Pinepple Upside Down Cake No Cake Mix Recipes

PINEAPPLE UPSIDE DOWN CUPCAKES

Steps:

• Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
• Spray 24 muffin cups with cooking spray.
• Line a work surface with waxed paper.
• Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
• Spoon 1 tablespoon brown sugar in each muffin cup.
• Press a maraschino cherry into the center of the brown sugar in each muffin cup.
• Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
• Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
• Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
• Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.

PINEAPPLE UPSIDE DOWN CAKE FROM DOLE®

Steps:

• Spray pan with non-stick cooking spray. Drain pineapple.
• Stir together melted margarine and brown sugar in 8-inch cake pan. Place pineapple slices in sugar mixture. Place cherry in center of each pineapple slice and in the center of the pan.
• Prepare cake mix according to the package directions. Pour cake batter evenly over pineapple.
• Bake at 350 degrees F, 25 to 30 minutes or until toothpick inserted in center comes out clean.
• Cool 5 minutes. Loosen edges and turn out onto serving platter.

PINEAPPLE UPSIDE-DOWN CAKE

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.

PINEAPPLE UPSIDE DOWN CAKE

Steps:

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

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.

DUNCAN HINES PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F. Grease the sides of a 9x13-inch pan with cooking spray. Pour melted butter into the pan and sprinkle with brown sugar. Arrange the pineapple slices and cherries on top of the brown sugar.
• In a large bowl, combine the cake mix with water, oil and eggs. Using an electric mixer, beat for 2 minutes at medium speed. Then pour the mixture into the pan (on top of the pineapples and cherries).
• Bake for 40 minutes or until toothpick inserted in the center of the cake comes out clean.
• Transfer the cake to a wire rack and let it cool for 5 minutes. Run a knife on around the sides of the pan to loosen the cake and flip it over onto a serving platter. Pour the remaining juices in the pan all over the cake.
• Top the cake with whipped cream. Serve warm (or cool).
• Enjoy!

PINEPPLE UPSIDE DOWN CAKE - (NO CAKE MIX)

Steps:

• Preheat oven to 350*.
• Place 7 pineapple slices and about 18 cherries on paper towels and pat dry. Set aside.
• Place first 6 tbsp of butter into a 9-inch round cake pan and place in the oven until butter is melted.
• Remove pan with melted butter and evenly sprinkle with the brown sugar. Place 1 pinepple slice over the brown sugar in the center and the other 6 slices around it. Place cherries (best side down) in between each pineapple ring and spaces between.
• In a small bowl, whisk together the eggs, 2 tbsp buttermilk and extracts with a fork. Set aside.
• In a large mixing bowl, mix togtether flour, sugar, baking powder, baking soda and salt. Add the next 6 tbsp of butter and 6 tbsp of butter milk and beat for 1 minute.
• Gradually beat in the egg mixture, about 1/3 at a time, beating for 20 seconds in between each addittion.
• Once all is mixed well, spread evenly over the pineapples and cherries. Bake at 350 for about 35-40 minutes or until toothpick test shows doneness.
• Remove from oven and tilt the pan in all directions to loosen sides. Let cool for 3 minutes before inverting.
• Invert on to a large plate. Use oven mittes and lift off pan. If any fruit remained in the pan, remove it with a fork and replace it. Scrape any leftover butter/brown sugar mixture and pour over cake.
• Cool completely before serving.

PINEAPPLE UPSIDE DOWN CAKE WITH CRUSHED PINEAPPLE

Steps:

• Preheat oven to 350 degrees (325 for dark or nonstick pan)
• Spray 2 8″x3″ cake pans with non-stick spray and set aside. Open and drain both the pineapple tidbits and crushed pineapple in a colander, reserving 1 cup of juice for the cake mix.
• In a microwave safe bowl or pot on the stove melt butter and add in brown sugar and vanilla. Place on stovetop over low-medium heat and stir for a minute or two until the brown sugar is well incorporated.
• Immediately pour the butter and brown sugar mixture evenly into the bottom of the cake pans.
• Next begin scooping the drained crushed pineapple on top of the brown sugar mixture in the bottom of both cake pans and carefully spread. Top with pineapple tidbits.
• In a large mixing bowl, prepare cake mix as directed on the box. The only exception is that you will use pineapple juice instead of water. Once prepared, pour cake batter evenly into the two cake pans, ensuring all the pineapple is covered.
• Bake in preheated oven for 25-35 minutes or until cakes are a light golden brown and a toothpick inserted into the center comes out clean.
• Let cakes cool for 10 minutes in pan on a cooling rack. Next, place a plate or serving platter upside down on top of the cake pan and carefully turn over.
• If desired, garnish the top of the cake with maraschino cherries that have been drained, cut in half, and had stems removed.
• Let cake cool additional 20 minutes on cooling rack before serving or covering for later serving.
• Slice cake, top with whipped cream or vanilla ice cream if desired, and enjoy!

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.