PINEAPPLE-CHERRY UPSIDE-DOWN CAKE
A little twist on the traditional pineapple upside-down cake with extra cherry and pineapple. A quick, easy, and flavorful classic that can be served warm or at room temperature. Cover and refrigerate leftovers (if there are any).
Provided by Naomi Boyko
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Put 1/2 cup butter into a 9x13-inch cake pan and heat in the preheated oven until melted. Remove from oven and brush sides of pan with some of the melted butter.
- Evenly sprinkle brown sugar over the melted butter in the pan. Place pineapple rings on top of the sugar-butter layer. Place maraschino cherries in the middle of the pineapple rings and decorate in between as desired. Reserve 1/2 cup crushed pineapple and fill the gaps with remaining crushed pineapple to completely cover the pan. Drain the reserved crushed pineapple very well.
- Combine cake mix, 1 cup pineapple juice, eggs, and 1/2 cup melted butter in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Mix in rum and the reserved 1/2 cup crushed pineapple. Stir to thoroughly combine. Pour batter into the prepared pan and smooth out with a spatula.
- Bake in the preheated oven until a toothpick inserted in the middle comes out clean, making sure not to push all the way through the bottom of the cake, 30 to 35 minutes.
- Remove cake from the oven and immediately run a knife around the edge of the pan to thoroughly loosen it from the sides. Let cool in pan for a few minutes. Place serving platter upside-down over the pan while cake is still warm and, holding both together, flip over and leave pan on for a couple minutes. Slowly and carefully lift cake pan from cake.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 63 g, Cholesterol 87.2 mg, Fat 19.8 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 11.2 g, Sodium 361.3 mg, Sugar 46.3 g
PINEAPPLE-CHERRY UPSIDE DOWN BUNDT CAKE
Make and share this Pineapple-Cherry Upside Down Bundt Cake recipe from Food.com.
Provided by Lelandra
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a bundt pan with nonstick spray.
- Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar.
- Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan.
- In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk. Add the eggs and vegetable oil, and mix until fully blended.
- Pour the batter evenly over the pineapple and cherries.
- Bake for 30 minutes, following the cake mix instructions for a bundt pan, until an inserted toothpick comes out clean.
- Cool the cake for about 10 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple rings to serve.
- Tip.
- When you add the reserved pineapple juice and milk in step 4, they should equal 1 cup of liquid. If you like, you can first pour the reserved pineapple juice into a liquid measuring cup. Add enough milk until you have 1 cup of liquid. Add the liquid to the combined cake-and-pudding mix, then proceed with the recipe.
Nutrition Facts : Calories 5125.8, Fat 233.8, SaturatedFat 82, Cholesterol 822.1, Sodium 4565.4, Carbohydrate 734.1, Fiber 22.4, Sugar 536.9, Protein 45.6
FOUR-FLAVOR SHEET PAN UPSIDE-DOWN CAKE
Why limit upside-down cake to pineapple only? We showcase the classic option here, upgraded with a bevy of other fun fruits!
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield Serves 18 to 20 servings
Number Of Ingredients 19
Steps:
- For the topping and fruits: Spray an 18-by-13-inch sheet pan that is at least 1 inch tall liberally with nonstick cooking spray; set aside.
- Heat a medium saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes. Remove from the heat and whisk in the brown sugar and rum. Pour the butter-sugar mixture into the prepared sheet pan. Using a rubber spatula, spread the mixture out to cover the bottom. Set aside to cool while you prepare the fruit.
- Cut the pineapple rings into half-moons. Cut the maraschino cherries in half. Slice off both ends of the navel oranges, then cut each into 1/4-inch-thick wheels, 4 to 5 pieces total per orange. Trim the wheels into even squares, about 1 1/2 inches in size (removing the rinds in the process). Repeat with the blood oranges. Cut the plums in half and remove the pits. Cut each half into 6 wedges, for a total of 24 wedges.
- With the long sides of the prepared sheet pan positioned horizontally in front of you, visualize the pan divided into 4 even sections: 2 sections in the top row and 2 sections in the bottom row. In the upper left quadrant, arrange the pineapple half-moons in rows 3 across and 5 down. Put a maraschino cherry half into each of the half-moon centers with the cut side up. You will have 1 piece each of pineapple and cherry left over, which you can save for another use or eat as a snack.
- Arrange the raspberries on the upper right quadrant of the sheet pan with the holes facing down. Starting right below the raspberries in the lower right quadrant, arrange the plum wedges in rows 4 across and 6 down. Arrange the citrus pieces side by side in the lower left quadrant of the sheet pan, alternating citrus types. You might have leftover citrus pieces, which you can save for another use or eat as a snack.
- For the cake: Position an oven rack in the center of the oven and preheat to 375 degrees F.
- Combine the flour, baking powder, baking soda and salt in a large bowl and whisk to combine. Set aside.
- Beat the granulated sugar and butter in a large bowl with an electric hand mixer on high until smooth and fluffy, about 8 minutes. Add the eggs and blend until combined, then mix in the vanilla. The mixture might look curdled, but that is okay. Reduce the mixer speed to medium. Add the flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with the flour; mix until just incorporated.
