PINEAPPLE UPSIDE-DOWN CAKE FROM SCRATCH
This is an old-fashioned upside-down cake recipe from my German grandmother from scratch. She used this same cake batter for many different fruits as an alternative to pineapple. She often used fresh Italian prunes or pitted fresh cherries. My grandparents owned a bakery and this cake was very popular in the 1950s and 1960s. Serve warm or at room temperature with whipped cream.
Provided by BakerGal
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch diameter, 2 1/2-inch tall round cake pan.
- Stir brown sugar and melted butter together in a bowl. Spread evenly over the bottom of the prepared cake pan. Place pieces of pineapple on top of brown sugar mixture and around the outer edge of the pan, all facing the same way. Place 2 pieces in the center. Place a cranberry between each pineapple piece.
- Beat white sugar and softened butter together using an electric mixer in a bowl until light and fluffy. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Pour in baking powder, vanilla extract, almond extract, cinnamon, and salt. Mix well.
- Add 1/2 cup flour and 1/4 cup milk to batter at a time, mixing well after each batch until thoroughly blended.
- Pour batter over pineapple slices, making sure batter gets between them. Spread and smooth batter using an offset spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
- Remove cake from the oven and let cool on a wire rack for 15 to 20 minutes. Run a knife around the edges of the cake to loosen. Place a plate over the cake pan and quickly invert, waiting a few seconds for it to fall if it doesn't immediately separate from the pan.
Nutrition Facts : Calories 319.3 calories, Carbohydrate 42.2 g, Cholesterol 75.3 mg, Fat 15.4 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.3 g, Sodium 158.4 mg, Sugar 26.8 g
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 CAKE
A super moist cake with an abundance of pineapple flavor that's covered with a fluffy whipped vanilla buttercream frosting and finished with a thin blanket of shredded coconut. This is a cake that's sure to please a crowd!
Provided by Jaclyn
Categories Dessert
Time 1h
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray and set aside.
- In a medium mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
- Set a fine mesh sieve over a bowl and pour pineapple into sieve to drain all of the juice well from canned pineapple, reserve the canned juice for another use (you should have a little over 3/4 cup drained).
- If you'd like the pineapple to have a finer texture pulse it in a food processor about 15 times or so to chop it up a bit, this is optional.
- In a medium bowl stir together crushed pineapple with pineapple juice concentrate, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until very pale and fluffy.
- Mix in eggs one at a time then blend in vanilla extract.
- Add in 1/3 of the flour mixture and mix just until combined then mix in 1/2 of the pineapple mixture and mix just until combined.
- Add in another 1/3 of the flour mixture and mix just until combined then add in the remaining 1/2 of the pineapple mixture and mix just until combined.
- Add in last 1/3 of the flour mixture the mix just until combined, remove bowl and scrape down bowl with rubber spatula just to evenly incorporate.
- Pour batter into prepared baking dish and spread into an even layer.
- Bake in preheated oven until toothpick inserted into center comes out clean, about 30 - 35 minutes.
- Let cake cool completely on a wire rack.
- For the frosting, in a clean bowl of an electric stand mixer whip butter until fluffy.
- Add in heavy cream, vanilla, and powdered sugar and whip on high speed for approximately 5 minutes or so until it's very light and fluffy.
- Spread frosting over cooled cake, top with coconut then cut into slices.
- *You can heat this in the microwave to thaw but you'll want to heat in 15 second increments stirring between each just until lukewarm, if it's too hot it will melt the butter.
- Recipe source: Cooking Classy
EASY PINEAPPLE CAKE
A very easy pineapple cake with a cream cheese frosting.
Provided by Catherine Dallas
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h15m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
- In a large bowl, mix together the flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend.
- Bake for 45 minutes, or until a toothpick inserted into cake comes out clean.
