Pineapple Upside Down Pound Cake Recipe

This fantastic pineapple upside down pound cake takes the best of two kinds of desserts and puts them together in one wonderful pineapple

Rating: 4.5/5(13)
Total Time: 1 hr 30 mins
Cuisine: American
Calories: 565 per serving
1. Make sure all your refrigerated ingredients are at cool room temperature.
2. Spray a 12-cup Bundt-type pan with pan spray. Flour it well, and tap out all the excess flour.
3. Make sure your oven rack is positioned one notch below the middle of the oven. Preheat the oven to 350F.
4. Melt the butter in a small sauce pan.

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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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Amaretto Pineapple Upside Down Pound Cake recipe is an elevated take on an American classic. A moist and flavorful pineapple upside

Rating: 5/5(11)
Total Time: 1 hr 40 mins
Category: Dessert
Calories: 527 per serving
1. Preheat the oven to 325 degrees F. Prepare a 12 CUP bundt or tube pan with grease then flour or sugar. I dust it with granulated sugar after I grease it with Crisco shortening. The sugar doesn't leave white areas in the cake. coat with Wilton cake release. As added security to prevent this cake from sticking, I lined the bottom of the pan with parchment paper after greasing the pan. I then greased the parchment paper.
2. In the bowl of your stand mixer, beat butter until smooth. Add sugar and beat until smooth about 2 to 3 minutes on medium speed.
3. In a small saucepan, combine 1/2 cup pineapple juice and 1/2 cup sugar over medium-high heat. Stir and bring to a boil; reduce to a simmer, and cook until the mixture has thickened slightly about 5 minutes. Remove from heat, and stir in almond liqueur.

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Preheat oven to 300 degrees. Grease and flour a bundt or tube pan. Cream shortening and sugar in large bowl in a large bowl using an electric …

Cuisine: American, Southern
Total Time: 2 hrs
Category: Dessert
Calories: 354 per serving
1. Preheat oven to 300 degrees. Grease and flour a bundt or tube pan.
2. Cream shortening and sugar in large bowl in a large bowl using an electric mixer.
3. Add eggs, one at a time, stirring after each one.
4. Add flour and salt, and stir until well blended.

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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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Fold reserved diced pineapple into batter. Pour batter evenly into pan to cover pineapple rings and bake for 40 to 50 minutes or until tester comes out clean. Remove from oven and brush …

Rating: 5/5(13)
1. PREPARE PINEAPPLE: Remove rind from pineapple and slice into 6 (1/2-inch thick) rounds. Place a 3-inch round cookie cutter over each round to trim off outer edges; reserve the trimmed pieces. Place a 1-inch round cookie cutter on the center of each round and cut out the core, creating 6 pineapple rings; set rings aside. Dice remaining pineapple and trimmed pieces and place in a medium saucepan with granulated sugar and rum; heat over medium-high heat, reducing until liquid is the consistency of syrup. Remove from heat and strain diced pineapple from syrup, reserving both pineapple syrup and diced pineapple in separate containers; set both aside.
2. MAKE TOPPING: Grease a 9-inch round cake pan with pan spray. Melt butter over medium heat, add brown sugar and cook and stir until it starts to bubble. Pour into prepared pan, spread out evenly and top with the 6 pineapple rings. Place cherries in the center of and between pineapple rings. Set aside.
3. MAKE CAKE: Preheat oven to 350℉. Whisk flour, baking powder and salt in a medium bowl. Cream butter and sugar until light and fluffy. Add eggs and mix until combined. Add flour mixture intermittently with buttermilk, starting and ending with flour mixture. Fold reserved diced pineapple into batter. Pour batter evenly into pan to cover pineapple rings and bake for 40 to 50 minutes or until tester comes out clean. Remove from oven and brush top of cake with reserved pineapple syrup. Run a knife around sides of cake and cool for 10 minutes in pan. Place a plate or serving platter over cake, bottom side up. Carefully flip the plate and cake over so the cake is sitting on the plate.

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In a large bowl, beat together cake mix, vegetable oil, pineapple juice, water, and eggs. Pour batter over pineapples and cherries. Bake until a …

Rating: 5/5(14)
Total Time: 45 mins
Category: Dessert
1. Preheat oven to 350° and grease a bundt pan (generously) with cooking spray.
2. In a medium bowl, whisk together melted butter and brown sugar, then pour mixture into bottom of bundt pan.
3. Place halved pineapple rings and cherries around the bottom of the pan, alternating between each.
4. In a large bowl, beat together cake mix, vegetable oil, pineapple juice, water, and eggs.

