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
HAWAIIAN PINEAPPLE UPSIDE DOWN CAKE
On my way to a Hawaiian-themed party, all I could think of was Pineapple Upside Down Cake. The recipes did not seem Hawaiian enough. The additions of coconut, banana and macadamia nuts brought the tropics to the recipe. I can't tell you how many people raved at the party. The whole cake is gone.
Provided by Kim
Categories Desserts Cakes Upside-Down Cake Recipes Pineapple Upside-Down Cake Recipes
Time 2h5m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Pour the melted butter into a 9x13-inch baking dish.
- Sprinkle the brown sugar evenly over the butter.
- Arrange 8 pineapple rings in two rows in the baking dish.
- Sprinkle the macadamia nuts, half of the flaked coconut, and 2 chopped pineapple slices between the rows of pineapple rings.
- Place a maraschino cherry in each pineapple ring, then scatter the remaining cherries over the coconut mixture. Set baking dish aside.
- Whisk together the pineapple juice, coconut water, vegetable oil, and eggs in a large bowl. Stir in the mashed banana, yellow cake mix, and remaining flaked coconut until well blended.
- Slowly pour the batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then run a paring knife between the cake and the edge of the pan.
- Cover the cake pan with a large serving plate, and invert it to tip the cake out of the pan and onto the plate with the pineapple slices showing.
Nutrition Facts : Calories 505.6 calories, Carbohydrate 69 g, Cholesterol 66.8 mg, Fat 24.8 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 8.3 g, Sodium 383.9 mg, Sugar 53.3 g
SPLENDA'S PINEAPPLE UPSIDE-DOWN CAKE
I saw this recipe on the Splenda website this morning and it sounds delicious! Visit www.splendidlife.com for more of these types of recipes and other goodies!
Provided by senseicheryl
Categories Dessert
Time 45m
Yield 10 inch cake pan, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in a 10-inch cast iron skillet or a 10-inch cake pan with 2-inch sides; sprinkle with 1/2 cup SPLENDA® Brown Sugar Blend. Spread mixture evenly in pan. Arrange pineapple and cherries over SPLENDA® Brown Sugar Blend mixture; sprinkle with pecans. Set aside.
- Combine flour, SPLENDA® Sugar Blend for Baking, baking powder, baking soda and salt in a large mixing bowl. Cut butter into flour mixture with a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed).
- Stir together buttermilk, egg substitute and vanilla in a small mixing bowl; add 1/3 of the buttermilk mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure with next 1/3 of the buttermilk mixture. Add remaining buttermilk mixture; beat for 30 seconds or until mixture is smooth. Spoon batter into prepared pan.
- Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes; invert onto plate. Serve warm or at room temperature.
Nutrition Facts : Calories 257.2, Fat 11.6, SaturatedFat 6.3, Cholesterol 25.4, Sodium 236.2, Carbohydrate 34.8, Fiber 1.3, Sugar 9, Protein 4.1
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SKILLET PINEAPPLE UPSIDE-DOWN CAKE RECIPE - SPLENDA
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Cuisine CakesTotal Time 50 minsServings 12Calories 330 per serving
- Set a 10” cast-iron skillet over low heat; add butter to melt. Remove from heat and sprinkle with Splenda Brown Sugar Blend. Spread mixture evenly in pan. Arrange pineapple slices and cherries over mixture; sprinkle with pecans. (Alternately, pour melted butter into a 10” round x 2” high cake pan and proceed as directed.)
- In a bowl, combine cake flour, Splenda Sugar Blend, baking powder, baking soda, and salt. Use a pastry blender or two knives to cut butter into flour mixture until crumbly.
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