Easy Pineapple Upside Down Cake Recipes

EASY PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt butter in a 9-inch baking pan in the preheating oven. Remove pan.
• Sprinkle brown sugar evenly over butter.
• Arrange pineapple chunks in a single layer over the butter and brown sugar, then sprinkle with pecans; set aside.
• Beat biscuit baking mix, white sugar, milk, vegetable oil, vanilla extract, and egg together in a large bowl on low speed for 30 seconds, scraping bowl constantly.
• Increase mixer speed to medium and continue beating until batter is smooth, about 4 minutes more.
• Slowly pour batter over the pineapple mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
• Run a paring knife between the cake and the edge of the pan to loosen cake. Cover the cake pan with a plate, and invert it to flip the cake out of the pan and onto the plate. Cool at least 10 minutes before serving.

EASY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Pour butter into a well-greased 13x9-in. baking dish. Drain pineapple, reserving 1/4 cup juice. Arrange pineapple slices in prepared pan; place a pecan half in the center of each slice. Combine the apricot preserves and reserved pineapple juice; spoon over pineapple slices. , Prepare cake batter according to package directions; pour over pineapple., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto a large serving platter. Cool slightly; serve warm.

EASY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Follow instructions on cake box for making an oblong single layer cake.
• Prepare cake batter and set aside.
• Cut up butter in small pieces and place all over the bottom of the oblong pan specified on cake box.
• Sprinkle brown sugar generously over the butter.
• Place pan on the stove (or in the oven) and heat slowly until butter and sugar melt to a liquid then remove from heat.
• Evenly space the pineapple slices around the bottom of pan in the heated sugar and butter.
• Place the cherries and nuts between the pineapple slices (Tho the cherries and nuts look nice and taste great, they are optional).
• Pour cake batter on top of the pineapple/cherry/nut mixture.
• Place in oven and bake as directed on cake box.
• As soon as cake is done place a plate over the cake and turn upside down and carefully remove pan.
• If you wait too long the sugar will harden and be difficult to remove.
• Note: Peaches may be used in place of pineapple.

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.

EASY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. In a large bowl, combine flour, baking powder, and salt; set aside.
• With an electric mixer, cream 6 tablespoons butter and 1 cup sugar until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture in 3 additions alternately with the milk in 2, beginning and ending with the flour. Mix just until combined
• In a 10-inch cast-iron (or ovenproof nonstick) skillet over low, add remaining sugar and butter and cook, stirring, until the mixture is a light caramel color. Remove from heat and top with pineapple rounds.
• Carefully spoon batter over pineapples in skillet. Bake until a toothpick inserted in the center comes out clean, about 45 minutes.
• Let cake cool in pan 5 minutes. Run a knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature.

PINEAPPLE UPSIDE-DOWN CAKE

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.

FRESH PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Melt the butter. Brush a little bit of the butter on the inside of a 9-inch cake pan.
• Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.
• Stir together the flour, salt, white sugar, and baking powder.
• Separate the eggs. Beat the whites until stiff but not dry.
• Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
• Bake in the preheated oven until cake springs back when lightly touched with a finger, about 30 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.