Strawberry Pineapple Upside Down Cake Recipes

PINEAPPLE STRAWBERRY BANANA UPSIDE DOWN CAKE

Steps:

• 1. Prepare your 13x9-1/2x2 inch cake by either greasing the sides with butter or using cooking spray such as Pam. Place the butter in your cake pan and place it in the oven while your oven is preheating at 350 degrees so that your butter melts. Once butter is melted remove pan from oven and sprinkle one cup of the brown sugar evenly over the bottom of your pan.
• 2. Now spoon crushed pineapple evenly over the bottom of the pan. Add the chopped strawberries evenly over the pineapple layer and set aside until cake batter is prepared.
• 3. In a large mixing bowl place the dry cake mix, brown sugar, and cinnamon. Add mashed bananas, 1 cup water/pineapple juice mix, oil, and eggs. Blend with an electric mixer for one minute. Stop mixer and scrap down side of bowl with rubber spatula. Beat for 2 minutes at medium speed until well blended, scraping sides again if needed.
• 4. Pour batter evenly over the fruit layer in your baking pan. Place on center rack in your oven.
• 5. Bake until top is golden brown and a toothpick inserted in the center comes out clean, about 40 minutes. Remove from oven and let stand about 5 minutes for topping to set; then turn cake onto a large serving platter or a cookie sheet. Serve cake pieces with a dollop of whipped cream if desired. This cake is good both warm or cold. Enjoy!!

EASY PINEAPPLE UPSIDE-DOWN CAKE

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.

CRANBERRY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. In a small bowl, mix brown sugar and butter; spread onto the bottom of a greased 13x9-in. baking pan. Top with pineapple slices. Place a whole cranberry in the center of each pineapple; sprinkle remaining cranberries around pineapple., For cake, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt, cinnamon and allspice; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in cranberries; spoon over pineapple., Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes; invert onto a serving plate. Serve warm; if desired, top with whipped cream.

STRAWBERRY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees.
• Evenly coat a 13x9x2" pan with cooking spray.
• Evenly spread pie filling over the bottom of the pan.
• In a large bowl, beat eggs.
• Stir in cake mix, pineapple with juice and butter.
• Blend until well mixed.
• Pour batter over filling.
• Sprinkle evenly w/ almonds, if desired.
• Bake for 30 to 40 minutes, or until a toothpick inserted into center of cake comes out clean.
• Let cool for 10 minutes.
• Invert cake onto serving platter and serve warm.
• Refrigerate.

STRAWBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees.
• Place butter in a 9-by-13 inch glass cake pan and put it in the oven until the butter is melted.
• Sprinkle the brown sugar over the melted butter.
• Place the cut strawberries in a bowl and sprinkle them with the 2 tablespoons of sugar.
• Stir gently until a juice is produced.
• Place the strawberries (cut side up) in the pan over the brown sugar (Berries should not overlap).
• Reserve the juice.
• Place the dry cake mix in a large bowl.
• Use a whisk to break up any clumps.
• Make a well in the center of the mix.
• Pour the milk into the well and blend the batter together.
• Add the oil to the cake mix and blend well.
• Add the eggs, one at a time, blending after each addition.
• Add the reserved strawberry juice.
• Pour the batter over the strawberries in the pan.
• Bake at 350 degrees for 40-45 minutes or until the center of the cake feels firm when lightly touched.
• Cool the cake on a wire rack for 5 minutes.
• Place tray over the cake and carefully invert the cake and tray together so that the cake comes out of the pan with the strawberries on top.
• Drizzle the cooled cake with syrup (optional).