Upside Down Pineapple Applesauce 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.

LIKE MOM'S PINEAPPLE UPSIDE DOWN CAKE

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

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.

PINEAPPLE UPSIDE DOWN CAKE

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.

APPLESAUCE CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a mixer fitted with a whisk attachment, cream the butter. Add the brown sugar and continue mixing. Add the eggs, 1 at a time, and vanilla, then mix until well blended and fluffy.
• In a separate bowl, sift together the dry ingredients. Add to the creamed mixture alternately with the applesauce. Fold in the raisins and walnuts. Pour batter into a greased and floured loaf or tube pan and bake until firm to the touch, about 40 to 45 minutes. Let cool in the pan, then turn it out, and dust with powdered sugar.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375. Drain pineapple slices saving the juice. Warm 1/2 cup of the pineapple juice in microwave for 1.5 minutes; pour warmed pineapple juice in a 13x9x2 inch pan evenly sprinkle brown sugar in the bottom of the pan. arrange pineapple slices in sugar mixture, if desired arrange cherry halves also in sugar mixture.
• in medium mixing bowl add cake mix, eggs, applesauce and water. mix well.
• pour batter over fruit.
• bake for 45 - 55 minutes. let stand for 5 minutes than turn upside down on to a cookie sheet or platter.

SUPER EASY PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°F.
• Oil and flour rectangle baking dish.
• In small pan melt butter and brown sugar together.
• Pour into baking dish.
• Place pineapples on bottom of baking dish.
• Mix cake mix as directed except instead of water I used the juice from the can of pineapple and added water to it to make up the difference.
• Add cinnamon and nutmeg to batter and mix well.
• Pour batter over brown sugar mixture and pineapple.
• Lightly tap pan on countertop to remove air bubbles.
• Bake as directed on the cake mix package.
• When done, immediately place a dish on top of baking dish and flip to remove your cake.
• Tip: When you oil the pan, use a little of the dry cake mix to"flour" the bottom and sides and then return excess to the mix for batter.
• This way you don't get the white on the outside of your finished cake.

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.