- To make the frosting: in a medium bowl, combine cream cheese, butter, confectioners sugar and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 36.1 g, Cholesterol 35.9 mg, Fat 7.6 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 4.6 g, Sodium 166.1 mg, Sugar 27.5 g
EASIEST EVER PINEAPPLE CAKE (5 INGREDIENTS)
Steps:
- Preheat oven to 350°F. Grease a 9x13 pan.
- Combine flour, sugar and baking soda in a bowl and mix well.
- Stir in eggs and pineapple until very well mixed. Pour into prepared pan.
- Bake 28-32 minutes or until a toothpick comes out clean. Do not overcook.
- Top with cream cheese frosting or whipped cream.
Nutrition Facts : Calories 317 kcal, Carbohydrate 72 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 291 mg, Fiber 2 g, Sugar 48 g, ServingSize 1 serving
MOIST PINEAPPLE CAKE
I have had this recipe in my file for years and I'm not sure who I got it from. It is typed on a 3X5 card so I know it is pretty old. It is a very moist cake and you can frost it with cream cheese frosting or just top it whith whipped topping of your choice.
Provided by Bonnie Young
Categories Dessert
Time 1h
Yield 1 9X12 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs then add sugar mix well. Add flour and baking soda and blend together add vanilla and crushed pineapple and stir until well mixed.
- Pour mixture into greased and floured 9X12 cake pan.
- Bake at 350 degrees for 40 to 45 minutes. Cool and frost with your favorite cream cheese frosting or top with whipped topping.
PERFECT PINEAPPLE UPSIDE DOWN CAKE
Perfect Pineapple Upside Down Cake is moist and fruity pineapple cake that is topped with delicious caramelized fruit. It's no wonder this simple and easy made-from-scratch cake has been a tried and true favorite for years!
Provided by Alyssa Rivers
Categories Dessert
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees and grease a 9 inch cake pan. To make the topping combine the brown sugar and melted butter in a small bowl. Spread on the bottom of your 9 inch cake pan. Arrange the pineapple slices along the bottom of the pan and along the rim. Add cherries to the center of pineapple and in between pineapple slices.
- In a medium sized mixing bowl combine the flour, baking powder and salt. In another medium sized mixing bowl with a hand mixer combine the softened butter and sugars and beat until incorporated. Add in the egg, sour cream, milk and pineapple juice and beat until just combined. Add in the flour mixture.
- Spread evenly on top of the prepared pan. Bake for 30-35 minutes or until golden brown and toothpick inserted comes out clean.
Nutrition Facts : Calories 348 kcal, Carbohydrate 54 g, Protein 3 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 55 mg, Sodium 271 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
PINEAPPLE POKE CAKE WITH PINEAPPLE GLAZE
This pineapple cake is an easy, from-scratch poke cake recipe! It's screaming with pineapple flavor from the crushed pineapple in the cake and the pineapple juice in the glaze.
Provided by Averie Sunshine
Categories Cakes & Cupcakes
Time 4h50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the eggs so you don't scramble them. Add the eggs, granulated sugar, vanilla, and whisk until smooth.
- Add the flour, salt, baking soda, and stir until just combined, don't overmix.
- Add the crushed pineapple and stir to combine. (Reserve the juice for the glaze.)
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Bake for about 36 to 41 minutes (I baked 39 minutes), or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter.*
- Set cake on a wire rack to cool momentarily while you make the glaze.
- In a large mixing bowl, add 2 cups confectioners' sugar, 3 to 4 tablespoons of reserved pineapple juice, and whisk vigorously until smooth and combined. Depending on glaze consistency and preference, you may need to play with the sugar and juice ratios slightly; set glaze aside.
- Using a small paring knife, poke the cake in about 25 spots, lightly twisting the knife with each poke. You don't need to make craters or get too wild poking because the glaze finds a way to soak in.
- Evenly pour glaze over the cake. If glaze is pooling near the sides of pan, use a spatula to push it back up into the center and then use the spatula to 'squish' it down into the holes. Even if it looks like there's too much glaze, it eventually soaks in.
