Best Debbies Pineapple Upside Cake Recipes

THE BEST PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat your oven to 350 degrees F. Lightly grease the bottom and sides of a 9" round cake pan with cooking spray. In a small bowl, combine the melted butter and brown sugar and pour the mixture into the bottom of the cake pan, spreading it out evenly. Arrange the pineapple rings around the pan and place maraschino cherries in between. Set aside briefly.
• In the bowl of a stand mixer, cream together the oil and granulated sugar until moistened. Beat in the egg, salt, baking powder, and vanilla until combined. Beat in the sour cream. Gradually add some of the milk, alternating with the flour until a soft batter comes together. Gently beat in the pineapple juice last.
• Carefully pour the batter over the pineapples in the pan, careful not to disturb their placement. Bake for approx. 40-45 minutes or until the cake appears set, is light golden brown, and a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool for 10-15 minutes, then very carefully invert the cake onto a platter or plate. Serve warm or room temperature.

EASY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

CLASSIC PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.

DEBBIES PINEAPPLE UPSIDE CAKE

Steps:

• In an iron skillet, melt butter.
• Sprinkle brown sugar in pan.
• Place pineapples onto sugar.
• Place cherry in middle of each ring.
• Lay pecan halves, top side down, around pineapple rings. set aside.
• In a mixing bowl, cream butter and sugar.
• Add eggs one at a time, beating after each.
• Mix buttermilk and pineapple juice. Set aside.
• Alternately add wet and dry ingredients to butter mixture.
• (always start with dry and end with dry).
• Add vanilla extract.
• DO NOT OVERMIX DOUGH.
• Pour into the prepared skillet, over fruit mixture.
• Bake 375 degree oven for 45 minutes.
• Wait 4 minutes then Invert cake onto plate.