CAMPFIRE PINEAPPLE UPSIDE-DOWN CAKES
We make these fun cakes while camping or in the backyard around a fire. They're yummy for kids and adults alike. Be aware that the sandwich iron gets hot, so adults should handle and open it. -Cheryl Grimes, Whiteland, Indiana
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place 1 teaspoon butter in 1 side of sandwich iron. Hold over fire to melt; remove from fire. Carefully sprinkle 1 tablespoon brown sugar over melted butter. Top with pineapple ring; add cherry to center of pineapple. Top with cake (flat side up); close iron. , Cook pineapple side down over a hot campfire until brown sugar is melted and cake is heated through, 5-8 minutes. Invert iron to open, and serve cake on an individual plate.
Nutrition Facts : Calories 211 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 214mg sodium, Carbohydrate 39g carbohydrate (32g sugars, Fiber 1g fiber), Protein 2g protein.
CAMPFIRE PINEAPPLE CAKES
Love the taste of pineapple upside-down cake? Then, you'll enjoy this recipe. I first made it at Girl Scout camp when I was 7 and have made it on every camping trip since.
Provided by Sillyconniegirl
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Spread butter onto the cut-sides of each doughnut half. Sprinkle brown sugar evenly over the butter. Sandwich a pineapple ring between the halves of each doughnut.
- Prepare four squares of aluminum foil with cooking spray. Put each sandwich onto the prepared side of a foil sheet; wrap foil around sandwiches to seal into a pouch.
- Cook by placing pouches near a campfire until heated through, about 20 minutes.
Nutrition Facts : Calories 541.2 calories, Carbohydrate 57.7 g, Cholesterol 65.2 mg, Fat 34.1 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 17.9 g, Sodium 436.9 mg, Sugar 42.8 g
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.
TORTOISE'S CAMPFIRE PINEAPPLE UPSIDE DOWN CAKE
Grandma W used to make pineapple upside down cake for Grandpa. This is my version of that wonderful flavored cake I remember from my childhood. I make it in camp quite often, and everyone loves it. Do not substitute any other type of doughnut, it won't come out right!
Provided by Megan Stewart
Categories Cakes
Number Of Ingredients 5
Steps:
- 1. Layer on foil: Pat butter, doughnut, pineapple ring (pull out of the juice so some of the juice goes on the doughnut, don't drain the can), brown sugar in the hole, pat butter, cherry. Twist foil on top, put on side of campfire to heat. Tortoise's Note: I have made these as a foil pack and in pie irons. Do not substitute powdered sugar or cinnamon sugar doughnuts, they get gummy.
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
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
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