Pineapple Cranberry Upside Down Cake Food

CRANBERRY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. In a small bowl, mix brown sugar and butter; spread onto the bottom of a greased 13x9-in. baking pan. Top with pineapple slices. Place a whole cranberry in the center of each pineapple; sprinkle remaining cranberries around pineapple., For cake, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt, cinnamon and allspice; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in cranberries; spoon over pineapple., Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes; invert onto a serving plate. Serve warm; if desired, top with whipped cream.

PINEAPPLE CRANBERRY UPSIDE DOWN CAKE

Steps:

• Drain juice from pineapple and save.
• Melt butter in a 9x13 baking dish in a 350°F oven.
• Sprinkle in sugar nuts cranberries and pineapple.
• Add water to the pineapple juice to equal the amount of liquid specified on the cake mix box.
• Prepare cake mix as shown on package directions.
• Spread mixture over fruit.
• Bake at 350°F for 30-45 min or until a toothpick inserted in the middle comes out clean.
• Cool 5 minutes.
• Invert cake onto a large serving dish.

PINEAPPLE AND CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine juice from crushed pineapple and pineapple tidbits to get 1 cup. Reserve remaining juice for another use or discard.
• Combine cake mix, 1 cup pineapple juice, eggs, and softened margarine in a bowl; mix until well combined.
• Pour melted margarine into a 9x13-inch cake pan. Spread brown sugar over top and pat down. Evenly spread crushed pineapple over top, followed by pineapple tidbits. Spread cranberries over top, then pour in the prepared cake batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cake cool for 15 minutes before flipping onto a plate.

CRANBERRY UPSIDE-DOWN CAKE

Steps:

• For the cranberries: Preheat the oven to 450 degrees F. Place a cooling rack in a rimmed baking sheet. Grease the bottom and sides of a 9-inch round cake pan with butter. Line the bottom of the pan with parchment and butter the parchment.
• Mix the cranberries, butter, sugar, orange zest and juice in the prepared cake pan until well coated. (The butter will start to clump up from the cold fruit, and that is okay.) Bake until the cranberries are very soft and caramelized, 40 to 45 minutes.
• For the cake: Meanwhile, beat the butter, sugar, cream, eggs, vanilla and almond extract in a large bowl with an electric mixer on medium speed until well combined. Add the flour, baking powder and salt and mix until combined.
• Reduce the oven to 350 degrees F. Pour the cake batter on top of the cranberries and smooth out the top with a rubber spatula (the juice from the cranberries will float on top of the cake a little). Tap the pan on the counter three times to evenly distribute the batter. Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, 65 to 70 minutes.
• Cool the cake on the prepared rack for 10 minutes. Invert the cake onto the rack and remove the parchment. Put any cranberries that fall off or that stick to the pan on top of the cake. Let cool completely on the rack, about 1 hour. Brush the top with the honey and dollop whipped cream in the center of the cake before serving.

CRANBERRY UPSIDE-DOWN CAKE

Steps:

• HEAT oven to 350°F.
• LINE 13x9-inch pan with parchment paper, with ends of paper extending over sides. Spread butter onto paper on bottom of pan. Toss cranberries with sugar, dry gelatin mix and zest; spread over butter.
• BEAT cake mix, dry pudding mix, eggs, water and oil with mixer on low speed 30 sec., then on medium speed 2 minute (Do not overbeat.) Spread over cranberries.
• BAKE 40 to 45 minute or until toothpick inserted in center comes out clean. Cool completely.
• INVERT cake onto platter; remove pan and parchment. Serve cake topped with Whipped Topping.

CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Spread butter onto parchment on bottom of pan. Toss cranberries with sugar, dry gelatin mix and zest; spread onto bottom of prepared pan.
• Beat cake mix, dry pudding mix, eggs, water and oil with mixer just until blended. (Do not overbeat.) Pour over cranberries.
• Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.
• Invert cake onto platter; remove pan and parchment. Serve cake topped with COOL WHIP.

UPSIDE-DOWN GINGERBREAD WITH CRANBERRIES AND PINEAPPLE

Steps:

• Heat oven to 350 degrees.
• In small bowl, combine 1/2 cup brown sugar and 1/4 cup butter.
• Spread in bottom of ungreased 8 or 9inch square pan.
• (Despite the recipe saying"ungreased" I like to lightly spray it with Pam, since when I didn't, a bit of the topping stuck to pan).
• Arrange pineapple, cranberries, and nuts over sugar mixture.
• In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice.
• Add all remaining gingerbread ingredients and blend well.
• Pour batter evenly over pineapple, cranberries, and nuts.
• Bake at 350 degrees for 45-55 minutes, until a toothpick inserted into center comes out clean.
• Serve warm with whipped cream.