- The longer you can let it soak (overnight is optimal) before slicing and serving the cake, the better.
- Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
Nutrition Facts : Calories 367 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 187 milligrams sodium, Sugar 52 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
PINEAPPLE MACAROON ANGEL FOOD CAKE (FROM SCRATCH)
What a great cake. My friend Donna loves Angel Food Cake...This one is for her. The toasted coconut adds a subtle flavor and wonderful chewy texture to the light and fluffly cake, while the pineapple teases us with a taste of the tropics.
Provided by Baby Kato
Categories < 60 Mins
Time 55m
Yield 1 10, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Place egg whites in large bowl and set aside until needed.
- Sift the flour and 1/2 cup sugar, 3 times and set aside.
- Add salt to the egg whites, beating until foamy.
- Add the cream of tartar, almond and vanilla extracts, beating until stiff.
- Beat in the remaining cup of sugar, slowly sprinkling 1/4 at a time over the egg whites. Beating just until lightly blended.
- Next, gently add the flour mixture by fourths.
- Once the flour has been added, you may fold in the toasted coconut.
- The batter goes into an ungreased tube pan. (10").
- Make sure to cut through the batter with a knife to remove any air bubbles.
- Bake in a 375 degree oven for 35 minutes.
- Let sit until cooled. I place the cake upside down ontop of a large pop bottle to cool.
- Once the cake has cooled completely loosen with a knife and invert onto a cooling rack.
- Mix together the pineapple tidbits, coconut and cool whip.
- Slice the cake vertically and place one half on the serving plate and top with the cool whip mixture.
- Place the remaining cake overtop, cover and chill until ready to serve.
- You may serve as is or with a nice pineapple sherbert or vanilla ice cream.
Nutrition Facts : Calories 277.4, Fat 12.2, SaturatedFat 8.7, Cholesterol 27.4, Sodium 101.3, Carbohydrate 38.3, Fiber 1.6, Sugar 27, Protein 4.9
TAIWANESE PINEAPPLE CAKE
Taiwanese pineapple cake is a favorite bakery delicacy all year round. It is made with a crumbly and nearly melt-in-the-mouth pastry with the pineapple jam as the filling encase inside.
Provided by KP Kwan
Categories Dessert
Time 1h20m
Number Of Ingredients 12
Steps:
- Slice Off the crown and bottom of the pineapple.
- Trim off the thick fibrous skin. Cut out the eyes.
- Place the core into the food processor. Blend it into small pieces.
- Cook the pineapple paste over high heat initially, so that the pineapple juice will reduce quickly. When the pineapple paste is about to dry, reduce to low heat, and continue to simmer.
- Now add the sugar, lemon juice, and maltose.
- Add some unsalted butter.
- The filling is ready when it becomes thick enough like jam.
- Refrigerate for an hour until it becomes slightly harden. It is now ready to use.
- Add the castor sugar to the butter. Cream the butter and sugar until it becomes light and fluffy, which resemble soft ice cream. Next, add the beaten egg and continue mixing until homogenous.
- Sieve the flour, cornstarch, milk powder, and salt, and add to the buttercream mixture. Mix until all the ingredients are combined.
- Keep it in the refrigerator for two hours, or until it is hardened.
- Transfer one portion of the filling to the center of the pastry.
- Fold the pastry to encase the filling inside.
- Place the pineapple dough in the mold and light press the top so that the pastry take the shape of the mold.
- Preheat the oven by adjusting the top and bottom temperature to 165°C/330°F.
- Place the molded pineapple cakes on a tray, line with baking paper. Leave some space in between each of them to allow efficient heating in the oven.
- Bake the cakes for ten minutes at middle rack. Remove and turn the cake over with a pair of tongs.
- Bake for another five to ten minutes, or until golden brown.
Nutrition Facts : Calories 89 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 cake, Sodium 35 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
PINEAPPLE ANGEL FOOD CAKE
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Grease the bottom of a 9x13-inch pan with oil spray. Do not grease the sides.
