Upside Down Pineapple Cake Recipes

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OLD FASHIONED PINEAPPLE UPSIDE-DOWN CAKE



Old Fashioned Pineapple Upside-Down Cake image

This old-fashioned cake recipe delivers a really good take on the dessert classic: pineapple upside-down cake.

Provided by Cathy

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 11

4 eggs
½ cup butter
1 cup packed light brown sugar
1 (20 ounce) can sliced pineapple
10 maraschino cherries, halved
1 cup sifted cake flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup white sugar
1 tablespoon butter, melted
1 teaspoon almond extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
  • Sift together flour, baking powder, and salt.
  • Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
  • Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 55 g, Cholesterol 84.9 mg, Fat 10.4 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 6 g, Sodium 183.1 mg, Sugar 43 g

CHEF JOHN'S PINEAPPLE UPSIDE-DOWN CAKE



Chef John's Pineapple Upside-Down Cake image

This iconic American dessert looks like a simple, rustic fruit cobbler when it comes out of the oven, all browned and bubbling, but a few minutes later, when it's turned over and that gloriously caramelized surface is revealed, it becomes so much more.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 13

¼ cup butter
¾ cup light brown sugar
1 tablespoon pineapple juice
1 tablespoon dark rum
½ small fresh pineapple - peeled, cored, and sliced
½ cup butter
1 ½ cups all-purpose flour
⅛ teaspoon ground cardamom
½ teaspoon salt
2 teaspoons baking powder
½ cup white sugar
1 egg
½ cup cold milk

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and dark rum. Cook over medium-low heat until sugar is dissolved and mixture is bubbling, about 5 minutes.
  • Remove from heat and spread pineapple slices in a layer over the brown sugar mixture, completely covering the mixture. Set skillet aside.
  • Melt 1/2 cup butter in small skillet over low heat until the butter begins to brown and release a nutty fragrance, about 5 minutes. Watch carefully, butter burns easily. Remove from heat and let cool for 10 minutes.
  • Whisk together flour, cardamom, salt, baking powder, and white sugar in a large bowl. Whisk in egg and cold milk until just combined. Pour in melted butter and stir to mix thoroughly.
  • Pour batter over the pineapple slices in the skillet; spread evenly to cover.
  • Bake in preheated oven until the cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Let cool in the skillet for 10 minutes.
  • Loosen the cake from the skillet by running a knife around the inside edge of the cake. Invert a large plate over the top of the skillet and flip over, releasing the cake to show the pineapple slices on top.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 35.9 g, Cholesterol 46.8 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 274.2 mg, Sugar 23.3 g

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

Can you imagine a world without pineapple upside-down cake? Neither can we! And this recipe is by far the greatest of all time. Brown sugar and butter create a rich, caramel glaze that coats juicy pineapple rings, maraschino cherries and a golden-brown cake-what's not to love? But the true secret to this cake's beauty is in the "flip" that happens when you remove it from the oven. It might sound intimidating, but it's so much easier than you think! The result is a picture-perfect upside-down pineapple cake made from scratch.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 9

Number Of Ingredients 11

1/4 cup butter
2/3 cup packed brown sugar
9 slices pineapple in juice (from 20-oz can), drained
9 maraschino cherries without stems, if desired
1 1/3 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Steps:

  • Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
  • In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Nutrition Facts : Calories 390, Carbohydrate 62 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg

PINEAPPLE UPSIDE DOWN CAKE



Pineapple Upside Down Cake image

This recipe is by far the best Pineapple Upside Down cake that I've ever made. It is also quick and easy. The cake is very moist and rises much higher than the average recipe. The combination of pineapple cake mix and pineapple juice isn't overwhelming either. I've been meaning to edit this for ages, however it looks so much better if you use dark brown sugar. Also if you'd like more topping, use 3/4 cup butter with 1 1/2 cups dark brown sugar.

Provided by ElaineM

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 cup packed dark brown sugar
1 (20 ounce) can sliced pineapple
6 maraschino cherries, cut in half lengthwise
1 (18 ounce) package duncan hines supreme pineapple cake mix
1 (4 ounce) box vanilla instant pudding mix
1 cup pineapple juice, from canned pineapple with a bit of water added
1/2 cup canola oil
4 eggs

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • Melt butter in a 9x13 pan in oven.
  • Sprinkle brown sugar evenly over butter in pan.
  • Drain canned pineapple into a measuring cup.
  • Place pineapple slices evenly in pan, cutting the last two in half to cover pan.
  • Place the maraschino cherry halves in the center of the pineapple slices, cut side up.
  • Combine the rest of ingredients in a large mixing bowl on slow speed for 30 seconds.
  • Beat on medium speed for 2 minutes.
  • Pour batter into pan.
  • Bake for 45 to 55 minutes, or until a toothpick comes out clean.
  • Cool 5 minutes and turn cake out onto a serving platter, pineapple side up.

