Cranberry Pineapple Upside Down Cake Food

CRANBERRY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. In a small bowl, mix brown sugar and butter; spread onto the bottom of a greased 13x9-in. baking pan. Top with pineapple slices. Place a whole cranberry in the center of each pineapple; sprinkle remaining cranberries around pineapple., For cake, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt, cinnamon and allspice; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in cranberries; spoon over pineapple., Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes; invert onto a serving plate. Serve warm; if desired, top with whipped cream.

PINEAPPLE AND CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine juice from crushed pineapple and pineapple tidbits to get 1 cup. Reserve remaining juice for another use or discard.
• Combine cake mix, 1 cup pineapple juice, eggs, and softened margarine in a bowl; mix until well combined.
• Pour melted margarine into a 9x13-inch cake pan. Spread brown sugar over top and pat down. Evenly spread crushed pineapple over top, followed by pineapple tidbits. Spread cranberries over top, then pour in the prepared cake batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cake cool for 15 minutes before flipping onto a plate.

CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 400 degrees F.
• Melt the 4 ounces of butter in a nonstick, ovenproof 9-inch skillet. Add the brown sugar, juice and spices and stir until sugar dissolves and liquid is bubbly. Chill mixture, add the cranberries, and set aside.
• In a small pan, melt 8 ounces of butter. Remove from the heat and add the milk and egg. Set aside.
• In a separate bowl, mix the flour, baking powder, salt, and sugar. Add the milk mixture and whisk until smooth. Pour this mixture over the cranberries in the skillet. Bake for 30 to 35 minutes, until a toothpick comes out clean.
• Let cake cool in pan for about 15 minutes then turn out onto plate (fruit will be on top and juice will be dripping down) and serve slices with whipped cream or vanilla ice cream.
• Serving suggestion: Whipped cream or ice cream.

APPLE-CRANBERRY UPSIDE - DOWN CAKE

Steps:

• Preheat oven to 350 degrees.
• In a small saucepan, melt butter and dissolve brown sugar.
• Place thin apple rings into bottom of 2 (9-inch) non-stick round cake pans. Sprinkle in dried cranberries. Pour butter and sugar mixture over apples and cranberries.
• With an electric mixer, cream butter and sugar together. Add eggs, one at a time, and combine well. In a bowl combine sifted flour, baking powder and salt. Add flour mixture slowly to egg mixture while beating continuously. Combine vanilla and buttermilk. Add buttermilk mixture to batter and beat until just combined.
• Pour batter into cake pans over fruit mixture. Bake for 25 minutes or until skewer comes out clean. Let cakes rest in pans on racks to cool. Unmold onto a serving platter.

CRANBERRY UPSIDE-DOWN CAKE

Steps:

• For the cranberries: Preheat the oven to 450 degrees F. Place a cooling rack in a rimmed baking sheet. Grease the bottom and sides of a 9-inch round cake pan with butter. Line the bottom of the pan with parchment and butter the parchment.
• Mix the cranberries, butter, sugar, orange zest and juice in the prepared cake pan until well coated. (The butter will start to clump up from the cold fruit, and that is okay.) Bake until the cranberries are very soft and caramelized, 40 to 45 minutes.
• For the cake: Meanwhile, beat the butter, sugar, cream, eggs, vanilla and almond extract in a large bowl with an electric mixer on medium speed until well combined. Add the flour, baking powder and salt and mix until combined.
• Reduce the oven to 350 degrees F. Pour the cake batter on top of the cranberries and smooth out the top with a rubber spatula (the juice from the cranberries will float on top of the cake a little). Tap the pan on the counter three times to evenly distribute the batter. Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, 65 to 70 minutes.
• Cool the cake on the prepared rack for 10 minutes. Invert the cake onto the rack and remove the parchment. Put any cranberries that fall off or that stick to the pan on top of the cake. Let cool completely on the rack, about 1 hour. Brush the top with the honey and dollop whipped cream in the center of the cake before serving.

PINEAPPLE UPSIDE-DOWN CAKE

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.

PINEAPPLE CRANBERRY UPSIDE DOWN CAKE

Steps:

• Drain juice from pineapple and save.
• Melt butter in a 9x13 baking dish in a 350°F oven.
• Sprinkle in sugar nuts cranberries and pineapple.
• Add water to the pineapple juice to equal the amount of liquid specified on the cake mix box.
• Prepare cake mix as shown on package directions.
• Spread mixture over fruit.
• Bake at 350°F for 30-45 min or until a toothpick inserted in the middle comes out clean.
• Cool 5 minutes.
• Invert cake onto a large serving dish.

