Pineapple Upside Down Cookies Food

PINEAPPLE UPSIDE DOWN COOKIES RECIPE - (3.6/5)

Steps:

• Preheat oven to 350°F. Sift together dry ingredients ( flour, baking soda, baking powder, and salt). Set aside. In a large mixing bowl, blend together (with hand or stand mixer) butter and brown sugar. Beat in eggs, vanilla, and sour cream. Add the well drained crushed pineapple and mix well. Remember to scrape down sides and bottom of bowl, ensuring even mixing. With mixer on low, slowly add the dry ingredients and mix until all the flour has been incorporated. Scoop dough out onto parchment lined cookie sheets about 2 inches apart (they will spread slightly). Bake in preheated oven for about 12 minutes. Remove from oven and transfer to cooling rack. Ice cookies once they are completely cool. Icing: In a small saucepan over medium heat, melt the stick of butter. Once the stick of butter has melted stir in the brown sugar and stir to dissolve. Bring mixture to boil and then reduce heat to medium low and continue to boil for 2 minutes. Once the two minutes are up, stir in the cream and return to boil, stirring constantly. Once it reaches a boil, remove from heat and let cool. Once the mixture is at least lukewarm, transfer it to a mixing bowl and with beaters on low, slowly add the confectioners sugar and beat to desired consistency. You may want to add extra cream/milk to icing to make it thinner - I did. Tip: I made my icing the night before and stuck it in the fridge, the next morning it was rock hard! I stuck it in the microwave for one minute to loosen it up, stuck it back in the mixing bowl and slowly added more cream (little by little) until I reached the desired consistency. The thinner the icing the easier it is to ice the cookies. The icing will thicken/harden the longer it sits, so ice the cookies as soon as the icing is ready to go

PINEAPPLE UPSIDE-DOWN CAKES

Steps:

• Tear off 4 sheets of nonstick foil. Mound 1 1/2 tablespoons light brown sugar and 1 tablespoon unsalted butter on each sheet. Top each mound with a 1/2-inch-thick pineapple ring and put a maraschino cherry in the middle, then top each with an upside-down shortcake shell. Fold in the sides of the foil and seal to form a packet. Grill over medium-high heat, 12 minutes. To serve, flip the cakes pineapple-side up.

PINEAPPLE UPSIDE DOWN BISCUITS

Steps:

• Preheat the oven to temperature as stated on biscuits.
• Using a cupcake or muffin tin grease 10 cups.
• Drain the can of crushed pineapple, saving the juice.
• Stir together the pineapple, sugar and butter until well mixed.
• Divide the pineapple mixture amongst the muffin cups.
• Place a cherry in the center of each tin, pressing to make sure cherry touches the bottom of the cup.
• Place 1 biscuit in each cup on top of the pineapple mixture.
• Spoon 1 teaspoon of the reserved pineapple juice over each biscuit.
• Bake for 12 to 15 minutes, or until golden brown.
• Cool for 2 minutes.
• Invert the pan onto a plate to relase the biscuits.
• Serve warm sprinkled with powdered sugar or plain.

PINEAPPLE UPSIDE DOWN COOKIES

Steps:

• Preheat oven to 325°F.
• Mix eggs, oil and one box of cake mix. once combined mix in the other cake mix. fold in the pineapple and the cherries. the batter will be very thick.
• Mix together the brown sugar and butter.
• Drop about a tablespoon full on a cookie sheet, then sprinkle a little bit of the sugar and butter mixture on top.
• Bake for 8-11 minutes cool on a cookie rack.

CAKE MIX COOKIES - PINEAPPLE UPSIDE DOWN COOKIE

Steps:

• Preheat oven to 350 degrees. Place parchment paper on baking pan.
• In a large bowl mix together cake mix, pineapple, brown sugar and eggs.
• Using a 1 inch cookie scoop, place cookie dough on baking pan. Place 1 cherry in center of cookie dough and push down half way.
• Bake in preheated oven for 10-12 minutes until golden brown. Allow cookies to sit on baking pan for 10 minutes. Use a metal spatula to pull cookies off pan and allow to cool on a cooling rack.

