PINEAPPLE UPSIDE-DOWN CAKE JARS
Provided by Valerie Bertinelli
Categories dessert
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pineapple and brown sugar and cook, stirring occasionally, until the pineapple is slightly softened and golden brown, about 6 minutes.
- Whisk the flour, cornmeal, baking powder and salt together in a medium bowl. In a separate bowl, beat the remaining 1 stick butter and the granulated sugar together with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until incorporated. Reduce the speed to low and add half of the flour mixture, followed by the milk and then the remaining flour, beating just until incorporated.
- Divide the caramelized pineapple among six 8-ounce Mason jars, pressing with a spoon to compact the pineapple slightly. Divide the batter among the jars (a little over 1/3 cup per jar).
- Set the jars on a baking sheet and bake until a wooden pick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a rack to cool slightly.
- Top each jar with a spoonful of Cherry Glaze.
- Add the cherry preserves and pineapple juice to a small saucepan. Heat over medium heat until the jam cooks down slightly.
GRANDMA'S SKILLET PINEAPPLE UPSIDE-DOWN CAKE
This skillet pineapple upside-down cake is baked in a cast iron skillet and served warm. It is wonderful!
Provided by Jen S.
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt 1 stick butter in the bottom of a cast iron skillet over medium heat, about 3 minutes. Remove from heat and sprinkle brown sugar evenly over butter. Add pineapple slices on top of sugar in 1 decorative layer with a cherry in the middle of each pineapple ring. Set aside.
- Sift flour, baking powder, and salt together in a bowl.
- Cream sugar and butter together in a bowl. Add eggs and mix. Add flour mixture and milk in an alternating fashion. Add vanilla extract and mix well. Pour mixture evenly over pineapples in the skillet.
- Bake in the preheated oven until cake is golden brown, about 40 minutes.
- Let cake cool in the skillet for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 465.2 calories, Carbohydrate 77.2 g, Cholesterol 73.3 mg, Fat 16.7 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 10.3 g, Sodium 339.6 mg, Sugar 61.2 g
PINEAPPLE UPSIDE-DOWN BUNDT® CAKE
A moist twist on the original pineapple upside-down cake.
Provided by Jamie Lowe
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt®) with cooking spray with flour.
- Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.
- Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 40 minutes. Let cool for 10 minutes before removing from pan.
Nutrition Facts : Calories 417 calories, Carbohydrate 57 g, Cholesterol 62.6 mg, Fat 20.1 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 6.8 g, Sodium 476.9 mg, Sugar 37.3 g
PINEAPPLE UPSIDE-DOWN CAKE IN A GLASS
Cake-flavored vodka just may be the best thing in a bottle; it tastes great mixed with just about anything. This yummy cocktail combines the flavored vodka with pineapple juice for a sweet treat. Fresh pineapple also makes a great garnish.
Provided by CookinBug
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Fill a glass with ice.
- Splash grenadine over ice.
- Pour cake-flavored vodka and pineapple juice over the ice; stir.
- Garnish with maraschino cherry to serve.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 30.6 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.4 g, Sodium 12.7 mg, Sugar 20.9 g
PINEAPPLE UPSIDE-DOWN CAKE FROM SCRATCH
This is an old-fashioned upside-down cake recipe from my German grandmother from scratch. She used this same cake batter for many different fruits as an alternative to pineapple. She often used fresh Italian prunes or pitted fresh cherries. My grandparents owned a bakery and this cake was very popular in the 1950s and 1960s. Serve warm or at room temperature with whipped cream.
Provided by BakerGal
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch diameter, 2 1/2-inch tall round cake pan.
- Stir brown sugar and melted butter together in a bowl. Spread evenly over the bottom of the prepared cake pan. Place pieces of pineapple on top of brown sugar mixture and around the outer edge of the pan, all facing the same way. Place 2 pieces in the center. Place a cranberry between each pineapple piece.
- Beat white sugar and softened butter together using an electric mixer in a bowl until light and fluffy. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Pour in baking powder, vanilla extract, almond extract, cinnamon, and salt. Mix well.
- Add 1/2 cup flour and 1/4 cup milk to batter at a time, mixing well after each batch until thoroughly blended.
- Pour batter over pineapple slices, making sure batter gets between them. Spread and smooth batter using an offset spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
- Remove cake from the oven and let cool on a wire rack for 15 to 20 minutes. Run a knife around the edges of the cake to loosen. Place a plate over the cake pan and quickly invert, waiting a few seconds for it to fall if it doesn't immediately separate from the pan.
Nutrition Facts : Calories 319.3 calories, Carbohydrate 42.2 g, Cholesterol 75.3 mg, Fat 15.4 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.3 g, Sodium 158.4 mg, Sugar 26.8 g
PINEAPPLE UPSIDE DOWN CAKE
This recipe is by far the best Pineapple Upside Down cake that I've ever made. It is also quick and easy. The cake is very moist and rises much higher than the average recipe. The combination of pineapple cake mix and pineapple juice isn't overwhelming either. I've been meaning to edit this for ages, however it looks so much better if you use dark brown sugar. Also if you'd like more topping, use 3/4 cup butter with 1 1/2 cups dark brown sugar.
Provided by ElaineM
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Melt butter in a 9x13 pan in oven.
- Sprinkle brown sugar evenly over butter in pan.
- Drain canned pineapple into a measuring cup.
- Place pineapple slices evenly in pan, cutting the last two in half to cover pan.
- Place the maraschino cherry halves in the center of the pineapple slices, cut side up.
- Combine the rest of ingredients in a large mixing bowl on slow speed for 30 seconds.
