PINEAPPLE-CHERRY UPSIDE-DOWN CAKE
A little twist on the traditional pineapple upside-down cake with extra cherry and pineapple. A quick, easy, and flavorful classic that can be served warm or at room temperature. Cover and refrigerate leftovers (if there are any).
Provided by Naomi Boyko
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Put 1/2 cup butter into a 9x13-inch cake pan and heat in the preheated oven until melted. Remove from oven and brush sides of pan with some of the melted butter.
- Evenly sprinkle brown sugar over the melted butter in the pan. Place pineapple rings on top of the sugar-butter layer. Place maraschino cherries in the middle of the pineapple rings and decorate in between as desired. Reserve 1/2 cup crushed pineapple and fill the gaps with remaining crushed pineapple to completely cover the pan. Drain the reserved crushed pineapple very well.
- Combine cake mix, 1 cup pineapple juice, eggs, and 1/2 cup melted butter in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Mix in rum and the reserved 1/2 cup crushed pineapple. Stir to thoroughly combine. Pour batter into the prepared pan and smooth out with a spatula.
- Bake in the preheated oven until a toothpick inserted in the middle comes out clean, making sure not to push all the way through the bottom of the cake, 30 to 35 minutes.
- Remove cake from the oven and immediately run a knife around the edge of the pan to thoroughly loosen it from the sides. Let cool in pan for a few minutes. Place serving platter upside-down over the pan while cake is still warm and, holding both together, flip over and leave pan on for a couple minutes. Slowly and carefully lift cake pan from cake.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 63 g, Cholesterol 87.2 mg, Fat 19.8 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 11.2 g, Sodium 361.3 mg, Sugar 46.3 g
PINEAPPLE UPSIDE-DOWN CAKE
Trisha Yearwood shows off her easy, classic pineapple upside-down cake on Food Network.
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Place the butter in an 8-by-8-by-2-inch square baking pan and set it over low heat to melt. When melted, sprinkle the brown sugar over the butter. Arrange the pineapple rings in a single layer on top of the sugar, making 3 rows. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. Set the pan aside.
- Sift the flour, baking powder and salt, then sift once more. Set aside. Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla. Blend in the flour mixture alternately with the milk, beginning and ending with flour. Stir only enough after each addition to combine.
- Pour the batter carefully into the pineapple-lined baking pan and bake for 40 minutes. Test for doneness by inserting a toothpick in the center or pressing the cake lightly with a fingertip; if the impression springs back, the cake is done. Run a knife around the edges of the pan and place a serving dish on top. Invert the cake onto the serving dish. Leave the pan inverted over the cake for several moments to allow the syrup to soak into the cake.
PINEAPPLE & CHERRY UPSIDE-DOWN SANDWICH CAKE
This nostalgic sponge layer-cake is a trip down memory lane, fit for any afternoon tea party - fill generously with jam and vanilla cream
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h30m
Yield Cuts into about 10 slices
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm round cake tins and line bases and sides with baking parchment. Scatter the 2 tbsp caster sugar in the base of one of the tins. Drain the pineapple over a bowl to catch the juices. Measure 100ml of juice into a big mixing bowl. Pat dry 3 pineapple rings with kitchen paper and halve horizontally. Arrange in the sugared tin, then add the glacé cherries.
- Add the melted butter, sugar, flour, baking powder, vanilla and eggs to the pineapple juice, and beat with an electric whisk until smooth. Divide the mixture evenly between the tins - it should be runny enough to pour over the pineapple to cover. Bake for 30 mins or until a skewer poked into the middle comes out clean. Leave for 5 mins, then turn out the cakes onto a wire rack (pineapple-side up), peel off the parchment and cool.
- Spread the jam over the cooled sponge without the pineapple. Whisk the cream, sugar and vanilla until thick, then spoon over the jam. Gently sit the pineapple sponge on top, and dust with a little icing sugar. Best eaten within 48 hours.
Nutrition Facts : Calories 610 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
PINEAPPLE-CHERRY UPSIDE DOWN BUNDT CAKE
Make and share this Pineapple-Cherry Upside Down Bundt Cake recipe from Food.com.
Provided by Lelandra
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 9
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.
