SKINNY PINEAPPLE UPSIDE-DOWN CAKE
Rich and caramely pineapple teams up with yellow cake mix for a great retro dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 9
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray. Sprinkle brown sugar in pan. Arrange pineapple slices over brown sugar. Drizzle with reserved juice. Place cherry in center of each pineapple slice.
- In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top is golden brown. Run knife around inside edges of pan. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake 3 minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm.
Nutrition Facts : Calories 350, Carbohydrate 60 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 42 g, TransFat 0 g
PINEAPPLE UPSIDE DOWN CAKE - SUGAR FREE
I have not tried this recipe. I got this recipe from Ossg Recipes. This recipe is from Favorite Brand Name Diabetic Cooking. Dietary Exchanges: 1 1/2 starch, 1 fat.
Provided by internetnut
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans, 1.
- tablespoon lemon juice, 1/4 cup sugar substitute and cornstarch in bottom of a 8-inch square or 9-inch round cake pan; spread mixture evenly in pan.
- Beat margarine and 1/2 cup sugar substitute in medium bowl until fluffy;.
- beat in egg. Combine flour, baking powder, baking soda and spices in small.
- bowl. Add to margarine mixture alternately with buttermilk, 1/4 cup reserved.
- pineapple juice and remaining 1 tablespoon lemon juice, beginning and ending with dry ingredients.
- Spread batter over pineapple mixture in pan. Bake in a preheated 350 degree oven until browned and toothpick inserted in center comes out clean, about 25 minutes. Invert cake immediately onto serving plate. Serve warm or at room temperature.
- Note: If desired, maraschino cherry halves may be placed in bottom of cake.
- pan with pineapple mixture.
Nutrition Facts : Calories 167.2, Fat 6.6, SaturatedFat 1.3, Cholesterol 26.9, Sodium 233.6, Carbohydrate 24.7, Fiber 0.8, Sugar 9.7, Protein 2.9
PINEAPPLE UPSIDE-DOWN CAKE
This Southern staple is the kind of cake that's always on the table, ready to greet anyone who comes over. Good enough for dessert, it's also not supersweet, so you could have it for breakfast with coffee or tea, or at any time of day. Made with canned pineapple and maraschino cherries (which can stay in the cupboard for a long time), it's a delicious and beautiful cake that's also budget friendly. The caramel finish is simple to put together, and the base is light and moist, but strong enough to hold up that joyful topping. If you don't want to use whole milk, you could use an equal amount of the reserved pineapple juice. The end result will be slightly sweeter, but that's not a bad thing. (Watch the video of Millie Peartree making pineapple upside-down cake here.)
Provided by Millie Peartree
Categories easy, cakes, dessert
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees.
- Prepare the topping: In a medium bowl, whisk together sugar, butter, vanilla extract and cinnamon (if using). Pour the mixture into an ungreased 9-inch pie dish or round cake pan that's at least 2 inches deep.
- Using a clean kitchen towel or a paper towel, blot any excess liquid off the fruit. Arrange the pineapple slices to your liking in a single layer on top of the brown sugar-butter mixture, covering the base of the pan, then add the cherries wherever there's a gap. Place the pan in the refrigerator while you prepare the rest of the cake.
- Prepare the cake: In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt; set aside.
- Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until creamy, about 1 minute. Add sugar and beat on high speed until creamed together, about 1 minute, scraping down the sides and the bottom of the bowl with a rubber spatula as needed.
- On high speed, beat in the eggs, one at a time, until combined, then beat in the yogurt and vanilla extract, scraping the bowl as needed.
- Pour the dry cake flour mixture into the wet ingredients. Turn the mixer to low speed and carefully pour in the milk. Beat on low speed just until all the ingredients are combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Remove the pan from the refrigerator. Pour and spread the cake batter evenly over the topping.
- Bake for 40 to 55 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean. (A couple moist crumbs are OK.)
- Remove cake from the oven and cool on a wire rack for 20 minutes. Run a knife along the edge to loosen, then invert the cake onto a plate. (Take care, as the pan may still be hot.) Serve warm or at room temperature.
PINEAPPLE UPSIDE DOWN CAKE (REDUCED SUGAR)
My family really enjoyed this cake.We had not had pineaple upside down cake for a long time.
Provided by Donna Joy Oder
Categories Fruit Desserts
Time 40m
Number Of Ingredients 8
Steps:
- 1. Preheat oven for 350. In 13x9 baking dish pour melted and slightly cooled margarine. (I also sprayed the sides with butter flavored cooking spray.) Sprinkle splenda brown evenly over bottom and mix with the margarine to dissolve. Arrange pineapple slices. Mix cake mix and remaining ingredients together.( The batter will be thick.) Pour or spoon bater evenly over pineapple and mixture.Place in preheated oven and bake for about 25-29 minutes or until toothpick inserted in center comes out clean. Turn out onto serving tray to cool.
LOW-FAT PINEAPPLE UPSIDE DOWN CAKE
A friend from my gym made this and I had to have the recipe! While this version doesn't taste the same as the "real thing", it's relatively guilt-free and better than not eating dessert at all! I have not made it myself yet, but I plan to very soon!
Provided by AnnieLynne
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Line a round 9x1 1/2 inch pan with waxed paper and spray with nonstick cooking spray.
- Sprinkle brown sugar on waxed paper.
- Drain pineapple and reserve juice.
- Spread pineapple evenly in bottom of pan and sprinkle dry gelatin over pineapple.
- Using an electic hand mixer, beat eggs and egg whites on high until very thick (about 5 minutes).
- Gradually add sugar.
- Add 1/3 cup reserved pineapple juice and vanilla and beat on low speed.
- Gradually add flour, baking powder and salt, blending until batter is smooth.
- Pour batter into pan.
- Bake 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
- When done, immediately loosen cake from edge of pan with a knife and turn the pan over onto a plate.
- Carefully remove waxed paper.
Nutrition Facts : Calories 195.9, Fat 1.4, SaturatedFat 0.4, Cholesterol 52.9, Sodium 257.5, Carbohydrate 44.6, Fiber 0.9, Sugar 30.9, Protein 4.3
PINEAPPLE UPSIDE-DOWN CAKE
This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories
Provided by Sara Buenfeld
Categories Afternoon tea, Snack, Treat
Time 55m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 407 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.87 milligram of sodium
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