Best Right Side Up Pineapple Cake Recipes

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EASY PINEAPPLE UPSIDE-DOWN CAKE



Easy Pineapple Upside-Down Cake image

Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 12

Number Of Ingredients 6

1/4 cup butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Vegetable oil and eggs called for on cake mix box

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.

Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g

PINEAPPLE UPSIDE DOWN CAKE



Pineapple Upside Down Cake image

Updated in 2020, this is my favorite recipe for traditional pineapple upside down cake. For best success, read the recipe and recipe notes before beginning.

Provided by Sally

Categories     Dessert

Time 1h30m

Number Of Ingredients 15

1/4 cup (60g) unsalted butter, melted
1/2 cup (100g) packed light or dark brown sugar
8-10 pineapple slices (see note)*
15-20 maraschino cherries (see note)*
1 and 1/2 cups (177g) cake flour (spoon & leveled)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 Tablespoons (85g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
2 large egg whites, at room temperature
1/3 cup (80g) sour cream, at room temperature
1 teaspoon pure vanilla extract
1/4 cup (60ml) pineapple juice, at room temperature (use leftover from can)
2 Tablespoons (30ml) milk, at room temperature

Steps:

  • Preheat oven to 350°F (177°C).
  • Pour 1/4 cup melted butter into an ungreased 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep. I recommend this pie dish, which is 1.8 inches deep but I never have an overflow issue.) Sprinkle brown sugar evenly over butter. Blot any excess liquid off the fruit with a clean towel or paper towel. (The wetter the fruit, the more likely the cake could overflow or the topping could seep over the sides when inverted.) Arrange about 6-7 blotted pineapple slices and all the cherries on top of the brown sugar. I like to halve 3 pineapple rings and arrange them around the sides of the pan, too. See my photo and video above for a visual of the arranged topping. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or "set" the topping's arrangement.
  • Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the pineapple juice and milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  • Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.
  • Bake for 43-48 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean- a couple moist crumbs are OK. Don't be alarmed if your cake takes longer or if the cake rises up and sticks to the foil. (We serve the cake upside down anyway!)
  • Remove cake from the oven and cool on a wire rack for just 20 minutes. Invert the slightly cooled cake onto a cake stand or serving plate. Some of the juices from the topping will seep over the sides- that's ok. You can slice and serve the cake warm, but the slices will be messy. I find it's best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense.
  • Cover leftover slices and store for up to 3 days in the refrigerator or 3 months in the freezer. Thaw at room temperature. I don't recommend freezing the cake as a whole because the topping arrangement doesn't thaw very nicely. See make ahead instructions below.

RIGHT SIDE UP PINEAPPLE CAKE



Right Side Up Pineapple Cake image

Recipe came from the inside of the lid of a Kroger brand whipped topping container and all I can say is OMG, YUMMY, YUMMY, YUMMY!!!!!! Not sure of prep and cooking times.

Provided by Anita Harris

Categories     Dessert

Yield 12 serving(s)

Number Of Ingredients 14

1 box yellow cake mix, prepared as directed using
3 eggs
1/3 cup oil
1 1/3 cups water
1 (20 ounce) can crushed pineapple, undrained
1 cup brown sugar, firmly packed
1 (5 1/4 ounce) package instant vanilla pudding, prepared as directed using
2 cups milk
1 (8 ounce) package cream cheese, softened
2 -3 medium bananas, sliced (optional)
1 (1 ounce) container Cool Whip, thawed
1/4-1/2 cup pecan pieces
1/2 cup shredded coconut
24 maraschino cherries, halves

Steps:

  • Bake cake according to pkg. directions in a 13x9 pan.
  • In a small saucepan combine the undrained pineapple and brown sugar over medium-high heat.
  • Boil for 5 minutes, reducing heat if necessary--DO NOT LET SUGAR MIXTURE BURN--stirring constantly.
  • Pour this mixture over warm cake and let cool.
  • Meanwhile, prepare the instant pudding per pkg.
  • directions with the 2 cups of milk; add the softened cream cheese to the prepared pudding and blend well.
  • Pour this over top of cooled cake.
  • Evenly place banana slices over the top of the cake, if desired.
  • Top with Cool Whip, covering bananas completely.
  • Sprinkle with pecans then sprinkle with coconut.
  • Decorate with maraschino cherries.
  • Refrigerate any leftover cake.

