Upside Down Cake Recipes

Steps:

• Drain pineapple; reserve 3/4 cup juice.
• Stir together melted butter and brown sugar in 12-inch skillet with heat-proof handle. Arrange pineapple slices in sugar mixture. Place cherry in center of each pineapple slice.
• Prepare cake mix according to package directions, replacing water with reserved 3/4 cup juice. Pour batter evenly over pineapple.
• Bake at 350 degrees F., 40 to 45 minutes or until toothpick inserted in center comes out clean.
• Cool 5 minutes. Loosen edges and invert onto serving platter.
• Note: Cake can be baked in 13x9-inch baking pan instead of skillet. Prepare and assemble cake as above except cut two pineapple slices in half and place whole slices along edges of pan and halved slices in center. Place cherries in center of slices. Bake and cool as above.
• Mini Upside Down Cakes:
• Drain 1 can (20 oz.) DOLE® Crushed Pineapple, reserve juice.
• Grease 24 muffin cups. Stir 1/3 cup melted butter with 2/3 cup packed brown sugar.
• Evenly spoon mixture into bottom of cups; spoon about 1 tablespoon crushed pineapple over sugar mixture.
• Prepare cake mix as above. Evenly pour batter into cups.
• Bake 20 to 25 minutes.
• Invert onto serving platter. Makes 24.
• Per Serving: 293 calories, 7g fat (4g sat.), 0mg cholesterol, 310mg sodium, 58g carbohydrate, 1g protein

Steps:

• Preheat the oven to 350 degrees F.
• Place the butter in an 8-by-8-by-2-inch square baking pan and set it over low heat to melt. When melted, sprinkle the brown sugar over the butter. Arrange the pineapple rings in a single layer on top of the sugar, making 3 rows. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. Set the pan aside.
• Sift the flour, baking powder and salt, then sift once more. Set aside. Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla. Blend in the flour mixture alternately with the milk, beginning and ending with flour. Stir only enough after each addition to combine.
• Pour the batter carefully into the pineapple-lined baking pan and bake for 40 minutes. Test for doneness by inserting a toothpick in the center or pressing the cake lightly with a fingertip; if the impression springs back, the cake is done. Run a knife around the edges of the pan and place a serving dish on top. Invert the cake onto the serving dish. Leave the pan inverted over the cake for several moments to allow the syrup to soak into the 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:

• Heat oven to 350°F.
• Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Spread butter onto parchment on bottom of pan. Toss cranberries with sugar, dry gelatin mix and zest; spread onto bottom of prepared pan.
• Beat cake mix, dry pudding mix, eggs, water and oil with mixer just until blended. (Do not overbeat.) Pour over cranberries.
• Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.
• Invert cake onto platter; remove pan and parchment. Serve cake topped with COOL WHIP.

Steps:

• Melt 1/3 cup of the butter in a 10-inch cast-iron skillet; stir in brown sugar until well blended.
• Drain pineapple, reserving 2 tablespoons of the syrup.
• Arrange pineapple slices close together in butter-sugar mixture.
• Center each slice with a cherry.
• Sift flour, baking powder and salt onto waxed paper.
• Beat egg whites until foamy in medium bowl.
• Beat in 1/4 cup of the granulated sugar a tablespoon at a time until meringue stands in soft peaks.
• With same beater, beat remaining 1/3 cup butter with remaining 1/2 cup sugar until fluffy.
• Beat in egg yolks, lemon rind, lemon juice and vanilla.
• Blend flour mixture into creamed mixture alternately with sour cream and the 2 tablespoons reserved pineapple syrup.
• Fold meringue until no streaks of white remain.
• Pour over pineapple in skillet.
• Bake in a 350° oven for 35 minutes or until center springs back when lightly touched with fingertip.
• Cool cake in skillet on wire rack for 10 minutes; then invert over serving plate.
• Allow skillet to remain over a cake a minute for syrup to drain from pan.
• Serve warm or cold.

Steps:

• Preheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
• With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.
• Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.

Steps:

• Preheat oven to 180c/350f/ gas mark 4
• Whisk together custard powder and milk along with sugar and vanilla essence then heat on medium heat until thickened to desired consistency, when this has been done set aside to cool stirring occasionally to prevent skin forming.
• Cream icing sugar and butter together on highest setting until light and fluffy; add egg in two stages beating well after each addition. Now mix in vanilla (or almond) essence.
• Mix in flour with a wooden spoon ensuring it is mixed thoroughly
• Pour half of the custard into the bottom of the tin.
• With a small spoon, spoon the cake mix into the custard. Make sure you spoon in a ring round the edge so the mix doesn't push the custard to the top.
• When you've built up a few inches gradually close in over the top.
• When all the cake mix is used up, pour the remaining custard over the top and place in the middle of the preheated oven.
• Bake for 30-35 minutes until well risen or until a knife comes out clean,
• Serve immediately (with jam if using)

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Melt butter in 8" square baking pan and sprinkle with sugar. Cover with one of the variations.
• Set aside.
• Cream shortening and sugar thoroughly, add egg and vanilla and beat until light and fluffy.
• Blend together the flour, baking powder and salt and add to creamed mixture alternately with milk.
• Beat well after each addition.
• Pour batter over fruit variation of choice.
• Bake for 40 to 50 minutes.
• Invert at once on a serving plate being careful not to burn yourself.
• Best served warm.