Pineapple Upside Down Cake Recipes Scratch

Pour batter over pineapple slices, making sure batter gets between them. Spread and smooth batter using an offset spatula. Step 6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Step 7. Remove cake from the oven and let cool on a wire rack for 15 to 20 minutes.

Rating: 5/5(4)
Total Time: 1 hr 10 mins
Servings: 1
Calories: 319 per serving

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Preheat the oven to 350 degrees F. Make the cake batter: Combine the flour, baking powder, salt, granulated sugar, 1/2 stick butter, the shortening, …

Rating: 5/5(47)
Author: Ree Drummond
Servings: 8
Difficulty: Easy
1. Preheat the oven to 350 degrees F. Make the cake batter: Combine the flour, baking powder, salt, granulated sugar, 1/2 stick butter, the shortening, milk, eggs, vanilla and 2 tablespoons pineapple juice in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside.
2. Melt the remaining 1/2 stick butter in a 12-inch cast-iron skillet over medium heat; swirl to thoroughly coat the skillet. Sprinkle the brown sugar over the butter, making sure it's evenly distributed-you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat and layer the pineapple slices over the top. If desired, place maraschino cherries in the centers of the pineapple slices.
3. Pour the batter evenly over the pineapple slices and gently spread to even out the top. Bake the cake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
4. Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It's best served warm.

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Heat oven to 350°F. Melt 1/3 cup butter in 13x9-inch ungreased baking pan in oven. Stir in 3/4 cup brown sugar. Spread mixture evenly in pan. Arrange 12 …

Rating: 3.9/5(43)
Calories: 450 per serving
Servings: 12
1. Heat oven to 350°F.
2. Melt 1/3 cup butter in 13x9-inch ungreased baking pan in oven. Stir in 3/4 cup brown sugar. Spread mixture evenly in pan.
3. Arrange 12 pineapple slices on top. Place cherry in center and between each pineapple slice, if desired.
4. Combine flour, baking powder and salt in bowl; set aside.

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Pineapple Upside-Down Cake IV. Rating: 4.38 stars. 96. Bottoms up and there's the topping! No need to make frosting. The cake's ready as soon as it pops out of the oven. Use 8 to 12 cherries and walnuts, depending on how many servings you want. By EMILYOQUIAS. Pineapple Upside Down Cupcakes.

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In 9 x 13 pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice. Sift together flour, cornstarch, baking powder and salt in a bowl, set aside. Beat eggs and sugar in another bowl, add vanilla extract; alternately add flour and milk in

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In a large bowl, combine the flour, sugar, baking soda and salt. Pour in the buttermilk*, crack in the eggs and whisk while pouring in the remaining 1/4 cup of melted butter. Once all the ingredients are combined, spoon the cake batter over top of the pineapple and smooth the top out with an offset spatula.

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Stir in the egg until incorporated (about 1 minute). Scrape the bottom and sides of the bowl with a silicone spatula, then add the sour cream, pineapple juice, and vanilla. Mix the …

Rating: 5/5(1)
Total Time: 1 hr 10 mins
Category: Dessert
Calories: 389 per serving
1. Place the butter in a 9-inch cake pan or pie dish, and melt it in the microwave (in my microwave this takes about 1 1/2 minutes on full power).
2. Preheat the oven to 350 degrees F.

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The Best Pineapple Upside-Down Cake — So soft, moist, and really is the best!! A cheery, happy cake that’s sure to put a smile on anyone’s face! This 100% from-scratch

Rating: 4.4/5(179)
Calories: 299 per serving
Category: Cakes & Cupcakes
1. Preheat oven to 350F.
2. In a small, microwave-safe bowl, melt the butter, about 1 minute on high power.
3. Pour the butter into a 9-inch springform cake pan. Use your finger to run a bit of butter around the side of the pan so it’s well-greased.
4. Evenly sprinkle the brown sugar over the butter.

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Mini Pineapple Upside Down Cake from Scratch. Easter is quickly approaching, and one of my favorite recipes to bake for this holiday is …

Rating: 4.9/5(30)
Category: Dessert
Cuisine: Cake
Total Time: 30 mins
1. Preheat oven to 350 degrees (F). Generously spray a 12-mold JUMBO muffin tin with non-stick cooking spray; set aside.
2. Crack the eggs into a large mixing bowl; whisk smooth. Add in the granulated sugar, brown sugar, and rum (or vanilla), and beat smooth. Stir in pineapple juice and set aside. In a separate bowl, sift together the flour, baking powder, cinnamon, salt, and cornstarch. Gradually add the dry ingredients into the wet ingredients and whisk until just combined. Be sure not to over mix here! Set mixture aside while you make the topping.
3. In a small sauce pan, melt the butter over medium heat. Add in the brown sugar, rum, and salt, and cook for 1 minute, whisking constantly. Remove from heat.