CLASSIC PINEAPPLE UPSIDE-DOWN CAKE



Classic Pineapple Upside-Down Cake image

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

1/3 cup butter, melted
2/3 cup packed brown sugar
1 can (20 ounces) sliced pineapple
1/2 cup chopped pecans
3 large eggs, separated, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
9 maraschino cherries
Whipped topping, optional

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.

EASY PINEAPPLE UPSIDE-DOWN CAKE



Easy Pineapple Upside-Down Cake image

The golden caramelized top gives this cake its distinctive look and taste.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h10m

Number Of Ingredients 9

1 1/2 cups all-purpose flour, (spooned and leveled)
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature, plus 3 tablespoons (cut into small pieces) for preparing the top
1 cup sugar, plus 2/3 cup for preparing the top
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
7 thin rounds cored pineapple

Steps:

  • Preheat oven to 350 degrees. In a large bowl, combine flour, baking powder, and salt; set aside.
  • With an electric mixer, cream 6 tablespoons butter and 1 cup sugar until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture in 3 additions alternately with the milk in 2, beginning and ending with the flour. Mix just until combined
  • In a 10-inch cast-iron (or ovenproof nonstick) skillet over low, add remaining sugar and butter and cook, stirring, until the mixture is a light caramel color. Remove from heat and top with pineapple rounds.
  • Carefully spoon batter over pineapples in skillet. Bake until a toothpick inserted in the center comes out clean, about 45 minutes.
  • Let cake cool in pan 5 minutes. Run a knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature.

PINEAPPLE RIGHT-SIDE-UP CAKE



Pineapple Right-Side-Up Cake image

Make and share this Pineapple Right-Side-Up Cake recipe from Food.com.

Provided by Lvs2Cook

Categories     Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 14

2 cups flour
1 1/2 cups sugar
1/2 cup vegetable oil
1/2 cup chopped almonds
2 eggs
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
1 (20 ounce) can crushed pineapple with juice, drained
1 (8 ounce) package cream cheese
1/2 cup butter
1 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla
1/2 cup finely chopped almonds

Steps:

  • Cake: Combine all ingredients in a large bowl. Beat until smooth, then pour into greased and floured 13x9-inch baking pan.
  • Bake at 350º until a toothpick inserted in center comes out clean, about 45 minutes. Cool and frost.
  • Icing: Cream cheese and butter together; add sugar and vanilla. Beat well until smooth. Ice cake and sprinkle almonds on top.
  • Store cake in refrigerator until ready to serve.

PINEAPPLE RIGHT-SIDE-UP CAKE



Pineapple Right-Side-Up Cake image

Growing up I remember pineapple upside down cake being my dad's favorite. Tho mom never made it this way it brought back memories and is one that I keep saying I'm going to try as this sounds very good. Give it a try and let me know what you think and I also would welcome a photo if anyone does try this

Provided by Mandy Holmes @MilitaryMomx2

Categories     Fruit Desserts

Number Of Ingredients 12

2 - eggs
1 1/2 cup(s) sugar
1 teaspoon(s) vanilla
20 ounce(s) can crushed pineapple, divided
2 1/4 cup(s) all purpose flour
1 1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 cup(s) finely chopped walnuts
GLAZE
1/3 cup(s) evaporated milk
3/4 cup(s) confectioners' sugar
1/2 cup(s) butter or margarine

Steps:

  • Preheat oven to 350 degrees. Beat eggs w/an electric mixer;gradually add sugar and vanilla. Continue beating mixture until it is a lemon color. Change speed to low and alternately add half the pineapple (undrained) and dry ingredients.
  • Spread batter on a lightly greased 15x10x3/4" jelly roll pan. Sprinkle walnuts over top. Bake 18-20 or until top is golden brown. Pour remaining pineapple (slightly drained) over cake.
  • To prepare glaze boil remaining ingredients 3-4 minutes until white and bubbly. Pour glaze over top of cake while still warm. Refrigerate for a few hrs before serving

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