Sweet Pineapple Upside Down Cake Food

PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees.
• Rehydrate the cherries in the apple juice and let soak until tender. Drain and chop. Slice the pineapple as thin as possible. Sift together the flour, baking powder and salt, 3 times over parchment paper. In a heavy saucepan, heat 1 cup granulated sugar and cook until amber in color, about 5 minutes. Remove from heat and add 3 tablespoons of the butter. Mix carefully with a wooden spoon. Pour the caramel into a 10-inch cake pan and spread around the bottom. Sprinkle with brown sugar. Line the pan with overlapping pineapple slices, covering the entire pan. In the bowl of a mixer, cream together remaining 3 tablespoons butter and vanilla scrapings with remaining 1/4 cup granulated sugar. Add the eggs, 1 at a time, and mix until fluffy. Add the milk alternating in three additions with the sifted dry ingredients. Fold in the cherries. Transfer to the pineapple lined pan. Bake until a cake tester comes out clean, about 70 minutes. Invert onto a cake plate. While the caramel left in the bottom of the pan is still hot, quickly transfer it to a saucepot over low heat. Add heavy cream and stir to make a sauce. Let thicken and serve with cake.

PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Combine butter and brown sugar in a 12-inch cast iron skillet and heat until bubbly. Add pineapple and caramelize to a deep golden brown, turning once. Remove from skillet and set aside. Pour rum and cream into a skillet and cook over low heat 5 minutes, until thickened, stirring constantly with a whisk. Remove from heat.
• Butter a 10-inch round cake pan and line with parchment paper. Arrange pineapple rings to cover bottom of pan. Pour cooled sauce over pineapple and set pan aside.
• Sift together flour, baking powder, soda and salt. Set aside
• In a large bowl cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla. Combine pineapple juice and buttermilk. Alternately add sifted dry ingredients and juice/buttermilk mixture to creamed mixture (begin and end with dry ingredients.) Whip egg whites to soft peaks and fold into batter. Bake at 350 degrees about 1 hour, or until a tester comes out clean. Invert onto a serving platter.

SWEET PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375°F.
• Place margarine in 13x9 pan and place in oven while preheating.
• Watch so that it melts but does not burn.
• Remove pan from oven.
• Sprinkle brown sugar evenly in pan.
• Arrange pineapple slices in the sugar.
• Easiest method is 4 down the middle and 3 on each side of that.
• Place cherry half, rounded side down in the middle of each ring.
• Pour cake mix carefully over the fruit.
• Bake at 375°F for 45-55 minutes until toothpick in center comes out clean.
• Let stand 5 minutes to let topping slightly set.
• Place large platter or cookie sheet over cake and carefully turn upside down.
• Let stand a few minutes for the topping to run out.
• Remove pan and cool completely.
• Great served slightly warm with whipping cream.

PINEAPPLE UPSIDE-DOWN GRIT CAKE

Steps:

• Preheat the oven to 375 degrees F.
• Add half of the melted butter to the bottom of a 9-inch cake pan and sprinkle with the brown sugar. Drain the pineapple rings and reserve 1/2 cup of the juice. Lay the pineapple rings on top in a concentric pattern, overlapping slightly. Place the cherries in the center of each of the pineapple rings.
• Whisk together the remaining melted butter, reserved pineapple juice, eggs and sugar in a medium bowl until smooth. In another large bowl, whisk to combine the flour, cornmeal, baking powder and salt. Add the wet to the dry and mix together until just combined.
• Pour the batter over the pineapple rings and bake on a sheet tray until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes.
• Cool the cake in its pan for 25 minutes. Run a knife along the edges to loosen. Place a plate over the top and carefully flip the cake out of the pan.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F.
• Peel the pineapple and remove core. Slice into (1-inch) thick circles.
• In a small saucepan melt butter with 1 tablespoon of water and add light brown sugar. Stir well with a whisk over medium heat until the sugar is completely dissolved and you have a nice smooth caramel, about 3 to 4 minutes. Pour into a round 9 1/2-inch nonstick cake pan. Arrange pineapple circles evenly in the caramel, (1 in the center and 5 around the outside usually works), and press down so they are submerged in the caramel. Place 1 maraschino cherry in the center of each pineapple ring. Make the batter: Sift flour and baking powder together. In a stand mixer cream butter and granulated sugar until light and fluffy, about 4 minutes. With mixer on low, add eggs 1 at a time. Add half the buttermilk and vanilla then half the flour. Add remaining buttermilk and then remaining flour. Pour the batter into the cake pan over the caramel and pineapple. Spread out evenly with a rubber spatula. Place the cake pan on a roasting tray to catch any caramel that may bubble over and bake in the oven for approx 1 hour. The cake should be nice and golden on top and puffed up slightly. When gently pressed in the center it should bounce back. Allow to cool slightly, (about 1 minute), before inverting onto a cake plate. Dust very lightly with confectioners' sugar and serve each slice with a scoop of yogurt gelato.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in ungreased 13x9-inch pan. Sprinkle brown sugar evenly in pan. Arrange pineapple slices on brown sugar. Place maraschino cherry halves, cut side up, in center of pineapple slices.
• Prepare cake mix following package directions for Basic Recipe. Pour batter evenly over fruit in pan. Bake at 350 degrees F. for 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan. Invert onto heat resistant serving plate.
• Poke holes into cake, pour drained pineapple juice over cake.

PINEAPPLE UPSIDE-DOWN CAKE

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.

PINEAPPLE UPSIDE-DOWN CAKE

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.