PINEAPPLE UPSIDE-DOWN LAYER CAKE
Just when you thought you couldn't love pineapple upside-down cake anymore, we went and added another layer to it (and whipped topping!).
Provided by By Annalise Sandberg
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Spray two 9-inch round cake pans with cooking spray. Divide melted butter between pans, completely covering bottoms of pans. Sprinkle brown sugar over butter. Place pineapple rings on brown sugar, 6 rings in each pan. Place maraschino cherry in center of each pineapple ring.
- In large bowl, beat cake mix, pineapple juice, vegetable oil and eggs with electric mixer on medium speed until smooth. Divide batter between pans. Spread evenly.
- Bake 30 to 35 minutes or until cake is golden and springs back when gently pressed. Cool in pan 15 minutes. Run knife around edges of pans; carefully turn cakes onto cooling racks. Cool to room temperature, about 30 minutes.
- In medium bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until soft peaks form. Place 1 cake layer on large plate or cake stand. Cover with 1 cup of the whipped cream. Carefully place second cake layer on top. Top with swirls of whipped cream, walnuts and additional cherries.
- Refrigerate 30 minutes to firm up before serving.
Nutrition Facts : Calories 640, Carbohydrate 79 g, Cholesterol 125 mg, Fat 6 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 57 g, TransFat 1/2 g
EASY PINEAPPLE UPSIDE-DOWN CAKE
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
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 FOR TWO
Tender, moist and sweet, these two luscious but lighter cakes are as special as the person you choose to share them with! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Pour 1/2 teaspoon butter into each of two 10-oz. ramekins coated with cooking spray. Sprinkle with brown sugar. Top with a pineapple slice. Place a cherry in the center of each pineapple slice; set aside., In a small bowl, combine the flour, sugar, baking powder, salt and nutmeg. Beat in the milk, vanilla and remaining butter just until combined. Spoon over pineapple., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Run a knife around edges of ramekins; invert onto dessert plates. Serve warm.
Nutrition Facts : Calories 290 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 318mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.
DOUBLE PINEAPPLE UPSIDE-DOWN CAKE
A pineapple lover's dream. This cake is filled with pineapple inside and out. Serve with pineapple ice cream.
Provided by Sarita Peter
Categories Pineapple Upside-Down Cake
Time 1h45m
Yield 14
Number Of Ingredients 15
Steps:
- Melt margarine in a large skillet over medium heat. Add brown sugar and cook until melted, 2 to 3 minutes. Lay pineapple slices in the sauce and cook until browned, 1 to 2 minutes per side. Lower heat and carefully add rum; simmer for 5 minutes. Remove from the heat and set aside to cool while you prepare the cake.
- Preheat the oven to 300 degrees F (150 degrees C). Grease a 3-inch deep, 9- or 10-inch round baking pan.
- Mix flour and baking powder together in a bowl. Beat eggs, orange juice, vanilla, nutmeg, and cinnamon in a second bowl.
- Cream margarine and sugar in a third bowl until light and creamy and sugar granules are no longer evident. Gradually add egg mixture while continuing to blend. Add drained pineapple and up to 2 tablespoons reserved juice, if needed. Fold in flour mixture until thoroughly combined.
- Pour cooled sauce into the bottom of the prepared pan, arranging the pineapple slices so they're flat on the bottom. Pour cake batter over the sauce, making sure there is about 1 inch at the top of the pan so the cake has room to rise.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
- Remove from the oven and let cool in the pan for 5 minutes. Invert onto a serving platter and garnish with a cherry in the center of each pineapple slice.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 51.8 g, Cholesterol 79.7 mg, Fat 29.3 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 5.4 g, Sodium 424.4 mg, Sugar 26.2 g
PINEAPPLE UPSIDE-DOWN CAKE II
This recipe was given to me by a good friend in Hawaii. She always uses fresh pineapple, the end product is delicious. Very yummy served with ice cream or whipped cream as an accompaniment.
Provided by Nina
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl stir together the melted butter and the brown sugar; spread the mixture evenly in a well buttered 9 inch round cake pan. Pat the pineapple very dry between several sheets of paper towel, and arrange it evenly on top of the sugar mixture.
- Sift together flour, baking powder, salt, and cinnamon.
- In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture in three parts alternately with the milk, beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared pan.
- Place the cake in the middle of the oven. Bake for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 62.3 g, Cholesterol 109.3 mg, Fat 25 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 15.3 g, Sodium 273.1 mg, Sugar 41.9 g
PINEAPPLE UPSIDE-DOWN CAKE
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
Categories Cake Egg Dessert Bake Kid-Friendly Pineapple Winter Shower Potluck Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Make topping:
- Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, 4 minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.
- Make batter:
- Sift together flour, cardamom, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)
- Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack.
- Serve cake just warm or at room temperature.
ULTIMATE DOUBLE PINEAPPLE UPSIDE DOWN CAKE
I got this recipe from Paula Deen's website. It is a great recipe and I hope you all enjoy it as much as we do. I changed it a little (from 2 cans of sliced pineapple to 1 20 oz. can of crushed pineapple and 1 20 oz. can of sliced pineapple). Your family and friends will love it--guaranteed !!! Don't let the long directions...
Provided by Anna Mae Kantor
Categories Other Desserts
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. Coat 2 (9 inch) round cake pans with Crisco and flour. Preheat oven to 325 degrees. Measure the flour, baking powder, and salt into a bowl, stir to blend, then put aside.
- 2. In the mixer bowl, beat 1 cup butter at medium speed until creamy. Gradually add the sugar, beating until fluffy, then add the eggs one at a time, beating well after each addition. Add the vanilla. Stir to combine. Add the flour mixture into the creamed mixture, alternating the buttermilk. Meaning --start with 1/3 or more flour, then 1/2 of the buttermilk, then another 1/3 flour, then the rest of the buttermilk, ending with the rest of the flour, beating only until blended well.
- 3. Divide the brown sugar evenly into each pan and pour the melted butter equally over the brown sugar. Make an arrangement of the sliced pineapple in one of the cake pans on top of the melted butter and brown sugar, placing a cherry in the center of each slice of pineapple. If there are any left over pineapple slices -- save for another time.
- 4. In the other 9 inch cake pan, spread out the crushed pineapple over the butter and brown sugar. Cut in half a few cherries and place over the pineapple. (This is the bottom layer of the cake)
- 5. Pour equal amounts of cake batter over the pineapple and bake until a cake tester comes out clean. (40 - 45 minutes) Let the cakes cool in the pans for about 10 minutes then invert the cakes onto cake racks to cool completely
- 6. Cake assembly-- Carefully place the cake with the crushed pineapple (pineapple side UP), on a cake plate. Then very carefully place the layer with the sliced pineapple (pineapple side UP) on top of the other layer.
- 7. Pineapple Buttercream Icing -- 1/2 cup butter 2 tablespoons reserved pineapple juice (or more if needed) 3 1/2 cups confectioners sugar Beat these ingredients together until well combined adding the desired amount of pineapple juice (only a measured tablespoon at a time)to acquire right consistency. Frost around the sides of the cake with the Pineapple Buttercream Frosting and then if desired, add the chopped pecans pressing them into the frosting with your fingers.
- 8. ENJOY !!!!!
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