CRANBERRY PECAN UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375°. Melt butter in a 10-in. iron skillet over medium heat. Add 1 cup sugar; cook and stir 3 minutes. Remove from heat. Spoon cranberry sauce over butter mixture; sprinkle pecans over all. Set aside. , In a bowl, beat egg yolks until foamy. Gradually add remaining sugar; beat well. Blend in orange juice. Combine flour, baking powder and salt; add to egg mixture. Beat egg whites until stiff; fold into batter. Carefully spoon over cranberry mixture in skillet. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool 5 minutes in skillet; invert onto large serving plate. Serve warm.

CRANBERRY/PINEAPPLE CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, sift dry ingredients together.
• Add vanilla, cranberries, pineapple, eggs, and salad oil.
• Mix well.
• Do not beat.
• Pour mixture into a greased 10 inch tube pan (or 10 cup bundt pan).
• Bake 1 hour or until done.
• Cool and slice.

UPSIDE DOWN APPLE & CRANBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350F, spray 9-inch cake pan with vegetable spray.
• TOPPING: Stir together corn syrup, brown sugar, margarine and cinnamon in the cake pan.
• Place in the oven for 3 minutes or until mixture has melted.
• The mixture should be sticky.
• Place the apples and cranberry on top.
• CAKE: Combine the sugar, apple sauce, oil, egg, egg whites, vanilla and cinnamon in a large bowl, using a whisk or electric mixer.
• In another bowl, stir together flour and baking powder.
• Stir the dry ingredients into the apple sauce mixture in batches, alternating with the yogurt, making two additions of dry and one of wet, and then stir just until the mixture is combined.
• Spread it over the fruit in the pan.
• Place the pan in the center of the oven and bake for 25 to 35 minutes or until a tester comes out dry.
• Let cool on a wire rack for 20 minutes, and then turn out onto a large platter.

CHEF JOHN'S PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and dark rum. Cook over medium-low heat until sugar is dissolved and mixture is bubbling, about 5 minutes.
• Remove from heat and spread pineapple slices in a layer over the brown sugar mixture, completely covering the mixture. Set skillet aside.
• Melt 1/2 cup butter in small skillet over low heat until the butter begins to brown and release a nutty fragrance, about 5 minutes. Watch carefully, butter burns easily. Remove from heat and let cool for 10 minutes.
• Whisk together flour, cardamom, salt, baking powder, and white sugar in a large bowl. Whisk in egg and cold milk until just combined. Pour in melted butter and stir to mix thoroughly.
• Pour batter over the pineapple slices in the skillet; spread evenly to cover.
• Bake in preheated oven until the cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Let cool in the skillet for 10 minutes.
• Loosen the cake from the skillet by running a knife around the inside edge of the cake. Invert a large plate over the top of the skillet and flip over, releasing the cake to show the pineapple slices on top.

CRANBERRY WALNUT UPSIDE DOWN CAKE

Steps:

• Make topping:
• Melt butter in skillet over moderate heat, then swirl to coat bottom and side of skillet and stir in brown sugar. Simmer, stirring, until sugar is dissolved, 1 to 2 minutes, then sprinkle cranberries and walnuts evenly over butter mixture and remove from heat.
• Make cake:
• Put oven rack in middle position and preheat oven to 350°F.
• Whisk together flour, baking powder, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, 4 to 6 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture alternately in batches with buttermilk, beginning and ending with flour mixture and mixing until just combined. (Do not overmix.)
• Bake cake:
• Heat topping in skillet over moderately high heat until it starts to bubble, then gently spoon batter over topping and spread evenly. Quickly transfer to oven; bake until cake is golden brown and a wooden skewer comes out clean, 25 to 30 minutes. Cool cake in pan on a rack 15 minutes. Run a thin knife around inside edge of pan, then invert a serving plate over pan and invert cake onto plate. Cool completely on plate on rack, 1 hour. Serve cake at room temperature.

FRESH CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch round cake pan.
• Place brown sugar and butter into the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until butter is melted and sugar has dissolved, 3 to 5 minutes. Scatter cranberries over the butter-sugar mixture. Set aside.
• Mix flour, baking powder, and salt together in a bowl.
• Beat white sugar and butter together in another bowl using an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add vanilla extract and mix well. Fold in the flour mixture in 3 additions using a silicone or rubber spatula, alternating with milk.
• Beat egg whites in another bowl using a whisk or an electric mixer until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form. Fold whites into the batter using a spatula. Spoon batter over the cranberries in the cake pan, spreading evenly.
• Bake in the preheated oven until a toothpick or skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off pan.
• Whip heavy cream in a bowl using a whisk or an electric mixer until soft peaks form. Stir in confectioners' sugar and vanilla extract.
• Cut the cooled cake into wedges and top with whipped cream.

