Best Pineapple Upside Down Cake Jars Recipes

PINEAPPLE UPSIDE-DOWN CAKE JARS

Steps:

• Preheat the oven to 350 degrees F.
• Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pineapple and brown sugar and cook, stirring occasionally, until the pineapple is slightly softened and golden brown, about 6 minutes.
• Whisk the flour, cornmeal, baking powder and salt together in a medium bowl. In a separate bowl, beat the remaining 1 stick butter and the granulated sugar together with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until incorporated. Reduce the speed to low and add half of the flour mixture, followed by the milk and then the remaining flour, beating just until incorporated.
• Divide the caramelized pineapple among six 8-ounce Mason jars, pressing with a spoon to compact the pineapple slightly. Divide the batter among the jars (a little over 1/3 cup per jar).
• Set the jars on a baking sheet and bake until a wooden pick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a rack to cool slightly.
• Top each jar with a spoonful of Cherry Glaze.
• Add the cherry preserves and pineapple juice to a small saucepan. Heat over medium heat until the jam cooks down slightly.

PINEAPPLE UPSIDE DOWN "CAKE" IN A JAR

Steps:

• STIR sugars and pectin in a bowl until well blended.
• ADD pineapple, cherries and vanilla extract. Stir 3 minutes.
• LADLE jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Label.
• FREEZE up to 1 year.

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.