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
SELF-RISING PINEAPPLE UPSIDE-DOWN CAKE RECIPE - (4.4/5)
Provided by cwyorkiex3
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Lightly grease a 9-inch cake pan with non-stick baking spray or shortening. Sauce: In a medium (2- to 3-quart) saucepan, melt the butter and whisk in the brown sugar and pineapple juice until well blended. Cook over low heat until the sugar is completely dissolved. Increase the heat and boil until the mixture thickens a little, and the temperature reaches 235°F to 240°F (soft-ball stage). Depending on pan size, this will take between 3 and 5 minutes. If you don't have a thermometer, drop a bit of the syrup into a glass of cold water; it will form a soft, flexible ball when it's reached the proper temperature. Pour the sauce into the prepared pan. Set your saucepan aside; don't wash it, you'll be using it again. Arrange the drained pineapple slices in the pan. Place a maraschino cherry into the middle of each pineapple slice, if desired. Set aside. Place the butter for the cake into the saucepan. Swirl the butter around to melt it, and mix in any remaining sugar syrup; don't worry if it has some lumps. Whisk in the sugar and vanilla. Add the eggs one at a time, whisking well after each addition. Add the flour and pineapple juice to the mixture. Whisk until fairly smooth. Pour the batter into the prepared pan. Bake the cake for 35 to 40 minutes, until evenly browned and a cake tester inserted into the middle comes out clean. Remove the cake from the oven, and cool it in the pan for 10 minutes. Run a spatula around the edges to loosen, and turn it out onto a serving plate. Serve warm, or at room temperature, with whipped cream or ice cream, if desired. Tips: You can omit cooking the syrup to soft-ball stage, if you want; the sauce will be thinner and soak into the cake more, which is still a good result.
PINEAPPLE UPSIDE-DOWN CAKE
Make and share this Pineapple Upside-Down Cake recipe from Food.com.
Provided by Rita P
Categories Dessert
Time 50m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in oven in a 10-inch cast-iron skillet.
- Stir brown sugar and 1 tablespoon reserved pineapple syrup into melted butter; spread evenly in pan.
- Arrange pineapple slices in bottom of pan.
- Place a cherry in center of each pineapple ring.
- Arrange pecans, rounded sides down, in and around pineapple; set aside.
- Pour remaining reserved pineapple syrup into measuring cup; add enought water to make 1/2 cup; pour into large mixing bowl.
- Add flour, sugar, oil, egg and vanilla.
- Beat with electric mixer on low speed for 2 minutes, or until well blended.
- Spoon batter over pineapple and pecans.
- Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.
- Cool in pan for 5 minutes.
- Turn out onto large serving plate.
- Serve warm topped with whipped cream, if desired.
- ***If you need more servings, you can double the recipe and bake in a 9 X 13 baking pan for 12 servings.
- Just adjust the baking time accordingly.
Nutrition Facts : Calories 718.6, Fat 39.5, SaturatedFat 8.6, Cholesterol 51.3, Sodium 482.5, Carbohydrate 89.1, Fiber 3.1, Sugar 62.2, Protein 6
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
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
You will not believe how good this one tastes besides being super easy to make. I just made it today and I could not believe how good it turned out. The taste is just simply to good :)
Provided by Miryam MS
Categories Dessert
Time 50m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Melt butter and pour onto a round dip baking pan. Pour brown sugar over the top and arrange pineapple rings over the sugar.
- Mix remaining ingredients together except egg whites. Fold egg whites previously beaten stiff to the batter.
- Pour mixture into the pan and bake for about 40-50 minutes depending on the oven. Let cake cool in the pan for about 5 minutes.
- Turn cake upside down onto a plate and let it stand like that so that juices run down the cake for about 1 minute and then remove the pan. Eat warm or cool down for consumption.
