Rosemary Pineapple Upside Down Cake Recipes

ROSEMARY PINEAPPLE UPSIDE-DOWN CAKE

Rosemary Pineapple Upside-Down Cake image

When it's time to get back to baking, you'll want to try this delicious scratch pineapple upside-down cake with a twist...a bit of fresh rosemary is sprinkled over the pineapple to create an unexpected, but superb flavor combination. Paula Marchesi, Lenhartsville, Pennsylvania, says this cake has been such a hit at church dinners that she now brings two or three.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon plus 1/4 cup butter, softened, divided
1/3 cup packed brown sugar
1 teaspoon minced fresh rosemary
6 canned unsweetened pineapple slices, drained
2/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/8 teaspoon salt
1/2 cup fat-free milk
Fresh rosemary sprigs, optional

Steps:

Melt 1 tablespoon butter; pour into 9-in. round baking pan. Sprinkle with brown sugar and rosemary. Top with pineapple slices; set aside. , In a small bowl, cream sugar and remaining butter. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Spoon over pineapple. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Cool completely. Garnish with rosemary sprigs if desired.

Nutrition Facts : Calories 264 calories, Fat 8g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 207mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

ROSEMARY PINEAPPLE CAKE

Rosemary Pineapple Cake image

I came across this recipe when looking for recipes that use fresh rosemary and thought this one sounded real interesting. Although I haven't made this yet I am planning to make it soon. Recipe source: Herb Companion (September 2004)

Provided by ellie_

Categories Dessert

Time 1h10m

Yield 1 9x13 cake, 10-12 serving(s)

Number Of Ingredients 12

Ingredients

2 cups flour
2 cups sugar
1 cup pecans, chopped
1 (20 ounce) can crushed pineapple, undrained
2 tablespoons fresh rosemary, chopped
1/2 teaspoon salt
2 teaspoons vanilla
2 eggs
8 ounces cream cheese
1/2 cup margarine or 1/2 cup butter
2 cups powdered sugar
2 teaspoons vanilla

Steps:

Preheat oven to 350-degrees F.
Combine all cake ingredients (flour- eggs) in a large bowl and mix well with a wooden spoon.
Pour batter into a greased and floured 9 x 13-inch pan.
Bake 45-55 minutes or until done (tested with a toothpick- if it comes out clean when inserted in the middle of the cake the cake is done).
Let cake cool.
While cake is cooling prepare frosting by mixing frosting ingredients (cream cheese- vanilla) together until smooth and spreadable.
Spread on cooled cake.
Refrigerate cake before serving and/or refrigerate leftovers.

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