Best Pineapple Upside Down Cookies Recipes

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PINEAPPLE UPSIDE DOWN COOKIES



Pineapple Upside Down Cookies image

Make and share this Pineapple Upside Down Cookies recipe from Food.com.

Provided by fantom10198

Categories     Drop Cookies

Time 13m

Yield 1 serving(s)

Number Of Ingredients 7

4 eggs
1/2 cup oil
1 cup candied pineapple, chopped
1 cup candied cherry, chopped
36 1/2 ounces pineapple cake mix (2 boxes) or 36 1/2 ounces yellow cake mix (2 boxes)
1/4 cup packed brown sugar
1 1/2 tablespoons butter

Steps:

  • Preheat oven to 325°F.
  • Mix eggs, oil and one box of cake mix. once combined mix in the other cake mix. fold in the pineapple and the cherries. the batter will be very thick.
  • Mix together the brown sugar and butter.
  • Drop about a tablespoon full on a cookie sheet, then sprinkle a little bit of the sugar and butter mixture on top.
  • Bake for 8-11 minutes cool on a cookie rack.

Nutrition Facts : Calories 1617.6, Fat 146.2, SaturatedFat 31.2, Cholesterol 891.8, Sodium 424.1, Carbohydrate 55.1, Sugar 54.5, Protein 25.3

PINEAPPLE UPSIDE DOWN COOKIES RECIPE - (3.6/5)



Pineapple Upside Down Cookies Recipe - (3.6/5) image

Provided by kayjayjohnson

Number Of Ingredients 15

Icing:
3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick butter, room temperature
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup sour cream
2 (20-ounce) cans crushed pineapple, well drained
1 Stick Butter
1 Cup Light Brown Sugar
1/4 Cup Heavy Cream plus a few extra tablespoons to reach desired consistency(or milk or half and half, use what you have)
1 + 3/4 Cup Confectioner's Sugar

Steps:

  • Preheat oven to 350°F. Sift together dry ingredients ( flour, baking soda, baking powder, and salt). Set aside. In a large mixing bowl, blend together (with hand or stand mixer) butter and brown sugar. Beat in eggs, vanilla, and sour cream. Add the well drained crushed pineapple and mix well. Remember to scrape down sides and bottom of bowl, ensuring even mixing. With mixer on low, slowly add the dry ingredients and mix until all the flour has been incorporated. Scoop dough out onto parchment lined cookie sheets about 2 inches apart (they will spread slightly). Bake in preheated oven for about 12 minutes. Remove from oven and transfer to cooling rack. Ice cookies once they are completely cool. Icing: In a small saucepan over medium heat, melt the stick of butter. Once the stick of butter has melted stir in the brown sugar and stir to dissolve. Bring mixture to boil and then reduce heat to medium low and continue to boil for 2 minutes. Once the two minutes are up, stir in the cream and return to boil, stirring constantly. Once it reaches a boil, remove from heat and let cool. Once the mixture is at least lukewarm, transfer it to a mixing bowl and with beaters on low, slowly add the confectioners sugar and beat to desired consistency. You may want to add extra cream/milk to icing to make it thinner - I did. Tip: I made my icing the night before and stuck it in the fridge, the next morning it was rock hard! I stuck it in the microwave for one minute to loosen it up, stuck it back in the mixing bowl and slowly added more cream (little by little) until I reached the desired consistency. The thinner the icing the easier it is to ice the cookies. The icing will thicken/harden the longer it sits, so ice the cookies as soon as the icing is ready to go

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