Moms Pineapple Upside Down Cake Food

LIKE MOM'S PINEAPPLE UPSIDE DOWN CAKE

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

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil.
• For the topping: Pour the melted butter into a 9-inch pie dish. Use a pastry brush to brush the sides of the pie plate with butter. Sprinkle the butter with the brown sugar. Use clean hands to cover the base and sides of the pie plate with the butter sugar mixture. Arrange 7 pineapple rings on the base of the pie plate. Cut the remaining 3 rings in half and place them in the openings on the sides of the pie plate. Place a cherry in the center of each pineapple ring and in the empty spaces between the pineapple rings. Place the pie plate in the fridge while you make the batter.
• For the cake: Add the flour, baking powder, salt, and cinnamon to a mixing bowl and whisk to break up any lumps of flour and to evenly combine the ingredients. Set aside.
• Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Next, add the eggs, one at a time, fully incorporating the first egg before adding another. When the eggs are incorporated, add the vanilla and orange zest and mix until combined.
• Alternate adding the flour mixture and the sour cream to the mixer, starting and ending with the flour mixture. Mix until just combined. Spoon the batter into the chilled pie plate. Place the pie plate on the prepared baking sheet and transfer to the oven to bake until the juices are bubbling and the toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
• Remove the cake from the oven and transfer to a wire rack to cool for 15 minutes. Place a plate over the top of the cake and carefully flip the cake over, inverting it onto the plate. Cool the cake for an additional 10 to 15 minutes before serving.

SPLENDA'S PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in a 10-inch cast iron skillet or a 10-inch cake pan with 2-inch sides; sprinkle with 1/2 cup SPLENDA® Brown Sugar Blend. Spread mixture evenly in pan. Arrange pineapple and cherries over SPLENDA® Brown Sugar Blend mixture; sprinkle with pecans. Set aside.
• Combine flour, SPLENDA® Sugar Blend for Baking, baking powder, baking soda and salt in a large mixing bowl. Cut butter into flour mixture with a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed).
• Stir together buttermilk, egg substitute and vanilla in a small mixing bowl; add 1/3 of the buttermilk mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure with next 1/3 of the buttermilk mixture. Add remaining buttermilk mixture; beat for 30 seconds or until mixture is smooth. Spoon batter into prepared pan.
• Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes; invert onto plate. Serve warm or at room temperature.

SPICED PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°F.
• In a small saucepan, melt 2/3 cup butter; stir in brown sugar.
• Spread in the bottom of an ungreased heavy 12-inch skillet or a 13x9x2-inch pan.
• Arrange pineapple slices in a single layer over the sugar mixture; place a maraschino cherry in the center of each.
• Sprinkle with pecans and set aside.
• In a large mixing bowl, cream sugar and remaining butter.
• Beat in eggs and vanilla.
• Combine the dry ingredients; add alternately with the buttermilk, mixing well after each addition.
• Carefully pour over the pineapple.
• Bake at 350°F for 40 minutes for a skillet, and 50-60 minutes for a baking pan, or until a wooden toothpick inserted near the center comes out clean.
• IMMEDIATELY invert onto serving platter.

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!

GLAZED PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°F.
• Melt first amount of margarine in a 9x9-inch pan.
• Arrange rings over melted butter.
• Insert cherries inside centre of rings.
• Sprinkle with brown sugar.
• Set aside.
• Cream second amounts of margarine and sugar together well in mixing bowl.
• Add eggs and beat.
• Mix in vanilla.
• Mix flour, baking powder and salt, together in small bowl.
• Add flour mix to margarine mixture in 3 parts alternately with milk in 2 parts, beginning and ending with flour.
• Stir after each addition until blended.
• Pour over the top of the pineapples.
• Bake in oven for 40-50 minutes.
• Loosen edges with knife.
• Invert onto plate and cool.
• Serve with whipped cream.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Brown pineapple, brown sugar and 3 t Butter together.
• Mix remaining ingredients together except egg whites.
• Add egg whites beaten stiff.
• Pour browned pineapple in cake pans and spread evenly and up sides.
• Pour in remaining ingredients.
• Bake at 375 deg 30-40 minutes.

PINEAPPLE UPSIDE DOWN CAKE

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.

PINEAPPLE UPSIDE DOWN CAKE

Steps:

• with an electric mixer beat eggs on high until light and fluffy -- GRADUALLY add sugar (very important do not dump sugar in, cake will be tough if you do) continue to beat on high for 3 minutes.
• sift together flour, baking powder, and salt and add to egg/sugar mixture beat on medium for 2 minutes.
• then add vanilla and pineapple juice and beat again 2 minutes.
• in a cast iron skillet melt butter (if you do not have a skillet you can use a 9X13 pan) add heaping cup of brown sugar and press into bottom of pan.
• place pineapple with cherry in center of each on top of brown sugar.
• add the cake batter, being careful not to disrupt the pineapples.
• bake at 350 degrees for 35-40 minutes or until toothpick comes out clean. invert pan immediately onto a plate and cool.

POOHRONA'S PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Allow eggs to set out until they are at room temperature. Also allow 3/4 cup (1 1/2 sticks) to soften at room temperature.
• Preheat oven to 350*.
• In 13x9x2 inch pan melt 1/4 cup butter and add brown sugar and 3 tbsp of reserved pineapple juice. Mix well in bottom of pan.
• Place pineapple slices in bottom of pan on sugar mixture. If you are using cherries and pecans, place a cherry in the middle of each pineapple slice and place pecan halves rounded side down around the slices. Set aside.
• In a mixing bowl, mix butter. Add sugar and cream together.
• Add eggs, one at a time mixing well after each. Stir in vanilla. Set aside.
• In another bowl sift together flour, salt and baking powder. Add to sugar and butter mix alternating with milk, mixing well after each just until blended.
• Stir in 2 tbsp reserved pineapple juice and pour over pineapple slices in pan.
• Bake for 35 minutes or when toothpick comes out clean.
• Let cool in pan for 10 minutes.
• Loosen sides with knife and invert on plate or cake board.
• Eat and enjoy!