Pineapple Upside Down Bundt Cake Recipe 455 Food

PINEAPPLE UPSIDE DOWN BUNDT CAKE

Steps:

• Preheat oven to 350°F.
• Melt butter in bundt pan in oven.
• Spray cooking spray on the parts of the pan that aren't covered by the melted butter.
• Sprinkle brown sugar over melted butter.
• Place maraschino cherries on top of sugar.
• Spread crushed pineapple over all.
• Mix cake ingredients according to the package directions regarding time and mixer speeds.
• Pour cake mix over topping ingredients in pan.
• Bake for 40 minutes, until golden brown.
• Test for doneness, knife or toothpick inserted should come out clean.
• Immediately invert onto serving platter and remove pan carefully so none of the topping stays in the pan.
• Cool completely before serving.

PINEAPPLE-CHERRY UPSIDE DOWN BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a bundt pan with nonstick spray.
• Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar.
• Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan.
• In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk. Add the eggs and vegetable oil, and mix until fully blended.
• Pour the batter evenly over the pineapple and cherries.
• Bake for 30 minutes, following the cake mix instructions for a bundt pan, until an inserted toothpick comes out clean.
• Cool the cake for about 10 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple rings to serve.
• Tip.
• When you add the reserved pineapple juice and milk in step 4, they should equal 1 cup of liquid. If you like, you can first pour the reserved pineapple juice into a liquid measuring cup. Add enough milk until you have 1 cup of liquid. Add the liquid to the combined cake-and-pudding mix, then proceed with the recipe.

PINEAPPLE UPSIDE DOWN BUNDT CAKE

Steps:

• Grease your Bundt pan with cooking spray. Pour the 1/2 cup of melted butter into the bottom of the pan and sprinkle the 1/2 cup of brown sugar evenly over the butter.
• Prepare the pineapple by cutting the peeled fruit into rings and coring each ring. Cut each ring in half. Lay the curved edge of each half ring into the indentations of the Bundt pan. Place the maraschino cherries in between each piece of pineapple. You may need more or fewer maraschino cherries and pineapple rings depending on the shape of your Bundt pan.
• Preheat the oven to 350 F. Place the oven rack on the lower middle part of the oven. Cream together the 1/2 cup of butter and 1 1/2 cups of sugar in the bowl of a stand mixer with the whisk attachment until creamy, about 10 minutes on medium-high speed.
• Beat in the 2 eggs and 1 teaspoon vanilla until fluffy.
• Sift together the dry ingredients in a separate bowl.
• Add the dry ingredients alternately with the 1 1/4 cup of milk to the creamed mixture in your stand mixer. Beat after each addition and scrape down the sides of the bowl as needed.
• Pour the cake batter over the prepared Bundt pan.
• Place the pan in the preheated oven and bake for about 40 minutes, or until edges are bubbly and a toothpick comes out of the cake cleanly.
• Remove the cake from the oven and allow it to cool for 15 minutes in the cake pan. Then flip the cake onto your chosen serving platter and serve while it is still warm.

PINEAPPLE UPSIDE-DOWN BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt®) with cooking spray with flour.
• Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.
• Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 40 minutes. Let cool for 10 minutes before removing from pan.

PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Melt margarine in a LARGE cast iron skillet on top of stove. Stir in brown sugar. Place pineapple slices and cherries on top of the brown sugar mixture. Do not follow the directions on the cake mix. Instead, add the reserved pineapple juice to the mix along with 2 eggs and mix thoroughly. Spread the batter over the pineapple mixture in the skillet. Bake at 350 degrees for approixmately 25 minutes.
• Use heavy hot pads to remove the skillet from the oven when done. While the cake is still hot, loosen the edge of the skillet with a knife and turn onto a serving plate. Let cool and enjoy!

