OLD FASHIONED UPSIDE-DOWN CAKE
A traditional pineapple upside-down cake cooked in a cast-iron skillet. I guess you could use a regular cake pan as well. I found in an article on "skillet" recipes years ago--sounded strange, but it is very good.
Provided by SharleneW
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt 1/3 cup of the butter in a 10-inch cast-iron skillet; stir in brown sugar until well blended.
- Drain pineapple, reserving 2 tablespoons of the syrup.
- Arrange pineapple slices close together in butter-sugar mixture.
- Center each slice with a cherry.
- Sift flour, baking powder and salt onto waxed paper.
- Beat egg whites until foamy in medium bowl.
- Beat in 1/4 cup of the granulated sugar a tablespoon at a time until meringue stands in soft peaks.
- With same beater, beat remaining 1/3 cup butter with remaining 1/2 cup sugar until fluffy.
- Beat in egg yolks, lemon rind, lemon juice and vanilla.
- Blend flour mixture into creamed mixture alternately with sour cream and the 2 tablespoons reserved pineapple syrup.
- Fold meringue until no streaks of white remain.
- Pour over pineapple in skillet.
- Bake in a 350° oven for 35 minutes or until center springs back when lightly touched with fingertip.
- Cool cake in skillet on wire rack for 10 minutes; then invert over serving plate.
- Allow skillet to remain over a cake a minute for syrup to drain from pan.
- Serve 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
OLD FASHIONED PINEAPPLE UPSIDE-DOWN CAKE
This old-fashioned cake recipe delivers a really good take on the dessert classic: pineapple upside-down cake.
Provided by Cathy
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
- Sift together flour, baking powder, and salt.
- Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
- Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 55 g, Cholesterol 84.9 mg, Fat 10.4 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 6 g, Sodium 183.1 mg, Sugar 43 g
PINEAPPLE UPSIDE-DOWN CAKE
The combination of rich, buttery cake and caramelized pineapples in this classic dessert will transport guests to the good ol' days. It's traditionally made in a cast-iron skillet, but a 9- or 10-inch cake pan will also get the job done in a pinch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Yield One 10-inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. In the bowl of a mixer fitted with the whisk attachment, beat together flour, granulated sugar, baking powder, and salt. Add oil and milk; beat on medium speed until smooth, about 1 minute. Beat in egg and vanilla until well combined.
- Melt butter in a 10-inch nonstick skillet, preferably cast iron, over medium heat. Add brown sugar and cook, stirring, until moistened. Remove from heat; arrange pineapple and pecans on top. Pour batter evenly over top and smooth with a spatula.
- Bake until a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan 10 minutes. Run a knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature, garnished with cherries if desired.
OLD FASHIONED UPSIDE DOWN PINEAPPLE CAKE
a classic of all times :) So many ways to serves this wonderful classic cake, you can drizzle some pure Maple Syrup over the cake pieces, or a good spoonful of pure vanilla ice cream :) or even both :D
Provided by Nicole P. @froggeh
Categories Cakes
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C)
- In a 10 inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter or margarine over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of pan. Distribute cherries around pineapple; set aside
- Sift together flour, baking powder, and salt
- Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in pan.
- Bake for 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate
OLD FASHIONED PINEAPPLE UPSIDE DOWN CAKE
This recipe has been in my family for years. It is super easy and delicious. Great cake for summer but we eat it year round. It can be made in any kind of pan but it is best when made in an iron skillet. Enjoy!
Provided by Sheila McKay
Categories Cakes
Time 45m
Number Of Ingredients 10
Steps:
- 1. Assemble all ingredients and utensils. In a heavy cast iron skillet melt butter and add brown sugar and blend well. Arrange pineapple slices and cherries in the skillet on top of brown sugar and butter. In a large bowl mix remaining ingredients and pour over pineapple mixture in skillet. Bake at 350 degrees for 35 to 40 minutes. Let cool in skillet then turn upside down onto serving plate. Serve plain or with whipped cream or ice cream. Yummy!
PINEAPPLE UPSIDE-DOWN GRIT CAKE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Add half of the melted butter to the bottom of a 9-inch cake pan and sprinkle with the brown sugar. Drain the pineapple rings and reserve 1/2 cup of the juice. Lay the pineapple rings on top in a concentric pattern, overlapping slightly. Place the cherries in the center of each of the pineapple rings.
- Whisk together the remaining melted butter, reserved pineapple juice, eggs and sugar in a medium bowl until smooth. In another large bowl, whisk to combine the flour, cornmeal, baking powder and salt. Add the wet to the dry and mix together until just combined.
- Pour the batter over the pineapple rings and bake on a sheet tray until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes.
- Cool the cake in its pan for 25 minutes. Run a knife along the edges to loosen. Place a plate over the top and carefully flip the cake out of the pan.
