Orange Cardamom Pineapple Upside Down Cake Recipes

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CITRUS UPSIDE-DOWN CAKE



Citrus Upside-Down Cake image

This spectacular cake is practically foolproof to make. You slice a variety of peeled oranges into rounds, nestle them in a butter-rum glaze in a square pan, spread the batter over them, bake, and flip. To achieve the effect of stained-glass windows, we combined blood oranges, Cara Caras, and mandarins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h20m

Yield Makes One 8-Inch Cake

Number Of Ingredients 14

1 stick unsalted butter, softened, plus more for pan
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt (we use Diamond Crystal)
1 cup sugar
1 1/2 teaspoons finely grated tangerine or orange zest
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup sour cream, room temperature
3 to 4 tangerines or oranges, such as blood oranges, Cara Cara, or mandarins, or a combination
4 tablespoons unsalted butter, melted
1/2 cup sugar
1 tablespoon dark rum, such as Myers's (optional)

Steps:

  • Cake: Preheat oven to 350°F. Brush an 8-inch square pan with 2-inch-high sides with butter. Whisk together flour, baking powder, baking soda, and salt.
  • In a mixer fitted with the paddle attachment, beat butter with sugar and zest on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and sour cream, scraping down sides of bowl as needed. Reduce speed to low and gradually add flour mixture.
  • Topping: With a sharp knife, slice ends off each citrus. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice fruit crosswise into 1/4-inch-thick rounds, and remove any seeds. In a small bowl, stir together butter, sugar, and rum. Spread mixture over bottom of prepared pan. Arrange sliced citrus over it in a snug, slightly overlapping even layer (cut some to fit into corners).
  • Spread batter over citrus. Bake until cake is golden and puffed and a tester inserted in center comes out clean, about 55 minutes. Transfer pan to a wire rack and let cool 30 minutes. Invert onto a cake plate; serve the same day, warm or room temperature.

PINEAPPLE AND CARDAMOM UPSIDE-DOWN CAKE



Pineapple and Cardamom Upside-Down Cake image

Make and share this Pineapple and Cardamom Upside-Down Cake recipe from Food.com.

Provided by AmandaInOz

Categories     < 4 Hours

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

100 g brown sugar
60 g unsalted butter, softened
2 -3 slices pineapple, peeled and cut 1cm thick
150 g self-raising flour
1/4 teaspoon bicarbonate of soda
1 teaspoon ground cardamom
110 g caster sugar
2 tablespoons butter
2 tablespoons golden syrup
2 large eggs
1/2 cup milk

Steps:

  • Combine brown sugar and butter in a heavy-based saucepan and stir over low heat until well combined and smooth.
  • Remove from heat and pour into a well-greased, round, 20cm cake tin, spreading evenly.
  • Arrange pineapple pieces on top of brown sugar mixture.
  • Sift flour, bicarbonate of soda and cardamom into a mixing bowl. Add caster sugar, stir and make a well in the centre.
  • Melt butter with golden syrup, then pour into the well with eggs and milk.
  • Beat thoroughly with a wooden spoon.
  • Pour mixture over pineapple pieces and bake at 175C for about 1 hour or until a cake skewer inserted in the centre comes out clean.
  • Cover with foil if cake browns before it is cooked through.
  • Stand in tin for 5 minutes before turning out onto a plate.

Nutrition Facts : Calories 300.5, Fat 11, SaturatedFat 6.4, Cholesterol 78.8, Sodium 332.3, Carbohydrate 47.7, Fiber 0.9, Sugar 29.3, Protein 4.2

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 ORANGE UPSIDE-DOWN CAKE



Pineapple Orange Upside-Down Cake image

Make and share this Pineapple Orange Upside-Down Cake recipe from Food.com.

Provided by silky

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup butter, at room temperature,plus
3 tablespoons butter
1 (11 ounce) can mandarin orange sections
1 (8 ounce) can pineapple rings
1/3 cup firmly packed light brown sugar
2/3 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup buttermilk (or milk)

Steps:

  • Preheat oven to 350 degrees.
  • Place 3 T butter in a 9 inch round cake pan.
  • Place pan in oven until butter is melted.
  • Drain oranges and pineapple slices on paper towels.
  • Arrange in bottom of pan.
  • Sprinkle with brown sugar.
  • In medium bowl, beat remaining ½ cup butter and sugar until creamy.
  • Add eggs and vanilla.
  • Stir in flour, baking powder and salt.
  • Stir in buttermilk.
  • Spread batter over fruit.
  • Bake 35 to 40 minutes, or until cake tester inserted in center comes out clean.
  • Let stand 5 minutes.
  • Run a knife around edge of cake.
  • Place a plate over cake and pan and invert.
  • Remove pan.

