GRILLED PINEAPPLE UPSIDE DOWN CAKE
Tasty and easy dessert to add to any BBQ. Each cake is wrapped separately in aluminum foil, so it's easy to make only as many as you need, and easy to grill up the cakes to order.
Provided by souschef
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 20m
Yield 1
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium-high heat.
- Place a 12x12-inch sheet of aluminum foil on a work surface. Spoon brown sugar and butter in the center of the foil. Arrange pineapple ring over sugar and place cherry in the center. Top pineapple ring with inverted shortcake shell. Fold foil around cake to form a packet.
- Grill packet sugar-side down in the preheated grill until sugar is caramelized and cake is hot, about 12 minutes.
Nutrition Facts : Calories 448 calories, Carbohydrate 62.7 g, Cholesterol 32.5 mg, Fat 20.8 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 9.7 g, Sodium 420.5 mg, Sugar 28.2 g
CLASSIC PINEAPPLE UPSIDE-DOWN CAKE
This pineapple upside-down cake is a classic recipe that never goes out of style! It's delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. -Bernardine Melton, Paola, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 361 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 193mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.
PINEAPPLE UPSIDE-DOWN CAKE
Provided by Ree Drummond : Food Network
Time 1h
Yield 8 servings
Number Of Ingredients 13
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
Provided by Valerie Bertinelli
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 14
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.
GRILLED PINEAPPLE UPSIDE DOWN CAKE
Make and share this Grilled Pineapple Upside Down Cake recipe from Food.com.
Provided by Nessalynn
Categories Dessert
Time 1h
Yield 1 Cake, 6 serving(s)
Number Of Ingredients 12
Steps:
- Peel, slice into 1/2" slices / rings and core fresh Pineapple. Grill or place rings under broiler on a sprayed sheet for 5 minutes each side or until lightly golden on edges. Set aside. (Can be done day/s before, and there is extra which I used for terriyaki chicken).
- Melt 2 Tbsp Butter in 9" cake pan on stove. Stir in Brown Sugar, Cinnamon and 1 Tbsp water. When combined remove from heat and arrange as many slices as Pineapple you can fit flat on bottom of pan. Place halved Cherries in empty cores and corners of rings. Set aside.
- In bowl mix Flour, Granulated Sugar and Baking Powder. Add Milk, 1/4 cup softened Butter, Egg, and Vanilla. Beat until combined scraping bowl. Spoon batter over rings and Cherries and smooth top carefully to cover.
- Bake in a preheated 350 degree oven for 30-35 minutes or until a toothpick test comes out clean. Cool 5 minutes. Make sure sides are loosened and invert onto serving platter. Best warm, to warm cooled cake just needs 15-20 seconds in microwave.
Nutrition Facts : Calories 449.4, Fat 13.8, SaturatedFat 8.2, Cholesterol 65.3, Sodium 253.4, Carbohydrate 78.7, Fiber 3.2, Sugar 50.4, Protein 5.8
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- In a 12-inch cast-iron skillet over direct heat, combine the brown sugar, cream, cinnamon, and any melted butter remaining from brushing the pineapple slices. Cook until the sugar has melted and the liquid starts to bubble around the outer edge, about 2 minutes. Remove the skillet from the heat and place on a sheet pan. Place the whole pineapple ring in the center of the skillet, and then arrange the pineapple halves around it. Set aside.
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