CHEF JOHN'S PINEAPPLE UPSIDE-DOWN CAKE
This iconic American dessert looks like a simple, rustic fruit cobbler when it comes out of the oven, all browned and bubbling, but a few minutes later, when it's turned over and that gloriously caramelized surface is revealed, it becomes so much more.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and dark rum. Cook over medium-low heat until sugar is dissolved and mixture is bubbling, about 5 minutes.
- Remove from heat and spread pineapple slices in a layer over the brown sugar mixture, completely covering the mixture. Set skillet aside.
- Melt 1/2 cup butter in small skillet over low heat until the butter begins to brown and release a nutty fragrance, about 5 minutes. Watch carefully, butter burns easily. Remove from heat and let cool for 10 minutes.
- Whisk together flour, cardamom, salt, baking powder, and white sugar in a large bowl. Whisk in egg and cold milk until just combined. Pour in melted butter and stir to mix thoroughly.
- Pour batter over the pineapple slices in the skillet; spread evenly to cover.
- Bake in preheated oven until the cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Let cool in the skillet for 10 minutes.
- Loosen the cake from the skillet by running a knife around the inside edge of the cake. Invert a large plate over the top of the skillet and flip over, releasing the cake to show the pineapple slices on top.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 35.9 g, Cholesterol 46.8 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 274.2 mg, Sugar 23.3 g
PINEAPPLE UPSIDE-DOWN CAKE
Provided by Tyler Florence
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- For the cake: Preheat the oven to 325 degrees F. Spray a 10-by-2-inch round baking pan well with nonstick spray.
- Cream together the sugar, clarified butter and salt in a stand mixer fitted with the paddle attachment. When the mixture is sandy and pasty, add the eggs and vanilla; the mixture will appear almost broken. In a separate bowl, sift together the flour, baking powder and baking soda. Gradually mix the dry ingredients into the batter. Finish by adding the buttermilk, making sure there are no lumps. Cover and set aside.
- Peel the pineapple and cut crosswise into 1/4-inch disks. Use a ring cutter to punch the core out of each ring.
- To make the caramel: In a pot fitted with a candy thermometer, mix the sugar and water to make a 'wet sand,' making sure the walls of the pot are clean. Bring the mixture up to 298 degrees F or until the sugar begins to turn light brown. Then hit it with the rum, cream, vanilla, salt and butter. Pour the hot caramel into the bottom of the baking pan, then evenly line it with the pineapple slices. Pour cake batter over the top.
- Bake until a cake tester comes out clean and the top springs back when pressed, 20 to 25 minutes.
- While the cake is baking, make the whipped cream: Place the cream, sugar, vanilla and salt in a stand mixer fitted with the whisk attachment. Whisk on speed 2 until soft, shiny peaks form, about 5 minutes. Set aside.
- To make the brittle: Line a baking sheet with parchment paper and spray well with nonstick spray. In a large pot, mix the sugar, water and corn syrup together. On medium heat bring sugar mixture up to 264 degrees F. Then add your macadamia nuts and your salt. Return to heat folding gently until the mixture reaches 315 degrees F. Then fold in your baking soda butter and vanilla extract and pour the mixture out carefully onto your greased sheet pan. As it is cooling you need to be spreading it to your desired width.
- When the cake comes out. Let it sit for 10 minutes and then turn it upside down and dump it in one fluid motion onto a cutting board. Cut into about 12 pieces top with a dollop of whipped cream and some of the cooled brittle.
PINEAPPLE INSIDE-OUT CAKE
Make and share this Pineapple Inside-Out Cake recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F Lightly grease a 10 inch tube pan with vegetable shortening, then dust with flour. Shake out excess flour.
- Place cake mix, 1 cup undrained crushed pineapple, sugar, oil, and eggs in large mixing bowl and blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium, beat 2 minutes more, scraping down sides again, if needed. he pineapple should be well blended into the batter. Pour batter into prepared pan. Place pan in oven.