Nutrition Facts : Calories 414.5, Fat 16.1, SaturatedFat 4.1, Cholesterol 90.8, Sodium 167, Carbohydrate 63.9, Fiber 2.5, Sugar 43.2, Protein 6.4
PINEAPPLE UPSIDE DOWN CAKE
Make and share this Pineapple Upside Down Cake recipe from Food.com.
Provided by Honeybeee
Categories Dessert
Time 55m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Topping: Melt butter in a small skillet on direct heat.
- Add brown sugar and stir until well blended and bubbly.
- Pour into a 9" square baking dish, spreading to cover the bottom.
- (Alternately, microwave butter and brown sugar in a 9" square glass baking dish till well blended and bubbly).
- Arrange pineapple spears and maraschino cherry halves on top of the brown sugar in a sun-burst pattern.
- Chill in refrigerator while preparing batter.
- Batter: Sift together flour, salt and baking powder.
- Cream shortening/butter and sugar in a mixing bowl until light and fluffy.
- Add egg and vanilla and beat until smooth.
- At low speed, and in alternate additions, add in the flour and orange juice, beginning and ending with the flour mixture.
- Beat only until smooth.
- Remove cake pan from the refrigerator and spread batter over topping.
- Bake at 325 degrees for 40 minutes.
- Remove from oven, let stand for 5-10 minutes.
- Invert on a plate and serve warm.
Nutrition Facts : Calories 420.2, Fat 15.3, SaturatedFat 6, Cholesterol 38.5, Sodium 206.7, Carbohydrate 70.1, Fiber 3, Sugar 49, Protein 3.9
More about "self rising pineapple upside down cake recipe 445 food"
SELF-RISING PINEAPPLE UPSIDE-DOWN CAKE RECIPE - KING …
From kingarthurbaking.com
4.6/5 (5)Calories 370 per servingTotal Time 43 mins
- Preheat the oven to 350°F. Lightly grease a 9" cake pan with non-stick baking spray or shortening., To make the sauce: In a medium (2- to 3-quart) saucepan, melt the butter and whisk in the brown sugar and pineapple juice until well blended., Cook over low heat until the sugar is completely dissolved.
- Increase the heat and boil until the mixture thickens a little, and the temperature reaches 235°F to 240°F (soft-ball stage).
- If you don't have a thermometer, drop a bit of the syrup into a glass of cold water; it will form a soft, flexible ball when it's reached the proper temperature., Pour the sauce into the prepared pan.
PINEAPPLE UPSIDE DOWN CAKE - PINOYCOOKINGRECIPES
From pinoycookingrecipes.com
UPSIDE DOWN PINEAPPLE CAKE RECIPE ON FOOD52
From food52.com
PINEAPPLE UPSIDE DOWN CAKE | RECIPETIN EATS
From recipetineats.com
BEST PINEAPPLE UPSIDE DOWN CAKE WITH PECANS RECIPE - FOOD52
From food52.com
Reviews 34Servings 8Cuisine AmericanCategory Dessert
EASY PINEAPPLE UPSIDE-DOWN CAKE RECIPE - FOOD.COM
From food.com
PINEAPPLE UPSIDE DOWN CAKE – KEVIN LEE JACOBS
From agardenforthehouse.com
THIS PINEAPPLE UPSIDE-DOWN CAKE WILL LOOK LIKE IT TOOK YOU ALL DAY
From southernkitchen.com
SELF-RISING PINEAPPLE UPSIDE-DOWN CAKE | RECIPE | UPSIDE DOWN …
From pinterest.com
CLASSIC PINEAPPLE UPSIDE DOWN CAKE PINEAPPLE UPSIDE DOWN CAKE
From xxphotoz.com
PINEAPPLE UPSIDE-DOWN CAKE | RICARDO
From ricardocuisine.com
PINEAPPLE UPSIDE DOWN CAKE | ONLY CRUMBS REMAIN
From onlycrumbsremain.com
PINEAPPLE UPSIDE-DOWN CAKE MADE WITH CRUSHED PINEAPPLES
From justjill.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