Nutrition Facts : Calories 5125.8, Fat 233.8, SaturatedFat 82, Cholesterol 822.1, Sodium 4565.4, Carbohydrate 734.1, Fiber 22.4, Sugar 536.9, Protein 45.6
CHERRY UPSIDE DOWN CAKE
I found this recipe on another site and want to try it sometime in the near future. DH is a big fan of anything that has cherries so I'm thinking he might like this. 2/25/07 Edited: I made this tonight and DH & I were both amazed. When I took it out of the oven there were no cherries on top. They all sink to the bottom and it's truly an upside down cake. I thought it might be real sweet but it isn't. It has a nice sweet/tart combination. We served it with vanilla ice cream and it is yummy.
Provided by Luby Luby Luby
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease and flour a 9x13 baking pan and set aside.
- Prepare cake mix according to directions on the box and pour into prepared 9x13 pan.
- Mix remaining ingredients until sugar and cornstarch are dissolved.
- Pour or gently spoon cherry mixture over batter.
- Bake for 50-60 minutes.
- Serve topped with whipped cream or vanilla ice cream.
PINEAPPLE UPSIDE-DOWN CHEESECAKE
Fruity and creamy! Just oh so delicious!
Provided by Christopher
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 4h55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix 2 tablespoons butter and brown sugar together in a 9-inch round cake pan until blended; spread mixture to evenly cover bottom of pan. Top with pineapple slices; place 1 cherry in the center of each slice.
- Combine graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons butter in a small bowl; mix well. Press over pineapple slices.
- Beat cream cheese and 3/4 cup white sugar in a bowl until blended. Add sour cream and vanilla extract; mix well. Add eggs, 1 at a time; mix on low speed after each addition until blended. Pour into cake pan.
- Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour.
- Run a knife around the inside edge of pan to loosen cake. Allow to cool completely, about 30 minutes. Invert onto a serving plate; remove pan. Refrigerate for at least 3 hours.
Nutrition Facts : Calories 630.7 calories, Carbohydrate 51 g, Cholesterol 190.7 mg, Fat 43.9 g, Fiber 0.8 g, Protein 10.2 g, SaturatedFat 26.6 g, Sodium 406.9 mg, Sugar 40.5 g
EASY PINEAPPLE UPSIDE-DOWN CAKE
Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g
PINEAPPLE UPSIDE-DOWN CAKE III
This recipe for pineapple upside-down cake delivers a classic version of a favorite dessert in a 9x13-inch size.
Provided by BUCHKO
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Grease a 9x13 inch pan and preheat oven to 350 degrees F (175 degrees C).
- Drain crushed pineapple and reserve juice. Combine margarine, brown sugar, pineapple and 2 tablespoons pineapple juice. Spread onto the bottom of a 9x13 inch pan. Add enough water to remaining juice to make 1 1/3 cup of liquid. Set aside.
- Combine flour and baking powder. Set aside.
- Cream shortening and white sugar until light and fluffy. Add eggs and vanilla, and beat for 1 minute. Add flour mixture alternately with juice, beginning and ending with the dry ingredients.
- Pour over pineapple mixture in pan. Bake at 350 degrees F (175 degrees C) for 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes and then turn out.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 36.5 g, Cholesterol 20.6 mg, Fat 11 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 3.5 g, Sodium 124.1 mg, Sugar 24.1 g
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
Martha's version of a classic pineapple upside-down cake uses dried tart cherries for maraschinos, and features a layer of thinly sliced fresh pineapple. Serve the cake in generous slices, with a dollop of rum-spiked whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10 1/2-inch cake
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Line a baking sheet with parchment. Place cherries in a small heat-proof bowl. Bring 1 cup water to a boil in a small saucepan. Pour over dried cherries, and soak for 10 minutes. Drain well, and coarsely chop. Using a wide Japanese mandoline, slice whole pineapple as thinly as possible. Set aside. Sift together flour and baking powder. Set aside.
- Heat 1/2 cup of granulated sugar in a 10 1/2-inch cast-iron skillet. Cook until deep amber, about 5 minutes. Remove the pan from the heat. Add 4 tablespoons (1/2 stick) butter, stirring vigorously with a wooden spoon. Spread caramel evenly to coat the bottom of the skillet, and sprinkle with dark-brown sugar.