Nutrition Facts : Calories 316, Fat 18.5, SaturatedFat 6.1, Cholesterol 82.3, Sodium 233.3, Carbohydrate 36.8, Fiber 0.8, Sugar 34.3, Protein 2.5

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

Try Damaris Phillips' recipe for Pineapple Upside-Down Cake from Food Network.

Provided by Damaris Phillips

Categories     dessert

Time 1h15m

Yield 8 to 12 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
1/2 cup lightly packed dark brown sugar
One 20-ounce can sliced pineapple, drained and juice reserved
One 20-ounce can crushed pineapple, drained and juice reserved
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup whole milk
2 teaspoons pure vanilla extract
1/4 cup reserved pineapple juice (from the cans)
3/4 cup granulated sugar
1/2 cup unrefined coconut oil
1 large egg

Steps:

  • Preheat the oven to 350 degrees F.
  • For the pineapple: In a 10-inch cast-iron skillet over medium heat, melt the butter and add the brown sugar. Cook, stirring constantly, until the sugar melts, about 2 minutes. Remove from the heat and arrange the pineapple slices in the skillet. Fill in the spaces with the crushed pineapple. Set aside.
  • For the cake: Meanwhile, combine the cake ingredients in this fashion: In one bowl, whisk together the flour, baking powder and salt. In bowl number 2, combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes. Beat in the egg. Add half of the flour mixture and mix on low until just combined. Add the milk mixture and stir until just combined. Add the rest of the flour and mix until combined, about 1 minute.
  • Pour the batter over the pineapple slices in the skillet and spread evenly. Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes, checking after 20 minutes to make sure the top isn't getting too brown. If it is, cover loosely with aluminum foil.
  • Let cool for 15 minutes. Cover with a cutting board or large plate and invert the cake. Ta daaaaaaa, you are ready to eat!

PINEAPPLE UPSIDE-DOWN CAKE FROM SCRATCH



Pineapple Upside-Down Cake from Scratch image

This is an old-fashioned upside-down cake recipe from my German grandmother from scratch. She used this same cake batter for many different fruits as an alternative to pineapple. She often used fresh Italian prunes or pitted fresh cherries. My grandparents owned a bakery and this cake was very popular in the 1950s and 1960s. Serve warm or at room temperature with whipped cream.

Provided by BakerGal

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h10m

Yield 10

Number Of Ingredients 14

½ cup brown sugar
¼ cup unsalted butter, melted
3 (1/2 inch thick) slices fresh pineapple, quartered
12 frozen cranberries
⅔ cup white sugar
½ cup unsalted butter, softened
2 large eggs
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cups unbleached all-purpose flour
¾ cup milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch diameter, 2 1/2-inch tall round cake pan.
  • Stir brown sugar and melted butter together in a bowl. Spread evenly over the bottom of the prepared cake pan. Place pieces of pineapple on top of brown sugar mixture and around the outer edge of the pan, all facing the same way. Place 2 pieces in the center. Place a cranberry between each pineapple piece.
  • Beat white sugar and softened butter together using an electric mixer in a bowl until light and fluffy. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Pour in baking powder, vanilla extract, almond extract, cinnamon, and salt. Mix well.
  • Add 1/2 cup flour and 1/4 cup milk to batter at a time, mixing well after each batch until thoroughly blended.
  • Pour batter over pineapple slices, making sure batter gets between them. Spread and smooth batter using an offset spatula.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
  • Remove cake from the oven and let cool on a wire rack for 15 to 20 minutes. Run a knife around the edges of the cake to loosen. Place a plate over the cake pan and quickly invert, waiting a few seconds for it to fall if it doesn't immediately separate from the pan.

Nutrition Facts : Calories 319.3 calories, Carbohydrate 42.2 g, Cholesterol 75.3 mg, Fat 15.4 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.3 g, Sodium 158.4 mg, Sugar 26.8 g

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

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

The combination of rich, buttery cake and caramelized pineapples in this classic dessert will transport guests to the good ol' days. It's traditionally made in a cast-iron skillet, but a 9- or 10-inch cake pan will also get the job done in a pinch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h25m

Yield One 10-inch cake

Number Of Ingredients 13

1 1/3 cups unbleached all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 cup safflower or other neutral-flavored oil
1/2 cup whole milk
1 teaspoon pure vanilla extract
1 large egg
1/4 cup unsalted butter (1/2 stick)
1/2 cup packed light brown sugar
7 slices fresh pineapple (each 1/4 inch thick and 3 inches in diameter)
1/4 cup pecans
Maraschino cherries, for garnish (optional)

Steps:

  • Preheat oven to 350 degrees. In the bowl of a mixer fitted with the whisk attachment, beat together flour, granulated sugar, baking powder, and salt. Add oil and milk; beat on medium speed until smooth, about 1 minute. Beat in egg and vanilla until well combined.
  • Melt butter in a 10-inch nonstick skillet, preferably cast iron, over medium heat. Add brown sugar and cook, stirring, until moistened. Remove from heat; arrange pineapple and pecans on top. Pour batter evenly over top and smooth with a spatula.
  • Bake until a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan 10 minutes. Run a knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature, garnished with cherries if desired.

