Pineapple Upside Down Cake In A Jar Recipes

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
• Sift together flour, baking powder, and salt.
• Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
• Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.

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:

• Preheat the oven to 350 degrees F.
• Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pineapple and brown sugar and cook, stirring occasionally, until the pineapple is slightly softened and golden brown, about 6 minutes.
• Whisk the flour, cornmeal, baking powder and salt together in a medium bowl. In a separate bowl, beat the remaining 1 stick butter and the granulated sugar together with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until incorporated. Reduce the speed to low and add half of the flour mixture, followed by the milk and then the remaining flour, beating just until incorporated.
• Divide the caramelized pineapple among six 8-ounce Mason jars, pressing with a spoon to compact the pineapple slightly. Divide the batter among the jars (a little over 1/3 cup per jar).
• Set the jars on a baking sheet and bake until a wooden pick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a rack to cool slightly.
• Top each jar with a spoonful of Cherry Glaze.
• Add the cherry preserves and pineapple juice to a small saucepan. Heat over medium heat until the jam cooks down slightly.

Steps:

• STIR sugars and pectin in a bowl until well blended.
• ADD pineapple, cherries and vanilla extract. Stir 3 minutes.
• LADLE jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Label.
• FREEZE up to 1 year.