PINEAPPLE UPSIDE DOWN CAKE WITH CRUSHED PINEAPPLE
You'll love my easy, delicious, and quick pineapple upside down cake with crushed pineapple. It's made with a boxed yellow cake mix and double the pineapple in 30 minutes!
Provided by Kindly Unspoken
Categories Dessert
Time 32m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees (325 for dark or nonstick pan)
- Spray 2 8″x3″ cake pans with non-stick spray and set aside. Open and drain both the pineapple tidbits and crushed pineapple in a colander, reserving 1 cup of juice for the cake mix.
- In a microwave safe bowl or pot on the stove melt butter and add in brown sugar and vanilla. Place on stovetop over low-medium heat and stir for a minute or two until the brown sugar is well incorporated.
- Immediately pour the butter and brown sugar mixture evenly into the bottom of the cake pans.
- Next begin scooping the drained crushed pineapple on top of the brown sugar mixture in the bottom of both cake pans and carefully spread. Top with pineapple tidbits.
- In a large mixing bowl, prepare cake mix as directed on the box. The only exception is that you will use pineapple juice instead of water. Once prepared, pour cake batter evenly into the two cake pans, ensuring all the pineapple is covered.
- Bake in preheated oven for 25-35 minutes or until cakes are a light golden brown and a toothpick inserted into the center comes out clean.
- Let cakes cool for 10 minutes in pan on a cooling rack. Next, place a plate or serving platter upside down on top of the cake pan and carefully turn over.
- If desired, garnish the top of the cake with maraschino cherries that have been drained, cut in half, and had stems removed.
- Let cake cool additional 20 minutes on cooling rack before serving or covering for later serving.
- Slice cake, top with whipped cream or vanilla ice cream if desired, and enjoy!
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.
PINEAPPLE UPSIDE DOWN BUNDT CAKE
I love bundt cakes because they are so easy to serve. I found this recipe on a camping website and adapted it for use in the home kitchen instead of on the camp fire! It comes out great and it will be the easiest pineapple upside down cake you'll ever serve!
Provided by Nanita
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Melt butter in bundt pan in oven.
- Spray cooking spray on the parts of the pan that aren't covered by the melted butter.
- Sprinkle brown sugar over melted butter.
- Place maraschino cherries on top of sugar.
- Spread crushed pineapple over all.
- Mix cake ingredients according to the package directions regarding time and mixer speeds.
- Pour cake mix over topping ingredients in pan.
- Bake for 40 minutes, until golden brown.
- Test for doneness, knife or toothpick inserted should come out clean.
- Immediately invert onto serving platter and remove pan carefully so none of the topping stays in the pan.
- Cool completely before serving.
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!
PINEAPPLE UPSIDE-DOWN CAKE III
This recipe for pineapple upside-down cake delivers a classic version of a favorite dessert in a 9x13-inch size.
Provided by BUCHKO
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Grease a 9x13 inch pan and preheat oven to 350 degrees F (175 degrees C).
- Drain crushed pineapple and reserve juice. Combine margarine, brown sugar, pineapple and 2 tablespoons pineapple juice. Spread onto the bottom of a 9x13 inch pan. Add enough water to remaining juice to make 1 1/3 cup of liquid. Set aside.
- Combine flour and baking powder. Set aside.
- Cream shortening and white sugar until light and fluffy. Add eggs and vanilla, and beat for 1 minute. Add flour mixture alternately with juice, beginning and ending with the dry ingredients.
- Pour over pineapple mixture in pan. Bake at 350 degrees F (175 degrees C) for 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes and then turn out.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 36.5 g, Cholesterol 20.6 mg, Fat 11 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 3.5 g, Sodium 124.1 mg, Sugar 24.1 g
TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE
Two ingredients are all it takes to create a quick and delicious pineapple angel food cake! First up is Betty Crocker™ White Angel Food Cake Mix. Sweet and fluffy, angel food cake has that perfect crumbly-yet-moist texture. Add a can of crushed pineapple to the batter for a tropical, tangy and sweet taste. Every bite brings together bright, zesty flavors. The next time you want to create the unexpected, enjoy this angel food cake with pineapple.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 12
Number Of Ingredients 2
Steps:
- Heat oven to 350°F.
- In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan.
- Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 30 g, TransFat 0 g
PINEAPPLE ANGEL FOOD CAKE II
Very easy and moist cake that doesn't need any icing and whips up in no time!
Provided by KEEBLER5
Categories Desserts Cakes Pineapple Cake Recipes
Time 40m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, mix together the cake mix, pineapple and vanilla. Pour batter into prepared pan and bake for 35 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 37.7 g, Fiber 0.1 g, Protein 3.4 g, Sodium 370 mg, Sugar 28.5 g
CRUSHED PINEAPPLE UPSIDE DOWN CAKE
Getting more pineapple in every bite, led me to the crushed pineapple. I love the canned in "it's own juice" cuz I can control the sweetness and the love of brown sugar!! YUMMM!!
Provided by Lyn Starr
Categories Desserts
Time 45m
Number Of Ingredients 7
Steps:
- 1. Heat oven to 325. 9x13" baking dish, melt butter in oven; add 1 cup brown sugar and stir.
