SPICED PINEAPPLE UPSIDE-DOWN CAKE
I often bake this beautiful cake in my large cast-iron skillet and turn it out onto a pizza pan. -Jennifer Sergesketter, Newburgh, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a saucepan, melt 2/3 cup butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12-in. ovenproof skillet or a 13x9-in. baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside. , In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating well after each addition. , Carefully pour over the pineapple. Bake at 350° until a toothpick inserted in the center comes out clean, about 40 minutes for skillet, 50-60 minutes for baking pan. Immediately invert onto a serving platter. Serve warm.
Nutrition Facts : Calories 509 calories, Fat 25g fat (13g saturated fat), Cholesterol 91mg cholesterol, Sodium 467mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 2g fiber), Protein 5g protein.
OLD FASHIONED PINEAPPLE UPSIDE-DOWN CAKE
This old-fashioned cake recipe delivers a really good take on the dessert classic: pineapple upside-down cake.
Provided by Cathy
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
- Sift together flour, baking powder, and salt.
- Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
- Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 55 g, Cholesterol 84.9 mg, Fat 10.4 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 6 g, Sodium 183.1 mg, Sugar 43 g
PINEAPPLE UPSIDE-DOWN CAKE
Provided by Ree Drummond : Food Network
Time 1h
Yield 8 servings
Number Of Ingredients 13
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
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield about 12 servings
Number Of Ingredients 13
Steps:
- Place a rack in the middle of the oven and preheat to 350 degrees F. Cut out a circle of parchment or wax paper and place it in the bottom of a 9 x 2-inch round cake pan. Lightly butter the sides of the pan.
- To make the topping: Heat a small saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes. Remove from the heat and whisk in the brown sugar and rum. Pour the butter-sugar mixture into the cake pan. Using a rubber spatula, spread the mixture out so it to covers the bottom of the pan.
- Quarter the pineapple lengthwise, core, and slice it into about twenty 3/8-inch-thick slices. Arrange some of the pineapple slices in a slightly overlapping ring around the inside of the pan, leaving the center open. Place 3 of the slices in the center in a triangle pattern. Press the slices into the butter-sugar mixture.
- To make the cake: Using a sieve over a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl with a hand-held electric mixer, combine the butter and sugar and mix at a low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
- Add the eggs one at time, waiting for each one to be fully incorporated before adding the next.
- Reduce the speed of the mixer to low. Add the flour mixture in 3 additions alternating with the milk in 2 additions. Raise the speed to medium and mix briefly until a smooth batter is formed.
- Pour the batter onto the pineapple-lined pan. Place the pan on a baking sheet and bake the cake, rotating the pan once during cooking, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 45 to 55 minutes. Remove the cake from the oven and let cool for 5 minutes.
- Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Let cool completely before serving.
SPICY PINEAPPLE UPSIDE DOWN CAKE
This very easy and yummy cake is an old New England recipe from my grandmother using gingerbread instead of the standard yellow cake. Serve warm with whipped cream.
Provided by Michelle Satterfield
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 2h15m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Pour the melted butter in a 9x13-inch baking dish, then sprinkle the brown sugar all around. Arrange the pineapple rings in a single layer in the baking dish, placing a maraschino cherry in the center of each ring. Set aside.
- Combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl. Beat 1 cup butter and the white sugar with an electric mixer in another bowl until light and fluffy. Beat in the eggs and molasses. Gradually stir the flour mixture into the liquid ingredients, alternating with the hot water and reserved pineapple juice, until just combined. Slowly pour the batter evenly into the prepared pan, being careful not to move the arranged pineapple slices.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool the cake in the pan completely on a wire rack. When the cake is cool, run a paring knife between the cake and the edge of the pan. Cover the cake pan with a plate, and invert it to tip the cake out of the pan and onto the plate.
