Recipe For Pineapple Upside Down Cake Easy

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5 hours ago 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 …

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

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3 hours ago Step 4. Arrange pineapple chunks in a single layer over the butter and brown sugar, then sprinkle with pecans; set aside. Step 5. Beat biscuit …

Rating: 5/5(71)
Total Time: 1 hr
Servings: 1
Calories: 206 per serving
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Melt butter in a 9-inch baking pan in the preheating oven. Remove pan.
3. Sprinkle brown sugar evenly over butter.
4. Arrange pineapple chunks in a single layer over the butter and brown sugar, then sprinkle with pecans; set aside.

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Just Now Melt 1/2 stick margarine in a 9 X 9 baking pan. Add brown sugar and stir until mixed. Place canned pineapple slices over mixture. If desired, add maraschino cherry half or …

Rating: 4/5(1)
Total Time: 45 mins
Category: Dessert
Calories: 333 per serving
1. Melt 1/2 stick margarine in a 9 X 9 baking pan.
2. Add brown sugar and stir until mixed.
3. Place canned pineapple slices over mixture.
4. If desired, add maraschino cherry half or a nut in the center of the slice.

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8 hours ago Drain pineapple, reserving 1/4 cup juice. Arrange pineapple slices in prepared pan; place a pecan half in the center of each slice. Combine the apricot …

Rating: 4.2/5(12)
Category: Desserts
Servings: 15
Total Time: 55 mins
1. Pour butter into a well-greased 13x9-in. baking dish.
2. Drain pineapple, reserving 1/4 cup juice.
3. Arrange pineapple slices in prepared pan; place a pecan half in the center of each slice.
4. Combine the apricot preserves and reserved pineapple juice; spoon over pineapple slices. , Prepare cake batter according to package directions; pour over pineapple., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean.

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Just Now 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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Just Now 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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Just Now Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet. Step 5. Bake until surface springs back when gently pressed …

Rating: 4.3/5(509)
Calories: 321 per serving
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
3. Sift together flour, baking powder, and salt.
4. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.

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1 hours ago Pour batter over pineapple slices, making sure batter gets between them. Spread and smooth batter using an offset spatula. Step 6. Bake in the …

Rating: 5/5(5)
Total Time: 1 hr 10 mins
Servings: 1
Calories: 319 per serving
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch diameter, 2 1/2-inch tall round cake pan.
2. Stir brown sugar and melted butter together in a bowl. Spread evenly over the bottom of the prepared cake pan. Place pieces of pineapple on top of brown sugar mixture and around the outer edge of the pan, all facing the same way. Place 2 pieces in the center. Place a cranberry between each pineapple piece.
3. Beat white sugar and softened butter together using an electric mixer in a bowl until light and fluffy. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Pour in baking powder, vanilla extract, almond extract, cinnamon, and salt. Mix well.
4. Add 1/2 cup flour and 1/4 cup milk to batter at a time, mixing well after each batch until thoroughly blended.

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8 hours ago 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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3 hours ago Hey my Eateries in today's video we are MAKING THE BEST EASY THE BEST EASY PINEAPPLE UPSIDE DOWN CAKE RECIPE ON …

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6 hours ago Combine the flour, baking powder, and salt. Measure the remaining pineapple juice and add water as necessary to make 2/3 cup. Add half of the …

Rating: 4.4/5(13)
Total Time: 1 hr 10 mins
Category: Dessert, Cake
Calories: 406 per serving

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2 hours ago Directions. Pour butter into a well-greased 13x9-in. baking dish. Drain pineapple, reserving 1/4 cup juice. Arrange pineapple slices in prepared pan; place a …

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Just Now 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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3 hours ago Pour half (about 2 cups) over pineapple and cherries. Use other half as desired (bake separately or use in second upside-down cake recipe). 5. Bake cake at 350° F for 45 …

Rating: 4.5/5(25)
Category: Dessert
Servings: 1
Total Time: 1 hr
1. Preheat oven to 350° F. Spray bottom and sides of 9-inch square baking pan with non-stick cooking spray. Place 1/2 cup butter into baking dish and melt in oven.
2. Remove from oven and sprinkle with brown sugar.
3. Arrange pineapple rings over brown sugar. Place cherry in center of each pineapple ring.
4. Prepare cake mix with water, 1/2 cup melted butter and eggs according to package directions. Divide in half. Pour half (about 2 cups) over pineapple and cherries. Use other half as desired (bake separately or use in second upside-down cake recipe).