PEAR AND CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Cut a rectangle out of waxed paper to fit an 8x12-inch cake pan. Spray the pan with cooking spray, then place waxed paper liner over the bottom.
• Melt butter in a large skillet. Add 2 cups sugar and cook until sugar has dissolved and mixture is bubbling, about 3 minutes. Add pear slices; reduce heat to low and cook for 5 minutes. Turn off heat and add cranberries.
• Whisk flour, baking soda, cinnamon, salt, cloves, and nutmeg together in a bowl.
• Combine remaining 2 cups sugar, milk, oil, eggs, and vanilla in another bowl using a hand mixer until cake batter is smooth. Gradually mix in dry ingredients until well combined. Fold in walnuts.
• Pour pear-cranberry mixture into the prepared cake pan. Use a spatula to spread cake batter evenly on top of fruit.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and cool on a wire rack for 10 minutes.
• Place a platter on top of the cake pan and carefully flip the pan and platter over, allowing the cake to settle on the platter. Lift cake pan off and serve.

UPSIDE-DOWN GINGERBREAD WITH CRANBERRIES AND PINEAPPLE

Steps:

• Heat oven to 350 degrees.
• In small bowl, combine 1/2 cup brown sugar and 1/4 cup butter.
• Spread in bottom of ungreased 8 or 9inch square pan.
• (Despite the recipe saying"ungreased" I like to lightly spray it with Pam, since when I didn't, a bit of the topping stuck to pan).
• Arrange pineapple, cranberries, and nuts over sugar mixture.
• In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice.
• Add all remaining gingerbread ingredients and blend well.
• Pour batter evenly over pineapple, cranberries, and nuts.
• Bake at 350 degrees for 45-55 minutes, until a toothpick inserted into center comes out clean.
• Serve warm with whipped cream.

APPLE CRANBERRY UPSIDE-DOWN CAKES

Steps:

• In a large skillet, cook the apples, brown sugar and lemon juice in butter over medium heat until apples are tender. Stir in cranberries and pecans. Divide mixture evenly and place in 3 greased 6-1/2-in. cast-iron skillets., In a large bowl, combine the flour, cornmeal, sugar, baking powder, cinnamon and salt. In a small bowl, whisk the buttermilk, oil and egg. Stir into dry ingredients just until moistened. Pour over apple mixture., Bake at 400° until a toothpick inserted in the center comes out clean, 14-18 minutes. Carefully run a knife around edges of cakes to loosen. Cool for 3 minutes before inverting onto serving plates., In a small bowl, beat cream until it begins to thicken. Add sour cream and confectioners' sugar; beat until soft peaks form. Serve with warm cakes.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Drain pineapple, reserving 1/3 cup juice (discard or save remaining juice for another use). Line a 9-in. round baking pan with waxed paper; coat with cooking spray. Spread pineapple over waxed paper; sprinkle with gelatin. , In a large bowl, beat egg substitute and egg white. Beat in the sugar, reserved pineapple juice and vanilla. Combine flour and baking powder; add to egg mixture and mix well. Pour over gelatin. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; invert onto a serving plate. Serve warm.

PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Melt butter in a 9x13 pan in oven.
• Sprinkle brown sugar evenly over butter in pan.
• Drain canned pineapple into a measuring cup.
• Place pineapple slices evenly in pan, cutting the last two in half to cover pan.
• Place the maraschino cherry halves in the center of the pineapple slices, cut side up.
• Combine the rest of ingredients in a large mixing bowl on slow speed for 30 seconds.
• Beat on medium speed for 2 minutes.
• Pour batter into pan.
• Bake for 45 to 55 minutes, or until a toothpick comes out clean.
• Cool 5 minutes and turn cake out onto a serving platter, pineapple side up.

CRANBERRY UPSIDE-DOWN CAKE

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.

CRANBERRY UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°. Drain pineapple, reserving juice. Add water to juice to measure 1-1/4 cups; set aside. Pour butter into a greased 13-in. x 9-in. baking dish. Sprinkle with brown sugar, cranberries and walnuts. Top with pineapple. , In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into prepared pan. Bake at 350° for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a large serving platter (top will have an uneven appearance).