SPICED PINEAPPLE UPSIDE-DOWN CAKE
I often bake this beautiful cake in my large cast-iron skillet and turn it out onto a pizza pan. -Jennifer Sergesketter, Newburgh, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a saucepan, melt 2/3 cup butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12-in. ovenproof skillet or a 13x9-in. baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside. , In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating well after each addition. , Carefully pour over the pineapple. Bake at 350° until a toothpick inserted in the center comes out clean, about 40 minutes for skillet, 50-60 minutes for baking pan. Immediately invert onto a serving platter. Serve warm.
Nutrition Facts : Calories 509 calories, Fat 25g fat (13g saturated fat), Cholesterol 91mg cholesterol, Sodium 467mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 2g fiber), Protein 5g protein.
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 UPSIDE-DOWN NUTTY SPICE CAKE
Steps:
- Heat oven to 400 degrees F.
- In a cast iron skillet on medium heat add 6 tablespoons butter, the brown sugar and pineapple juice. Simmer for a few minutes until sugar dissolves then remove from heat. Arrange pineapple slices and cherries in sugar glaze filling in spaces with cherries.
- In a large bowl sift flour, baking powder, salt, cloves, cinnamon and sugar. In a smaller bowl whisk egg, milk, vanilla and remaining butter. Pour wet ingredients over dry and blend until just combined, fold in walnuts. Pour cake batter into the cast iron skillet. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let rest for 5 minutes before turning out onto a platter.
JENNY'S CRUSHED PINEAPPLE UPSIDE-DOWN CAKE
Pineapple Upside Down Cake is probably my family's favorite dessert. Since I'm usually pressed for time, I'm always looking for the most efficient way I can get the job done without sacrificing the taste and quality of my dish. After several tries at traditional recipe versions, I found I didn't like having to repair the typical pineapple-cherry flower designs, nor did I like how parts of the cake had no pineapple on top. That's when I decided to incorporate crushed pineapple into my recipe with cherry slivers for a splash of color, along with my favorite boxed cake mix! Easy & tasty!
Provided by Jenny Glenn @iluvoldmovies
Categories Cakes
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Spray with Pam, or lightly wipe with oil, the entire surface of a 13" x 9" nonstick cake pan. *NOTE* To better ensure complete and easy removal of topping, I like to also line oiled pan with parchment paper.
- Place stick of butter/margarine in pan. Place pan in oven until melted. Remove from oven.
- Scatter cherry slivers across bottom of pan, using as many or as few as you desire for color.
- With melted butter evenly coating bottom of pan, sprinkle brown sugar over cherries and across bottom of entire pan.
- Scatter crushed (well drained) pineapple evenly over brown sugar layer.
- Prepare cake batter according to directions on cake box.
- Spoon or pour cake batter, carefully and evenly, over pineapple layer.
- Place cake in center of oven. Bake approximately 35 minutes, until toothpick inserted in center comes out clean (make certain that you don't go too deeply or you'll reach the pineapple layer.) DO NOT overbake. Cake can change from undone to overdone very quickly.
- Remove pan from oven. Place pan on wire rack, cool for 10 minutes.
- Place inverted platter, plate or tray (that cake will be served on) over top of pan. Gripping both ends tightly, invert pan. If any topping sticks to the liner, you can remove it with a spatula and replace on top of cake. (The beauty of using crushed pineapple instead of rings means that it melds perfectly back into place.)
- Continue cooling cake. Slice and serve. Cake may be served warm, if desired.
- NOTE: Depending on your oven type, you may need to adjust your bake time or temperature, accordingly.
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PINEAPPLE UPSIDE DOWN CAKE - SALLY'S BAKING ADDICTION
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4.8/5 (192)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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