UPSIDE DOWN MANGO CAKE
A tropical twist on the old-fashioned pineapple-upside down cake. This is always an impressive dessert...and succulent mango makes this one irresistible. The topping is a yummy combination of mango, brown sugar and butter. The cake itself is lightly spiced with ginger and vanilla. Drizzle warm mango sauce over top and enjoy every bite!! Be sure to place pan on baking sheet in case some butter or juices seep from pan -
Provided by Chef mariajane
Categories Dessert
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- In a well buttered 9-inch springform pan, pour in butter and sprinkle over sugar. Cut Europe's Best Sunburst Mangoes into smaller pieces and place over sugar. Let stand while preparing cake.
- For the cake, in a large bowl, cream butter and sugar together until light. Beat in eggs, one at a time, Beat in vanilla. In a separate bowl, combine flour, baking powder, baking soda ginger and salt. Add flour mixture and yogurt alternately, beating lightly after each addition, making three dry and two liquid additions. Spoon batter gently over mangoes.
- Place pan on baking sheet and bake in a preheated 350F oven for 55-60 minutes or until a cake tester comes out clean. Let cool in pan on rack for 10 minutes. Run a knife around side of pan, invert onto a serving plate.
- For the sauce, in a blender or food processor, purée mango and juice until smooth. Serve with cake.
Nutrition Facts : Calories 356.8, Fat 15.8, SaturatedFat 9.6, Cholesterol 77, Sodium 390.9, Carbohydrate 50.6, Fiber 0.9, Sugar 35.6, Protein 4.4
PINEAPPLE UPSIDE DOWN CAKE
This dense cake has the flavors of almond, caramel, and pineapple. Recipe is from Simply Recipes. Change of plans for Easter... Now i'll be making this cake as it is the favorite of Uncle. EDIT 6/11: If you are looking for an old fashioned pineapple upside down cake, you are probably better trying a different recipe. This cake is much different than the traditional pineapple upside cakes that most people are used too!
Provided by cookiedog
Categories Dessert
Time 1h50m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture.
- Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.
- Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.
OLD-FASHIONED PINEAPPLE UPSIDE-DOWN CAKE
Make and share this Old-Fashioned Pineapple Upside-Down Cake recipe from Food.com.
Provided by Chilicat
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Drain pineapple slices, reserving 2 tablespoons of the syrup. In a very heavy or iron, 10-inch skillet with.
- heat-resistant handle, melt butter over medium heat. Add brown sugar, stirring until sugar is melted. Remove from heat.
- Arrange 8 pineapple slices on sugar mixture, overlapping slices slightly around edge of pan. Put one slice in center. Fill centers with pecan halves. Halve three remaining pineapple slices. Arrange around inside edge of skillet. Put pecans in centers.
- Into medium bowl, sift flour with granulated sugar, baking powder and salt. Add shortening and milk. With electric mixer at high speed, beat 2 minutes, or until mixture is smooth. Add egg and reserved 2 tablespoons pineapple syrup; beat 2 minutes longer.
- Gently pour cake batter over pineapple in skillet, spreading evenly, being careful not to disarrange pineapple. On rack in center of oven, bake 40 to 45 minutes, or until golden in color and surface of cake springs back when it's gently pressed with fingertip.
- Let skillet stand on wire rack 5 minutes to cool just slightly. With rotary beater, beat cream until stiff. With small spatula, loosen cake from edge of skillet all around. Place serving platter over the cake, and turn upside down; shake gently; lift off skillet.
- Serve cake warm, with the whipped cream or ice cream. Note: The pineapple upside-down cake was traditionally baked in an iron skillet. If your skillet does not have an iron or heatproof handle, wrap handle in foil before placing in the oven.
Nutrition Facts : Calories 524.9, Fat 27.6, SaturatedFat 12.9, Cholesterol 84.6, Sodium 290.1, Carbohydrate 68.6, Fiber 1.5, Sugar 51.5, Protein 4.3
PINEAPPLE UPSIDE-DOWN CAKE
Pineapple Upside Down Cake is a triple dose of old-fashioned buttery, melt-in your-mouth pineapple upside-down cake layered with homemade cinnamon vanilla whipped cream. Bonus: no mixer required for the cake recipe!
Provided by Vera Z.
Categories Dessert
Time 50m
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F and prepare 3 9 inch round cake pans. If you don't have three pans you can repeat the process for each layer after one is done.
- Spread 3 tablespoons melted butter into the bottom of each round cake pan. Sprinkle brown sugar onto the butter ( 1/3 cup brown sugar in each pan). Arange the pineapple slices to cover the bottom of the pan and arrange cherries between the pineapple slices. Set aside.
- To make the cake in a medium bowl, sift together flour, corn starch baking powder and salt, set aside.
- In a large microwave-safe bowl, melt butter in the microwave, whisk in the sugars - mixture will be gritty. Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. Slowly whisk in dry ingredients until no lumps remain. Gently pour/spoon batter into prepared pans and smooth the top. Bake 30 minutes (until toothpick inserted in the center comes out clean). Invert first layer on a large serving plate and the other two on a parchment paper to cool completely.
