UPSIDE-DOWN CARROT CAKE
We thought outside the box - or, in this case, upside-down - to come up with this carrot cake. Instead of shredding carrots and folding them into the batter, we used a vegetable peeler to make ribbons and candied them in a butter-and-sugar mixture for a fun and pretty topping.
Provided by Food Network Kitchen
Categories dessert
Time 2h50m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
- For the caramel topping: Microwave the butter, brown sugar and lemon juice in a small microwave-safe bowl until melted. Spread the mixture over the bottom of the prepared pan. Arrange the carrot ribbons on top.
- For the cake: Spread the pecans out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Transfer to a large bowl and whisk together with the flour, cinnamon, baking powder, baking soda, salt and allspice; set aside.
- Beat the butter and brown sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Beat in the lemon zest. Add the eggs 1 at a time, beating to incorporate after each addition and scraping down the side of the bowl as needed (it's okay if the batter looks slightly separated and broken). Reduce the mixer speed to low, and add 1/2 the flour mixture, then the sour cream, then the remaining flour.
- Pour the batter over the carrots in the cake pan, spread it into an even layer and give the pan a few taps on the counter. Bake the cake until it's golden brown and pulls away from the edge and a toothpick or cake tester comes out clean when inserted in the center, 45 to 50 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, carrot-side up. Let cool completely. Cut into wedges, and serve.
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.
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
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 CARROT CAKE
Make and share this Pineapple Upside-Down Carrot Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Melt butter in a lightly greased 10-inch cast-iron skillet or a 9-inch round cake pan (with sides that are at least 2 inches high) over low heat.
- Remove from heat.
- Sprinkle with brown sugar.
- Arrange 7 pineapple slices in a single layer over brown sugar, reserving remaining pineapple slices for another use.
- Place 1 cherry in center of each pineapple slice.
- Beat granulated sugar, oil, and eggs at medium speed with an electric mixer until blended.
- Combine flour and next 4 ingredients; gradually add to sugar mixture, beating at low speed just until blended.
- Stir in carrots and pecans. Spoon batter over pineapple slices.
- Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.
- Cool in skillet on a wire rack 10 minutes.
- Carefully run a knife around edge of cake to loosen.
- Invert cake onto a serving plate, spooning any topping in skillet over cake.
Nutrition Facts : Calories 520.3, Fat 25.8, SaturatedFat 6.3, Cholesterol 61.8, Sodium 400.3, Carbohydrate 71.6, Fiber 2.6, Sugar 56.2, Protein 4.4
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 OUTRAGEOUS CARROT CAKE
Make and share this Pineapple Upside Down Outrageous Carrot Cake recipe from Food.com.
Provided by Sydney Mike
Categories Dessert
Time 1h35m
Yield 24 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 350 degrees F, then grease & flour a 13"x9" glass baking dish.
- FOR THE TOPPING: Spread melted butter evenly into bottom of prepared baking dish.
- Sprinkle brown sugar evenly over melted butter.
- Arrange pineapple slices over brown sugar & place a cherry in center of each slice.
- FOR THE CAKE: In large bowl, whisk or sift together flour, baking soda, cinnamon & salt, then set aside.
- In medium bowl, beat eggs, then add oil, buttermilk, sugar & vanilla, blending well.
- Add egg mixture to dry ingredients, mixing thoroughly.
- Stir in crushed pineapple, carrots, walnuts, coconut & raisins, mixing well.
- Pour into prepared baking dish & bake at least 65-70 minutes or until toothpick inserted in middle comes out clean.
- FOR THE GLAZE: About 10 minutes before cake is done, in saucepan mix sugar, buttermilk, baking soda, corn syrup & butter.
- Bring to boil & boil 5 minutes.
- Remove from heat & add vanilla.
- Remove cake from oven & with a skewer or knife poke a number of holes into the hot cake, making sure holes reach bottom of cake.
- Slowly pour hot glaze over hot cake, carefully spreading it all over cake until it is absorbed.
- Let cake cool 15-20 minutes on wire rack, then carefully invert it into a 15"x10" baking dish [or onto large platter].
- Refrigerate when completely cooled. DO NOT REHEAT!
Nutrition Facts : Calories 449.4, Fat 21.8, SaturatedFat 8.3, Cholesterol 42.2, Sodium 224.2, Carbohydrate 62.9, Fiber 3.5, Sugar 46.9, Protein 4.8
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 PINA-COLADA CARROT CAKE
This is a spicy island twist to plain-jane Pineapple Upside Down cake (or Carrot Cake--depending on how you look at it!). Adding pudding to the mix adds an extra moistness to the cake while the coconut oil makes it just a tad healthier than using regular oil (while adding a subtle island feel!).
Provided by CookVanVliet
Categories Dessert
Time 50m
Yield 12 pieces of cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Put 2 blobs of Coconut Oil on the bottom of your baking pan. Put in oven that is preheating for about a minute or less (just to melt it).
- Remove from oven. Sprinkle on brown sugar until Coconut oil is absorbed.
