Pineapple Sponge Cake Recipes
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
PINEAPPLE UPSIDE DOWN SPONGE CAKE
I found this recipe about 35 yrs ago in a community cookbook. It is absolutely the easiest and best pineapple upside down cake I have ever made or eaten. Enjoy!
Provided by Dee Stillwell
Categories Cakes
Time 45m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Put all sponge cake batter ingredients in an mixing bowl and beat together with a wire whisk, set aside.
- 2. In a 9 inch cast iron skillet, melt butter and brown sugar together and simmer until it foams. Place pineapple rings on top to form a circle with one in the middle. Place a cherry in each center and sprinkle with chopped walnuts (or any nut u want to use) Pour sponge cake batter over pineapple rings. Bake for 30 minutes or until cake tests done. Let set for 10 minutes, loosen edges and invert on a serving plate. Serve warm or cold, plain or with vanilla ice cream or whip cream. Enjoy!
PINEAPPLE SKILLET SPONGE CAKE
This is yet another recipe from my dear departed Mother's "new" BH&G Cookbook published in 1937. (I've submitted a couple of others from this treasure.) I've only made it in cast iron so cannot say whether or not another type skillet would work as well. This cake is FABULOUS! That's all I can say!! It is the only cake I've ever made from scratch and I'm still fascinated by the fact that sponge cakes rely solely on the eggs for leavening. Not only is it delicious, but it has a beautiful presentation. LOL! I just asked my DH if he had any comments and he said, "divide equally and share fairly with others"! Thank goodness we don't have any children, the way we act about it!! Sure hope someone else enjoys as well...let me know so I won't think we've gone bonkers :)**
Provided by 1TexasLizard
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Topping: In a heavy 8" ovenproof skillet (cast iron) melt butter and add brown sugar.
- Arrange pineapple slices over mixture; place nut meats between slices and place a cherry in the center of each slice.
- Pour following batter over.
- Batter: Beat egg yolks until thick and lemon colored, add 1/2 cup of sugar, and continue beating.
- Add water, then fold in remaining cup of sugar sifted with flour, salt, and baking powder.
- Beat well and fold in egg whites.
- Pour over pineapple in skillet and bake in a moderate oven (325 degrees) 45 minutes.
- Cool, run knife around edge to loosen, and turn out on a large platter, pineapple side up.
- If desired, serve with whipped cream.
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