- In a large bowl, add cake mix and canned pineapple, juice included. Stir them together until well-combined.
- Pour the batter into the pan and bake for 25 minutes or until the cake is golden brown. The cake should spring back when pressed.
- With the cake still inside, flip the pan over. Let it cool completely before serving, about 45 to 60 minutes.
- Run the sides of the cake with a knife or off-set spatula to release it. Remove the cake from the pan.
- Slice and serve with whipped cream. Enjoy!
Nutrition Facts : Calories 127 cal
JUDY'S PINEAPPLE CAKE WITH PINEAPPLE FILLING
Steps:
- Gather the ingredients.
- Heat the oven to 350 F / 180 C / Gas 4. Grease and flour three 8-inch-round cake pans .
- In a mixing bowl with an electric mixer, cream 2 cups of sugar and 2 sticks of butter together until light and fluffy.
- Combine 3 cups of flour and baking powder in another bowl.
- Add the flour mixture alternately with milk to creamed mixture, beginning and ending with flour mixture, beating after each addition. Stir in the vanilla.
- Gently fold in beaten egg whites .
- Divide batter among the 3 prepared cake pans.
- Bake for 20 minutes, or until layers test done. Remove from pans and cool. Make the Pineapple Filling
- Gather the ingredients.
- In a saucepan, stir 3 tablespoons of flour and 1 1/2 cups of sugar together. Add pineapple and egg yolks, blending well. Add 1 stick of margarine or butter. Cook over medium heat, stirring, until mixture boils and thickens, 5 to 10 minutes.
- Spread filling between layers and on top and sides of cake.
Nutrition Facts : Calories 478 kcal, Carbohydrate 69 g, Cholesterol 127 mg, Fiber 1 g, Protein 7 g, SaturatedFat 12 g, Sodium 282 mg, Sugar 50 g, Fat 20 g, ServingSize 16 servings, UnsaturatedFat 0 g
OLD FASHIONED PINEAPPLE CAKE RECIPE
Follow our complete, step-by-step, photo illustrated instructions to make this homemade, Old Fashioned Pineapple Cake Recipe. We make the layers from scratch, and the frosting from scratch. I think you'll love the old fashioned frosting on this one.
Provided by Steve Gordon
Categories Desserts
Time 1h20m
Number Of Ingredients 7
Steps:
- In a medium sauce pot, add the following ingredients.
- Add milk.
- Add sugar.
- Add egg yolks.
- Add butter.
- Add vanilla.
- Place sauce pot on a COLD burner, then turn heat on to medium.
- Cook, stirring constantly to avoid making scrambled eggs, until thick, about 12 minutes.
- Add the drained crushed pineapple, stir together.
- Spread frosting between layers, on top, and sides.
- Enjoy
PINEAPPLE CAKE (EASY FROM SCRATCH)
My family lived in florida for almost 30 years. we would travel back home to Indiana for holidays to visit with my dear sweet mom.My children would request that gram have the pineapple cake ready for them upon our arrival.(spoiled kids!)I have to admit i was alittle spoiled too! The aroma is heaven and the taste is out of this...
Provided by phyllis cheever
Categories Cakes
Time 50m
Number Of Ingredients 13
Steps:
- 1. Mix together cake ingredients. Bake in a greased and floured 9 by 11 cake pan
- 2. Bake at 350* for 40 minutes
- 3. Icing
- 4. Mix 8 ounces cream cheese,1 stick softened butter,1 teaspoon vanilla,1 3/4 powdered sugar together till combined. Add 1/2 ground nuts. mix together
- 5. Ice cooled cake
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- Heat the oven and prepare the pan. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9-inch round cake pan with cooking spray; set aside.
- Melt the butter and sugar for the topping. Melt the butter and sugar in a small frying pan over medium heat, stirring frequently. The mixture is done when the sugar is bubbly and slightly more brown.
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