CARAMELIZED PINEAPPLE UPSIDE-DOWN CAKE
Provided by Amanda Freitag
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Put the brown sugar, 1/2 stick of the butter and the 1/4 cup pineapple juice in a small saucepan over medium heat. Cook until the sugar dissolves and begins to caramelize, about 10 minutes. Pour into a 9-by-13-inch baking dish and top with the pineapple rings. Set aside.
- Whisk together the flour, ginger and salt in a medium bowl.
- In a stand mixer with the paddle attachment, beat together the remaining 2 sticks butter and the granulated sugar until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in vanilla until well incorporated.
- With the mixer on low speed, slowly add in the dry ingredients, beating just until incorporated--be careful not to over-mix. Spread the batter over the pineapple rings in the baking dish.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool for 15 minutes.
- Meanwhile, make the topping: Stir together the sour cream, sugar and vanilla seeds in a small bowl.
- To serve, invert the cake over a platter and cut into portions. Serve with a dollop of the sour cream topping.
OLD FASHIONED PINEAPPLE UPSIDE-DOWN CAKE
This old-fashioned cake recipe delivers a really good take on the dessert classic: pineapple upside-down cake.
Provided by Cathy
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
- Sift together flour, baking powder, and salt.
- Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
- Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 55 g, Cholesterol 84.9 mg, Fat 10.4 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 6 g, Sodium 183.1 mg, Sugar 43 g
CARAMEL PINEAPPLE UPSIDE-DOWN CAKE
I love this recipe because: 1. I usually already have all the ingredients hanging out in the pantry. 2. It takes about 30 minutes - from the time I prepare to the time I can eat. 3. It makes two cakes... One for me, and one for you. :) Enjoy!!
Provided by Noelle Boesenberg
Categories Cakes
Time 35m
Number Of Ingredients 8
Steps:
- 1. Drain the can of pineapple, reserving 1 cup of juice. Melt the butter and brown sugar over medium heat. Whisk gently together until well blended and falls from whisk in ribbons. Spray two 8" round cake pans with non-stick cooking spray well. Pour the Caramel into the pans, swirl pan around for even coating. Place the drained pineapple into the caramel. (You can make a lovely design here... I am typically too impatient for that... but I do make sure the pineapple is evenly distributed.) Set pans aside.
- 2. Mix the Cake Mix, Eggs, Oil, and reserved Pineapple Juice until blended. Pour into cake pans over the pineapple and caramel.
- 3. Bake at 350 degrees for about 28 minutes, or until a toothpick inserted in the middle comes out clean. Remove cake from oven, and let cool for about 5 minutes. Loosen cake from edges with a butter knife. Invert the cakes into pie plates. Some of the caramel will be absorbed into the cake, but it will also be very saucy - so be sure to invert onto a dish that has edges. This cake is delicious warm - fresh from the oven with a scoop of ice cream... Hmmm-mmm!
PINEAPPLE UPSIDE-DOWN CAKE VII
This pineapple upside down cake is made in an iron skillet. It's quick, easy and so beautiful.
Provided by Anne
Categories Desserts Cakes Upside-Down Cake Recipes Pineapple Upside-Down Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 5
Steps:
- Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring. Prepare the cake mix as directed by the manufacturer, substitute some of the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.
- Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 61.8 g, Cholesterol 20.3 mg, Fat 12.3 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 5.6 g, Sodium 346.4 mg, Sugar 49.2 g
PINEAPPLE UPSIDE-DOWN SALTED CARAMEL MINI BUNDT CAKES
Even home-style favorites can benefit from a modern approach. This new take on pineapple upside-down cake gives it a "mini" makeover and adorns the individualized cakes with a sea salt and caramel sauce.
Provided by Tieghan Gerard
Categories Dessert
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease 12-cup mini bundt cake pan. I recommend this Mini Bundt Pan.
- Heat 8-inch skillet over high heat. Add butter, brown sugar and pineapple to skillet. Let pineapple sit undisturbed 1 to 2 minutes, then stir. Add pecans, cooking and stirring frequently 2 to 3 minutes. Once pineapple is slightly golden in color, remove pan from heat; add 1 rounded tablespoon salted caramel sauce and the cranberries. Stir to incorporate.
- Divide mixture evenly among cups of mini bundt cake pan. Set aside.
- In large bowl, beat Bisquick mix, granulated sugar, milk, oil, vanilla and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cranberries, filling cups half full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Carefully loosen sides of cakes. Immediately place heatproof serving plate (or cookie sheet) upside down over pan; turn plate and pan over. Leave pan upside down for a few minutes so brown sugar/caramel mixture can drizzle over cakes. Then tap bottoms of cups to further loosen cakes from cups. Remove pan. Cool at least 10 minutes before serving. Drizzle each cake with remaining caramel sauce and a sprinkle of flaked sea salt.
Nutrition Facts : ServingSize 1 Serving
CARAMEL PINEAPPLE UPSIDE DOWN CAKE
Moist butter cake, with a melt in your mouth caramel topping and caramelized pineapples and cherries. One of my favorite cakes of all times!
Provided by TwinGodesses
Categories Dessert
Time 55m
Yield 1 1/4 sheet cake, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line a 9"x13" pan with parchment paper.
- In a large bowl, beat together cake mix, butter, eggs and pineapple juice. Mix well.Set aside.
- In a medium sauce pan over medium high heat melt butter and whisk in brown sugar and evaporated milk. Bring to a boil stirring consistently. Adjust heat to simmer and continue to stir for about 5-7 minuets being careful not to burn mixture. Remove from heat and whisk in vanilla.
- Carefully pour hot caramel mixture into baking pan over parchment paper. Distribute pineapple rings over caramel sauce. Add cherries.
- Pour cake batter over caramel and fruit.
- Bake for about 45 minuets or until inserted toothpick comes out clean.
- Once cake is finished baking, allow to sit for 3-5 minuets then remove cake from pan by flipping cake onto wired rack and carefully and slowly, pull back paper from caramel. to continue to cool. Failure to do this will allow the cake to keep baking, which will result to a dry cake.
- Place cake onto desired dish and serve. Refrigerate leftovers.
CLASSIC PINEAPPLE UPSIDE-DOWN CAKE
This pineapple upside-down cake is a classic recipe that never goes out of style! It's delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. -Bernardine Melton, Paola, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 361 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 193mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.
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