- 2. Drain pineapple in a sieve over a 4-cup measuring cup, reserving; add pineapple to brown sugar; mix and spread evenly; sprinkle walnuts liberally over pineapple.
- 3. Add water to pineapple juice to make 1 cup; add oil and eggs; wisk and pour into cake mix, mixing well. Pour slowly over pineapple and bake until cake is done, about 40-45 minutes.
- 4. Cool slightly and turn out onto platter (scooping up any topping left in dish and spread back on cake).
PINEAPPLE ANGEL FOOD DUMP CAKE
Steps:
- Preheat the oven to 350 F.
Nutrition Facts : Calories 175 kcal, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, Sodium 386 mg, Sugar 10 g, Fat 0 g, ServingSize 1 cake (8 servings), UnsaturatedFat 0 g
PINEAPPLE CAKE WITH CRUSHED PINEAPPLE TOPPING
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, beat crushed pineapple (undrained) and cake mix on medium speed for about 1 minute.
- Spread batter evenly into an ungreased 10 inch angel food tube pan.
- Bake for 40 minutes. (The top should be golden brown)
- Once the cake comes out of the oven, immediately invert the cake by placing it upside down on a bottle to cool completely, approximately 2 hours. (Can also use the feet if your tube pan has them instead of the bottle. )
- To remove from the pan, slide a narrow spatula or butter knife gently down the sides of the cake and remove the middle insert. Then, slide your knife around the middle section of the cake to release it from the pan.
PINEAPPLE-LEMON UPSIDE-DOWN CAKE
This cake has a light lemon flavor. It is lower in fat and sugar than a traditional upside down cake.
Provided by PaulaG
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Line a round cake pan with waxed paper and then spray with a non-stick cooking spray.
- Spread the crushed pineapple evenly in pan; sprinkle with the dry gelatin.
- Combine flour, baking powder and salt, set aside.
- With electric mixer, beat egg and egg whites in small bowl for about 5 minutes or until thick and lemon color.
- Transfer egg mixture to medium bowl and gradually beat in sugar.
- Add enough water to pineapple juice to measure 1/3 cup.
- Beat the pineapple juice and vanilla into egg mixture using low speed of electric mixer.
- Gradually add the flour mixture, beating just until smooth.
- Pour into prepared pan and bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
- Immediately loosen cake from edge of pan and invert cake onto serving plate.
- Carefully remove the waxed paper.
- Serve warm.
Nutrition Facts : Calories 79, Fat 0.8, SaturatedFat 0.2, Cholesterol 26.4, Sodium 142.9, Carbohydrate 14.1, Fiber 0.5, Sugar 4.3, Protein 3.7
PINEAPPLE UPSIDE DOWN BUNDT CAKE
This variation of an upside-down pineapple cake couldn't be easier because it starts with a cake mix.-Pat Remour, East Moline, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving juice. Combine 1/2 cup pineapple, brown sugar, butter and 3 tablespoons of pineapple juice. Spoon into a greased 10-in. fluted tube pan. Alternate cherries and pecans over the sugar mixture. , Prepare cake batter according to package directions, substituting reserved pineapple juice for water. Stir in lemon zest, vanilla and remaining pineapple. Spoon over cherries and pecans. , Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely.
Nutrition Facts :
PINEAPPLE ANGEL FOOD CAKE
Steps:
- Heat the oven to 350 degrees F. Grease a 13-by-9-inch glass baking dish with nonstick cooking spray. Put the dry angel food cake mix and crushed pineapple in a large bowl and beat with an electric mixer on low speed for 30 seconds. Increase the speed to medium and beat for one more minute. Transfer the batter to the prepared baking dish.
- Bake until the cake springs back when pressed in the center, 25 to 30 minutes. Place the cake on a wire rack and let cool completely, about 2 hours. Slice with a serrated knife. Refrigerate any leftovers.
PINEAPPLE ANGEL FOOD CAKE
Pineapple angel food cake is easy to make with only TWO ingredients! Take your angel food cake to the next level by cutting it in half and layering whipped cream and pineapple pieces inside!
Provided by Beth
Categories Dessert
Time 2h45m
Number Of Ingredients 6
Steps:
- Preheat the oven to 350ºF. In a large mixing bowl, beat the angel food cake mix and crushed pineapple together for 60 seconds on medium speed. The batter will triple in size and become very fluffy.
- Pour the batter into an un-greased 10 inch tube pan. Bake for 40-50 minutes or until the top is golden and not jiggly in the center.
- Immediately invert the pan and allow the cake to cool completely. This may take 2-3 hours.
- Meanwhile, place a metal mixing bowl and beaters in the freezer for the whipped cream. Once the cake is cool, use a small spatula or knife and go around the sides of the pan and the center piece to help release the cake from the pan. Place the cake on a serving plate.
Nutrition Facts : Calories 264 kcal, Carbohydrate 40 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 245 mg, Fiber 1 g, Sugar 31 g, UnsaturatedFat 4 g, ServingSize 1 serving
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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