Pineapple Upside Down Crepes Food

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.

PINEAPPLE UPSIDE-DOWN PANCAKES

Steps:

• Pat the pineapple rings dry with a paper towel, then transfer to a plate lined with a paper towel.
• Heat a large nonstick pan or cast-iron griddle over medium-low heat. Add the butter.
• While the butter is melting, sprinkle one side of the pineapple rings with the brown sugar. Place the pineapple rings sugared-side down in to the pan, leaving enough space around them to allow for the pancake batter to be poured over top. Cook until the sugar caramelizes and the pineapples turn light brown, about 5 minutes.
• Place a maraschino cherry into the center of each pineapple ring. Carefully pour about 1/2 cup of pancake batter over each pineapple ring to make 4 pancakes. Cook until the batter starts to bubble and take on a dull look, about 3 minutes. Carefully flip the pancakes and cook on the other side for about 2 minutes. Transfer to a plate and serve.

CARAMELIZED PINEAPPLE SAUCE

Steps:

• Melt the butter and sugar in a medium skillet over medium heat. Stir until the sugar dissolves, about 3 minutes. Increase the heat to high. Add the pineapple and cook, stirring occasionally, until golden and coated in caramel, about 5 minutes. Remove the skillet from the heat and add the vanilla and salt. Divide the pineapple sauce among 4 sundae dishes. Top each dish with 1 scoop of ice cream and some chocolate sauce.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F. Make the cake batter: Combine the flour, baking powder, salt, granulated sugar, 1/2 stick butter, the shortening, milk, eggs, vanilla and 2 tablespoons pineapple juice in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside.
• Melt the remaining 1/2 stick butter in a 12-inch cast-iron skillet over medium heat; swirl to thoroughly coat the skillet. Sprinkle the brown sugar over the butter, making sure it's evenly distributed-you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat and layer the pineapple slices over the top. If desired, place maraschino cherries in the centers of the pineapple slices.
• Pour the batter evenly over the pineapple slices and gently spread to even out the top. Bake the cake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
• Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It's best served warm.

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.