- Bake cake until it springs back when lightly pressed with your finger and starts to pull away from sides of pan, 48-50 minutes. Remove pan from oven and place on a wire rack to cool for 15 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 30 minutes.
- Meanwhile, prepare glaze. First, drain the remaining 1 cup crushed pineapple and reserve the juice. Combine confectioners' sugar, 2 T. of the reserved pineapple juice, and the lemon juice in small bowl and stir until smooth. Place cake on platter. Spoon the glaze onto cooled cake. Spoon remaining 1 cup drained pineapple on top of glaze. Slice and serve.
Nutrition Facts : Calories 276, Fat 11.8, SaturatedFat 1.8, Cholesterol 53.5, Sodium 230.3, Carbohydrate 40.3, Fiber 0.6, Sugar 28.5, Protein 3.1
PINEAPPLE UPSIDE-DOWN POUND CAKE
We've come up with a delicious mashup of two nostalgic favorites that will be sure to garner plenty of oohs and ahhs once it's tipped out of the pan. In addition to lining the bottom of the pan with pineapple, we mix piece of the fruit into the buttery batter for double the flavor. Baking ahead works beautifully for this dessert, which gets even better after resting a bit so the caramelized sugar and pineapple juice absorb into the cake.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Butter all sides of a 9-by-5-inch nonstick loaf pan, then pour the melted butter into the bottom of the pan. Scatter the dark brown sugar evenly over the melted butter. Arrange 7 slices of pineapple and the maraschino cherries in your preferred design along the bottom and up the sides of the pan, halving the slices as necessary. Place the pan in the refrigerator to chill while the batter is prepared. (This will allow the fruit to set in the butter and minimize shifting when the batter is poured into the pan.)
- Cream the granulated sugar, lemon zest and 2 sticks room-temperature butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed, scraping the bowl down halfway through, until pale and fluffy, about 6 minutes.
- Meanwhile, whisk together the flour, baking powder and salt in a medium bowl and set aside.
- With the mixer on medium high, add the eggs and egg yolk in 1 at a time, making sure they are fully incorporated between each addition. Reduce the speed to medium-low and add the vanilla and 1/4 cup sour cream; mix until incorporated. Add half of the dry ingredients and mix until just incorporated, then repeat the steps with the remaining sour cream and dry ingredients, making sure to scrape the bowl down between each addition. Add the chopped pineapple and mix until just incorporated, about 15 seconds.
- Remove the prepared loaf pan from the refrigerator and carefully pour in the batter, being careful not to shift the assembled fruit. Using a small offset spatula, carefully spread the batter into the corners and smooth out the top. Give the pan 5 to 10 taps on the counter to release any large air pockets.
- Place a sheet pan on the bottom oven rack and bake the cake on the middle rack until the top is deep golden brown and a cake tester or knife inserted in the center comes out clean, 1 hour 20 minutes to 1 hour 25 minutes. Allow the cake to rest for 30 minutes before inverting onto a serving plate.
INSIDE OUT CREAM PUFF CAKE
the best part about a cream puff is its fluffy filling. Inside-Out Cream Puff Cake is a super easy cake recipe that prominently features the creamy filling. In fact, the cake may be more cream puff filling than cake, which is definitely not a complaint. I did choose to use recipe#87713 for the chocolate syrup and that worked out well
Provided by Bonnie G 2
Categories Dessert
Time 40m
Yield 1 9x13 cake, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Boil together the margarine and water.
- Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9x13 pan.
- Bake at 400 for 30 minutes. Cool completely. NOTE: Crust will spread up onto the sides (this is suppose to happen). ;).
- In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.
- Pour into cream puff crust.
- Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.
- This keeps well for days.
