Pineapple Upside Down Cake Easy Way Recipes

EASY PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt butter in a 9-inch baking pan in the preheating oven. Remove pan.
• Sprinkle brown sugar evenly over butter.
• Arrange pineapple chunks in a single layer over the butter and brown sugar, then sprinkle with pecans; set aside.
• Beat biscuit baking mix, white sugar, milk, vegetable oil, vanilla extract, and egg together in a large bowl on low speed for 30 seconds, scraping bowl constantly.
• Increase mixer speed to medium and continue beating until batter is smooth, about 4 minutes more.
• Slowly pour batter over the pineapple mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
• Run a paring knife between the cake and the edge of the pan to loosen cake. Cover the cake pan with a plate, and invert it to flip the cake out of the pan and onto the plate. Cool at least 10 minutes before serving.

PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Line a 9x13inch rectangular cake tin with baking paper or a reusable cake liner.
• Heat butter and sugar in a saucepan over medium low heat. Stir until butter melts and sugar dissolves. Turn off heat when the caramel comes to a simmer.
• Spread the caramel over the bottom of the tin, edge to edge, and top with the pineapple slices, cutting them in half to fit if needed.
• Preheat the oven to 170C (340F). Mist a rectangular tin with cake release and line with baking paper (preferably a strong cake liner) letting the edges hang over the sides.
• Put the flour, sugar, baking powder and bicarbonade of soda in a large mixing bowl and mix together to combine.
• Add the softened butter, eggs, milk, vanilla and lemon zest.
• Start beating at lowest speed setting until ingredients come together. Increase the speed to maximum and beat until the batter is completely smooth - about 30 seconds to one minute. Stop the mixer and scrape the bottom and sides of the bowl halfway through.
• Gently spread batter over the pineapple slices and level using a spatula.
• Bake for 45-50 minutes or until the cake is golden and feels springy to the touch. A skewer or knife inserted in the centre should come out clean - if not cook for a further 5 minutes.
• Leave cake to cool in tin for 20 minutes. Lift the cake out of the tin using the overhanging paper and transfer to a wire rack to cool.
• Heat the jam and juice in a saucepan until bubbles appear. If the jam is not smooth then pass it through a sieve.
• Brush the cake with the warm jam to cover.
• Add the cherries if using, slice and serve.

PINEAPPLE UPSIDE-DOWN CUPCAKES

Steps:

• Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
• Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
• In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.

PINEAPPLE UPSIDE-DOWN CAKE

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.

EASY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Pour butter into a well-greased 13x9-in. baking dish. Drain pineapple, reserving 1/4 cup juice. Arrange pineapple slices in prepared pan; place a pecan half in the center of each slice. Combine the apricot preserves and reserved pineapple juice; spoon over pineapple slices. , Prepare cake batter according to package directions; pour over pineapple., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto a large serving platter. Cool slightly; serve warm.

PERFECT PINEAPPLE UPSIDE DOWN CAKE

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.

PINEAPPLE UPSIDE DOWN CAKE

Steps:

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

PINEAPPLE UPSIDE DOWN CAKE - EASY WAY

Steps:

• Melt 1/2 stick margarine in a 9 X 9 baking pan.
• Add brown sugar and stir until mixed.
• Place canned pineapple slices over mixture.
• If desired, add maraschino cherry half or a nut in the center of the slice.
• Using the pineapple juice as the liquid, stir up a box of yellow cake mix according to the box directions and pour over all.
• Bake according to box directions or until it looks done and brown.
• Go around the edge with a knife, then place a large platter over the cake and invert so that pineapple slices are on top.
• Scoop out anything left in pan and add to cake. Serve with whipped topping if desired.

EASY PINEAPPLE UPSIDE-DOWN CAKE

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.