- Spoon large mounds of the cake batter on top of the fruit in the sheet pan. Use a large offset spatula to gently smooth out the batter. Bake, rotating the sheet pan once halfway through, until the cake is golden brown on top and springs back when you press it lightly in the center, 45 to 50 minutes. Let cool on a cooling rack for 15 minutes.
- Run a paring knife or the tip of an offset spatula around the edge of the cake in the sheet pan. Put a large cutting board (it should be larger than the sheet pan) on top of the sheet pan and use 2 kitchen towels to carefully invert the sheet pan onto the cutting board. Use a large wooden spoon to tap the sheet pan all over, then gently lift away the sheet pan. Cut the cake into pieces and serve immediately while still warm.
PINEAPPLE CHERRY CAKE
When our granddaughter visits on weekends, I try to find something fun for her to do. This pineapple cherry dump cake recipe is super simple for her to fix. -Melissa Defauw, Auburn Hills, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Evenly sprinkle pineapple in a greased 13-in. x 9-in. baking dish. Carefully spread with pie filling. Sprinkle with dry cake mix and drizzle with butter. , Bake until top is golden brown, 50-60 minutes.
Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 297mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.
PINEAPPLE UPSIDE-DOWN CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Make the cake batter: Combine the flour, granulated sugar, milk, shortening, baking powder, vanilla, salt, eggs, pineapple juice and 4 tablespoons of the butter 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 4 tablespoons 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, layer the pineapple slices over the top and add cherries to the middle of the pineapple slices. Pour the batter evenly over the pineapple and gently spread to even out the top. Bake until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes.
- 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, but room temperature is fine too.
CHERRY UPSIDE DOWN CAKE
I found this recipe on another site and want to try it sometime in the near future. DH is a big fan of anything that has cherries so I'm thinking he might like this. 2/25/07 Edited: I made this tonight and DH & I were both amazed. When I took it out of the oven there were no cherries on top. They all sink to the bottom and it's truly an upside down cake. I thought it might be real sweet but it isn't. It has a nice sweet/tart combination. We served it with vanilla ice cream and it is yummy.
Provided by Luby Luby Luby
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease and flour a 9x13 baking pan and set aside.
- Prepare cake mix according to directions on the box and pour into prepared 9x13 pan.
- Mix remaining ingredients until sugar and cornstarch are dissolved.
- Pour or gently spoon cherry mixture over batter.
- Bake for 50-60 minutes.
- Serve topped with whipped cream or vanilla ice cream.
PINEAPPLE & CHERRY UPSIDE-DOWN SANDWICH CAKE
This nostalgic sponge layer-cake is a trip down memory lane, fit for any afternoon tea party - fill generously with jam and vanilla cream
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h30m
Yield Cuts into about 10 slices
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm round cake tins and line bases and sides with baking parchment. Scatter the 2 tbsp caster sugar in the base of one of the tins. Drain the pineapple over a bowl to catch the juices. Measure 100ml of juice into a big mixing bowl. Pat dry 3 pineapple rings with kitchen paper and halve horizontally. Arrange in the sugared tin, then add the glacé cherries.
- Add the melted butter, sugar, flour, baking powder, vanilla and eggs to the pineapple juice, and beat with an electric whisk until smooth. Divide the mixture evenly between the tins - it should be runny enough to pour over the pineapple to cover. Bake for 30 mins or until a skewer poked into the middle comes out clean. Leave for 5 mins, then turn out the cakes onto a wire rack (pineapple-side up), peel off the parchment and cool.
- Spread the jam over the cooled sponge without the pineapple. Whisk the cream, sugar and vanilla until thick, then spoon over the jam. Gently sit the pineapple sponge on top, and dust with a little icing sugar. Best eaten within 48 hours.
Nutrition Facts : Calories 610 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
EASY FAT-FREE PINEAPPLE CAKE
Ridiculously easy! Only two ingredients. Delicious and light., I think this must have originally come from either Dole or Duncan Hines but it works every time. A friend gave me the recipe
Provided by Ivy Food Sleuth
Categories Dessert
Time 35m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 2
Steps:
- Dump both ingredients into a bowl and mix until smooth.
- Pour into an angel food cake pan. Do not grease the pan!
- Bake according to package directions for plain angel food cake.or until toothpick comes out clean and top is golden brown.
- Cool and remove from pan by placing hole over a bottle upside down.
FABULOUS FAT-FREE PINEAPPLE CAKE
Make and share this Fabulous Fat-free Pineapple Cake recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- Spray 13 x 9 x 2-inch baking pan with nonstick cooking spray.
- CAKE: Beat egg whites and sugar until blended.
- In another bowl, combine flour and baking soda.
- Beat into wet ingredients.
- Add pineapple and vanilla extract.
- Pour batter into prepared pan.
- Bake for 40 minutes, or until it tests done when a toothpick inserted in the center comes out clean.
- Cool for 10 minutes.
- FROSTING: Gradually whisk in confectioners' sugar into cream cheese and vanilla.