- Center one piece of pineapple in the skillet. Place pineapple slices in a tightly overlapping circle. Make a second ring, completely covering the bottom and continuing at least halfway up the sides. Place one remaining slice in the center of the skillet on top of the circles. (Be certain that there are no gaps as the bottom will be the top upon inversion).
- In a heavy-duty mixer fitted with the paddle attachment, cream remaining butter, remaining 3/4 cup of granulated sugar, and vanilla-bean scrapings. Add eggs one at a time, mixing well after each addition. Pour in milk and almond extract. Slowly add sifted flour, scraping sides as needed. Using a rubber spatula, fold in chopped cherries. Pour batter into pineapple-lined skillet. Spread batter evenly with an offset spatula.
- Place skillet on a prepared baking sheet, and transfer baking sheet to oven. Bake until golden brown and cake tester comes out clean, about 45 minutes.
- Meanwhile, pour cream into the bowl of a heavy-duty mixer. Add rum. Whip on high speed until stiff peaks form, 45 to 60 seconds. Remove cake from oven, and pour excess liquid from skillet into a measuring cup. Carefully invert onto large cake plate, and pour reserved liquid over cake. Serve with rum-spiked whipped cream.
DEE'S CHERRY PINEAPPLE UPSIDE DOWN CAKE
I made this dump cake up when I had 1 cup of cherry pie filling left over and my SIL likes pineapple upside down cake so I thought why not...
Provided by Dienia B.
Categories Dessert
Time 1h5m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix 1/2 teaspoon of the almond, rum and brandy flavorings into the cherry pie filling.
- Spread cherry mixture in the bottom of a 9x13 cake pan.
- Put the pineapple slices on top of cherry pie filling.
- Put brown sugar on top of pineapple.
- Mix the cake mix, oil, eggs and balance of the flavorings together.
- Pour over top of the brown sugar.
- Bake in a 375 degree Fahrenheit oven for the time recommended on cake box or until browned and toothpick comes out clean.
Nutrition Facts : Calories 428.9, Fat 12.9, SaturatedFat 2.1, Cholesterol 64.5, Sodium 369.5, Carbohydrate 74.9, Fiber 1.5, Sugar 48.6, Protein 4.5
PINEAPPLE UPSIDE-DOWN GRIT CAKE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Add half of the melted butter to the bottom of a 9-inch cake pan and sprinkle with the brown sugar. Drain the pineapple rings and reserve 1/2 cup of the juice. Lay the pineapple rings on top in a concentric pattern, overlapping slightly. Place the cherries in the center of each of the pineapple rings.
- Whisk together the remaining melted butter, reserved pineapple juice, eggs and sugar in a medium bowl until smooth. In another large bowl, whisk to combine the flour, cornmeal, baking powder and salt. Add the wet to the dry and mix together until just combined.
- Pour the batter over the pineapple rings and bake on a sheet tray until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes.
- Cool the cake in its pan for 25 minutes. Run a knife along the edges to loosen. Place a plate over the top and carefully flip the cake out of the pan.
PINEAPPLE UPSIDE-DOWN CAKE
Provided by Valerie Bertinelli
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil.
- For the topping: Pour the melted butter into a 9-inch pie dish. Use a pastry brush to brush the sides of the pie plate with butter. Sprinkle the butter with the brown sugar. Use clean hands to cover the base and sides of the pie plate with the butter sugar mixture. Arrange 7 pineapple rings on the base of the pie plate. Cut the remaining 3 rings in half and place them in the openings on the sides of the pie plate. Place a cherry in the center of each pineapple ring and in the empty spaces between the pineapple rings. Place the pie plate in the fridge while you make the batter.
- For the cake: Add the flour, baking powder, salt, and cinnamon to a mixing bowl and whisk to break up any lumps of flour and to evenly combine the ingredients. Set aside.
- Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Next, add the eggs, one at a time, fully incorporating the first egg before adding another. When the eggs are incorporated, add the vanilla and orange zest and mix until combined.
