Pineapple Upside Down Cake Recipes
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.
Recipe From food.com
Provided by ElaineM
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
My mom made the best pineapple upside down cake and unfortunately no one in the family has the recipe. I found this recipe on the internet somewhere, and its taste like my Mom's recipe. It is so yummy and no yellow cake mix. Note: This was edited from when it was first posted, I accidently added all the butter with the brown sugar for top coating.
Recipe From food.com
Provided by diner524
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
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Dec 6, 2013 In a bowl, whisk 1/4 cup of the sour cream with the eggs and vanilla. In another bowl, beat the flour, granulated sugar, baking …
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- Preheat the oven to 350°. Butter an 8-inch round cake pan. Sprinkle the bottom with 2 tablespoons of the brown sugar.
- In a large skillet, combine the remaining 3/4 cup of brown sugar with the 1/2 stick of butter and the vanilla bean and seeds and cook over moderately low heat until the butter is melted. Add the pineapple and cook over moderately low heat, stirring occasionally, until the pineapple is tender, about 20 minutes. Using a slotted spoon, arrange the slices in the cake pan, overlapping them if necessary. Remove the vanilla bean and pour the pan juices over the pineapple.
- In a bowl, whisk 1/4 cup of the sour cream with the eggs and vanilla. In another bowl, beat the flour, granulated sugar, baking powder, baking soda and salt. Add the remaining stick of butter and 1/4 cup of sour cream and beat at low speed until smooth, then beat at medium speed until fluffy. Add the sour cream–egg mixture and beat again until fluffy, 2 minutes.
- Spoon the batter over the pineapple and spread it evenly. Bake for about 40 minutes, until the cake is deep golden. Let cool for 5 minutes on a rack. Run a knife around the edge of the cake, invert it onto a plate and remove the pan. Replace any pineapple that may have stuck to the pan. Serve warm or at room temperature.
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Add the eggs and vegetable oil, and mix until fully blended. Pour the batter evenly over the pineapple and cherries. Bake for 30 minutes, following the cake mix instructions for a bundt pan, until an inserted toothpick comes …
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Add the eggs and vegetable oil, and mix until fully blended. Pour the batter evenly over the pineapple and cherries. Bake for 30 minutes, following the cake mix instructions for a bundt pan, until an inserted toothpick comes …
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From bbc.co.uk
Drain the pineapple slices and leave to dry on kitchen paper. Put the soft brown sugar and 60g/2oz of the butter in a small frying pan and melt over a medium heat. Spoon into the prepared cake tin.
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From foodnetwork.com
For the pineapple: In a 10-inch cast-iron skillet over medium heat, melt the butter and add the brown sugar. Cook, stirring constantly, until the sugar melts, about 2 minutes.
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From foodnetwork.com
Beat in the eggs 1at a time. Using a spatula, alternately fold in the flour mixture and the heavy cream and pineapple juice until blended. Spread batter over the pineapple slices …
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From food.com
Jun 20, 2002 Sprinkle brown sugar generously over the butter. Place pan on the stove (or in the oven) and heat slowly until butter and sugar melt to a liquid then remove from heat. …
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Jun 20, 2002 Sprinkle brown sugar generously over the butter. Place pan on the stove (or in the oven) and heat slowly until butter and sugar melt to a liquid then remove from heat. …
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From bbcgoodfood.com
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