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Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture. Preheat oven to 325 …

Rating: 4/5(1)
Total Time: 1 hr 50 mins
Category: Dessert
Calories: 553 per serving
1. Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture.
2. Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.
3. Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.

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Prepare cake batter according to package directions, substituting reserved pineapple juice for water. Stir in lemon zest, vanilla and remaining pineapple. Spoon over …

Rating: 5/5(1)
Category: Desserts
Servings: 12-16
Total Time: 1 hr 15 mins
1. Drain pineapple, reserving juice. Combine 1/2 cup pineapple, brown sugar, butter and 3 tablespoons of pineapple juice.
2. Spoon into a greased 10-in. fluted tube pan.
3. Alternate cherries and pecans over the sugar mixture. , Prepare cake batter according to package directions, substituting reserved pineapple juice for water.
4. Stir in lemon zest, vanilla and remaining pineapple.

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One of the earliest mentions of upside down pineapple cake is in a 1925 Gold Medal™ Flour ad, which featured a golden-brown cake with …

1. Heat oven to 350°F. In 9-inch square 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.
2. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3. Bake 50 to 55 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. Serve warm. Store cake loosely covered.

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Preheat oven to 350° and grease a round 9” cake pan. Make topping: Mix butter with brown sugar and add to prepared cake pan. Let mixture …

Rating: 5/5(7)
Category: Dessert
1. Preheat oven to 350° and grease a round 9” cake pan.
2. Make topping: Mix butter with brown sugar and add to prepared cake pan.
3. Let mixture spread to the edges, then add 7 pineapple rings.
4. Place cherries inside and in between pineapple slices.

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How to prepare pineapple upside down cake recipe? In a saucepan over medium heat, mix the brown sugar and the butter. 1 1/2 cups (200g) all purpose flour, 6 tablespoons (55g) cake flour, 6 tablespoons ground almonds (from 2 ounces/56g blanched almonds), 3/4 teaspoon baking.

Rating: 4.2/5(486K)

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I made the cake for new years using Joy of Baking recipe. I'm not big on following a recipe to the T and my pan was 8x2 instead of the recipe's 9x2 so I tweaked here and there. I don't use strict measuring instruments and generally eyeball stuff like teaspoon and am pretty clumsy in the kitchen so I keep spilling flour and batter too.

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Recipe: Hennessy Pineapple Upside Down Cake. Posted on April 29, 2020 April 29, 2020 by Tami Reed. So the other day friend to the blog and baker, Shiana who owns A Haute Cookie sent me this recipe for a Hennessy Pineapple Upside Down Cake! I almost passed out! I told her I was on my way over to try it because it looked so good when she posted

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Preheat oven to 325. In large bowl mix together your butter and sugar until light and fluffy. Add in your eggs and continue to mix until blended. …

Rating: 4.8/5(6)
Calories: 805 per serving
Total Time: 1 hr 40 mins
1. Preheat oven to 325.
2. In large bowl mix together your butter and sugar until light and fluffy.
3. Add in your eggs and continue to mix until blended.
4. Add in your flour and baking powder and mix again until smooth.

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Pour in the batter, making sure to evenly and carefully cover the pineapple rings. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.

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Frequently Asked Questions

How do you make a pineapple upside down?

How to make pineapple upside down cake. Beat in the eggs until blended. Sift in the dry ingredients and stir until blended. Stir in the pineapple juice. Spoon the mixture carefully over the pineapple rings, spreading it out gently. Bake for about 30 minutes until the cake is cooked through. Cool in the tin for a few minutes, then invert the pineapple upside-down cake onto a plate.

What are the ingredients in a pineapple upside down cake?

Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet. Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife.

What is the best recipe for upside down cake?

Directions 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.

How do you make a pineapple pound cake?

How to Make Pineapple Pound Cake. Place in COLD oven, turn oven to 325 degrees. Bake 1 1/2 hours. Cool in pan 10 minutes. Remove from pan, glaze while cake is still warm. Combine 1/4 cup butter, 1 1/2 cup powdered sugar and 1 cup pineapple, pour over cake while hot.

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