Pineapple Strawberry Banana Upside Down Cake Recipes

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PINEAPPLE UPSIDE-DOWN CAKE



Pineapple upside-down cake image

This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories

Provided by Sara Buenfeld

Categories     Afternoon tea, Snack, Treat

Time 55m

Number Of Ingredients 10

50g softened butter
50g light soft brown sugar
7 pineapple rings in syrup, drained and syrup reserved
7 glacé cherries
100g softened butter
100g golden caster sugar
100g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs

Steps:

  • Heat oven to 180C/160C fan/gas 4.
  • For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
  • Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
  • Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

Nutrition Facts : Calories 407 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.87 milligram of sodium

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 STRAWBERRY BANANA UPSIDE DOWN CAKE



Pineapple Strawberry Banana Upside Down Cake image

I came up with this recipe by combining three family favorites. The topping is basic pineapple upside down cake with the addition of strawberries. The cake is yellow cake mix with bananas added with a touch of cinnamon. Pure delight in every bite.

Provided by Grace Pulley

Categories     Fruit Desserts

Time 55m

Number Of Ingredients 10

1/2 c butter, melted
1 1/2 c brown sugar, firmly packed divided use
1-20 oz canned crushed pineapple, drained (juice reserved)
2 c chopped fresh strawberries
1 box yellow cake mix (18-3/4 ozs.)
1 tsp ground cinnamon
2 ripe medium size bananas, mashed (about 1 cup)
1/2 c vegetable oil
3 large eggs
1 c water (add enough water to the reserved pineapple juice to make the one cup water)

Steps:

  • 1. Prepare your 13x9-1/2x2 inch cake by either greasing the sides with butter or using cooking spray such as Pam. Place the butter in your cake pan and place it in the oven while your oven is preheating at 350 degrees so that your butter melts. Once butter is melted remove pan from oven and sprinkle one cup of the brown sugar evenly over the bottom of your pan.
  • 2. Now spoon crushed pineapple evenly over the bottom of the pan. Add the chopped strawberries evenly over the pineapple layer and set aside until cake batter is prepared.
  • 3. In a large mixing bowl place the dry cake mix, brown sugar, and cinnamon. Add mashed bananas, 1 cup water/pineapple juice mix, oil, and eggs. Blend with an electric mixer for one minute. Stop mixer and scrap down side of bowl with rubber spatula. Beat for 2 minutes at medium speed until well blended, scraping sides again if needed.
  • 4. Pour batter evenly over the fruit layer in your baking pan. Place on center rack in your oven.
  • 5. Bake until top is golden brown and a toothpick inserted in the center comes out clean, about 40 minutes. Remove from oven and let stand about 5 minutes for topping to set; then turn cake onto a large serving platter or a cookie sheet. Serve cake pieces with a dollop of whipped cream if desired. This cake is good both warm or cold. Enjoy!!

PINEAPPLE-BANANA UPSIDE-DOWN CAKE



Pineapple-Banana Upside-Down Cake image

My neighbor made this delicious cake. The cake is moist and has a crisp edge because it is cooked in a cast-iron skillet. She got the recipe from the Jan Feb 2004 Cooking Light magazine.

Provided by Mrs.Habu

Categories     Dessert

Time 45m

Yield 10 serving(s)

Number Of Ingredients 12

2 tablespoons butter
3/4 cup packed brown sugar
1 (15 1/2 ounce) can pineapple slices in juice, undrained
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 ripe banana, mashed
2 tablespoons vegetable oil
1 large egg

Steps:

  • Preheat oven to 375°F.
  • Melt butter in a 9-inch cast-iron skillet and sprinkle evenly with the brown sugar.
  • Remove from heat.
  • Drain pineapple slices over a bowl, reserving 1/2 cup juice.
  • Place 1 pineapple ring in center of skillet Cut remaining pineapple rings in half and arrange around the center pineapple ring.
  • In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and the salt.
  • Combine reserved juice, banana, oil, and egg and stir with a whisk.
  • Add pineapple juice mixture to flour mixture, stirring until combined.
  • Pour over the pineapple, into the skillet.
  • Bake for 30 minutes or until wooden pick inserted in center comes out clean.
  • Invert onto a wire rack and serve while still warm or at room temperature.

PERFECT PINEAPPLE UPSIDE DOWN CAKE



Perfect Pineapple Upside Down Cake image

Perfect Pineapple Upside Down Cake is moist and fruity pineapple cake that is topped with delicious caramelized fruit. It's no wonder this simple and easy made-from-scratch cake has been a tried and true favorite for years!

Provided by Alyssa Rivers

Categories     Dessert

Time 50m

Number Of Ingredients 14

1/2 cup brown sugar
1/4 cup butter (melted)
1 20 ounce can pineapple (sliced)
12 maraschino cherries
1 and 1/3 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter (softened)
1/2 cup sugar
1/4 cup brown sugar (packed)
1 large egg
1/4 cup sour cream
1/4 cup milk
1/4 cup pineapple juice

Steps:

  • Preheat oven to 350 degrees and grease a 9 inch cake pan. To make the topping combine the brown sugar and melted butter in a small bowl. Spread on the bottom of your 9 inch cake pan. Arrange the pineapple slices along the bottom of the pan and along the rim. Add cherries to the center of pineapple and in between pineapple slices.
  • In a medium sized mixing bowl combine the flour, baking powder and salt. In another medium sized mixing bowl with a hand mixer combine the softened butter and sugars and beat until incorporated. Add in the egg, sour cream, milk and pineapple juice and beat until just combined. Add in the flour mixture.
  • Spread evenly on top of the prepared pan. Bake for 30-35 minutes or until golden brown and toothpick inserted comes out clean.

Nutrition Facts : Calories 348 kcal, Carbohydrate 54 g, Protein 3 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 55 mg, Sodium 271 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving

PINEAPPLE UPSIDE DOWN CAKE



Pineapple Upside Down Cake image

Recipe video above. Bringing back the retro classic! You will love everything about this cake. The sticky, caramelised pineapple and cherry topping. The ultra-tender and moist vanilla cake. How it's studded with pineapple bits inside. And how we use some of the pineapple juice to flavour the cake. Because why would we waste it??

Provided by Nagi

Categories     Cake

Number Of Ingredients 16

565g/ 20 oz canned pineapple slices in juice ((not in syrup, Note 1))
12 - 18+ maraschino cherries ((Note 2))
60g/ 4 tbsp unsalted butter (, melted)
1/2 cup brown sugar
1 1/2 cups flour
1 tsp baking powder
1/4 tsp baking soda ((sub 1 tsp baking powder))
1/4 tsp salt
1/3 cup milk (, full or low-fat)
1/4 cup pineapple juice (, reserved from can (under Topping ingredients))
1/4 cup sour cream (, full fat (sub plain yogurt))
1 tsp vanilla extract ((or essence))
115g/ 1 stick butter (, unsalted, softened (to 18C/64F, Note 3))
3/4 cup white sugar
2 large eggs (, at room temperature (Note 4))
Any leftover pineapple (, chopped (Note 1))

Steps:

  • Preheat oven to 180°C/350°F (160°C fan).

Nutrition Facts : Calories 319 kcal, Carbohydrate 47 g, Protein 3 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 61 mg, Sodium 162 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving

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