Nutrition Facts : Calories 491.3, Fat 34.1, SaturatedFat 16.9, Cholesterol 137.1, Sodium 314.4, Carbohydrate 26.4, Fiber 0.4, Sugar 9.8, Protein 9.9
PINEAPPLE INSIDE OUT CAKE
A super easy recipe that uses a cake mix! I found this to make a smaller bundt cake than most of the recipes I use, but the perfect size for a small group of people. Recipe from "The Cake Mix Doctor"
Provided by Traci Coleman @TraciB70
Categories Cakes
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Lightly grease and dust 10 inch tube pan with flour. Shake out excess.
- Place cake mix, 1 cup of undrained pineapple, sugar, oil and eggs in large mixing bowl and blend on low for 1 minute. Stop mixer, scrape sides and increase speed to medium and mix for 2 minutes. The pineapple should be well blended into the batter. Pour the batter into the prepared pan, smoothing the top with a rubber spatula. Cook at 350 degrees on middle rack for about 48-50 minutes, until cake springs back when lightly touched and starts to pull away from sides of pan.
- Remove pan from oven and place on wire rack to cool 15 minutes. Run a long sharp knife around the edges and invert cake, removing it from the pan. Let it cool completely.
- Prepare glaze: Drain the remaining 1 cup crushed pineapple and reserve the juice. Combine the powdered sugar, 2 tablespoons of the reserved pineapple juice and the lemon juice in small bowl. Stir until smooth.
- With cake on serving platter, spoon glaze onto the cooled cake. Lastly, spoon the remaining 1 cup drained pineapple on top of the glaze.
More about "pineapple inside out cake food"
PINEAPPLE UPSIDE-DOWN CAKE RECIPE - KRISTIN FERGUSON
From foodandwine.com
5/5 (12)Total Time 1 hr 30 minsServings 1
- Preheat the oven to 350°. Butter an 8-inch round cake pan. Sprinkle the bottom with 2 tablespoons of the brown sugar.
- In a large skillet, combine the remaining 3/4 cup of brown sugar with the 1/2 stick of butter and the vanilla bean and seeds and cook over moderately low heat until the butter is melted. Add the pineapple and cook over moderately low heat, stirring occasionally, until the pineapple is tender, about 20 minutes. Using a slotted spoon, arrange the slices in the cake pan, overlapping them if necessary. Remove the vanilla bean and pour the pan juices over the pineapple.
- In a bowl, whisk 1/4 cup of the sour cream with the eggs and vanilla. In another bowl, beat the flour, granulated sugar, baking powder, baking soda and salt. Add the remaining stick of butter and 1/4 cup of sour cream and beat at low speed until smooth, then beat at medium speed until fluffy. Add the sour cream–egg mixture and beat again until fluffy, 2 minutes.
- Spoon the batter over the pineapple and spread it evenly. Bake for about 40 minutes, until the cake is deep golden. Let cool for 5 minutes on a rack. Run a knife around the edge of the cake, invert it onto a plate and remove the pan. Replace any pineapple that may have stuck to the pan. Serve warm or at room temperature.
BEST EVER PINEAPPLE UPSIDE DOWN CAKE - AVERIE COOKS
From averiecooks.com
PINEAPPLE INSIDE-OUT CAKE - PARADE: ENTERTAINMENT, …
From parade.com
Occupation ContributorEstimated Reading Time 2 minsServings 16Total Time 1 hr
PINEAPPLE UPSIDE-DOWN CAKE | TASTE
From tastecooking.com
PINEAPPLE UPSIDE DOWN CAKE - JO COOKS
From jocooks.com
PINEAPPLE UPSIDE DOWN CAKE ON A STICK | BETTER HOMES & GARDENS
From bhg.com
PINEAPPLE UPSIDE DOWN CAKE - HOUSE OF NASH EATS
From houseofnasheats.com
PINEAPPLE UPSIDE DOWN CAKE - DELICIOUS AND FRUGAL - DESSERTS ON …
From dessertsonadime.com
PINEAPPLE ANGEL FOOD CAKE - INSANELY GOOD
From insanelygoodrecipes.com
CLASSIC PINEAPPLE UPSIDE-DOWN CAKE - HOW TO FEED A LOON
From howtofeedaloon.com
PINEAPPLE UPSIDE DOWN CAKE - THE WHOLE FOOD PLANT BASED …
From plantbasedcookingshow.com
PINEAPPLE UPSIDE DOWN CAKE | RECIPETIN EATS
From recipetineats.com
HOW TO USE FRESH PINEAPPLE IN AN UPSIDE DOWN CAKE
From bakingbites.com
PINEAPPLE INSIDE CAKES RECIPE | WILTON
From wilton.com
GRANDMA'S CRUSHED PINEAPPLE CAKE • FOOD FOLKS AND FUN
From foodfolksandfun.net
BEST PINEAPPLE UPSIDE DOWN CAKE RECIPE FINALLY!
