Ultimate Double Pineapple Upside Down Cake Recipes

PINEAPPLE UPSIDE-DOWN LAYER CAKE

Steps:

• Heat oven to 350°F.
• Spray two 9-inch round cake pans with cooking spray. Divide melted butter between pans, completely covering bottoms of pans. Sprinkle brown sugar over butter. Place pineapple rings on brown sugar, 6 rings in each pan. Place maraschino cherry in center of each pineapple ring.
• In large bowl, beat cake mix, pineapple juice, vegetable oil and eggs with electric mixer on medium speed until smooth. Divide batter between pans. Spread evenly.
• Bake 30 to 35 minutes or until cake is golden and springs back when gently pressed. Cool in pan 15 minutes. Run knife around edges of pans; carefully turn cakes onto cooling racks. Cool to room temperature, about 30 minutes.
• In medium bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until soft peaks form. Place 1 cake layer on large plate or cake stand. Cover with 1 cup of the whipped cream. Carefully place second cake layer on top. Top with swirls of whipped cream, walnuts and additional cherries.
• Refrigerate 30 minutes to firm up before serving.

DOUBLE PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Melt margarine in a large skillet over medium heat. Add brown sugar and cook until melted, 2 to 3 minutes. Lay pineapple slices in the sauce and cook until browned, 1 to 2 minutes per side. Lower heat and carefully add rum; simmer for 5 minutes. Remove from the heat and set aside to cool while you prepare the cake.
• Preheat the oven to 300 degrees F (150 degrees C). Grease a 3-inch deep, 9- or 10-inch round baking pan.
• Mix flour and baking powder together in a bowl. Beat eggs, orange juice, vanilla, nutmeg, and cinnamon in a second bowl.
• Cream margarine and sugar in a third bowl until light and creamy and sugar granules are no longer evident. Gradually add egg mixture while continuing to blend. Add drained pineapple and up to 2 tablespoons reserved juice, if needed. Fold in flour mixture until thoroughly combined.
• Pour cooled sauce into the bottom of the prepared pan, arranging the pineapple slices so they're flat on the bottom. Pour cake batter over the sauce, making sure there is about 1 inch at the top of the pan so the cake has room to rise.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
• Remove from the oven and let cool in the pan for 5 minutes. Invert onto a serving platter and garnish with a cherry in the center of each pineapple slice.

THE ULTIMATE PINEAPPLE UPSIDE-DOWN CAKE .

Steps:

• Slice the butter into a 10" cast iron skillet. Turn to med. heat.
• Add the sugar, and mix together til butter is melted. Remove pan from burner.
• Place the 9 slices slightly overlapping all around the edge of the pan.
• Put the 10th slice in the center of the pan.
• Put one of the cherries in the center of each of the slices, tucking the stem UNDER the pineapple slices.
• Mix the batter according to the instructions on the box, EXCEPT sub the water on the box for the HEAVY SYRUP in the can. DO NOT add more water to this syrup. (If you add more water, you will dilute the flavor).
• Add the nuts to the batter and mix.
• Pour the batter on top of the slices.
• Use the same baking time as a bundt cake.
• Do Not use or sub anything else to this moist, rich cake.
• My Cast iron skillet is the traditional southern way to make this cake, and it usually is done in about 43 minutes, no longer.It distributes the heat evenly, and therefore makes the best cake.
• Using about 1 tablespoons of nuts, put them all around the center slice for looks.

ULTIMATE DOUBLE PINEAPPLE UPSIDE DOWN CAKE

Steps:

• 1. Coat 2 (9 inch) round cake pans with Crisco and flour. Preheat oven to 325 degrees. Measure the flour, baking powder, and salt into a bowl, stir to blend, then put aside.
• 2. In the mixer bowl, beat 1 cup butter at medium speed until creamy. Gradually add the sugar, beating until fluffy, then add the eggs one at a time, beating well after each addition. Add the vanilla. Stir to combine. Add the flour mixture into the creamed mixture, alternating the buttermilk. Meaning --start with 1/3 or more flour, then 1/2 of the buttermilk, then another 1/3 flour, then the rest of the buttermilk, ending with the rest of the flour, beating only until blended well.
• 3. Divide the brown sugar evenly into each pan and pour the melted butter equally over the brown sugar. Make an arrangement of the sliced pineapple in one of the cake pans on top of the melted butter and brown sugar, placing a cherry in the center of each slice of pineapple. If there are any left over pineapple slices -- save for another time.
• 4. In the other 9 inch cake pan, spread out the crushed pineapple over the butter and brown sugar. Cut in half a few cherries and place over the pineapple. (This is the bottom layer of the cake)
• 5. Pour equal amounts of cake batter over the pineapple and bake until a cake tester comes out clean. (40 - 45 minutes) Let the cakes cool in the pans for about 10 minutes then invert the cakes onto cake racks to cool completely
• 6. Cake assembly-- Carefully place the cake with the crushed pineapple (pineapple side UP), on a cake plate. Then very carefully place the layer with the sliced pineapple (pineapple side UP) on top of the other layer.
• 7. Pineapple Buttercream Icing -- 1/2 cup butter 2 tablespoons reserved pineapple juice (or more if needed) 3 1/2 cups confectioners sugar Beat these ingredients together until well combined adding the desired amount of pineapple juice (only a measured tablespoon at a time)to acquire right consistency. Frost around the sides of the cake with the Pineapple Buttercream Frosting and then if desired, add the chopped pecans pressing them into the frosting with your fingers.
• 8. 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.

FRESH PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Melt the butter. Brush a little bit of the butter on the inside of a 9-inch cake pan.
• Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.
• Stir together the flour, salt, white sugar, and baking powder.
• Separate the eggs. Beat the whites until stiff but not dry.
• Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
• Bake in the preheated oven until cake springs back when lightly touched with a finger, about 30 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.