TIPSY PINEAPPLE UPSIDE DOWN CAKE RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees; position a rack in the center of the oven. NOTE: I prefer a to use my cast-iron skillet, but you can use a 9" cake pan as well. If using a cast iron skillet, melt the butter on low heat. Otherwise, add the butter to a 9-inch-round baking pan. Place the pan inside of the pre-heated oven until melted, about 5 minutes. Once the butter has melted in the skillet, add the brown sugar and rum; stir until mixed well and even. Otherwise, remove the pan from the oven and then add the brown sugar and rum. Arrange the pineapple slices evenly in the pan; place a cherry in the center of each one and fill the center and any other open space with either additional pineapple pieces or pecans. NOTE: I recommend decreasing the butter and brown sugar by 25%, as I found the cake to be on the borderline of "almost too sweet". To make the cake: In a medium bowl, combine flour, baking powder and salt and whisk to combine. Using a stand mixer, beat the egg whites until fluffy; scrape into a clean bowl. Using the same mixing bowl, beat the egg yolks and sugar until thick and creamy; add the rum and vanilla extract and mix well. Add the flour mixture and beat until well combined. Using a spatula, fold in the egg whites until just mixed in. Pour the batter over the fruit in the cake pan and smooth to the edges. Bake for 30 minutes until the cake is golden brown and a toothpick inserted into the center comes out clean. NOTE: Suggested time was 40 minutes, but my cake was ready in 30 minutes. Place on a wire rack to cool for 10 minutes. Run a knife around the edges of the pan to loosen the cake. Place a serving plate over the pan and invert carefully allowing the cake to slide out of the pan. Serve warm or at room temperature; dollop with whipping cream if desired.
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
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
Provided by Valerie Bertinelli
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil.
- For the topping: Pour the melted butter into a 9-inch pie dish. Use a pastry brush to brush the sides of the pie plate with butter. Sprinkle the butter with the brown sugar. Use clean hands to cover the base and sides of the pie plate with the butter sugar mixture. Arrange 7 pineapple rings on the base of the pie plate. Cut the remaining 3 rings in half and place them in the openings on the sides of the pie plate. Place a cherry in the center of each pineapple ring and in the empty spaces between the pineapple rings. Place the pie plate in the fridge while you make the batter.
- For the cake: Add the flour, baking powder, salt, and cinnamon to a mixing bowl and whisk to break up any lumps of flour and to evenly combine the ingredients. Set aside.
- Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Next, add the eggs, one at a time, fully incorporating the first egg before adding another. When the eggs are incorporated, add the vanilla and orange zest and mix until combined.
- Alternate adding the flour mixture and the sour cream to the mixer, starting and ending with the flour mixture. Mix until just combined. Spoon the batter into the chilled pie plate. Place the pie plate on the prepared baking sheet and transfer to the oven to bake until the juices are bubbling and the toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
- Remove the cake from the oven and transfer to a wire rack to cool for 15 minutes. Place a plate over the top of the cake and carefully flip the cake over, inverting it onto the plate. Cool the cake for an additional 10 to 15 minutes before serving.
PINEAPPLE UPSIDE-DOWN CAKE
Provided by Food Network
Time 1h20m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Grease sides of a 9 9 by 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 1 at 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 pan, and serve the cake warm, with whipped cream.
PINEAPPLE UPSIDE DOWN CAKE - EASY WAY
Make and share this Pineapple Upside Down Cake - Easy Way recipe from Food.com.
Provided by Rutecki Family
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1/2 stick margarine in a 9 X 9 baking pan.
- Add brown sugar and stir until mixed.
- Place canned pineapple slices over mixture.
- If desired, add maraschino cherry half or a nut in the center of the slice.
- Using the pineapple juice as the liquid, stir up a box of yellow cake mix according to the box directions and pour over all.
- Bake according to box directions or until it looks done and brown.
- Go around the edge with a knife, then place a large platter over the cake and invert so that pineapple slices are on top.
- Scoop out anything left in pan and add to cake. Serve with whipped topping if desired.
Nutrition Facts : Calories 333.3, Fat 14.2, SaturatedFat 2.3, Cholesterol 47.4, Sodium 326.8, Carbohydrate 49, Fiber 1.1, Sugar 32.3, Protein 3.8
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
From the Betty Crocker New Picture Cookbook given to me in 1967. I have cut down on the sugar from the original 1 cup and use canola or vegetable oil now instead of the shortening. For parties, multiply measurements by 1.5 (except use 2 eggs) and bake in a 9 x 13 inch pan.
Provided by LindaS
Categories Dessert
Time 1h
Yield 1 9" cake, 9 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a 9 inch square pan or heavy 10 inch skillet.
- Sprinkle brown sugar evenly over butter.
- Arrange pineapple slices, cherries, and nuts in an attractive pattern on the brown sugar layer. Set aside.
- Measure liquid ingredients into a bowl and beat for 1 minute.
- Add dry ingredients, beat until blended smooth.
- Pour batter gently over fruit, so as not to disturb your attractive pattern.
- Bake at 350 degrees for 40-50 minutes.
- Immediately turn upside down on serving plate. Leave pan over cake for a few minutes before lifting it off.
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
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
More about "tipsy pineapple upside down cake recipe 445 food"
TIPSY PINEAPPLE UPSIDE-DOWN RUM CAKE - DASH OF JAZZ
From dashofjazz.com
4.6/5 (57)Total Time 2 hrsCategory DessertCalories 316 per serving
- Preheat oven to 350 degrees. Add butter from topping ingredients into bundt pan and place in oven to melt for about two minutes.
- Meanwhile, add flour, sea salt, and baking powder to a bowl and whisk to combine. In another bowl, combine 1/2 cup pineapple juice from the can of slices, milk, butter, brown sugar, vanilla, and egg and mix until uniform.
- Carefully remove pan of melted butter from oven and mix in brown sugar to create the topping. Arrange pineapple slices and cherries in pan as shown. Carefully pour cake batter over top.
PINEAPPLE UPSIDE DOWN CAKE FROM SCRATCH - KAWALING PINOY
From kawalingpinoy.com
EXOTIC PINEAPPLE UPSIDE DOWN CAKE - TIPSY BARTENDER
From tipsybartender.com
FOOD: BOURBON PINEAPPLE UPSIDE DOWN CAKE RECIPE
From abvnetwork.com
PINEAPPLE UPSIDE DOWN CAKE RECIPES - FOOD NETWORK
From foodnetwork.com
PINEAPPLE UPSIDE DOWN CAKE | RECIPETIN EATS
From recipetineats.com
PINEAPPLE UPSIDE-DOWN CAKE RECIPES
From allrecipes.com
TIPSY PINEAPPLE UPSIDE DOWN CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
PINEAPPLE UPSIDE DOWN CAKE WITH RUM RECIPE - FOOD NEWS
From foodnewsnews.com
PINEAPPLE UPSIDE-DOWN CAKE RECIPE - FOOD.COM
From food.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