- Beat on medium speed for 2 minutes.
- Pour batter into pan.
- Bake for 45 to 55 minutes, or until a toothpick comes out clean.
- Cool 5 minutes and turn cake out onto a serving platter, pineapple side up.
Nutrition Facts : Calories 316, Fat 18.5, SaturatedFat 6.1, Cholesterol 82.3, Sodium 233.3, Carbohydrate 36.8, Fiber 0.8, Sugar 34.3, Protein 2.5
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
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
GLAZED PINEAPPLE UPSIDE DOWN CAKE
Make and share this Glazed Pineapple Upside Down Cake recipe from Food.com.
Provided by CookingMonster
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Melt first amount of margarine in a 9x9-inch pan.
- Arrange rings over melted butter.
- Insert cherries inside centre of rings.
- Sprinkle with brown sugar.
- Set aside.
- Cream second amounts of margarine and sugar together well in mixing bowl.
- Add eggs and beat.
- Mix in vanilla.
- Mix flour, baking powder and salt, together in small bowl.
- Add flour mix to margarine mixture in 3 parts alternately with milk in 2 parts, beginning and ending with flour.
- Stir after each addition until blended.
- Pour over the top of the pineapples.
- Bake in oven for 40-50 minutes.
- Loosen edges with knife.
- Invert onto plate and cool.
- Serve with whipped cream.
PINEAPPLE UPSIDE DOWN CAKE
Make and share this Pineapple Upside Down Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°.
- To prepare TOPPING:.
- Melt butter on low eat in 12-inch cast iron skillet with oven-proof handle.
- Remove from heat. Stir in brown sugar.
- Spread to cover bottom of skillet.
- Arrange well drained pineapple slices, maraschino cherries in skillet; set aside.
- To prepare CAKE:.
- Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Drain pineapple juice in 1 cup mixing cup and fill with enough water to equal one cup of liquid.
- Beat at medium speed with electric mixer for 2 minutes.
- Pour batter evenly over fruit in skillet.
- Bake at 350° for 1 hour or until toothpick inserted in center comes out clean.
- Cut into wedges.
Nutrition Facts : Calories 299.4, Fat 18.5, SaturatedFat 6.6, Cholesterol 90.8, Sodium 187.6, Carbohydrate 32.6, Fiber 0.8, Sugar 30.7, Protein 2.4
PUDDING-GLAZED PINEAPPLE UPSIDE-DOWN CAKE
From one of my church cookbooks. This is a delicious cake, and the pudding makes it a very rich treat.
Provided by Recipe Junkie
Categories Gelatin
Time 1h21m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Drain pineapple. (Reserve juice!).
- Combine 1 package of pudding mix and pineapple juice.
- Set aside.
- Arrange pineapple slices in bottom of 9x13" pan.
- Place walnut and/or cherry halves in center of each ring.
- Pour pudding and pineapple juice mixture over pineapple rings.
- Sprinkle with brown sugar.
- Combine cake mix, the other package of instant pudding mix, eggs, water and oil in large mixer bowl.
- Blend.
- Beat at medium speed on electric mixer for 4 minutes.
- Pour over pineapple mixture in pan.
- Bake at 350 for 55-60 minutes until cake tester inserted in center comes out clean and cake begins to pull from sides of pan.
- Do not underbake!
- Cool in pan for 5 minutes.
- Invert onto serving platter and let stand 1 minute.
- Remove pan.
Nutrition Facts : Calories 382.6, Fat 12.4, SaturatedFat 2.1, Cholesterol 71.3, Sodium 511.4, Carbohydrate 64.8, Fiber 1.1, Sugar 49, Protein 4.4
PINEAPPLE UPSIDE DOWN CAKE
This makes a fabulous pudding - warm or cold with cream or ice cream, or a luscious afternoon tea cake. A family favourite that my kids ask for often.
Provided by KiwiHil
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Make the topping:.
- Cream butter and sugar and spread over the base of a deep cake tin. A loose bottomed tin can make it easier to remove the cake later - or you can line it with a piece of baking paper if you're nervous!
- Arrange fruit on top. If you like you can put a glace cherry in the centre of each pineapple ring.
- Make the sponge:.
- Cream butter and sugar.
- Add beaten egg and vanilla.
- Add sifted flour and baking powder alternately with milk (or use juice - not syrup - from the tin instead of milk).
- Pour sponge mixture on top of fruit.
- Bake at 180°C for 40 minutes, or until a skewer comes out clean.
- Let stand for a few minutes before inverting onto a plate.
Nutrition Facts : Calories 430.3, Fat 18, SaturatedFat 11, Cholesterol 80.8, Sodium 265.4, Carbohydrate 63.9, Fiber 1.5, Sugar 39.1, Protein 5.1
GRANDMA'S PINEAPPLE UPSIDE-DOWN CAKE
My gramma used to bake cakes and pies during the Depression and my grampa would sell them door-to-door and on the street corners to support them during that awful time. This is one of my favorites.
Provided by C. N.
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar; heat until bubbly. Remove from heat. Arrange pineapple rings and pecans on top.
- Sift flour, baking powder, and salt together in a bowl; repeat sifting twice more.
- Beat white sugar and eggs together in a bowl with an electric mixer until light and fluffy.
- Alternate folding flour mixture and pineapple juice into the egg mixture in 3 batches, beginning and ending with the flour mixture. Pour over pineapple slices.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 5 minutes. Invert carefully onto a serving platter.
Nutrition Facts : Calories 319.3 calories, Carbohydrate 55.1 g, Cholesterol 66.8 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 5.4 g, Sodium 214.9 mg, Sugar 41.5 g
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