Pineapple Upside Down Cake Recipes

• 1/4 cup butter
• 1 cup packed brown sugar
• 1 can (20 oz) pineapple slices in juice, drained, juice reserved
• 1 jar (6 oz) maraschino cherries without stems, drained
• 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
• Vegetable oil and eggs called for on cake mix box

Easy Pineapple Upside-down Cake

Dessert

Author: Betty Crocker Kitchens

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!

Time: 1h50m

Yield: 12

Number Of Ingredients: 6

• 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.

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

• 1/4 cup butter or margarine
• 1/4 cup packed brown sugar
• 1 can (8 oz) pineapple slices, drained, cut in half
• 2 tablespoons chopped pecans, if desired
• Maraschino cherries, if desired
• 1 1/2 cups Original Bisquick™ mix
• 1/2 cup granulated sugar
• 1/2 cup milk or water
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla
• 1 egg

Bisquick Pineapple Upside Down Cake

Dessert

Author: By Betty Crocker Kitchens

Be A Winner With Your Family! Bake A Classic Bisquick® Dessert Created In The '50s And Still Loved Today.

Time: 1h

Yield: 8

Number Of Ingredients: 11

• Heat oven to 350°F. In 9-inch round pan or 8-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in single layer over sugar mixture. Sprinkle with pecans. Place cherry in center of each pineapple slice (cherries with stems can be added after baking).
• In large bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Store loosely covered.

Calories 280, Carbohydrate 38 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 25 g, TransFat 1 g

• 1/3 cup butter, melted
• 2/3 cup packed brown sugar
• 1 can (20 ounces) sliced pineapple
• 1/2 cup chopped pecans
• 3 large eggs, separated, room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 9 maraschino cherries
• Whipped topping, optional

Classic Pineapple Upside-down Cake

Desserts

Author: Taste Of Home

This Pineapple Upside-down Cake Is A Classic Recipe That Never Goes Out Of Style! It's Delicious With The Traditional Pineapple, But Try It With Peaches Or A Combination Of Cranberries And Orange. -bernardine Melton, Paola, Kansas

Time: 50m

Yield: 9 servings.

Number Of Ingredients: 12

• Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.

Calories 361 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 193mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.

• 1/2 cup butter
• 1 cup packed dark brown sugar
• 1 (20 ounce) can sliced pineapple
• 6 maraschino cherries, cut in half lengthwise
• 1 (18 ounce) package duncan hines supreme pineapple cake mix
• 1 (4 ounce) box vanilla instant pudding mix
• 1 cup pineapple juice, from canned pineapple with a bit of water added
• 1/2 cup canola oil
• 4 eggs

Pineapple Upside Down Cake

Dessert

Author: Elainem

This Recipe Is By Far The Best Pineapple Upside Down Cake That I've Ever Made. It Is Also Quick And Easy. The Cake Is Very Moist And Rises Much Higher Than The Average Recipe. The Combination Of Pineapple Cake Mix And Pineapple Juice Isn't Overwhelming Either. I've Been Meaning To Edit This For Ages, However It Looks So Much Better If You Use Dark Brown Sugar. Also If You'd Like More Topping, Use 3/4 Cup Butter With 1 1/2 Cups Dark Brown Sugar.

Time: 1h5m

Yield: 12 serving(s)

Number Of Ingredients: 9

• Preheat oven to 325 degrees Fahrenheit.
• Melt butter in a 9x13 pan in oven.
• Sprinkle brown sugar evenly over butter in pan.
• Drain canned pineapple into a measuring cup.
• Place pineapple slices evenly in pan, cutting the last two in half to cover pan.
• Place the maraschino cherry halves in the center of the pineapple slices, cut side up.
• Combine the rest of ingredients in a large mixing bowl on slow speed for 30 seconds.
• Beat on medium speed for 2 minutes.
• Pour batter into pan.
• Bake for 45 to 55 minutes, or until a toothpick comes out clean.
• Cool 5 minutes and turn cake out onto a serving platter, pineapple side up.

Calories 316, Fat 18.5, SaturatedFat 6.1, Cholesterol 82.3, Sodium 233.3, Carbohydrate 36.8, Fiber 0.8, Sugar 34.3, Protein 2.5

• 1 1/3 cups unbleached all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/4 cup safflower or other neutral-flavored oil
• 1/2 cup whole milk
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1/4 cup unsalted butter (1/2 stick)
• 1/2 cup packed light brown sugar
• 7 slices fresh pineapple (each 1/4 inch thick and 3 inches in diameter)
• 1/4 cup pecans
• Maraschino cherries, for garnish (optional)

Pineapple Upside-down Cake

Food & Cooking , Dessert & Treats Recipes , Cake Recipes

Author: Martha Stewart

The Combination Of Rich, Buttery Cake And Caramelized Pineapples In This Classic Dessert Will Transport Guests To The Good Ol' Days. It's Traditionally Made In A Cast-iron Skillet, But A 9- Or 10-inch Cake Pan Will Also Get The Job Done In A Pinch.

