Best Pineapple Pecan Upside Down Cake Recipes

CHOCOLATE PINEAPPLE-CHERRY-PECAN UPSIDE DOWN CAKE

Steps:

• Grease and flour a bundt pan. Lay pineapple slices in bottom of pan (mine held six slices), then put a maraschino cherry in the middle of each slice.
• Roughly chop the remaining pineapple slices.
• Combine cake mix, extract, eggs and vegetable oil with mixer, until all cake mix is somewhat moist. Fold in, by hand, the pie filling, chopped pineapple and pecans.
• Spoon batter evenly over the pineapple slices in bundt pan. Bake at 350F for 40-50 minutes or until toothpick inserted in middle comes out clean.
• Let cool slightly in pan then invert cake onto a platter.

~ PINEAPPLE PECAN UPSIDE DOWN CAKE ~

Steps:

• 1. In a 9 - 10 inch cast iron skillet, melt 1/4 cup butter over medium heat. Stir in the brown sugar until it's all wet with butter. Place a pineapple ring in the center, then remaining rings evenly around center one. Place a cherry in the center of each ring. Fill in any bare spots with pecans.
• 2. Preheat oven ton350 degree F. In a medium bowl, beat 1/2 cup butter with the sugar until fluffy. Add eggs one at a time, beating well after each. Beat in the vanilla.
• 3. Sift together, flour, salt baking powder and cinnamon.
• 4. In a glass measuring cup, add the milk and pineapple juice. Start beating in the flour mixture alternating with the milk/ pineapple mixture, until all is incorporated. Carefully, spread batter evenly over pineapples. Place in preheated oven and bake for 45 minutes or until puck comes out clean.
• 5. Cool for 10 minutes, then with a thin, sharp knife, run around the inside edge of cake. Invert onto a plate and remove skillet.
• 6. Cool, slice and enjoy!!

PINEAPPLE UPSIDE-DOWN PECAN PRALINE CARROT CAKE

Steps:

• Heat oven to 350 degrees.
• Spray a 12-cup coffee cake or angel food pan with non-stick cooking spray.
• For cake, pour melted butter evenly in pan then sprinkle with 1/2 cup brown sugar.
• Drain pineapple well. Put drained juice and 1/2 cup of pineapple in a medium bowl. Stir in carrots, pecans, and raisins. Set aside.
• Spoon remaining drained pineapple over brown sugar in pan. Set aside.
• In a small bowl, stir milk and vinegar together. Set aside for 5 minutes.
• In a large mixing bowl, beat together eggs, granulated sugar, remaining 3/4 cup brown sugar, oil, and vanilla on medium speed for 1-2 minutes until smooth. In a medium bowl, stir together flour, soda, salt, coffee creamer, and cinnamon. With mixer on low, alternately beat dry ingredients and milk mixture into egg mixture until combined.
• Use a wooden spoon to stir pineapple/carrot mixture into batter. Stirring until well mixed. Spoon evenly over pineapple in pan.
• Bake on center rack for 45-50 minutes or until center tests done with a toothpick. Cool for 10 minutes before running a knife down side of pan to loosen cake. Carefully invert onto a cake plate.
• While cake is baking, prepare pecans. In a medium mixing bowl, beat egg white and vanilla on medium speed until frothy. In a small bowl, stir together brown sugar and coffee creamer. With mixer on low speed, beat into egg white mixture until combined. Stir in pecans until completely coated.
• Line a large baking sheet with wax paper. Spray with non-stick cooking spray. Spread pecans on wax paper, separating as much as possible.
• Bake at 350 degrees for about 20 minutes or until pecans appear dry and are brown. Remove from oven and cool enough to use hands to remove, carefully pulling wax paper from pecans. Break apart any chunks.
• Just before serving, sprinkle half of pecans on top of cake. Slice cake and place slices on serving plates. Spray slices with whipped cream then sprinkle with a few more pecans. Serve 12-16.