PINEAPPLE UPSIDE-DOWN CAKE
Provided by Ree Drummond : Food Network
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Make the cake batter: Combine the flour, baking powder, salt, granulated sugar, 1/2 stick butter, the shortening, milk, eggs, vanilla and 2 tablespoons pineapple juice 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 1/2 stick 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 and layer the pineapple slices over the top. If desired, place maraschino cherries in the centers of the pineapple slices.
- Pour the batter evenly over the pineapple slices and gently spread to even out the top. Bake the cake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- 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.
PINEAPPLE UPSIDE-DOWN CAKE
Try Damaris Phillips' recipe for Pineapple Upside-Down Cake from Food Network.
Provided by Damaris Phillips
Categories dessert
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- For the pineapple: In a 10-inch cast-iron skillet over medium heat, melt the butter and add the brown sugar. Cook, stirring constantly, until the sugar melts, about 2 minutes. Remove from the heat and arrange the pineapple slices in the skillet. Fill in the spaces with the crushed pineapple. Set aside.
- For the cake: Meanwhile, combine the cake ingredients in this fashion: In one bowl, whisk together the flour, baking powder and salt. In bowl number 2, combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes. Beat in the egg. Add half of the flour mixture and mix on low until just combined. Add the milk mixture and stir until just combined. Add the rest of the flour and mix until combined, about 1 minute.
- Pour the batter over the pineapple slices in the skillet and spread evenly. Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes, checking after 20 minutes to make sure the top isn't getting too brown. If it is, cover loosely with aluminum foil.
- Let cool for 15 minutes. Cover with a cutting board or large plate and invert the cake. Ta daaaaaaa, you are ready to eat!
CAKEBALLS - PINEAPPLE UPSIDE DOWN CAKE
These are sinfully good. Sweet and fruity creamy goodness! I have to give a lot of credit to ElaineM's recipe for pineapple upside down cake because that is what I used for this recipe, and I highly recommend you using it too.
Provided by MizEmerilLagasse
Categories Candy
Time 5h
Yield 40-50 Cakeballs
Number Of Ingredients 4
Steps:
- In a large bowl, flake the cake into crumbs with a fork.
- Stir in the mascarpone and cherries until completely blended.
- Place in refrigerator for a minimum of 4 hours and up to 2 days to make the mixture easier to roll into balls.
- Roll mixture into 1-inch balls, place on cookie sheet and place in freezer for 20-30 minutes to stiffen balls.
- Melt white chocolate over double boiler.
- Dip balls into chocolate, one at a time and covering all sides, before placing on parchment or wax paper to set (I do this by dropping them into the chocolate and using two forks to coat them and than retrieve them. Make show to lightly tap the fork to the edge of the double boiler top to get rid of excess).
- Let set and serve.
- These last for a good amount of time in the refrigerator, about 1 week.
Nutrition Facts : Calories 68.7, Fat 4.1, SaturatedFat 2.5, Cholesterol 1.8, Sodium 11.5, Carbohydrate 7.5, Sugar 7.5, Protein 0.8
PINEAPPLE UPSIDE-DOWN CAKE
Trisha Yearwood shows off her easy, classic pineapple upside-down cake on Food Network.
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
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.
LIKE MOM'S PINEAPPLE UPSIDE DOWN CAKE
My mom made the best pineapple upside down cake and unfortunately no one in the family has the recipe. I found this recipe on the internet somewhere, and its taste like my Mom's recipe. It is so yummy and no yellow cake mix. Note: This was edited from when it was first posted, I accidently added all the butter with the brown sugar for top coating.
Provided by diner524
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Use a 9 or 10 inch cast iron skillet or pan.
- Melt 1/4 cup of the butter over low heat in skillet, add brown sugar make sure evenly coats bottom.
- Take pan off of the heat, arrange pineapple slices on top of brown sugar.
- In a large bowl, cream other 1/4 cup of butter with the sugar. Add eggs, one at a time, mix until blended. Add juice, milk if using, and vanilla. Beat until sugar is well dissolved.
- Sift flour, baking powder and salt and mix with the egg mixture until well blended.
- Pour batter into the skillet/pan.
