I wanted a recipe that was from scratch that was just as fabulous. This recipe is awesome!

Provided by Judy M.

Categories     Dessert

Time 1h10m

Yield 1 9" cake, 10-12 serving(s)

Number Of Ingredients 12



Pineapple Upside Down Cake image

Steps:

  • In a small sauce own, melt 1/4 cup butter on medium heat; stir in brown sugar until blended.
  • Pour mixture into a greased 9" baking pan (I use a round pan but square is OK also).
  • Place about 8 pineapple slices into the pan; use half slices if necessary to fill gaps; place one or two cherries into the whole of each pineapple slice; set pan aside.
  • In a medium bowl sift together flour, baking powder and salt. Set aside.
  • In bowl of mixer cream together 1/2 cup softened butter, granulated sugar, egg, and vanilla, scraping bowl occasionally.
  • With mixer on low speed alternately add flour and pineapple juice and mix just until combined. Do not over mix.
  • Spread the batter evenly over the pineapples in the pan.
  • Bake cake in a pre-heated 350 degree oven for 50-60 minutes or until a toothpick inserted in center of cake comes out clean.
  • Remove pan to a rack to cool for about 5 minutes.
  • Place a large serving or cake plate over the pan and carefully flip the pan and plate over and let sit another 5 minutes.
  • Gently remove pan from cake.

Nutrition Facts : Calories 339.9, Fat 14.6, SaturatedFat 8.9, Cholesterol 55.2, Sodium 203.7, Carbohydrate 50.8, Fiber 1.4, Sugar 33.9, Protein 3

1/4 cup unsalted butter
2/3 cup brown sugar, firmly packed
14 ounces pineapple slices (reserve juice)
16 maraschino cherries
1 1/2 cups all-purpoae flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 cup reserved pineapple juice (if not a full cup add milk to make a full cup)

PINEAPPLE UPSIDE-DOWN POUND CAKE

This is one of my favorite pound cakes, made in a Bundt® pan. I specialize in all kind of pound cakes. You can add pieces of pineapple to the cake batter.

Provided by Elizabeth Thompson

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h10m

Yield 14

Number Of Ingredients 12



Pineapple Upside-Down Pound Cake image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with cooking spray.
  • Beat cream cheese and butter together together in a bowl using an electric mixer until creamy. Add white sugar and mix until light and fluffy. Add eggs and flour in an alternating fashion, starting and ending with an egg and beating well after each addition. Add almond extract, pineapple extract, and food coloring; mix batter well.
  • Pour brown sugar evenly into the bottom of the prepared pan. Arrange pineapple rings on top of sugar and place a cherry in the center of each. Pour batter evenly over pineapple.
  • Bake in the preheated oven until top is golden brown and springs back when touched lightly, about 45 minutes.

Nutrition Facts : Calories 487.6 calories, Carbohydrate 69.5 g, Cholesterol 144.9 mg, Fat 21.4 g, Fiber 0.8 g, Protein 6.3 g, SaturatedFat 12.6 g, Sodium 410.7 mg, Sugar 54.2 g

cooking spray
1 (8 ounce) package cream cheese
1 cup butter
2 cups white sugar
6 extra large eggs
2 cups self-rising flour
1 teaspoon almond extract
1 teaspoon pineapple extract
3 drops yellow food coloring
2 cups brown sugar
7 pineapple rings
7 maraschino cherries

PINEPPLE UPSIDE DOWN CAKE - (NO CAKE MIX)

Adapted from The Joy of Cooking, but changed some things slightly. Even though it does not use a cake mix, it's VERY EASY.

Provided by Parsley

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15



Pinepple Upside Down Cake - (No Cake Mix) image

Steps:

  • Preheat oven to 350*.
  • Place 7 pineapple slices and about 18 cherries on paper towels and pat dry. Set aside.
  • Place first 6 tbsp of butter into a 9-inch round cake pan and place in the oven until butter is melted.
  • Remove pan with melted butter and evenly sprinkle with the brown sugar. Place 1 pinepple slice over the brown sugar in the center and the other 6 slices around it. Place cherries (best side down) in between each pineapple ring and spaces between.
  • In a small bowl, whisk together the eggs, 2 tbsp buttermilk and extracts with a fork. Set aside.
  • In a large mixing bowl, mix togtether flour, sugar, baking powder, baking soda and salt. Add the next 6 tbsp of butter and 6 tbsp of butter milk and beat for 1 minute.
  • Gradually beat in the egg mixture, about 1/3 at a time, beating for 20 seconds in between each addittion.
  • Once all is mixed well, spread evenly over the pineapples and cherries. Bake at 350 for about 35-40 minutes or until toothpick test shows doneness.
  • Remove from oven and tilt the pan in all directions to loosen sides. Let cool for 3 minutes before inverting.
  • Invert on to a large plate. Use oven mittes and lift off pan. If any fruit remained in the pan, remove it with a fork and replace it. Scrape any leftover butter/brown sugar mixture and pour over cake.
  • Cool completely before serving.

Nutrition Facts : Calories 500.6, Fat 18.9, SaturatedFat 11.4, Cholesterol 92.9, Sodium 235, Carbohydrate 81.5, Fiber 1.9, Sugar 67.5, Protein 4.3

1 (20 ounce) can pineapple slices in juice, DRAINED
1 (8 ounce) jar maraschino cherries, DRAINED
6 tablespoons butter
1 cup light brown sugar
2 large eggs
2 tablespoons buttermilk
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1 cup flour
3/4 cup sugar
3/4 baking powder
1/4 teaspoon baking soda
1/4 salt
6 tablespoons butter, room temp
6 tablespoons buttermilk

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