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1 hours ago Method. Heat oven to 180C/160C fan/gas 4. For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. …

Cuisine: Brazilian
Total Time: 55 mins
Category: Afternoon Tea, Snack, Treat
Calories: 407 per serving
1. Heat oven to 180C/160C fan/gas 4.
2. For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
3. Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
4. Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

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8 hours ago Sprinkle brown sugar evenly over butter. Arrange 8 pineapple slices in bottom of skillet. Cut remaining slices in half; arrange around inside edge of …

Rating: 5/5(47)
Category: Dessert
Servings: 24
Total Time: 50 mins
1. Heat oven to 350°F. Add melted butter to 12-inch cast iron or ovenproof skillet. Sprinkle brown sugar evenly over butter. Arrange 8 pineapple slices in bottom of skillet. Cut remaining slices in half; arrange around inside edge of skillet. Place 1 cherry in center of each whole and half pineapple slice.
2. In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into skillet over fruit.
3. Bake 40 to 45 minutes or until cake is golden brown and springs back when touched lightly in center.
4. Cool cake in skillet 5 to 10 minutes. Run knife around edge of cake to loosen. Place heatproof plate upside down over skillet; turn plate and skillet over. Remove skillet. Serve cake warm.

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8 hours ago This pineapple upside down cake is moist, tangy and easy to make. Pineapple upside down cake is a retro favourite that's stood the test of time for good reason. Most pineapple upside down cakes use canned pineapple and canned pineapple really lacks flavor compared to the fresh. Place cherries in middle of ring.

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8 hours ago Swirl to coat the bottom and up the sides of the dish. Heat the oven and prepare the pan. This delicious pineapple upside down cake is beyond easy to make from scratch, and it comes out of the pan fully decorated! · pour the sugar mixture into the baking pan. · melt the butter and sugar for the topping.

Rating: 4.2/5(500.4K)

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3 hours ago Cake. In a medium bowl, whisk together oil and sugar. Add applesauce, egg, and vanilla and whisk until combined. Add flour, baking powder, baking soda and salt and stir just …

Rating: 4.8/5(5)
Total Time: 35 mins
Category: Dessert
Calories: 352 per serving
1. Place butter in pan or pie plate and put in the oven. Preheat the oven to 350 degrees, allowing the butter to melt in the pan while warming.
2. Remove the pan from the oven once the butter has melted. Stir in brown sugar (you can do this right in the pan!).
3. Arrange pineapple slices and cherries on top of the butter mixture, as much or as little as you like.
4. In a medium bowl, whisk together oil and sugar.

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8 hours ago Description Pineapple Upside Down Cake is a triple dose of old-fashioned buttery, melt-in your-mouth pineapple upside-down cake layered with homemade cinnamon vanilla whipped cream. Bonus: no mixer required for the cake recipe! Ingredients For the topping: 9 Tablespoons unsalted butter-melted 1 cup packed light brown sugar 3 (20 oz.) can sliced pineapple(8 ring …

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6 hours ago Instructions. Preheat oven to 350°. Melt butter in a 13" X 9" X 2" in the oven, sprinkle brown sugar evenly over butter. Arrange pineapples over brown sugar, place cherries in and around pineapple rings. Measure reserved pineapple juice and add enough water to make one cup.

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7 hours ago Beat all the ingredients in one bowl using a hand or stand mixer, stopping to scrape the bottom and sides of the bowl halfway through. Carefully spread the cake batter …

Rating: 5/5(3)
Calories: 321 per serving
Category: Cake
1. Line a 9x13inch rectangular cake tin with baking paper or a reusable cake liner.
2. Preheat the oven to 170C (340F). Mist a rectangular tin with cake release and line with baking paper (preferably a strong cake liner) letting the edges hang over the sides.
3. Heat the jam and juice in a saucepan until bubbles appear. If the jam is not smooth then pass it through a sieve.

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4 hours ago 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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3 hours ago Or, you can just use canned pineapple slices. This classic pineapple upside down cake starts with an easy homemade cake made with cake flour and butter. 1 cup brown sugar, packed . Keep in mind that fresh pineapple and cherries produce considerably more juice while . Actually, ever since i bought ree's cookbook, the pioneer woman cooks.

Rating: 4.1/5(507.9K)

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2 hours ago Pineapple upside down cake is a retro favourite that's stood the test of time for good reason. Moist, tangy and easy to make, it's a great make-ahead dessert served with ice cream or custard.

Servings: 8
Category: Cakes And Baking

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2 hours ago Place in the refrigerator for at least 10 minutes. Preheat the oven to 350 degrees F and lightly brush a 9 circular pie baking pan or dish with the melted butter. Sprinkle the brown sugar evenly over the prepared pan and lay the pineapple slices on top. There should be six in the outer circle and one in the middle.

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2 hours ago Cast Iron Pineapple Upside Down Cake Recipe : Cooking with Julian: Pineapple Upside Down Cake - Pineapple upside down cake is an easy, yet impressive dessert that always brings a smile to your face when it is served. This very easy and yummy cake is an old new england recipe from my grandmother using gingerbread instead of the stand.

Rating: 4.2/5(291.9K)

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6 hours ago 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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Frequently Asked Questions

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 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.

How do you make a pineapple upside down cupcake?

Pineapple Upside-Down Cupcakes. In a large bowl, beat the cake mix, oil, eggs and reserved pineapple juice with an electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping the bowl occasionally. In a small bowl, stir together melted butter and brown sugar. Spoon 1-1/2 teaspoons into each muffin cup.

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