Pineapple Not Upside Downcake With A Twist Food

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F. Make the cake batter: Combine the flour, baking powder, salt, granulated sugar, 1/2 stick butter, the shortening, milk, eggs, vanilla and 2 tablespoons pineapple juice in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside.
• Melt the remaining 1/2 stick butter in a 12-inch cast-iron skillet over medium heat; swirl to thoroughly coat the skillet. Sprinkle the brown sugar over the butter, making sure it's evenly distributed-you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat and layer the pineapple slices over the top. If desired, place maraschino cherries in the centers of the pineapple slices.
• Pour the batter evenly over the pineapple slices and gently spread to even out the top. Bake the cake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
• Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It's best served warm.

PINEAPPLE (NOT UPSIDE DOWN)CAKE WITH A TWIST

Steps:

• 1. There are a few adaptions/changes I made,which,you can do or go with the original way.Kinda depends on your pantry and your likes and dislikes. Heat oven to 350*
• 2. In a small saucepan,melt butter over low heat.Add brown sugar,and stir,until sugar disolves. Spread evenly in 2 9 inch round pans (I used a 9x13 rectangular cake pan)
• 3. Arrange pineapple slices(here I used an 8oz can of crushed pineapple drained,and sprinkled over the brown sugar mixture)
• 4. Place a cherry in the "hole" of the pineapple slice(I cut my cherries in half and made rows of 3 across the 9x13 cake pan)
• 5. In a large mixing bowl,combine cake mix,water,oil and eggs at low speed,until just moistened.Then,beat 2 mins.at medium speed.Pour cake batter over friut.Bake at 350* for **30-40 mins if using 2 9 inch round cake pans or 40-55 mins for the 9x13 inch cake pan** Check for doneness with a toothpick,to be sure.
• 6. With the 2 9 inch pans let cool in pans for 10 mins. then turn 1 pan onto cake plate**place cake side down so pineapple is on top (which will be the middle when other 9 inch cake is turned out)then, take 2nd cake and place on top of cake on plate**making sure the pineapple is on top
• 7. ICING: Here is a variation of icings you can try or leave it plain because it is very rich ICING 1: Mix 2 cups powdered sugar with Pineapple juice until it is a thin consistency then drizzle over warm cake ICING 2: Drain an 8oz can of crushed pineapple,and place in a medium size bowl. Take a can of white canned frosting and mix in with the pineapple. frost warm cake ICING 3: use 1 stick butter,softened,1 8oz pkg cream cheese,softened,and 3/4cup granulated sugar. place in bowl and use mixer.mix until creamy frost warm cake.** I have only used the icing in a can/pineapple until today.I used the cream cheese one today,and I'll let ya know how it tastes. ****I KNOW THESE DIRECTIONS ARE LONG BUT ITS BECAUSE I LISTED BOTH WAYS TO MAKE IT..IT'S NOT HARD AT ALL!!

CINNAMON PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Put 4 tbsp of the butter into a 22cm springform cake tin and place in the oven to melt. Remove and stir in the brown sugar, cinnamon and ½ tsp of the vanilla paste. Arrange the pineapple in the buttery sugar mixture, tossing a little to coat. Try to fill all the gaps, so you can't see much of the base.
• In a mixing bowl, beat the caster sugar and remaining butter using an electric hand whisk for 2-3 mins until light and fluffy. Add the eggs and egg white, one at a time, and the remaining vanilla. Add the baking powder and a pinch of salt, then the flour and milk, beating until they are both incorporated. Beat for 1 min more until smooth.
• Spoon the batter into the pan over the pineapple. Bake for 1 hr, covering with foil if it starts to brown. Leave to rest for 5 mins, then turn out onto a platter and serve warm as a pudding, with crème fraîche, if you like. Alternatively, leave to cool completely in the tin and serve as a cake.

PINEPPLE UPSIDE DOWN CAKE - (NO CAKE MIX)

Steps:

• Preheat oven to 350*.
• Place 7 pineapple slices and about 18 cherries on paper towels and pat dry. Set aside.
• Place first 6 tbsp of butter into a 9-inch round cake pan and place in the oven until butter is melted.
• Remove pan with melted butter and evenly sprinkle with the brown sugar. Place 1 pinepple slice over the brown sugar in the center and the other 6 slices around it. Place cherries (best side down) in between each pineapple ring and spaces between.
• In a small bowl, whisk together the eggs, 2 tbsp buttermilk and extracts with a fork. Set aside.
• In a large mixing bowl, mix togtether flour, sugar, baking powder, baking soda and salt. Add the next 6 tbsp of butter and 6 tbsp of butter milk and beat for 1 minute.
• Gradually beat in the egg mixture, about 1/3 at a time, beating for 20 seconds in between each addittion.
• Once all is mixed well, spread evenly over the pineapples and cherries. Bake at 350 for about 35-40 minutes or until toothpick test shows doneness.
• Remove from oven and tilt the pan in all directions to loosen sides. Let cool for 3 minutes before inverting.
• Invert on to a large plate. Use oven mittes and lift off pan. If any fruit remained in the pan, remove it with a fork and replace it. Scrape any leftover butter/brown sugar mixture and pour over cake.
• Cool completely before serving.

PINEAPPLE UPSIDE-DOWN CAKE IN A MUFFIN PAN

Steps:

• Preheat over to 350 degrees. Spray your muffin tins with non-stick cooking spray.
• Bake time 10-15 minutes.
• In a mixing bowl , add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
• In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
• Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top of brown sugar mixture. Add a cherry in the middle of each pineapple ring. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.