Nutrition Facts : Calories 375.8, Fat 17.4, SaturatedFat 10.5, Cholesterol 95.2, Sodium 338, Carbohydrate 52.2, Fiber 1.2, Sugar 34.8, Protein 4.6

ORANGE-CARDAMOM PINEAPPLE UPSIDE-DOWN CAKE



Orange-Cardamom Pineapple Upside-Down Cake image

This is a wonderful Pineappe Upside Down Cake - thie was one of the first kind of cakes that I learned to make on my cooking journey - and have tried many different versions since that time, and this is one of my favorites. I got the recipe from America's Test Kitchen

Provided by Chef mariajane

Categories     Dessert

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 medium fresh pineapple (about 4 lb.)
1 cup light brown sugar, firmly packed
1 tablespoon orange zest, grated
1/4 cup orange juice, fresh squeezed
3 tablespoons unsalted butter
1/2 teaspoon vanilla
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
3/4 teaspoon ground cardamom
8 tablespoons unsalted butter, softened, but still cool
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs, at room temperture
1 egg white, at room temperature
1/3 cup while milk, at room temperature

Steps:

  • For this recipe, we perfer to use a 9-inch pan with the sides that are at least 2-inches high. Alternatively, a 1-inch safe oven-safe skillet (either cast iron or stainless steel) can be used not only to cook the pineapple, but to bake th cake as well. If using a skillet instead of a cake pan, cool the juices directly in the skillet while making the batter; it's OK if the skillet is still warm when the batter is added. For a cake with a light, tender crumb, it is important to cream the butter and sugar well and to have the eggs at room temperature.
  • Lightly spray 9-inch round, 2-inch deep cake pan with nonstick cooking spray, set aside.
  • FOR THE PINEAPPE TOPPING:.
  • combine pineapple, brown sugar, and orange zest in 10-inch skillet; cool over medium heat, stirring occasionally during first 5 minutes, until pineapple is translucent and has light brown hue, 15-18 minutes. Empty fruit and juices into mesh strainer or colander, set over medium bowl. Return juices to skillet, leaving pineapple in strainer, (you should have about 2 cups cooked fruit). Add orange juice to skillet and simmer juices over medium heat until thickened, beginning to darken, and mixture forms large bubbles, 6-8 minutes, adding any more juices released by fruit to skillet after 4 minutes. Off heat, whisk in butter and vanilla; pour caramel mixture into prepared cake pan. Set aside while preparing cake. (Pineapple will continue to release liquid as it sits: do not add this liquid to already-reduced juice mixture.).
  • FOR THE CAKE:
  • Adjust oven rack to lower-middle position and heat oven to 350°F Whisk flour, baking powder, salt, and cardamom in medium bowl; set aside.
  • In bowl of standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until light and fluffy. 3-4 minutes. Reduce speed to medium, add vanilla, and beat to combine; one at a time, add whole eggs, the egg white, beating well, and scraping down bowl after each addition. Reduce speed to low; add about 1/3 of the flour mixture and beat until incorporated. Add half of milk and beat until incorporated; repeat, adding half of remaining flour mixture and remaining milk, and finish with remaining flour. Give final stir with rubber spatula, scraping bottom and sides of bowl to ensure that batter is combined. Batter will be thick.
  • TO BAKE:.
  • Working quickly, distribute cooked pineapple in cake pan in even layer, gently pressing fruit into caramel. Using rubber spatula, drop mounds of batter over fruit, then spread batter over fruit and to sides of pan. Tap lightly against work surface to release any air bubbles. Bake until cake is golden brown and toothpick into center comes out clean, 45-50 minutes. Cool 10 minutes on wire rack, then place inverted serving platter over cake pan. Invert cake pan and platter together; life off cake pan. Cool to room temperature, about 2 hours. Then cut into pieces and serve.

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  • Make the pineapple topping: In a small, deep, heavy saucepan place butter and sugar. Cook over medium heat until butter is melted, sugar is dissolved, and mixture is bubbling. Pour into prepared pan and swirl pan until bottom is completely covered in caramel.
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  • Preheat the oven to 350°. Using a knife, peel the oranges; be sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl; pour off and reserve the juice for another use.
  • In a 10-inch cast-iron skillet, melt the butter with the brown sugar and cardamom until moistened. Remove from the heat and let stand for 10 minutes.
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