- Alternate adding the flour mixture and the sour cream to the mixer, starting and ending with the flour mixture. Mix until just combined. Spoon the batter into the chilled pie plate. Place the pie plate on the prepared baking sheet and transfer to the oven to bake until the juices are bubbling and the toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
- Remove the cake from the oven and transfer to a wire rack to cool for 15 minutes. Place a plate over the top of the cake and carefully flip the cake over, inverting it onto the plate. Cool the cake for an additional 10 to 15 minutes before serving.
PINEAPPLE UPSIDE-DOWN CAKE WITH DRIED CHERRIES
Steps:
- Preheat oven to 350°F. Drain pineapple, reserving 5 tablespoons juice. Set aside 1 whole pineapple slice; cut 4 slices in half (reserve remainder for another use).
- Melt butter in 9-inch-diameter cake pan with 2-inch-high sides over low heat. Transfer 1 1/2 tablespoons butter to small bowl and reserve; leave remaining butter in pan. Add brown sugar and 3 tablespoons pineapple juice to pan. Stir over medium heat until mixture boils and thickens slightly, about 45 seconds. Remove from heat. Place whole pineapple slice in center of pan atop sugar mixture. Surround with halved pineapple slices, rounded side toward pan edge. Sprinkle cherries in hollows of pineapple slices.
- Mix flour and baking powder in small bowl. Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Gradually add 1/4 cup sugar; beat until stiff peaks form. Using same beaters, beat yolks and 1/4 cup sugar in another large bowl until well blended. Mix in milk, vanilla and reserved 1 1/2 tablespoons butter. Beat in flour mixture just until blended. Fold whites into batter in 3 additions. Spread batter over pineapple slices in pan.
- Bake cake until golden and tester inserted into center comes out clean, about 30 minutes. Cool in pan 5 minutes. Place platter over cake; then invert cake onto platter. Remove pan; rearrange any fruit that may have become dislodged. Cool cake on platter 30 minutes. Brush 2 tablespoons pineapple juice over pineapple. Cool completely.
FAT-FREE PINEAPPLE-CHERRY UPSIDE DOWN CAKE
Other fruit would probably work in this cake, but pineapple slices with maraschino cherries in the center of each looks really pretty.
Provided by Boyz 5
Categories Dessert
Time 1h
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Lightly spray a 9-inch round cake pan with oil.
- Combine topping ingredients and spread evenly over the pan. Arrange pineapple slices on top with a cherry in the center of each ring.
- In a large bowl, combine the dry ingredients.
- In a small bowl, beat sugar and milk together to dissolve sugar, then add remaining ingredients and mix.
- Add wet ingredients to dry and whisk until smooth.
- Pour over pineapple topping.
- Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
- Let stand for a few minutes before loosening the edges and inverting over a serving plate.
Nutrition Facts : Calories 422.4, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.6, Sodium 341.2, Carbohydrate 102.1, Fiber 1.6, Sugar 58.6, Protein 5.1
CHOCOLATE PINEAPPLE-CHERRY-PECAN UPSIDE DOWN CAKE
My husband, who I affectionately call Meathead, came up with this recipe. I bake this cake for him and his lunch pals, as well as for our neighbors who don't cook/bake much anymore. They all seem to really like it!
Provided by Lunchmeat
Categories Dessert
Time 55m
Yield 1 cake, 14 serving(s)
Number Of Ingredients 8
Steps:
- Grease and flour a bundt pan. Lay pineapple slices in bottom of pan (mine held six slices), then put a maraschino cherry in the middle of each slice.
- Roughly chop the remaining pineapple slices.
- Combine cake mix, extract, eggs and vegetable oil with mixer, until all cake mix is somewhat moist. Fold in, by hand, the pie filling, chopped pineapple and pecans.
- Spoon batter evenly over the pineapple slices in bundt pan. Bake at 350F for 40-50 minutes or until toothpick inserted in middle comes out clean.
- Let cool slightly in pan then invert cake onto a platter.
Nutrition Facts : Calories 336.6, Fat 17.3, SaturatedFat 2.6, Cholesterol 30.2, Sodium 318.5, Carbohydrate 45.1, Fiber 2.5, Sugar 18.9, Protein 4.1
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