PINEAPPLE UPSIDE-DOWN DOUGHNUTS

Steps:

• Preheat the oven to 375 degrees F.
• Carefully slice the pineapple rings in half horizontally to make them into thin rings. Set aside.
• Melt the butter in a small saucepan, then turn off the heat and whisk in the brown sugar until completely blended. Spoon a tablespoon of the sugar mixture into each well of a nonstick metal doughnut pan, then add a pineapple slice to each, pressing down firmly.
• Whisk together the flour, granulated sugar, baking powder, salt and baking soda in a medium bowl. Whisk together the buttermilk, oil, vanilla, egg, reserved pineapple juice and 1/4 cup water in a separate medium bowl. Stir the wet ingredients into the dry until fully blended. Pour into a large piping bag or gallon resealable plastic bag, snip the corner to make a 3/4-inch opening and pipe some batter into the doughnut pan, filling each well just shy of the top.
• Put the doughnut pan on a rimmed baking sheet and bake until a toothpick inserted in the doughnuts comes out clean, about 10 minutes. Cool the doughnuts in the pan 5 minutes, then loosen from the pan with an offset spatula and invert onto a cooling rack. Top each doughnut with a cherry and repeat with the remaining batter two more times.

SLOW COOKER PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Butter the inside of a 4-quart slow cooker insert. Line it completely with a double layer of foil, then butter the foil. Cut up 4 tablespoons of the butter and sprinkle in the bottom of the insert, along with the brown sugar and rum. Arrange the pineapple slices in overlapping circles to completely cover the bottom of the insert; press into the sugar mixture.
• Combine the flour, pecans, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt in a medium bowl.
• Combine the remaining 6 tablespoons butter and the granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) and beat on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and beat in the eggs and vanilla until incorporated.
• Reduce the speed to low and beat in the flour mixture until just incorporated. Add the milk, increase the speed to medium-high and beat until smooth, about 30 seconds. Evenly spread the batter over the pineapples in the slow cooker.
• Drape a double layer of paper towels over the top of the slow cooker (without touching the cake) to prevent condensation from dripping from the cover onto the cake. Cover and cook on low until a toothpick inserted in the center comes out clean, 3 to 4 hours. Turn off the slow cooker and let the cake rest for 20 minutes.
• Lift the cake by the foil and place on a rack to cool (it can be served warm or at room temperature). Carefully invert onto a platter and peel off the foil.
• Whip the cream until soft peaks form. Fold in the confectioners' sugar and chopped cherries. Serve slices of cake with a dollop of whipped cream and a cherry on top.

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.

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 MUFFINS

Steps:

• Position your oven rack in the center of the oven and preheat to 375°F Prepare the muffin pans by spraying the cups and rims with nonstick spray. If using the silicon pans, spray as directed and put on a cookie sheet.
• In a small bowl, mix the brown sugar and 2 tablespoons of the melted butter until well combined. Into the muffin cups, place one candied cherry and one pecan half. Then divide the brown sugar mixture even among the 12 cups placing about 1 teaspoon in the bottom of each. Top the brown sugar mixture in each cup with 1 teaspoon of crushed pineapple. Set aside.
• Whisk the flour, granulated sugar, baking powder, baking soda, and salt until well mixed. Set aside.
• In a large bowl, whisk the eggs until frothy. Whisk in the buttermilk, the almond extract, the remaining 6 tablespoons of melted butter and the remaining crushed pineapple. Gently stir in the prepared flour mixture with a wooden spoon until moistened.
• Take care not to disturb the sugar and pineapple in the bottom of the cups, fill them three quarters full with batter. Reserve leftover batter for a second baking. Bake for 22 minutes, or until the muffins are lightly browned with rounded tops. A toothpick inserted into one of the centers should come out with moist crumbs attached to it.
• Set the pan on a wire rack to cool for 15 minutes. Gently tip each muffin to one side, being careful to keep the pineapple bottom attached. If it comes loose, simply scrape it out, and gently press it back onto the muffin top once the muffin has been removed from the pan. Remove all the muffins, serve them upside down. Cool completely before before sealing them in an airtight container, where they will stay fresh for up to two days. These muffins do not freeze well.

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.

MINI PINEAPPLE UPSIDE DOWN CAKES

Steps:

• Preheat oven to 350°F Spray your muffin tins with non-stick cooking spray.
• In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
• In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
• Spoon layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
• Bake for 30-35 minutes, until a wooden pick in the center of cakes comes out clean.