Pineapple Upside Down Cake From A Mix Food

EASY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Grease sides of a 9 9 by 9 by 3-inch round baking pan with nonstick cooking spray or butter.
• For topping: Beat the melted butter and brown sugar together in a small bowl. Spread mix over the bottom of prepared baking pan. Arrange 6 pineapple slices around the edge of the pan and 1 in the middle. Place a cherry in the middle of each ring, and the rest between slices at the edges.
• For the Cake: Stir together flour, baking powder, baking soda, salt, ginger and cloves in a large bowl. In another large bowl, beat together the butter and the sugar until light and fluffy. Beat in the eggs 1 at a time. Using a spatula, alternately fold in the flour mixture and the heavy cream and pineapple juice until blended. Spread batter over the pineapple slices and bake for 1 hour or until a toothpick inserted in center comes out clean.
• Cool in pan for 5 minutes. Then run a metal spatula around the edge to loosen cake, invert a serving plate over the cake pan, and turn cake and plate over together. Remove cake pan, and serve the cake warm, with whipped cream.

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 UPSIDE-DOWN POUND CAKE

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.

EASY UPSIDE DOWN CAKE

Steps:

• Drain pineapple; reserve 3/4 cup juice.
• Stir together melted butter and brown sugar in 12-inch skillet with heat-proof handle. Arrange pineapple slices in sugar mixture. Place cherry in center of each pineapple slice.
• Prepare cake mix according to package directions, replacing water with reserved 3/4 cup juice. Pour batter evenly over pineapple.
• Bake at 350 degrees F., 40 to 45 minutes or until toothpick inserted in center comes out clean.
• Cool 5 minutes. Loosen edges and invert onto serving platter.
• Note: Cake can be baked in 13x9-inch baking pan instead of skillet. Prepare and assemble cake as above except cut two pineapple slices in half and place whole slices along edges of pan and halved slices in center. Place cherries in center of slices. Bake and cool as above.
• Mini Upside Down Cakes:
• Drain 1 can (20 oz.) DOLE® Crushed Pineapple, reserve juice.
• Grease 24 muffin cups. Stir 1/3 cup melted butter with 2/3 cup packed brown sugar.
• Evenly spoon mixture into bottom of cups; spoon about 1 tablespoon crushed pineapple over sugar mixture.
• Prepare cake mix as above. Evenly pour batter into cups.
• Bake 20 to 25 minutes.
• Invert onto serving platter. Makes 24.
• Per Serving: 293 calories, 7g fat (4g sat.), 0mg cholesterol, 310mg sodium, 58g carbohydrate, 1g protein

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.

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.

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:

• Heat oven to 180C/160C fan/gas 4.
• For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
• Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
• Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Melt butter in a 9x13 pan in oven.
• Sprinkle brown sugar evenly over butter in pan.
• Drain canned pineapple into a measuring cup.
• Place pineapple slices evenly in pan, cutting the last two in half to cover pan.
• Place the maraschino cherry halves in the center of the pineapple slices, cut side up.
• Combine the rest of ingredients in a large mixing bowl on slow speed for 30 seconds.
• Beat on medium speed for 2 minutes.
• Pour batter into pan.
• Bake for 45 to 55 minutes, or until a toothpick comes out clean.
• Cool 5 minutes and turn cake out onto a serving platter, pineapple side up.