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.
MOM'S AMAZING PINEAPPLE UPSIDE DOWN CAKE
I have to admit I use a lot of shortcuts in my cooking. Mom made this cake with stiffly beaten egg whites and it is really so much better than my cake mix version. But... when I want something special I pull out this recipe and its worth the extra effort.
Provided by Kathie Carr
Categories Cakes
Time 1h
Number Of Ingredients 12
Steps:
- 1. NOTE: This cake can be made in a large iron skillet (the old fashioned way) or an 8 inch round cake pan. Melt butter in pan used. Sprinkle brown sugar evenly over entire surface of pan or skillet. Place pineapple rings on the sugar and place a cherry in the center of each ring. Set aside.
- 2. Preheat oven to 325 degrees. Beat egg whites until stiff peaks form. Set aside a moment. In another mixing bowl, combine sugar and pineapple juice to egg yolks (well beaten) and mix well. Add flour and baking powder and mix well. Gently fold in egg whites (stiffly beaten). Carefully pour batter into iron skillet or cake pan with the pineapples and cherries being sure you do not displace the fruit. Bake at 325degrees for 40-45 minutes.
- 3. Remove cake from oven and set on a wet towel. Take a butter knife and run it around the sides of the cake to loosen from pan. Let cake cool. When cool turn upside down onto cake plate. Let sit for a minute and gently lift skillet from the cake. You may need to rearrange fruit if any sticks to bottom of pan. This cake is so good I don't even use whipped cream with it but I guess you could. ENJOY!
PINEAPPLE UPSIDE DOWN CAKE LIKE MAMA MADE
I've made this cake for years and it's always a hit, it's even good cold for breakfast. It's simple and uses cake mix. It signify's good old fashioned farm house cooking to me.
Provided by Judy Manning
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 6
Steps:
- 1. Melt butter in 9"X 11" baking dish
- 2. Sprinkle brown sugar evenly over entire bottom of dish
- 3. Reserve pineapple juice and place drained pineapples to cover bottom of dish
- 4. Mix cake mix with eggs, oil and substitute pineapple juice to replace water called for in directions
- 5. Pour cake batter over pineapples
- 6. Place in 350 degree oven until browned and top springs back (aproximately 55 minutes. If top is browning too fast cover for last 10 minutes with foil.
- 7. Allow to cool slightly before serving. I like it warm or cold.
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
MOM'S BEST PINEAPPLE UPSIDE DOWN CAKE
Steps:
- Preheat oven to 350*F. Prepare cake mix as directed on package. Use plain yogurt (or apple sauce) in place of margarine or oil, if desired.
- Melt margarine in the microwave, about 1 minute (start with 30 seconds). Spray cake pans with non-stick cooking spray. Divide melted margarine between two cake pans. Add brown sugar and stir to blend until sugar dissolves.
- Add 4 pineapple rings to each pan. Add 1 cherry to the center of each pineapple ring.
- Add pecan halves throughout pan, in between pineapple rings. Use as little or as much as you like.
- Bake at 350*F for approximately 35 to 45 minutes. If your oven cooks hot, you'll use less time, if it cooks low, you'll use more time. If your oven cooks unevenly (like mine does), about half way through baking, switch the pans around. The cakes are baked completely when you insert a toothpick in the center and it comes out clean.
- Cool COMPLETELY (1 to 2 hours). When cooled completely, place a platter or plate larger than the cake pan over the cooled cake. SLOWLY turn over and pop cake out onto plate or platter. TA-DAH! You have a beautiful, semi-homemade dessert!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PINEAPPLE UPSIDE DOWN CAKE
Delicious and moist, this cake is a real winner with everyone. I double this recipe and bake it in a 9x15 pan for my family of 10, it's gone in no time at all.
Provided by Garlicgoddess84
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees. Stir together the melted butter, brown sugar and corn syrup and evenly coat the bottom and sides of a 10-inch glass pie plate with the mixture. Arrange pineapple on top.
- In a mixing bowl, combine the pastry flour, granulated sugar, baking powder, baking soda and salt and thoroughly mix. In another bowl, whisk together the softened butter, sour cream, egg yolks and vanilla. Add to the dry ingredients and mix with an electric mixer at medium speed about 1 1/2 minutes, scraping down the sides of the bowl occasionally, until thick and smooth. Using a spatula, spread the batter evenly over the fruit, building up the outside edges so the cake will be level when baked.
- Bake 40 to 50 minutes, until golden brown and a tester inserted in the center comes clean. Transfer to a rack to cool 3 to 5 minutes (no longer) and then invert onto a serving plate, repositioning the fruit as necessary.
Nutrition Facts : Calories 3816.8, Fat 188.3, SaturatedFat 113.2, Cholesterol 1010, Sodium 1955.1, Carbohydrate 518, Fiber 9.8, Sugar 318.4, Protein 31.5
MOM'S PINEAPPLE UPSIDE DOWN CAKE
I loved this cake as a kid - super sweet and gooey - you might want to cut back the sugar!
Provided by Penny Burdge
Categories Cakes
Time 1h
Number Of Ingredients 14
Steps:
- 1. Drain the pineapple and save the juice. Turn the oven on to 350 degrees F. Put the butter in a 9" x 9" pan and slip it in the oven until it melts. Add the brown sugar, 2 tablespoons of pineapple juice and the pineapple chunks. Stir it all up.
- 2. Cream the Crisco with the sugar. Add the egg and vanilla extract and beat until fluffy.
- 3. Whisk together the flour, baking powder and salt. Add these dry ingredients alternately with the 1/2 c pineapple juice to the creamed mixture. Beat until smooth.
- 4. Pour batter over the pineapple in the baking dish. Bake at 350 degrees F for 40-45 minutes. When the cake is done, immediately invert it onto a serving plate. This cake is best served warm.
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