ROSEMARY PINEAPPLE UPSIDE-DOWN CAKE
When it's time to get back to baking, you'll want to try this delicious scratch pineapple upside-down cake with a twist...a bit of fresh rosemary is sprinkled over the pineapple to create an unexpected, but superb flavor combination. Paula Marchesi, Lenhartsville, Pennsylvania, says this cake has been such a hit at church dinners that she now brings two or three.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon butter; pour into 9-in. round baking pan. Sprinkle with brown sugar and rosemary. Top with pineapple slices; set aside. , In a small bowl, cream sugar and remaining butter. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Spoon over pineapple. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Cool completely. Garnish with rosemary sprigs if desired.
Nutrition Facts : Calories 264 calories, Fat 8g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 207mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
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
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.
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
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
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
LIKE MOM'S PINEAPPLE UPSIDE DOWN CAKE
My mom made the best pineapple upside down cake and unfortunately no one in the family has the recipe. I found this recipe on the internet somewhere, and its taste like my Mom's recipe. It is so yummy and no yellow cake mix. Note: This was edited from when it was first posted, I accidently added all the butter with the brown sugar for top coating.
Provided by diner524
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Use a 9 or 10 inch cast iron skillet or pan.
- Melt 1/4 cup of the butter over low heat in skillet, add brown sugar make sure evenly coats bottom.
- Take pan off of the heat, arrange pineapple slices on top of brown sugar.
- In a large bowl, cream other 1/4 cup of butter with the sugar. Add eggs, one at a time, mix until blended. Add juice, milk if using, and vanilla. Beat until sugar is well dissolved.
- Sift flour, baking powder and salt and mix with the egg mixture until well blended.
- Pour batter into the skillet/pan.
- Bake at 350 degrees for 35 minutes.
- Let cool for 10 minutes and then put plate over skillet/pan and flip over.
PINEAPPLE UPSIDE-DOWN CAKE
In this country, ingestion of the pineapple upside-down cake has often been used as proof of citizenship - unless you had some as a child, you simply weren't an American. I've had plenty of bad ones -- usually because the dough is too heavy or dry, and sometimes the overly shrill sweetness makes you want to quit living, at least for the length of time you are eating it. But properly prepared, this guilty pleasure is most welcomely retro, and in the recipe here, the cake, while not exactly dietetic, is not life-threatening either.
Provided by Jonathan Reynolds
Categories cakes, dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Melt 4 tablespoons butter in a 10-inch cast iron skillet; stir in brown sugar.
- Stir in rum; let mixture bubble.
- Arrange fruit in mixture and intersperse pecans. Pineapples may overlap; place semicircles along sides of skillet; place cherries in middle of ring. Berries should be evenly distributed - their mirror image will be what the top of the cake looks like.
- For the batter, mix flour, baking powder, cornmeal and salt in a bowl.
- Cream butter at slow speed in an electric mixer and gradually add 1 cup of sugar. Beat until fluffy.
- Add egg yolks and vanilla.
- Add half the dry mixture, beating, then half the liquid (sour cream, Coco Lòpez or milk). When incorporated, add the remaining dry ingredients and then the remaining liquid. Add rosemary and pecan pieces (both optional).
- In another bowl, beat egg whites until soft peaks form, then add 2 tablespoons sugar and beat until stiff peaks form.
- Fold half of the whites into mixture, then fold in the rest. Spread the batter evenly over the fruit.
- Bake 45 to 50 minutes, until a knife inserted - into the dough only - comes out clean.
- Let the cake sit for a minute, then run a knife around the edge and invert a serving dish on top. Turn the skillet and serving dish over, gently rap the bottom of the skillet. Serve.
Nutrition Facts : @context http, Calories 576, UnsaturatedFat 9 grams, Carbohydrate 86 grams, Fat 23 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 267 milligrams, Sugar 57 grams, TransFat 1 gram
PINEAPPLE UPSIDE-DOWN CAKE
Provided by Tyler Florence
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- For the cake: Preheat the oven to 325 degrees F. Spray a 10-by-2-inch round baking pan well with nonstick spray.
- Cream together the sugar, clarified butter and salt in a stand mixer fitted with the paddle attachment. When the mixture is sandy and pasty, add the eggs and vanilla; the mixture will appear almost broken. In a separate bowl, sift together the flour, baking powder and baking soda. Gradually mix the dry ingredients into the batter. Finish by adding the buttermilk, making sure there are no lumps. Cover and set aside.
- Peel the pineapple and cut crosswise into 1/4-inch disks. Use a ring cutter to punch the core out of each ring.
- To make the caramel: In a pot fitted with a candy thermometer, mix the sugar and water to make a 'wet sand,' making sure the walls of the pot are clean. Bring the mixture up to 298 degrees F or until the sugar begins to turn light brown. Then hit it with the rum, cream, vanilla, salt and butter. Pour the hot caramel into the bottom of the baking pan, then evenly line it with the pineapple slices. Pour cake batter over the top.
