RIGHT SIDE UP PINEAPPLE CAKE
Recipe came from the inside of the lid of a Kroger brand whipped topping container and all I can say is OMG, YUMMY, YUMMY, YUMMY!!!!!! Not sure of prep and cooking times.
Provided by Anita Harris
Categories Dessert
Yield 12 serving(s)
Number Of Ingredients 14
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.
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.
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
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
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.
PINEAPPLE RIGHT-SIDE-UP CAKE
Make and share this Pineapple Right-Side-Up Cake recipe from Food.com.
Provided by Lvs2Cook
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 14
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.
PINEAPPLE RIGHT-SIDE-UP CAKE
Growing up I remember pineapple upside down cake being my dad's favorite. Tho mom never made it this way it brought back memories and is one that I keep saying I'm going to try as this sounds very good. Give it a try and let me know what you think and I also would welcome a photo if anyone does try this
Provided by Mandy Holmes @MilitaryMomx2
Categories Fruit Desserts
Number Of Ingredients 12
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
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
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
PINEAPPLE RIGHT SIDE UP SNACK CAKE
This cake is easier to make the the traditional recipe, but has that same delicious taste. I usually have all the ingredients on hand and can make this when the kids come over unexpectedly.
Provided by Geema
Categories Dessert
Time 45m
Yield 1 cake, 9 serving(s)
Number Of Ingredients 10
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.
PINEAPPLE UPSIDE-DOWN CAKE WITH RUM
Very moist and yummy. This pineapple upside-down cake is especially great around the holidays, but is good for any time of year.
Provided by KitchenGirl
Categories Pineapple Upside-Down Cake
Time 1h25m
Yield 14
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt brown sugar, butter, and honey for topping in a small saucepan over medium heat, stirring until smooth.
- Pour butter mixture into the bottoms of two ungreased 8-inch round cake pans. Drain pineapple slices and reserve 1/4 cup juice for the cake. Layer pineapple slices on top of the butter mixture.
- Combine buttermilk, rum, and reserved pineapple juice in a small bowl. Combine flour, baking powder, cinnamon, pumpkin pie spice, and salt in another small bowl.
- Beat white and brown sugars with butter in a large bowl until creamy. Add eggs, one at a time, mixing well after each addition. Beat in vanilla. Mix in 1/2 of the flour mixture, then all of the buttermilk mixture, and finally the remaining flour mixture until well combined. Divide cake batter evenly between the two pans.
- Bake in the preheated oven until cakes are golden and a toothpick inserted in the centers comes out clean, 30 to 35 minutes.
- Remove from the oven place on wire racks until completely cooled, 30 to 45 minutes. Turn one cake out onto a serving plate, then carefully turn second cake directly on top of the first.
Nutrition Facts : Calories 427.3 calories, Carbohydrate 62 g, Cholesterol 83.8 mg, Fat 17.8 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 10.8 g, Sodium 147.3 mg, Sugar 45.8 g
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- 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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