Pineapple Upside Down Pecan Praline Carrot Cake Food

CLASSIC PINEAPPLE UPSIDE-DOWN CAKE

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.

PRALINE PECAN UPSIDEDOWN CAKE

Steps:

• 1. Spray a 9x13-inch cake pan with cooking spray. Melt the butter in the bottom of the pan in a 350° oven. When butter is melted (but not browned), sprinkle evenly with the pecans and all the brown sugar. Set aside.
• 2. Keep oven at 350°F. Prepare cake batter according to the package directions. Pour batter carefully over the pecan mixture. Bake 30-35 minutes until cakes tests done. Let cool 15 minutes in pan. Invert cake onto large serving platter. Scrape off any praline mixture from bottom of pan and spread evenly over top of cake. Serve warm.

OLD FASHIONED PINEAPPLE UPSIDE-DOWN CAKE

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.

PINEAPPLE UPSIDE DOWN OUTRAGEOUS CARROT CAKE

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!

PINEAPPLE UPSIDE-DOWN CARROT CAKE

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.

UPSIDE-DOWN CARROT CAKE

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.

PECAN UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix brown sugar, melted butter and corn syrup. Add pecans, stirring to coat. Spread evenly in bottom of pan.
• In large bowl, beat cake mix, sour cream, water, oil, eggs and vanilla with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter over pecan mixture in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Run knife around edges of pan to loosen cake. Place heatproof serving plate over pan; turn plate and pan over. Remove pan; spoon any topping in pan onto cake. Serve warm or at room temperature.

PINEAPPLE PECAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Sift together the flour, sugar and baking soda. Stir in the eggs, pineapple and vanilla, mixing until blended. Fold in pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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.

CARROT CAKE WITH CRUSHED PINEAPPLE AND PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round or square cake pans.
• Sift flour, cinnamon, baking soda, and salt together in a bowl.
• Beat sugar, oil, eggs, and vanilla extract together in another bowl until well blended. Add the dry ingredients gradually until well mixed. Fold in carrots, pineapple, coconut, and pecans. Divide batter evenly among the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

PINEAPPLE PECAN CARROT CAKE

Steps:

• Beat together oil, sugar and eggs until completely combined.
• In a large bowl, sift together flour, baking soda, salt, cinnamon and cloves.
• Add to egg-sugar mix and mix well.
• Drain the pineapple well.
• Add carrots, pecans, and pineapple to mix. Blend well.
• Pour batter into a greased and floured 9 or 10 inch pan.
• Bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean.
• Let cake cool on rack without taking out of pan.
• Cream together cream cheese, powdered sugar and vanilla extract.
• Take cake out of pan and cover with the frosting. Sprinkle with coconut.

PINEAPPLE UPSIDE-DOWN CAKE WITH PECANS

Steps:

• Heat oven to 350 degrees.
• Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
• Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away or the mixture may burn.) The mixture will clump and separate, but that's OK.
• Add fruit and nuts, gently tossing to coat with the caramel. Remove from heat and arrange fruit into an even layer on bottom of skillet. Ignore any sugar clumps; they will dissolve during baking.
• Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, baking soda and salt into the batter, one at a time, and whisking vigorously after each addition. Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
• Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling along the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
• Once the cake is out of the oven, immediately run a butter knife or offset spatula along the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit or nuts stick to bottom of the skillet, gently remove them using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.

PINEAPPLE UPSIDE DOWN PINA-COLADA CARROT CAKE

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! :).