- Sprinkle on pecan halves & coconut flakes according to preference.
- Spread drained pineapple chunks over mixture, reserve a few chunks in the juice to add to cake batter later.
- Cake Batter:.
- Combine Carrot Cake mix, french vanilla pudding, and pineapple juice (use it to replace the amount of water recommended on the box. Higher altitudes may call for more juice than you have, make up the difference with water).
- Add Coconut oil according to amount recommended on box (high altitude climates need less).
- Put pecans in a bag and use a hard object to smash them into smaller pieces. Add to batter.
- Mix. Add 3 eggs. Mix some more.
- When done, pour over the mixture in your baking dish, pop in the oven for about 30-40 minutes, and viola! Done!
- Buen Provecho! :).
Nutrition Facts : Calories 348.1, Fat 13.8, SaturatedFat 8.2, Cholesterol 46.5, Sodium 377, Carbohydrate 54.7, Fiber 0.4, Sugar 20.2, Protein 4
UPSIDE-DOWN RAISIN CARROT CAKE
This is an attractive and delicious combination of two excellent types of cake. I found this years ago in a magazine ad for raisins.
Provided by pattikay in L.A.
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving 1/2 cup of the juice.
- Melt 1/4 cup butter in a 10-inch ovenproof skillet. Blend in brown sugar.
- Arrange pineapple over brown sugar/butter mixture and top with 1/2 cup raisins.
- Beat remaining 1/4 cup butter with sugar until light and fluffy.
- Beat in eggs, vanilla and carrots.
- Combine dry ingredients in a separate bowl.
- Beat 1/3 of the dry ingredients into the creamed butter and sugar.
- Beat in half of reserved pineapple juice till blended.
- Beat in another 1/3 of dry mixture, followed by remaining pineapple juice.
- Beat in remaining third of dry ingredients.
- Fold in remaining 1/2 cup raisins.
- Pour batter over pineapple in ovenproof skillet.
- Bake in 350 oven 40-45 minutes.
- Let stand 5 minutes before inverting on serving plate.
Nutrition Facts : Calories 425.9, Fat 13.2, SaturatedFat 7.7, Cholesterol 83.4, Sodium 364, Carbohydrate 75, Fiber 2.8, Sugar 50.1, Protein 5.2
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
OUTRAGEOUS CARROT CAKE
Over the years I've grown tired of the somewhat dry carrot cakes and the cream cheese frosting, so when the original of this recipe came to my attention I was intrigued with it. From time to time I reworked it, finally settling on this current version. One of the things I like about it is that with a little imagination, this cake can also be made into a Pineapple Upside Down Carrot Cake!
Provided by Sydney Mike
Categories Dessert
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F. Grease & flour a 13"x9" baking dish, preferably glass.
- In a large bowl, whisk or sift together flour, soda, cinnamon & salt.
- In a medium bowl, beat eggs, then add oil, buttermilk, sugar & vanilla, & blend well.
- Add this egg mixture to the dry ingredients, mixing thoroughly, then stir in the pineapple, carrots, valnuts, coconut & raisins, & mix well.
- Pour into prepared baking dish & bake at least 65-70 minutes or until toothpick inserted in the middle comes out clean.
- For the glaze-- 10 MINUTES BEFORE THE CAKE IS DONE-- in a saucepan mix the sugar, soda, buttermilk, corn syrup & butter, then bring to a boil & boil 5 minutes. Remove from heat & add vanilla.
- Remove the cake from the oven & with a skewer or knife poke a number of holes into the hot cake, making sure the holes reach the bottom of the cake.
- Slowly pour the hot glaze over the hot cake, carefully spreading it all over the top of the cake, until it is absorbed.
- Let the cake cool completely, then refrigerate. DO NOT REHEAT THE CAKE!
Nutrition Facts : Calories 387.2, Fat 19.8, SaturatedFat 7.1, Cholesterol 33.9, Sodium 223.7, Carbohydrate 51.2, Fiber 3, Sugar 36.2, Protein 4.6
PINEAPPLE UPSIDE DOWN CAKE
This cake is so easy to make and baking it in a cast iron skillet makes all the difference. It's a great cake to have when the weather gets warm.
Provided by Java265
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Melt margarine in a LARGE cast iron skillet on top of stove. Stir in brown sugar. Place pineapple slices and cherries on top of the brown sugar mixture. Do not follow the directions on the cake mix. Instead, add the reserved pineapple juice to the mix along with 2 eggs and mix thoroughly. Spread the batter over the pineapple mixture in the skillet. Bake at 350 degrees for approixmately 25 minutes.
- Use heavy hot pads to remove the skillet from the oven when done. While the cake is still hot, loosen the edge of the skillet with a knife and turn onto a serving plate. Let cool and enjoy!
Nutrition Facts : Calories 374.7, Fat 16.1, SaturatedFat 2.8, Cholesterol 43.3, Sodium 459.4, Carbohydrate 55.2, Fiber 1.4, Sugar 35.4, Protein 3.9
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