UPSIDE DOWN FRUIT CAKE RECIPE BY TASTY
Here's what you need: butter, sugar, self-raising flour, eggs, vanilla extract, strawberry, bananas, raspberry, blueberry
Provided by Lucy Phillips
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F
- Mix together the butter, sugar, flour, vanilla extract, and eggs in a bowl until smooth and combined.
- Place fruit at the bottom of a greased baking tray. Then pour cake batter on top of the fruit. Then place more fruit on top of the cake batter.
- Bake for 20-40 minutes until cooked through, checking every ten minutes after the 20-minute mark.
Nutrition Facts : Calories 334 calories, Carbohydrate 35 grams, Fat 19 grams, Fiber 3 grams, Protein 5 grams, Sugar 16 grams
EASY UPSIDE DOWN KIWI CAKE RECIPE BY TASTY
Here's what you need: heavy cream, sugar, greek yogurt, castella, kiwis, pineapple, orange
Provided by Saki Yamada
Categories Desserts
Yield 6 servings
Number Of Ingredients 7
Steps:
- On a cutting board, cut the castella into ¼-inch (6 mm) slices.
- In a bowl, use a hand mixer to combine the heavy cream and sugar.
- Add the Greek yogurt and blend until stiff peaks form.
- Line a 7x7 inch (18x18 cm) bowl with plastic wrap and add the sliced kiwi to the bowl.
- Add a layer of whipped cream to cover the kiwi. Place the castella on the cream.
- Add half of the chopped orange and pineapple. Cover with a layer of whipped cream, and top with castella. Add the remaining half or orange and pineapple, top with whipped cream, and remaining castella.
- Cover the top layer in plastic wrap, and refrigerate for 3 hours.
- Place a plate on the opening of the bowl, and gently turn the bowl over, removing the plastic wrap.
- Slice the cake, and serve.
- Enjoy!
Nutrition Facts : Calories 499 calories, Carbohydrate 82 grams, Fat 17 grams, Fiber 2 grams, Protein 10 grams, Sugar 59 grams
RICE COOKER UPSIDE-DOWN PINEAPPLE CAKE RECIPE BY TASTY
Here's what you need: granulated sugar, cream cheese, large eggs, pineapple juice, unsalted butter, pancake mix, canned pineapple slice, maraschino cherries, unsalted butter, brown sugar, vanilla ice cream
Provided by Katie Aubin
Categories Desserts
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large bowl, use a spatula to mix the sugar and cream cheese until well-combined. Whisk in the eggs until there are no lumps remaining.
- Stir in the pineapple juice, melted butter, and pancake mix until the batter is thick and smooth.
- Make the caramel sauce: in a small saucepan over medium-high heat, melt the butter, then add the brown sugar. Stir rapidly for 2 to 3 minutes. Remove from the heat once mixture starts to boil and thicken.
- Pour the caramel sauce into the bottom of a 1-liter rice cooker bowl insert.
- Place one pineapple slice in the middle of the rice cooker bowl, then arrange the other slices in a ring around it. Place one maraschino cherry in the center of each pineapple slice.
- Pour the cake batter over the pineapple slices and shake to smooth out the top of the batter.
- Cook for 60 minutes.
- Remove the bowl insert from the rice cooker and invert the cake onto a plate.
- Slice and serve, topped with vanilla ice cream if desired.
- Enjoy!
Nutrition Facts : Calories 781 calories, Carbohydrate 119 grams, Fat 32 grams, Fiber 5 grams, Protein 6 grams, Sugar 98 grams
UPSIDE-DOWN FRUITCAKE
I get tired of people bad-mouthing holiday fruitcakes. It's one of my favorite holiday flavors and I look forward to it every year. This year, I decided to combine it with everyone's favorite, upside-down cake. Try to say no to this fruitcake; I dare you! -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line the bottom and sides of an 8-in. square baking pan with heavy-duty foil; grease foil. In a small saucepan, combine butter, brown sugar and corn syrup. Cook and stir over low heat until sugar is melted, about 5 minutes. Remove from heat; stir in bourbon. Pour into prepared pan. Sprinkle with candied fruit., In a large bowl, cream softened butter and sugar until light and fluffy. Beat in egg and molasses. Combine flour, ginger, cinnamon, salt, baking powder and baking soda; add to creamed mixture alternately with water, beating well after each addition. Stir in pecans., Drop batter by spoonfuls over fruit; spread carefully. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 5 minutes before inverting onto a serving plate; remove foil. Serve warm.
Nutrition Facts : Calories 521 calories, Fat 22g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 386mg sodium, Carbohydrate 81g carbohydrate (57g sugars, Fiber 4g fiber), Protein 4g protein.
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