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

Butter and brown sugar topped with pineapple and maraschino cherries form the decadent topping on this classic pineapple upside-down cake.

Provided by Land O'Lakes

Categories     Sheet     Upside-down     Apple     Pineapple     Sweet     Baking     Fruit     Fruit     Cake     Dessert     Cake     Dessert

Yield 12 servings

Number Of Ingredients 14

Topping
1/3 cup Land O Lakes® Butter
3/4 cup firmly packed brown sugar
12 slices pineapple, * well drained
1 (10-ounce) jar maraschino cherries, stems removed
Cake
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup firmly packed brown sugar
2/3 cup Land O Lakes® Butter softened
3 large Land O Lakes® Eggs
2 1/2 teaspoons vanilla extract
3/4 cup milk

Steps:

  • Heat oven to 350°F.
  • Melt 1/3 cup butter in 13x9-inch ungreased baking pan in oven. Stir in 3/4 cup brown sugar. Spread mixture evenly in pan.
  • Arrange 12 pineapple slices on top. Place cherry in center and between each pineapple slice, if desired.
  • Combine flour, baking powder and salt in bowl; set aside.
  • Combine 1 cup brown sugar and 2/3 cup butter in bowl; beat at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed. Stir in vanilla. Gradually add flour mixture alternately with milk, beating at low speed and scraping bowl often after each addition.
  • Gently spread batter over pineapple. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Loosen sides of cake from pan by running knife around inside of pan. Invert cake onto serving platter; let stand 5 minutes. Remove pan. Cool completely.

Nutrition Facts : Calories 450 calories, Fat 17 grams, SaturatedFat grams, Transfat grams, Cholesterol 90 milligrams, Sodium 340 milligrams, Carbohydrate 70 grams, Fiber 2 grams, Sugar grams, Protein 4 grams

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

Provided by Ree Drummond : Food Network

Time 1h

Yield 8 servings

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 cups granulated sugar
1 stick unsalted butter, at room temperature
1/4 cup vegetable shortening
1 1/2 cups whole milk
2 large eggs
2 teaspoons vanilla extract
1 20-ounce can sliced pineapple,
2 tablespoons juice reserved (drink the rest!)
1 1/3 cups packed light brown sugar
Maraschino cherries, stemmed (optional)

Steps:

  • Preheat the oven to 350 degrees F. Make the cake batter: Combine the flour, baking powder, salt, granulated sugar, 1/2 stick butter, the shortening, milk, eggs, vanilla and 2 tablespoons pineapple juice in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside.
  • Melt the remaining 1/2 stick butter in a 12-inch cast-iron skillet over medium heat; swirl to thoroughly coat the skillet. Sprinkle the brown sugar over the butter, making sure it's evenly distributed-you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat and layer the pineapple slices over the top. If desired, place maraschino cherries in the centers of the pineapple slices.
  • Pour the batter evenly over the pineapple slices and gently spread to even out the top. Bake the cake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  • Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It's best served warm.

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.

Categories     Cake     Egg     Dessert     Bake     Kid-Friendly     Pineapple     Winter     Shower     Potluck     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 18

For topping:
1/2 medium pineapple, peeled, quartered lengthwise, and cored
3/4 stick unsalted butter
3/4 cup packed light brown sugar
For batter:
1 1/2 cups all-purpose flour
2 to 3 teaspoons ground cardamom
2 teaspoons baking powder
1/4 teaspoon salt
3/4 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon dark rum
1/2 cup unsweetened pineapple juice
2 tablespoons dark rum for sprinkling over cake
Special equipment:
a well-seasoned 10-inch cast-iron skillet

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



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

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

Simply the BEST Pineapple Upside Down Cake recipe! Picture a fluffy buttery vanilla sponge with a luscious topping of caramelised pineapple and cherries. This classic cake is SO SIMPLE to make even if you have never baked before.

Provided by Lucy Parissi | Supergolden Bakes

Categories     Cake

Time 45m

Number Of Ingredients 15

115 g (1 stick) unsalted butter (cubed)
200 g (1 cup) light soft brown sugar
12-14 pineapple rings (from a tin, drained )
350 g ( 2¾ cups) plain flour ((all purpose flour))
330 g (1 ⅔ cups) sugar
1 tbsp baking powder
½ tbsp bicarbonate of soda
200 g (7/8 cup) softened butter (or margarine such as Stork)
4 medium eggs
120 ml (½ cup) whole or semi skimmed milk (room temperature)
1 tsp vanilla extract (or vanilla paste)
1 lemon (zest only)
3 tbsp smooth apricot jam
2 tbsp pineapple or lime juice
maraschino or glacé cherries (optional)

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.

Nutrition Facts : Calories 321 kcal, Carbohydrate 56 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 55 mg, Sodium 171 mg, Fiber 1 g, Sugar 41 g, ServingSize 1 serving

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

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