- To make the cinnamon whipped cream using a mixer whip the heavy whipping cream until soft peaks form, add cinnamon, powdered sugar and vanilla and continue beating until stiff peaks form. Reserve 1/2 cup of cinnamon whipped cream for garnish.
- To assemble the cake spread 1/2 of remaining whipped cream onto bottom cake layer. Using really large spatula transfer second cake layer onto whipped cream layer (be careful the cake layer could fall apart really easy), spread remaining whipped cream and top with the third cake layer.
- Cover the cake and store in the refrigerator for up to 3 days.
PINEAPPLE UPSIDE-DOWN CAKE
Make and share this Pineapple Upside-Down Cake recipe from Food.com.
Provided by Rita P
Categories Dessert
Time 50m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in oven in a 10-inch cast-iron skillet.
- Stir brown sugar and 1 tablespoon reserved pineapple syrup into melted butter; spread evenly in pan.
- Arrange pineapple slices in bottom of pan.
- Place a cherry in center of each pineapple ring.
- Arrange pecans, rounded sides down, in and around pineapple; set aside.
- Pour remaining reserved pineapple syrup into measuring cup; add enought water to make 1/2 cup; pour into large mixing bowl.
- Add flour, sugar, oil, egg and vanilla.
- Beat with electric mixer on low speed for 2 minutes, or until well blended.
- Spoon batter over pineapple and pecans.
- Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.
- Cool in pan for 5 minutes.
- Turn out onto large serving plate.
- Serve warm topped with whipped cream, if desired.
- ***If you need more servings, you can double the recipe and bake in a 9 X 13 baking pan for 12 servings.
- Just adjust the baking time accordingly.
Nutrition Facts : Calories 718.6, Fat 39.5, SaturatedFat 8.6, Cholesterol 51.3, Sodium 482.5, Carbohydrate 89.1, Fiber 3.1, Sugar 62.2, Protein 6
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- 1. Using a serrated knife, peel, halve, core and slice the pineapple into 3/4-inch-thick slices. Cut these slices in half.
- 2. Carefully place the sugar in the bottom of the pan. Add the water to the sugar and gently swirl the pan to moisten the sugar; if necessary poke your fingers around the bottom of the pan to make sure all of the sugar mixes with the water. Place the saucepan on high heat and leave the pan undisturbed until it comes to a rolling boil. Once it comes to a boil, continue to let it boil rapidly without moving the pan until it starts to caramelize. This will take 3-4 minutes: you'll see the sugar syrup boil furiously, then as it thickens it will boil more languidly until finally around the edge of the pan you'll see some of the syrup starting to color and darken.
- 3. When you see color in the pan, start to gently swirl in a circular motion so the sugar caramelizes evenly. Continue swirling the pan until the caramel is medium golden brown. Turn the heat down to low and whisk in 6 tablespoons of butter; be careful as the caramel may sputter and steam. Carefully add the pineapple and stir until it is coated with caramel. Don't worry if some of the caramel hardens; it will re-liquify as it continues to cook. Bring it to a boil and then turn heat down to medium-low and let simmer for 8-12 minutes, until the pineapple turns golden brown. The pineapple will release juice and liquefy the caramel. Remove the pineapple from the saucepan with a fork. Continue to boil the remaining liquid on medium-high heat for 2-3 minutes, until the mixture is thick and syrupy.
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- Prepare your pan. You can use a large iron skillet (this is what my mom used) or a round cake pan--10 to 12 inch. Line the pan with waxed paper and trim the waxed paper along the top of the pan. Coat the waxed paper with 1 tablespoon Vegetable Oil, and sprinkle with 1/4 cup Light Brown Sugar.
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- Melt 1/3 cup butter in 10-inch cast iron skillet. Remove from heat. Add brown sugar and stir until blended.
- Drain pineapple slices well, reserve 2 tablespoons syrup. Arrange pineapple slices in sugar mixture. Place cherry in center of each slice.
- Beat remaining 1/3 cup butter with 1/2 cup granulated sugar until light and fluffy. Beat in egg yolks, lemon peel and juice, and vanilla. Combine flour, baking powder and salt. Blend into creamed mixture alternately with sour cream and 2 tablespoons pineapple syrup.
- Beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup granulated sugar to make stiff meringue. Fold into batter. Pour over pineapple in skillet.
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- Preheat oven to 350 degrees. Spray a 10 inch iron skillet generously with cooking spray. Add the butter to the skillet and melt in the preheated oven. Remove skillet, sprinkle in brown sugar and arrange pineapple rings on top. Set aside or on top of stove while you make the cake batter.
- Whisk together the flour, baking powder and salt. Set aside. In another bowl using a mixer cream butter, sugar and eggs. Add milk, vanilla and pineapple juice along with creamed butter, sugar and eggs to flour mixture and mix until all ingredients are wet. Spread in skillet over pineapple.
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