Time: 1h25m

Yield: One 10-inch cake

Number Of Ingredients: 13

• Preheat oven to 350 degrees. In the bowl of a mixer fitted with the whisk attachment, beat together flour, granulated sugar, baking powder, and salt. Add oil and milk; beat on medium speed until smooth, about 1 minute. Beat in egg and vanilla until well combined.
• Melt butter in a 10-inch nonstick skillet, preferably cast iron, over medium heat. Add brown sugar and cook, stirring, until moistened. Remove from heat; arrange pineapple and pecans on top. Pour batter evenly over top and smooth with a spatula.
• Bake until a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan 10 minutes. Run a knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature, garnished with cherries if desired.

• 3 tablespoons unsalted butter, melted
• 1/2 cup firmly packed brown sugar
• four 1/4-inch-thick fresh pineapple rings plus 2 tablespoons finely chopped fresh pineapple
• 6 dried whole apricots plus 2 tablespoons finely chopped
• 1 cup all-purpose flour
• 1 1/4 teaspoons double-acting baking powder
• 1/4 teaspoon salt
• 1/3 cup vegetable shortening
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• whipped cream as an accompaniment

Pineapple Apricot Upside-down Cake

Dessert , Bake , Kid-Friendly , Gourmet , Small Plates , Cake , Mixer , Apricot , Pineapple

Number Of Ingredients: 12

• In a buttered 9- by 1 1/2-inch round cake pan combine well the butter and the brown sugar and press the mixture evenly onto the bottom of the pan. Cut the pineapple rings in half and arrange them, patted with paper towels, and the whole apricots, smooth sides down, decoratively on the sugar mixture.
• Into a small bowl sift together the flour, the baking powder, and the salt. In a bowl with an electric mixer beat the shortening and the granulated sugar until the mixture is light and fluffy and beat in the egg and the vanilla. Add the flour mixture alternately with 1/3 cup water, beating after each addition, and stir in the chopped pineapple, patted dry, and the chopped apricots. Turn the batter into the pan, spreading it evenly, and bake the cake in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean. Let the cake cool in the pan for 5 minutes, invert it onto a serving plate, and serve it warm or at room temperature with the whipped cream.

• ½ cup butter
• 1 cup packed brown sugar
• 1 (14 ounce) can pineapple slices, drained and juice reserved
• 15 maraschino cherries, or more to taste
• 1 (14 ounce) can crushed pineapple, drained and juice reserved, divided
• 1 (15.25 ounce) package cherry chip cake mix
• 1 cup juice from canned pineapple
• 3 eggs, lightly beaten
• ½ cup melted butter
• 1 ½ fluid ounces rum

Pineapple-cherry Upside-down Cake

Desserts , Fruit Dessert Recipes , Cherry Dessert Recipes

Author: Naomi Boyko

A Little Twist On The Traditional Pineapple Upside-down Cake With Extra Cherry And Pineapple. A Quick, Easy, And Flavorful Classic That Can Be Served Warm Or At Room Temperature. Cover And Refrigerate Leftovers (if There Are Any).

Time: 45m

Yield: 12

Number Of Ingredients: 10

• Preheat the oven to 350 degrees F (175 degrees C).
• Put 1/2 cup butter into a 9x13-inch cake pan and heat in the preheated oven until melted. Remove from oven and brush sides of pan with some of the melted butter.
• Evenly sprinkle brown sugar over the melted butter in the pan. Place pineapple rings on top of the sugar-butter layer. Place maraschino cherries in the middle of the pineapple rings and decorate in between as desired. Reserve 1/2 cup crushed pineapple and fill the gaps with remaining crushed pineapple to completely cover the pan. Drain the reserved crushed pineapple very well.
• Combine cake mix, 1 cup pineapple juice, eggs, and 1/2 cup melted butter in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Mix in rum and the reserved 1/2 cup crushed pineapple. Stir to thoroughly combine. Pour batter into the prepared pan and smooth out with a spatula.
• Bake in the preheated oven until a toothpick inserted in the middle comes out clean, making sure not to push all the way through the bottom of the cake, 30 to 35 minutes.
• Remove cake from the oven and immediately run a knife around the edge of the pan to thoroughly loosen it from the sides. Let cool in pan for a few minutes. Place serving platter upside-down over the pan while cake is still warm and, holding both together, flip over and leave pan on for a couple minutes. Slowly and carefully lift cake pan from cake.

Calories 440.7 calories, Carbohydrate 63 g, Cholesterol 87.2 mg, Fat 19.8 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 11.2 g, Sodium 361.3 mg, Sugar 46.3 g