From divascancook.com
PINEAPPLE INSIDE-OUT CAKE - CHAMPSDIET.COM
From champsdiet.com
THE BEST TIPS OF MAKING A PINEAPPLE UPSIDE DOWN CAKE
From cakedecorist.com
INSIDE OUT PINEAPPLE UPSIDE DOWN CAKE RECIPES ALL YOU …
From stevehacks.com
CLASSIC PINEAPPLE UPSIDE DOWN CAKE - FOOD NETWORK …
From foodnetwork.ca
22 RECIPES INSPIRED BY PINEAPPLE UPSIDE-DOWN CAKE
FRESH PINEAPPLE UPSIDE-DOWN CAKE RECIPE - FOOD & WINE
From foodandwine.com
PINEAPPLE INSIDE-OUT CAKE - PINTEREST.CA
From pinterest.ca
DOUBLE PINEAPPLE UPSIDE-DOWN CAKE RECIPE | ALLRECIPES
From allrecipes.com
WHAT IS A PINEAPPLE UPSIDE DOWN CAKE AND TIPS - YUMMY.PH
From yummy.ph
INSIDE OUT CAKE - ALEX BECKER MARKETING
From alexbecker.org
ORIGINAL DOLE PINEAPPLE UPSIDE-DOWN CAKE RECIPE - TASTE OF HOME
From tasteofhome.com
PINEAPPLE INSIDE OUT CAKE - RECIPE - COOKS.COM
From cooks.com
NEXT-LEVEL PINEAPPLE UPSIDE-DOWN CAKE - BIGGER BOLDER BAKING
From biggerbolderbaking.com
HONEY-PINEAPPLE UPSIDE-DOWN CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
PINEAPPLE ANGEL FOOD CAKE - EASY TWO INGREDIENT CAKE RECIPE!
From thefirstyearblog.com
INSIDE PINEAPPLE. CAKE | ETSY
From etsy.com
NO BAKE RECIPE FOR PINEAPPLE UPSIDE DOWN CAKE - RACHAEL RAY …
From rachaelrayshow.com
INSIDE OUT PINEAPPLE CAKE - GO FOOD - GOFOODFOOD.CC
From gofoodfood.cc
PINEAPPLE INSIDE-OUT CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
PINEAPPLE UPSIDE DOWN CAKE - SPEND WITH PENNIES
From spendwithpennies.com
PINEAPPLE UPSIDE DOWN CAKE WITH CRUSHED PINEAPPLE AND CAKE MIX
From parnellthechef.com
TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE - SOUTHERN …
From southernliving.com
PINEAPPLE UPSIDE DOWN CAKE - SIMPLY SCRATCH
From simplyscratch.com
PINEAPPLE UPSIDE-DOWN CAKE - DINNER, THEN DESSERT
From dinnerthendessert.com
ORIGINAL PINEAPPLE UPSIDE-DOWN SKILLET CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
PINEAPPLE INSIDE-OUT CAKE - RECIPE - COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love