Pineapple Upside Down Cake With Pink Peppercorn Caramel Food

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CARAMELIZED PINEAPPLE UPSIDE-DOWN CAKE



Caramelized Pineapple Upside-Down Cake image

Provided by Amanda Freitag

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

3/4 cup brown sugar
2 1/2 sticks unsalted butter, softened
One 20-ounce can pineapple rings in juice, drained, 1/4 cup juice reserved
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon salt
2 cups granulated sugar
5 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 1/2 tablespoons granulated sugar
1/2 vanilla bean, seeds scraped

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • Put the brown sugar, 1/2 stick of the butter and the 1/4 cup pineapple juice in a small saucepan over medium heat. Cook until the sugar dissolves and begins to caramelize, about 10 minutes. Pour into a 9-by-13-inch baking dish and top with the pineapple rings. Set aside.
  • Whisk together the flour, ginger and salt in a medium bowl.
  • In a stand mixer with the paddle attachment, beat together the remaining 2 sticks butter and the granulated sugar until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in vanilla until well incorporated.
  • With the mixer on low speed, slowly add in the dry ingredients, beating just until incorporated--be careful not to over-mix. Spread the batter over the pineapple rings in the baking dish.
  • Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool for 15 minutes.
  • Meanwhile, make the topping: Stir together the sour cream, sugar and vanilla seeds in a small bowl.
  • To serve, invert the cake over a platter and cut into portions. Serve with a dollop of the sour cream topping.

PINEAPPLE UPSIDE DOWN CAKE WITH PINK PEPPERCORN CARAMEL



Pineapple Upside Down Cake with Pink Peppercorn Caramel image

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 15

8 tablespoons unsalted butter, softened
1 large pineapple, skinned, cored and cut into eight or nine 3/4-inch-thick slices
3/4 cup dark brown sugar
1/2 cup buttermilk
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon kosher salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup granulated sugar
2 tablespoons light corn syrup
Juice from 1 large lime
2 teaspoons pink peppercorns

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • Heat a 9-inch skillet over medium heat and melt 2 tablespoons butter. Add the slices of pineapple in a single layer and sprinkle the brown sugar over the fruit. Cook until the pineapple browns slightly, 2 to 3 minutes. Flip the pineapple slices. Turn off the heat and keep warm.
  • Whisk together the buttermilk, vanilla, eggs and the remaining 6 tablespoons butter in a medium bowl until smooth. Use a rubber spatula to stir in the flour, granulated sugar, salt, baking powder and baking soda until completely smooth. (The batter will be fairly stiff.) Pour the batter over the pineapple.
  • Transfer the skillet to the center of the oven and bake until a toothpick inserted in the center of the cake emerges clean, 40 to 45 minutes. Cool for about 10 minutes before carefully unmolding onto a serving platter. (See Cook's Note.)
  • For the caramel: Combine the granulated sugar, corn syrup, lime juice and 1/4 cup cold water in a medium stainless saucepan. Stir in the pink peppercorns and bring to a gentle simmer. Cook until the sugar is dissolved, then cook, 10 minutes. Set aside to cool slightly. When the cake is unmolded, pour the caramel over the cake.

CARAMEL PINEAPPLE UPSIDE DOWN CAKE



Caramel Pineapple Upside Down Cake image

Moist butter cake, with a melt in your mouth caramel topping and caramelized pineapples and cherries. One of my favorite cakes of all times!

Provided by TwinGodesses

Categories     Dessert

Time 55m

Yield 1 1/4 sheet cake, 8-10 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box butter cake mix, we used Duncan Hines
3 large eggs
1/2 cup softened butter
3/4 cup pineapple juice
20 ounces sliced pineapple
maraschino cherry (without stems)
1/2 cup butter
1 cup packed golden brown sugar
2 tablespoons canned evaporated milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees. Line a 9"x13" pan with parchment paper.
  • In a large bowl, beat together cake mix, butter, eggs and pineapple juice. Mix well.Set aside.
  • In a medium sauce pan over medium high heat melt butter and whisk in brown sugar and evaporated milk. Bring to a boil stirring consistently. Adjust heat to simmer and continue to stir for about 5-7 minuets being careful not to burn mixture. Remove from heat and whisk in vanilla.
  • Carefully pour hot caramel mixture into baking pan over parchment paper. Distribute pineapple rings over caramel sauce. Add cherries.
  • Pour cake batter over caramel and fruit.
  • Bake for about 45 minuets or until inserted toothpick comes out clean.
  • Once cake is finished baking, allow to sit for 3-5 minuets then remove cake from pan by flipping cake onto wired rack and carefully and slowly, pull back paper from caramel. to continue to cool. Failure to do this will allow the cake to keep baking, which will result to a dry cake.
  • Place cake onto desired dish and serve. Refrigerate leftovers.

PINEAPPLE UPSIDE DOWN CAKE



Pineapple Upside Down Cake image

This dense cake has the flavors of almond, caramel, and pineapple. Recipe is from Simply Recipes. Change of plans for Easter... Now i'll be making this cake as it is the favorite of Uncle. EDIT 6/11: If you are looking for an old fashioned pineapple upside down cake, you are probably better trying a different recipe. This cake is much different than the traditional pineapple upside cakes that most people are used too!

Provided by cookiedog

Categories     Dessert

Time 1h50m

Yield 12-14 serving(s)

Number Of Ingredients 13

1 cup of firmly packed dark brown sugar
1/2 cup unsalted butter
1 (20 ounce) can pineapple slices
1 1/2 cups all-purpose flour
6 tablespoons cake flour
6 tablespoons ground almonds (from about 2 oz of whole almonds)
3/4 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
1 cup unsalted butter, at room temperature
4 large eggs
3/4 teaspoon vanilla extract
3/4 cup sour cream

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.

CLASSIC PINEAPPLE UPSIDE-DOWN CAKE



Classic Pineapple Upside-Down Cake image

This pineapple upside-down cake is a classic recipe that never goes out of style! It's delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. -Bernardine Melton, Paola, Kansas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 12

1/3 cup butter, melted
2/3 cup packed brown sugar
1 can (20 ounces) sliced pineapple
1/2 cup chopped pecans
3 large eggs, separated, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
9 maraschino cherries
Whipped topping, optional

Steps:

  • Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.

Nutrition Facts : Calories 361 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 193mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.

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