- Bake until a cake tester comes out clean and the top springs back when pressed, 20 to 25 minutes.
- While the cake is baking, make the whipped cream: Place the cream, sugar, vanilla and salt in a stand mixer fitted with the whisk attachment. Whisk on speed 2 until soft, shiny peaks form, about 5 minutes. Set aside.
- To make the brittle: Line a baking sheet with parchment paper and spray well with nonstick spray. In a large pot, mix the sugar, water and corn syrup together. On medium heat bring sugar mixture up to 264 degrees F. Then add your macadamia nuts and your salt. Return to heat folding gently until the mixture reaches 315 degrees F. Then fold in your baking soda butter and vanilla extract and pour the mixture out carefully onto your greased sheet pan. As it is cooling you need to be spreading it to your desired width.
- When the cake comes out. Let it sit for 10 minutes and then turn it upside down and dump it in one fluid motion onto a cutting board. Cut into about 12 pieces top with a dollop of whipped cream and some of the cooled brittle.
PINEAPPLE UPSIDE-DOWN CAKE
Provided by Food Network
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Grease sides of a 9 by 3-inch round baking pan with nonstick cooking spray or butter.
- For topping: Beat the melted butter and brown sugar together in a small bowl. Spread mix over the bottom of prepared baking pan. Arrange 6 pineapple slices around the edge of the pan and 1 in the middle. Place a cherry in the middle of each ring, and the rest between slices at the edges.
- For the Cake: Stir together flour, baking powder, baking soda, salt, ginger and cloves in a large bowl. In another large bowl, beat together the butter and the sugar until light and fluffy. Beat in the eggs 1at a time. Using a spatula, alternately fold in the flour mixture and the heavy cream and pineapple juice until blended. Spread batter over the pineapple slices and bake for 1 hour or until a toothpick inserted in center comes out clean.
- Cool in pan for 5 minutes. Then run a metal spatula around the edge to loosen cake, invert a serving plate over the cake pan, and turn cake and plate over together. Remove cake from the pan, and serve the cake warm, with whipped cream.
PINEAPPLE UPSIDE DOWN CAKE
This dense cake has the flavors of almond, caramel, and pineapple. Recipe is from Simply Recipes. Change of plans for Easter... Now i'll be making this cake as it is the favorite of Uncle. EDIT 6/11: If you are looking for an old fashioned pineapple upside down cake, you are probably better trying a different recipe. This cake is much different than the traditional pineapple upside cakes that most people are used too!
Provided by cookiedog
Categories Dessert
Time 1h50m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture.
- Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.
- Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.
PINEAPPLE UPSIDE-DOWN CAKE
This delicious and easy recipie was taken from Linda McCartney's 'Home Cooking'. It looks impressive and tastes delicious. I thoroughly recommend it.
Provided by wizkid
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 350 deg F/ 180 deg Celsius Melt the butter in a saucepan.
- Pour it into a heavy 9 in/23cm shallow tin (1 1/2 inch/3 cm deep).
- Sprinkle the brown sugar over the butter.
- Place one pineapple slice in the centre of the cake tin.
- Arrange the other pineapple rings around it.
- Add the glace cherries and the pecan nuts.
- Beat the egg yolks and sugar together to a light and creamy consistency.
- Fold the flour into this mixture.
- Beat the egg whites to the stiff peak stage.
- Fold them gently into the cake batter.
- Pour the batter over the pineapple base.
- Bake for 30 minutes.
- Turn the cake upside-down on to a serving dish immediately it is removed from the oven, so that the caramel pineapple mixture is on top.
- Let the cake cool before serving.
Nutrition Facts : Calories 392.6, Fat 19.3, SaturatedFat 8.5, Cholesterol 136.2, Sodium 309.7, Carbohydrate 51.9, Fiber 1.9, Sugar 38.7, Protein 5.6
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
ROSEMARY PINEAPPLE CAKE
I came across this recipe when looking for recipes that use fresh rosemary and thought this one sounded real interesting. Although I haven't made this yet I am planning to make it soon. Recipe source: Herb Companion (September 2004)
Provided by ellie_
Categories Dessert
Time 1h10m
Yield 1 9x13 cake, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350-degrees F.
- Combine all cake ingredients (flour- eggs) in a large bowl and mix well with a wooden spoon.
- Pour batter into a greased and floured 9 x 13-inch pan.
- Bake 45-55 minutes or until done (tested with a toothpick- if it comes out clean when inserted in the middle of the cake the cake is done).
- Let cake cool.
- While cake is cooling prepare frosting by mixing frosting ingredients (cream cheese- vanilla) together until smooth and spreadable.
- Spread on cooled cake.
- Refrigerate cake before serving and/or refrigerate leftovers.
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