PINEAPPLE UPSIDE-DOWN CAKE FROM A MIX

Steps:

• Preheat oven to 350 degrees. Melt margarine and put in a 13 x 9 inch pan. Sprinkle brown sugar evenly over melted margarine. Arrange pineapple and maraschino cherries over top, press gently into margarine and brown sugar. Take reserved pineapple juice, add enough water to it to make 1 1/4 cups. Make cake batter as directed on package, except use pineapple juice mixture instead of the water. Pour batter over pineapple and cherries. Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Immediately turn the pan upside down onto a heatproof plate. Leave pan over cake for one minute. Serve warm or cool.

PINEAPPLE BUNDT CAKE

Steps:

• Cake--preheat the oven to 350°.
• Grease a 10-cup Bundt pan.
• Using an electric mixer fitted with the paddle attachment, beat the butter and the 2 cups sugar on med-high speed until light and fluffy, about 3 minutes.
• Add the eggs, 1 at a time, beating on medium speed after each addition until incorporated.
• Add the flour and salt and mix on med-low speed just until incorporated.
• Reserve 2 tablespoons of the drained pineapple to use for the syrup; stir the remaining pineapple and vanilla into the batter.
• Spoon the batter into the prepared pan.
• Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
• Syrup--in a large saucepan set on med-high heat, stir together the 1 cup sugar and reserved pineapple syrup; bring to a boil.
• Decrease the heat to medium and continue cooking, stirring, until the mixture thickens, about 5 minutes.
• Remove from heat and stir in the 2 tablespoons reserved pineapple; set aside.
• To finish--cool the cake in the pan for about 10 minutes.
• Using thin wood or metal skewers, poke holes in the cake 1 to 1 1/2 inches apart, reaching almost to the bottom.
• Pour the pineapple syrup evenly over the cake.
• Let it sit another 10 minutes to let the syrup penetrate; invert the cake onto a cake stand or plate.
• Dust with powdered sugar.
• Serve warm or at room temperature.

PINEAPPLE UPSIDE DOWN CAKE

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.

PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Topping: Melt butter in a small skillet on direct heat.
• Add brown sugar and stir until well blended and bubbly.
• Pour into a 9" square baking dish, spreading to cover the bottom.
• (Alternately, microwave butter and brown sugar in a 9" square glass baking dish till well blended and bubbly).
• Arrange pineapple spears and maraschino cherry halves on top of the brown sugar in a sun-burst pattern.
• Chill in refrigerator while preparing batter.
• Batter: Sift together flour, salt and baking powder.
• Cream shortening/butter and sugar in a mixing bowl until light and fluffy.
• Add egg and vanilla and beat until smooth.
• At low speed, and in alternate additions, add in the flour and orange juice, beginning and ending with the flour mixture.
• Beat only until smooth.
• Remove cake pan from the refrigerator and spread batter over topping.
• Bake at 325 degrees for 40 minutes.
• Remove from oven, let stand for 5-10 minutes.
• Invert on a plate and serve warm.

GLAZED PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°F.
• Melt first amount of margarine in a 9x9-inch pan.
• Arrange rings over melted butter.
• Insert cherries inside centre of rings.
• Sprinkle with brown sugar.
• Set aside.
• Cream second amounts of margarine and sugar together well in mixing bowl.
• Add eggs and beat.
• Mix in vanilla.
• Mix flour, baking powder and salt, together in small bowl.
• Add flour mix to margarine mixture in 3 parts alternately with milk in 2 parts, beginning and ending with flour.
• Stir after each addition until blended.
• Pour over the top of the pineapples.
• Bake in oven for 40-50 minutes.
• Loosen edges with knife.
• Invert onto plate and cool.
• Serve with whipped cream.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Brown pineapple, brown sugar and 3 t Butter together.
• Mix remaining ingredients together except egg whites.
• Add egg whites beaten stiff.
• Pour browned pineapple in cake pans and spread evenly and up sides.
• Pour in remaining ingredients.
• Bake at 375 deg 30-40 minutes.