SKILLET PINEAPPLE UPSIDE-DOWN CAKE
For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. -Bernardine Melton, Paola, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Melt butter in a 9- or 10-in. ovenproof skillet. Add brown sugar; mix well until sugar is melted. Drain pineapple, reserving 1/3 cup juice. Arrange about 8 pineapple slices in a single layer over sugar (refrigerate 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 the flour, baking powder and salt; gradually add to batter and mix well. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into skillet. , Bake until a toothpick inserted in the center comes out clean, 30-35 minutes (cover loosely with foil if cake browns too quickly). Let stand 10 minutes before inverting onto serving plate. Place cherries in center of pineapple slices.
Nutrition Facts : Calories 380 calories, Fat 15g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 224mg sodium, Carbohydrate 59g carbohydrate (48g sugars, Fiber 1g fiber), Protein 4g protein.
MICROWAVE PINEAPPLE UPSIDE-DOWN CAKE
This is the Day to Day Cookery version by IM Downes. It is a beautiful cake, arguably better than the oven-baked version.
Provided by RockCook
Categories Dessert
Time 18m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 11
Steps:
- Grease an 18cm round dish and place a greased circle of paper in the base.
- For the caramel, cream brown sugar and 2 tablespoons butter and spread over base.
- Arrange a slice of pineapple in the centre with half circles around it. Fill spaces with cherries.
- For the cake mixture, beat 60g butter and sugar to a cream. Add egg and mix carefully without beating.
- Add the sifted dry ingredients alternately with the milk and mix.
- Pour mixture over caramel and fruit.
- Cook on MEDIUM-HIGH (70%) for 6-7 minutes or until just firm in the centre. (I had to put mine on for an extra 2 minutes and 50 seconds, it will vary according to your microwave).
- Allow to stand for 2-3 minutes before turning out onto a plate.
- Serve hot with custard or cream, or warm for morning tea.
Nutrition Facts : Calories 296.3, Fat 13.4, SaturatedFat 8.1, Cholesterol 68.2, Sodium 370.9, Carbohydrate 41.5, Fiber 1, Sugar 24.7, Protein 3.7
PINEAPPLE UPSIDE-DOWN CAKE IN A MUG
For those moments when you need cake ASAP, just grab a mug and you'll be digging into this adorable individual serving of pineapple upside-down cake in minutes.
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Pour the syrup into the bottom of a microwave-safe mug wide enough to fit the pineapple ring. Put the pineapple ring in the mug and put the cherry in the middle of the ring.
- Whisk together the flour, sugar, baking powder and salt in a small bowl.
- Mix the milk, yogurt and coconut oil in a small bowl to combine. Add the dry ingredients to the wet and mix until just combined.
- Spread the batter over the pineapple. Microwave in 30-second intervals until the cake is slightly domed and a toothpick inserted in the center comes out clean, about 90 seconds. Cool slightly; the cake should easily pull away from the sides of the mug. Invert the cake onto a plate and uncover. Serve with whipped cream if desired.
MICROWAVE PINEAPPLE UPSIDE DOWN CAKE
Make and share this Microwave Pineapple Upside Down Cake recipe from Food.com.
Provided by Tina Klein
Categories Dessert
Time 30m
Yield 1 Cake
Number Of Ingredients 6
Steps:
- Put butter and sugar in 8 inch round micro proof baking dish.
- Cook on simmer LO for 2 minutes, or until butter is melted.
- Stir and spread evenly in bottom of dish.
- Drain pineapple and reserve juice.
- Arrange pineapple slices atop brown sugar and butter mixture.
- Dot with cherries.
- Prepare packaged cake mix according to directions, reducing required liquid by one tablespoon.
- Substitute 1/3 cup pineapple juice for part of liquid.
- Pour batter carefully into baking dish.
- Cook on simmer LO for 4 minutes.
- Rotate dish 1/4 turn.
- Cook on simmer LO for 3 minutes.
- Rotate dish 1/4 again.
- Cook on HI for 1 to 2 minutes, or until toothpick inserted in center comes out clean.
- Cool for 5 minutes.
- Invert onto serving plate.
- Serve warm or cold, topped with whipped cream.
Nutrition Facts : Calories 1988.5, Fat 64.5, SaturatedFat 26.4, Cholesterol 96.7, Sodium 1968.2, Carbohydrate 349.6, Fiber 7.2, Sugar 250.5, Protein 13
EASY PINEAPPLE UPSIDE-DOWN CAKE
Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 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
This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories
Provided by Sara Buenfeld
Categories Afternoon tea, Snack, Treat
Time 55m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 407 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.87 milligram of sodium
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