Aunt Jerris Upside Down Pineapple Cake Recipes

PINEAPPLE UPSIDE DOWN CAKE

Steps:

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

PINEAPPLE UPSIDE-DOWN CAKE

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-CHERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Put 1/2 cup butter into a 9x13-inch cake pan and heat in the preheated oven until melted. Remove from oven and brush sides of pan with some of the melted butter.
• Evenly sprinkle brown sugar over the melted butter in the pan. Place pineapple rings on top of the sugar-butter layer. Place maraschino cherries in the middle of the pineapple rings and decorate in between as desired. Reserve 1/2 cup crushed pineapple and fill the gaps with remaining crushed pineapple to completely cover the pan. Drain the reserved crushed pineapple very well.
• Combine cake mix, 1 cup pineapple juice, eggs, and 1/2 cup melted butter in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Mix in rum and the reserved 1/2 cup crushed pineapple. Stir to thoroughly combine. Pour batter into the prepared pan and smooth out with a spatula.
• Bake in the preheated oven until a toothpick inserted in the middle comes out clean, making sure not to push all the way through the bottom of the cake, 30 to 35 minutes.
• Remove cake from the oven and immediately run a knife around the edge of the pan to thoroughly loosen it from the sides. Let cool in pan for a few minutes. Place serving platter upside-down over the pan while cake is still warm and, holding both together, flip over and leave pan on for a couple minutes. Slowly and carefully lift cake pan from cake.

PINEAPPLE UPSIDE-DOWN BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt®) with cooking spray with flour.
• Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.
• Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 40 minutes. Let cool for 10 minutes before removing from pan.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil.
• For the topping: Pour the melted butter into a 9-inch pie dish. Use a pastry brush to brush the sides of the pie plate with butter. Sprinkle the butter with the brown sugar. Use clean hands to cover the base and sides of the pie plate with the butter sugar mixture. Arrange 7 pineapple rings on the base of the pie plate. Cut the remaining 3 rings in half and place them in the openings on the sides of the pie plate. Place a cherry in the center of each pineapple ring and in the empty spaces between the pineapple rings. Place the pie plate in the fridge while you make the batter.
• For the cake: Add the flour, baking powder, salt, and cinnamon to a mixing bowl and whisk to break up any lumps of flour and to evenly combine the ingredients. Set aside.
• Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Next, add the eggs, one at a time, fully incorporating the first egg before adding another. When the eggs are incorporated, add the vanilla and orange zest and mix until combined.
• Alternate adding the flour mixture and the sour cream to the mixer, starting and ending with the flour mixture. Mix until just combined. Spoon the batter into the chilled pie plate. Place the pie plate on the prepared baking sheet and transfer to the oven to bake until the juices are bubbling and the toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
• Remove the cake from the oven and transfer to a wire rack to cool for 15 minutes. Place a plate over the top of the cake and carefully flip the cake over, inverting it onto the plate. Cool the cake for an additional 10 to 15 minutes before serving.

GRANDMA'S PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar; heat until bubbly. Remove from heat. Arrange pineapple rings and pecans on top.
• Sift flour, baking powder, and salt together in a bowl; repeat sifting twice more.
• Beat white sugar and eggs together in a bowl with an electric mixer until light and fluffy.
• Alternate folding flour mixture and pineapple juice into the egg mixture in 3 batches, beginning and ending with the flour mixture. Pour over pineapple slices.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 5 minutes. Invert carefully onto a serving platter.

AUNT JERRI'S UPSIDE-DOWN PINEAPPLE CAKE

Steps:

• preheat oven to 350 degrees F.
• in bowl combine flour, baking powder, and salt and sift together.
• in a separate bowl combine eggs and butter.
• cream together with hand mixer.
• gradually add sugar while continuing to blend.
• add vanilla and milk, blend till mixed.
• gradually add dry ingredients to wet batter.
• mix well, but don't over mix.
• icing: place melted butter in round cake pan.
• put in the brown sugar and mix with butter.
• make sure it is evenly spread around the pan.
• sprinkle pineapples around pan.
• evenly pour batter into pan.
• bake for 35 minutes or until you can insert a tooth pick and it comes out clean.
• Note:if you want to include cherries sprinkle in with pineapples.
• take out of pan immediatly or the sugar will stick to the pan.