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Upside down Pineapple cake from scratch. Serves 12 to 24 slices of cake. Step 1- Drain 20 ounce can Pineapple Slices and 6 ounces Maraschino Cherries into a mesh strainer. Reserve 1/3 cup pineapple juice. Step 2- Add 2 ounces freeze dried pineapple into …

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This is THE best easy Pineapple Upside-Down Cake from scratch! Made with a soft, fluffy, and simple vanilla cake base that uses only the most basic ingredients and a pretty …

Rating: 4.9/5(325)
Total Time: 1 hr 10 mins
Category: Dessert
Calories: 433 per serving
1. Preheat oven to 350F (175C)
2. Pour melted butter into 9.5-10" pie plate or deep cake pan, make sure it entirely covers the bottom of the pan and use a spoon or spatula to grease the sides of the pan.
3. Sprinkle brown sugar evenly over butter mixture. Arrange pineapple slices over the bottom of the pan, slice leftover slices in half and arrange up the sides of the pan, as seen in photo.
4. Place cherries in center of pineapple rings and as desired in empty spaces. Set aside.

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This pineapple upside down cake is soft and buttery with a caramelized brown sugar pineapple & cherry topping. Its juices seep down into the cake, adding even more …

Rating: 4.8/5(111)
Category: Dessert
1. Preheat oven to 350°F (177°C).
2. Pour 1/4 cup melted butter into an ungreased 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep. I recommend this pie dish, which is 1.8 inches deep but I never have an overflow issue.) Sprinkle brown sugar evenly over butter. Blot any excess liquid off the fruit with a clean towel or paper towel. (The wetter the fruit, the more likely the cake could overflow or the topping could seep over the sides when inverted.) Arrange about 6-7 blotted pineapple slices and all the cherries on top of the brown sugar. I like to halve 3 pineapple rings and arrange them around the sides of the pan, too. See my photo and video above for a visual of the arranged topping. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or “set” the topping’s arrangement.
3. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

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Instructions. Preheat the oven to 375°F. Lightly grease a 9" round cake pan. To make the topping: Melt the butter, and mix with the brown sugar, cinnamon, and ginger. Spoon the mixture into …

Rating: 4.6/5(106)
Total Time: 42 mins
Servings: 1
Calories: 280 per serving
1. Preheat the oven to 375°F. Lightly grease a 9" round cake pan., To make the topping: Melt the butter, and mix with the brown sugar, cinnamon, and ginger.
2. Spoon the mixture into the prepared pan., Space the pineapple rings atop the brown sugar mixture.
3. Place a cherry in the center of each ring.
4. If you're using nuts, scatter them in any empty spaces., To make the cake: Beat the butter and sugar until fairly smooth., Beat in the egg, then the salt, baking powder, vanilla, and coconut flavor., Add the flour alternately with the milk, mixing at medium speed and beginning and ending with the flour.

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Perfect Pineapple Upside Down Cake: Family favorite Pineapple Upside Down Cake is a soft and moist cake with a sticky-sweet fruit layer. It is a great recipe for bakers who …

Rating: 4.7/5(7)
Calories: 348 per serving
Category: Dessert
1. Preheat oven to 350 degrees and grease a 9 inch cake pan. To make the topping combine the brown sugar and melted butter in a small bowl. Spread on the bottom of your 9 inch cake pan. Arrange the pineapple slices along the bottom of the pan and along the rim. Add cherries to the center of pineapple and in between pineapple slices.
2. In a medium sized mixing bowl combine the flour, baking powder and salt. In another medium sized mixing bowl with a hand mixer combine the softened butter and sugars and beat until incorporated. Add in the egg, sour cream, milk and pineapple juice and beat until just combined. Add in the flour mixture.
3. Spread evenly on top of the prepared pan. Bake for 30-35 minutes or until golden brown and toothpick inserted comes out clean.

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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 …

Rating: 5/5(142)
Total Time: 1 hr 5 mins
Category: Dessert
Calories: 316 per serving
1. Preheat oven to 325 degrees Fahrenheit.
2. Melt butter in a 9x13 pan in oven.
3. Sprinkle brown sugar evenly over butter in pan.
4. Drain canned pineapple into a measuring cup.

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Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's …

Rating: 4.5/5
Total Time: 1 hr 50 mins
Category: Dessert
Calories: 380 per serving
1. 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.
2. 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.
3. 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.

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Through this method, pineapple made its way into ever-increasing numbers of American homes, and the upside-down pineapple cake was formed. This cake emerged as a baking contest winner in 1925. The pineapple manufacturer sponsored the contest. We still celebrate pineapples with the classic Pineapple Upside Down Cake more than a century later.

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