Dremas Southern Pineapple Upside Down Cake Recipes

DREAM PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F.
• Drain pineapple, reserving 2 Tbsp. juice; set aside. Combine sugar and butter in 13x9-inch pan. Arrange pineapple slices in pan, cutting if necessary to fit. Place cherry half, cut-side up, in center of each slice. Sprinkle with reserved pineapple juice, then nuts.
• Beat remaining ingredients with mixer until blended; pour over ingredients in pan.
• Bake 50 to 55 min. or until top springs back when lightly pressed in center; cool in pan 10 min. Invert cake onto plate. (Do not remove pan.) Let stand 1 min.; remove pan. Serve cake warm or cooled.

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.

DREMA'S SOUTHERN PINEAPPLE UPSIDE DOWN CAKE

Steps:

• 1. Preheat oven to 425 degrees. Place margarine or butter in skillet. Place in oven until melted, hot and bubbling.
• 2. Meanwhile mix cake mix according to directions on box. Add in crushed pineapple and hand stir gently until mixed well. Replace the water with the reserved pineapple juice. (Add any water to adjust the juice to the directions amount for liquid) Set aside.
• 3. Remove skillet from oven. Immediately crumble brown sugar all over the bottom of skillet. Place cherries cut in half (rounded side down) in sugar mixture. Add sliced pineapple on top of each cherry half. About 5 slices should fit in pan and 1 in the center. Press slices down into the sugar mixture well. Pour cake batter over top.
• 4. Adjust over to 375 degrees and bake for approximately 50 minutes or according to package directions. When finished remove from oven and let set for about 10 minutes. Using a knife, careully go around edges of cake. Place your cake or serving platter over bottom of skillet (and using a mitten) flip your cake over and let set for 10 more minutes. Lift off the southern skillet gently. Cake should come out with everything intact. Yum Yum Enjoy! ps - If you have extra pineapple juice - pierce or prick holes in your cake and drizzle the juice over the holes. Oh my goodness - it is so Gooood!

CLASSIC PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.

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.