- Bake at 350 degrees for 35 minutes.
- Let cool for 10 minutes and then put plate over skillet/pan and flip over.
PINEAPPLE UPSIDE DOWN CAKE
Make and share this Pineapple Upside Down Cake recipe from Food.com.
Provided by Honeybeee
Categories Dessert
Time 55m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Topping: Melt butter in a small skillet on direct heat.
- Add brown sugar and stir until well blended and bubbly.
- Pour into a 9" square baking dish, spreading to cover the bottom.
- (Alternately, microwave butter and brown sugar in a 9" square glass baking dish till well blended and bubbly).
- Arrange pineapple spears and maraschino cherry halves on top of the brown sugar in a sun-burst pattern.
- Chill in refrigerator while preparing batter.
- Batter: Sift together flour, salt and baking powder.
- Cream shortening/butter and sugar in a mixing bowl until light and fluffy.
- Add egg and vanilla and beat until smooth.
- At low speed, and in alternate additions, add in the flour and orange juice, beginning and ending with the flour mixture.
- Beat only until smooth.
- Remove cake pan from the refrigerator and spread batter over topping.
- Bake at 325 degrees for 40 minutes.
- Remove from oven, let stand for 5-10 minutes.
- Invert on a plate and serve warm.
Nutrition Facts : Calories 420.2, Fat 15.3, SaturatedFat 6, Cholesterol 38.5, Sodium 206.7, Carbohydrate 70.1, Fiber 3, Sugar 49, Protein 3.9
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
SWEET PINEAPPLE UPSIDE-DOWN CAKE
Just like Gramma used to make for me only much simpler now! Still takes me back to my younger day in her kitchen though!
Provided by LAURIE
Categories Dessert
Time 1h5m
Yield 1 13x9 pan, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Place margarine in 13x9 pan and place in oven while preheating.
- Watch so that it melts but does not burn.
- Remove pan from oven.
- Sprinkle brown sugar evenly in pan.
- Arrange pineapple slices in the sugar.
- Easiest method is 4 down the middle and 3 on each side of that.
- Place cherry half, rounded side down in the middle of each ring.
- Pour cake mix carefully over the fruit.
- Bake at 375°F for 45-55 minutes until toothpick in center comes out clean.
- Let stand 5 minutes to let topping slightly set.
- Place large platter or cookie sheet over cake and carefully turn upside down.
- Let stand a few minutes for the topping to run out.
- Remove pan and cool completely.
- Great served slightly warm with whipping cream.
Nutrition Facts : Calories 389.4, Fat 16, SaturatedFat 2.7, Cholesterol 47.4, Sodium 348.6, Carbohydrate 59.3, Fiber 1.3, Sugar 42.6, Protein 3.8
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PINEAPPLE UPSIDE-DOWN CAKE RECIPE - KRISTIN FERGUSON
From foodandwine.com
5/5 Category DessertAuthor Kristin FergusonTotal Time 1 hr 30 mins
- Preheat the oven to 350°. Butter an 8-inch round cake pan. Sprinkle the bottom with 2 tablespoons of the brown sugar.
- In a large skillet, combine the remaining 3/4 cup of brown sugar with the 1/2 stick of butter and the vanilla bean and seeds and cook over moderately low heat until the butter is melted. Add the pineapple and cook over moderately low heat, stirring occasionally, until the pineapple is tender, about 20 minutes. Using a slotted spoon, arrange the slices in the cake pan, overlapping them if necessary. Remove the vanilla bean and pour the pan juices over the pineapple.
- In a bowl, whisk 1/4 cup of the sour cream with the eggs and vanilla. In another bowl, beat the flour, granulated sugar, baking powder, baking soda and salt. Add the remaining stick of butter and 1/4 cup of sour cream and beat at low speed until smooth, then beat at medium speed until fluffy. Add the sour cream–egg mixture and beat again until fluffy, 2 minutes.
- Spoon the batter over the pineapple and spread it evenly. Bake for about 40 minutes, until the cake is deep golden. Let cool for 5 minutes on a rack. Run a knife around the edge of the cake, invert it onto a plate and remove the pan. Replace any pineapple that may have stuck to the pan. Serve warm or at room temperature.
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