Nutrition Facts : Calories 549.8 calories, Carbohydrate 93.2 g, Cholesterol 69 mg, Fat 18.4 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 11.2 g, Sodium 519.9 mg, Sugar 53.6 g
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
PINEAPPLE UPSIDE DOWN SPICE CAKE
Make and share this Pineapple Upside Down Spice Cake recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time P3DT15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, combine butter and brown sugar. Spread over bottom of lightly greased slow cooker. Arrange pineapple on top.
- To make cake: In a bowl, combine flour, baking powder and salt. In a large bowl, using an electric mixer, if desired, beat butter and sugar until light and fluffy. Beat in egg. Add milk and flour mixture alternately, making three additions of flour and two of milk, beating well after each addition. blend in cinnamon, allspice, cloves, nutmeg and vanilla. Pour batter over pineapple slices.
- Place dish towels over top of slow cooker (see tip). Cover and cook on HIGH for 3 hours or until a toothpick inserted in center of cake comes out clean. To serve, slice and invert on plate. Top with vanilla ice cream.
- TIP: To prevent accumulated moisture from dripping on the cake batter, place two clean dish towels, each folded in half (to create a total of four layers), across the top of the cooker before covering with lid.
Nutrition Facts : Calories 348.6, Fat 13, SaturatedFat 7.9, Cholesterol 59.1, Sodium 222.9, Carbohydrate 57.4, Fiber 1.5, Sugar 44.6, Protein 3
PINEAPPLE UPSIDE-DOWN CAKE II
This recipe was given to me by a good friend in Hawaii. She always uses fresh pineapple, the end product is delicious. Very yummy served with ice cream or whipped cream as an accompaniment.
Provided by Nina
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl stir together the melted butter and the brown sugar; spread the mixture evenly in a well buttered 9 inch round cake pan. Pat the pineapple very dry between several sheets of paper towel, and arrange it evenly on top of the sugar mixture.
- Sift together flour, baking powder, salt, and cinnamon.
- In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture in three parts alternately with the milk, beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared pan.
- Place the cake in the middle of the oven. Bake for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 62.3 g, Cholesterol 109.3 mg, Fat 25 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 15.3 g, Sodium 273.1 mg, Sugar 41.9 g
More about "pineapple upside down nutty spice cake food"
NEXT-LEVEL PINEAPPLE UPSIDE-DOWN CAKE - BIGGER BOLDER …
From biggerbolderbaking.com
4.5/5 (35)Category Dessert
HOW TO MAKE THE PERFECT PINEAPPLE UPSIDE-DOWN CAKE …
From theguardian.com
Author Felicity Cloake
PINEAPPLE UPSIDE DOWN CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PINEAPPLE UPSIDE-DOWN CAKE RECIPE - BBC FOOD
From bbc.co.uk
SPICY PINEAPPLE UPSIDE-DOWN CAKE - FOOD NETWORK CANADA
From foodnetwork.ca
5/5 (1)Category Cake,Dessert,Fruit,PineappleServings 8Total Time 2 hrs 35 mins
CARIBBEAN PINEAPPLE UPSIDE DOWN CAKE - A COLLECTION OF SPICE …
From silkroaddiary.com
PINEAPPLE UPSIDE-DOWN CAKE RECIPE - FOOD & WINE
From foodandwine.com
PINEAPPLE UPSIDE DOWN CAKE - HOUSE OF NASH EATS
From houseofnasheats.com
PINEAPPLE UPSIDE-DOWN CAKE | RICARDO
From ricardocuisine.com
PINEAPPLE TIDBIT BROWN SUGAR WALNUT UPSIDE DOWN CAKE - ALLY'S …
From allyskitchen.com
VEGAN PINEAPPLE UPSIDE DOWN CAKE RECIPE | THE PICKY EATER
From pickyeaterblog.com
SPICED PINEAPPLE UPSIDE DOWN CAKE - FOOD NETWORK …
From foodnetwork.ca
PERFECT PINEAPPLE UPSIDE DOWN CAKE | THE RECIPE CRITIC
From therecipecritic.com
PINEAPPLE UPSIDE-DOWN NUTTY SPICE CAKE RECIPE | SUNNY …
From foodnetwork.cel29.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love