Elitas Lowfat Pineapple Upside Down Bundt Cake Recipes

PINEAPPLE UPSIDE DOWN BUNDT CAKE

Steps:

• Grease your Bundt pan with cooking spray. Pour the 1/2 cup of melted butter into the bottom of the pan and sprinkle the 1/2 cup of brown sugar evenly over the butter.
• Prepare the pineapple by cutting the peeled fruit into rings and coring each ring. Cut each ring in half. Lay the curved edge of each half ring into the indentations of the Bundt pan. Place the maraschino cherries in between each piece of pineapple. You may need more or fewer maraschino cherries and pineapple rings depending on the shape of your Bundt pan.
• Preheat the oven to 350 F. Place the oven rack on the lower middle part of the oven. Cream together the 1/2 cup of butter and 1 1/2 cups of sugar in the bowl of a stand mixer with the whisk attachment until creamy, about 10 minutes on medium-high speed.
• Beat in the 2 eggs and 1 teaspoon vanilla until fluffy.
• Sift together the dry ingredients in a separate bowl.
• Add the dry ingredients alternately with the 1 1/4 cup of milk to the creamed mixture in your stand mixer. Beat after each addition and scrape down the sides of the bowl as needed.
• Pour the cake batter over the prepared Bundt pan.
• Place the pan in the preheated oven and bake for about 40 minutes, or until edges are bubbly and a toothpick comes out of the cake cleanly.
• Remove the cake from the oven and allow it to cool for 15 minutes in the cake pan. Then flip the cake onto your chosen serving platter and serve while it is still warm.

PINEAPPLE UPSIDE-DOWN BUNDT CAKE

Steps:

• Heat oven to 350°F. In 12-cup fluted tube (bundt) cake pan, pour melted butter. Sprinkle brown sugar evenly over butter. Line bottom of pan with pineapple slices. Place 1 cherry to center of each pineapple slice.
• In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into pan over fruit.
• Bake 40 to 45 minutes or until cake is golden brown and springs back when touch lightly. Cool cake in pan 10 to 15 minutes. Plate heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm or cool.

PINEAPPLE UPSIDE DOWN BUNDT CAKE

Steps:

• Drain pineapple, reserving juice. Combine 1/2 cup pineapple, brown sugar, butter and 3 tablespoons of pineapple juice. Spoon into a greased 10-in. fluted tube pan. Alternate cherries and pecans over the sugar mixture. , Prepare cake batter according to package directions, substituting reserved pineapple juice for water. Stir in lemon zest, vanilla and remaining pineapple. Spoon over cherries and pecans. , Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely.

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.

MINI PINEAPPLE UPSIDE-DOWN CAKES

Steps:

• In a small bowl, combine brown sugar and butter until blended. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice; spoon pineapple into prepared cups. Place a cherry half cut side down in the center of each., In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon over pineapple, filling each cup three-fourths full., Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto wire racks to cool.

ELITA'S LOWFAT PINEAPPLE UPSIDE DOWN BUNDT CAKE

Steps:

• Preheat oven to 325 for nonstick or dark pans 350 for glass or shiny metal pans. Mix all ingredients for cake batter 30 sec on low until blended, 2 min medium speed. Grease sides of bundt cake form heavily using the 2 Tbsp butter in it's entirety, sprinkle brown sugar into pan and press into all sides. Arrange pineapple slices in decorative, overlapping manner, including up the sides Pour batter over pineapple slices evenly Bake approximately 50 min or until toothpick comes out clean. Let cool at least 10 min. before turning out, let cool completely before cutting or will be very crumbly

LOW-FAT PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 375 degrees.
• Line a round 9x1 1/2 inch pan with waxed paper and spray with nonstick cooking spray.
• Sprinkle brown sugar on waxed paper.
• Drain pineapple and reserve juice.
• Spread pineapple evenly in bottom of pan and sprinkle dry gelatin over pineapple.
• Using an electic hand mixer, beat eggs and egg whites on high until very thick (about 5 minutes).
• Gradually add sugar.
• Add 1/3 cup reserved pineapple juice and vanilla and beat on low speed.
• Gradually add flour, baking powder and salt, blending until batter is smooth.
• Pour batter into pan.
• Bake 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
• When done, immediately loosen cake from edge of pan with a knife and turn the pan over onto a plate.
• Carefully remove waxed paper.