CRANBERRY UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°. Drain pineapple, reserving juice. Add water to juice to measure 1-1/4 cups; set aside. Pour butter into a greased 13-in. x 9-in. baking dish. Sprinkle with brown sugar, cranberries and walnuts. Top with pineapple. , In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into prepared pan. Bake at 350° for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a large serving platter (top will have an uneven appearance).

CRANBERRY UPSIDE - DOWN CAKE

Steps:

• Drain pineapple, reserving juice.
• Add water to juice to measure 1-1/4 cups; set aside.
• Pour butter into a greased 13 X 9 X 2 inch baking dish.
• Sprinkle brown sugar evenly over melted butter, then cranberries and walnuts.
• Top with pineapple.
• Keep all fairly even.
• In mixing bowl, combine dry cake mix, eggs, oil and reserved pineapple juice.
• Beat on medium speed for 2 minutes.
• Pour into prepared pan.
• Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before inverting onto a large serving platter.
• (Top will have an uneven appearance).
• Cool down to room temperature.
• Cover with plastic wrap until ready to serve.

CRANBERRY/PINEAPPLE CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, sift dry ingredients together.
• Add vanilla, cranberries, pineapple, eggs, and salad oil.
• Mix well.
• Do not beat.
• Pour mixture into a greased 10 inch tube pan (or 10 cup bundt pan).
• Bake 1 hour or until done.
• Cool and slice.

CRANBERRY UPSIDE DOWN CAKE

Steps:

• Pre-heat oven to 350 degrees.
• Place 4 tablespoons of butter in a 9 inch cake pan. (The pan should have at least a 2 1/2 inch rim.) Place the pan in heated oven for 4 to 5 minutes until the butter is fully melted. Stir in the brown sugar, cinnamon and orange zest (optional). Spread the sugar mixture evenly across the bottom of the cake pan. Spread out the cranberries in an even layer over the butter and sugar mix.
• To make the cake, begin by using a wooden spoon to cream together the butter, sugar and egg yolk for about 30 seconds. Switching over to a whisk, stir in the eggs one at a time. Continue to whisk another minute until the sugar crystals dissolve. Whisk in the vanilla extract, salt and sour cream.
• Sift the flour, baking soda and baking powder into the bowl with the wet ingredients. Whisk everything together until the batter is smooth and lump-free.
• Pour the batter over the cranberries and bake for 50 to 65 minutes. When done, the center of the cake should be dry to the touch and spring back when lightly poked.
• Remove the cake from the oven and set on a rack for 5 to 10 minutes (no longer as the bottom begins to set as it cools).
• Run a knife around the edge of the pan. Invert cake onto a serving plate and remove pan. Let it rest an additional 15 minutes before serving.
• Best served warm.

CRANBERRY PINEAPPLE UPSIDE DOWN CAKE

Steps:

• 1. Melt butter in 9x13 inch baking dish in 350 degree oven. Sprinkle with sugar, nuts, cranberries and pineapple.
• 2. Add water to reserved juice from pineapple, to equal amount of liquid specified on cake mix package. (I have used pineapple juice instead of water to make up the difference). Follow cake instructions on cake package.
• 3. Spread over fruit and bake at 350 degrees for 35-40 minutes or until cake tests done.
• 4. Cool for 5 minutes and invert onto large serving plate.

PINEAPPLE UPSIDE-DOWN RUM CAKE

Steps:

• Heat oven to 350°F. In 13x9-inch (3-quart) glass baking dish, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices in 4 rows by 3 rows. Place 1 cherry in center of each pineapple slice.
• In large bowl, beat cake mix, reserved 1 cup pineapple juice, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple slices.
• Bake 28 to 33 minutes or until golden brown and cake springs back when lightly touched in center. Run knife around edges of baking dish to loosen cake. Cool 5 minutes.
• Place heatproof serving plate upside down on baking dish; turn plate and dish over. Remove dish. Brush or drizzle rum over cake. Cut into 4 rows by 3 rows, so each serving has a slice of pineapple on top. Serve warm.

CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
• With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.
• Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.