- Frost cake with a knife, or by pouring it on if the frosting is thin.
LOW-FAT PINEAPPLE UPSIDE DOWN CAKE
A friend from my gym made this and I had to have the recipe! While this version doesn't taste the same as the "real thing", it's relatively guilt-free and better than not eating dessert at all! I have not made it myself yet, but I plan to very soon!
Provided by AnnieLynne
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Line a round 9x1 1/2 inch pan with waxed paper and spray with nonstick cooking spray.
- Sprinkle brown sugar on waxed paper.
- Drain pineapple and reserve juice.
- Spread pineapple evenly in bottom of pan and sprinkle dry gelatin over pineapple.
- Using an electic hand mixer, beat eggs and egg whites on high until very thick (about 5 minutes).
- Gradually add sugar.
- Add 1/3 cup reserved pineapple juice and vanilla and beat on low speed.
- Gradually add flour, baking powder and salt, blending until batter is smooth.
- Pour batter into pan.
- Bake 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
- When done, immediately loosen cake from edge of pan with a knife and turn the pan over onto a plate.
- Carefully remove waxed paper.
Nutrition Facts : Calories 195.9, Fat 1.4, SaturatedFat 0.4, Cholesterol 52.9, Sodium 257.5, Carbohydrate 44.6, Fiber 0.9, Sugar 30.9, Protein 4.3
MAKEOVER PINEAPPLE UPSIDE-DOWN CAKE
Both of my boys loved this makeover version of a family favorite, and even my husband, who is a bit picky, wants a piece in his lunch tomorrow! -Mary Lou Moeller, Wooster, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange pineapple slices in a single layer in pan; place cherry halves in center of pineapple slices; set aside., In a large bowl, beat the sugar, milk, oil, egg and extracts until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended. Pour into prepared pan., Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm.
Nutrition Facts : Calories 288 calories, Fat 9g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 172mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
PINEAPPLE UPSIDE-DOWN CAKE WITH DRIED CHERRIES
Steps:
- Preheat oven to 350°F. Drain pineapple, reserving 5 tablespoons juice. Set aside 1 whole pineapple slice; cut 4 slices in half (reserve remainder for another use).
- Melt butter in 9-inch-diameter cake pan with 2-inch-high sides over low heat. Transfer 1 1/2 tablespoons butter to small bowl and reserve; leave remaining butter in pan. Add brown sugar and 3 tablespoons pineapple juice to pan. Stir over medium heat until mixture boils and thickens slightly, about 45 seconds. Remove from heat. Place whole pineapple slice in center of pan atop sugar mixture. Surround with halved pineapple slices, rounded side toward pan edge. Sprinkle cherries in hollows of pineapple slices.
- Mix flour and baking powder in small bowl. Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Gradually add 1/4 cup sugar; beat until stiff peaks form. Using same beaters, beat yolks and 1/4 cup sugar in another large bowl until well blended. Mix in milk, vanilla and reserved 1 1/2 tablespoons butter. Beat in flour mixture just until blended. Fold whites into batter in 3 additions. Spread batter over pineapple slices in pan.
- Bake cake until golden and tester inserted into center comes out clean, about 30 minutes. Cool in pan 5 minutes. Place platter over cake; then invert cake onto platter. Remove pan; rearrange any fruit that may have become dislodged. Cool cake on platter 30 minutes. Brush 2 tablespoons pineapple juice over pineapple. Cool completely.
PINEAPPLE UPSIDE-DOWN BUNDT CAKE
The beloved pineapple upside-down cake gets a whole new shape in this innovative recipe. Use your Bundt pan to create a perfect ring of rich, fruit-topped dessert.
Provided by Angie McGowan
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In 12-cup fluted tube (bundt) cake pan, pour melted butter. Sprinkle brown sugar evenly over butter. Line bottom of pan with pineapple slices. Place 1 cherry to center of each pineapple slice.
- In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into pan over fruit.
- Bake 40 to 45 minutes or until cake is golden brown and springs back when touch lightly. Cool cake in pan 10 to 15 minutes. Plate heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm or cool.
Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 13 g, TransFat 0 g
FAT-FREE PINEAPPLE-CHERRY UPSIDE DOWN CAKE
Other fruit would probably work in this cake, but pineapple slices with maraschino cherries in the center of each looks really pretty.
Provided by Boyz 5
Categories Dessert
Time 1h
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Lightly spray a 9-inch round cake pan with oil.
- Combine topping ingredients and spread evenly over the pan. Arrange pineapple slices on top with a cherry in the center of each ring.
- In a large bowl, combine the dry ingredients.
- In a small bowl, beat sugar and milk together to dissolve sugar, then add remaining ingredients and mix.
- Add wet ingredients to dry and whisk until smooth.
- Pour over pineapple topping.
- Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
- Let stand for a few minutes before loosening the edges and inverting over a serving plate.
Nutrition Facts : Calories 422.4, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.6, Sodium 341.2, Carbohydrate 102.1, Fiber 1.6, Sugar 58.6, Protein 5.1
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