Recipes for "pineapple upside down cake"

Grease a 9x13 inch pan and preheat oven to 350 degrees F (175 degrees C).

Drain crushed pineapple and reserve juice. Combine margarine, brown sugar, pineapple and 2 tablespoons pineapple juice. Spread onto the bottom of a 9x13 inch pan. Add enough water to remaining juice to make 1 1/3 cup of liquid. Set aside.

Combine flour and baking powder. Set aside.

Cream shortening and white sugar until light and fluffy. Add eggs and vanilla, and beat for 1 minute. Add flour mixture alternately with juice, beginning and ending with the dry ingredients.

Pour over pineapple mixture in pan. Bake at 350 degrees F (175 degrees C) for 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes and then turn out.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Combine cake mix, water, oil, and eggs in a large bowl; beat with an electric mixer on low speed 30 seconds. Increase speed to medium speed and beat for 2 minutes. Add reserved pineapple juice; beat until combined.

Evenly divide and sprinkle brown sugar in each muffin cup. Evenly divide and drizzle butter over brown sugar. Place pineapple tidbits and 1 cherry on brown sugar mixture. Pour cake batter over pineapple tidbits.

Bake in the preheated oven until golden and tops spring back when lightly pressed, 15 to 20 minutes.

Preheat oven to 400 degrees F (205 degrees C).

Melt the butter. Brush a little bit of the butter on the inside of a 9-inch cake pan.

Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.

Stir together the flour, salt, white sugar, and baking powder.

Separate the eggs. Beat the whites until stiff but not dry.

Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.

Bake in the preheated oven until cake springs back when lightly touched with a finger, about 30 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Coat bottoms and sides of two 9-inch round cake pans with 2 tablespoons of melted butter. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.

In one of the pans, sprinkle coconut over the brown sugar. Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple.

Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between prepared cake pans. Remember which pan has the pineapple rings in it.

Bake cakes in the preheated oven until a toothpick inserted into cake comes out clean, about 40 to 50 minutes. Cool cakes in pans for 20 minutes.

While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.

Slice and serve.

Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a 9-inch baking pan in the preheating oven. Remove pan.

Sprinkle brown sugar evenly over butter in the pan.

Arrange pineapple chunks in a single layer over the butter and brown sugar, then sprinkle with pecans; set aside.

Beat biscuit baking mix, white sugar, milk, oil, vanilla, and egg together in a large bowl on low speed for 30 seconds, scraping the bowl constantly.

Increase mixer speed to medium and continue beating until batter is smooth, about 4 minutes more.

Slowly pour batter over the pineapple mixture.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Run a paring knife between the cake and the edge of the pan to loosen cake. Cover the cake pan with a plate, and invert it to flip the cake out of the pan and onto the plate. Cool at least 10 minutes before serving.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 13- x 9-inch baking pan with baking spray. Line bottom with parchment paper; lightly spray parchment. Set aside.

Drain pineapple into a fine-mesh sieve set over a medium bowl; set aside. Reserve 3/4 cup pineapple juice in a 1-cup measuring cup with a spout; whisk in water. Set aside. (Discard or reserve any extra pineapple juice for another use.)

Add brown sugar and butter to a small saucepan; cook over medium heat, stirring often, until butter melts and sugar mixture is well combined, about 3 minutes. Remove from heat; stir in cinnamon and vanilla.

Spread brown sugar mixture evenly in prepared pan using a small offset spatula. Spoon and spread drained pineapple in an even layer over brown sugar mixture.

Prepare cake mix as directed in a large bowl, substituting pineapple juice mixture for the water. Spread batter evenly over pineapple layer.

Bake in the preheated oven until a wooden pick inserted in center comes out clean, about 30 minutes. Run a butter knife or small offset spatula around the edge of pan. Carefully place a heatproof platter over pan; invert cake onto platter; remove and discard parchment paper.  If needed, use any pineapple or brown sugar mixture left in the pan to patch any bald spots on the cake. Let cool 30 minutes before slicing and serving.

Serve warm or at room temperature with whipped cream. Garnish with cherries and pecans (if using).

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt) with cooking spray with flour.

Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.

Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time, until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before removing from the pan.

Preheat the oven to 350 degrees F (175 degrees C).

Drain pineapple juice from the can into a 1-cup liquid measure and add enough water to make 1 cup; set aside. Dump pineapple chunks into the bottom of a 12-inch springform pan and sprinkle brown sugar over top.

Combine pineapple juice mixture with oil, vanilla, and vinegar in a bowl.

Mix flour, sugar, cinnamon, baking soda, and salt together in a large bowl. Mix in wet ingredients, stirring quickly to combine and get out any big lumps. Pour into the the pan on top of the pineapples and brown sugar.

Bake until the top is golden and a toothpick inserted in the center comes out clean, 25 to 35 minutes.

Remove from the oven and let cool in the pan, about 30 minutes. Loosen the sides of the cake from the pan, then remove the side ring. Place a serving plate on top and flip cake over. Remove the pan bottom and serve.

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.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Combine rhubarb, pineapple, marshmallows, white sugar, brown sugar, and strawberry gelatin in a medium bowl. Pour evenly into the bottom of the prepared pan.

Add cake mix, 1 cup water (or ½ cup reserved pineapple juice plus ½ cup water), 3 eggs, and ⅓ cup vegetable oil to the same bowl, following package directions. Beat until smooth, about 2 minutes. Pour batter evenly over fruit mixture in the pan.

Bake cake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool cake on a wire rack for 5 minutes. Run a knife around the edges to loosen.Invert cake onto a serving platter while still warm, or cut into pieces and serve upside-down.

Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom and sides of two 9-inch round, 1 1/2-inch tall cake pans.

Combine brown sugar and butter for topping in a saucepan over medium heat; stir until sugar dissolves and mixture is bubbly, about 3 to 4 minutes.

Pour mixture into one of the prepared cake pans. Arrange pineapple rings in a single layer on top.

Whisk together both flours, baking powder, and salt for cake in a large mixing bowl. Beat sugar and butter in a separate bowl with an electric mixer until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with sour cream in two additions each, beating well after each addition.

Pour 1/2 of the cake batter over the caramel and pineapple topping. Pour remaining cake batter into the second cake pan.

Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 60 to 75 minutes.

Remove from the oven and let sit in the pans for 5 minutes. Turn the cake without the topping layer onto a serving platter. Turn the cake with the topping layer on top of that. Serve warm.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch round cake pan with at least 2-inch high sides.

Pour melted butter into the greased pan and swirl to coat. Sprinkle brown sugar evenly over butter. Place pineapple slices in an even layer over the brown sugar, slightly overlapping and trimming pieces to fit as necessary, covering the whole bottom of the pan. Set aside.

Whisk together flour, baking powder, cornstarch, salt, cinnamon, and nutmeg in a small bowl until combined.

Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.

Cream together 3/4 cup plus 2 tablespoons white sugar, softened butter, egg yolks, and vanilla in a large bowl until light and fluffy, about 3 minutes. Add in half of the flour mixture and mix until just combined. Add ricotta cheese and mix until just combined. Add remaining flour mixture, stirring until just combined.

Add 1/3 of the whipped egg whites to the batter, and fold until no streaks of egg whites remain. Gently fold in remaining egg whites until no streaks of egg whites remain. Pour batter evenly over pineapple slices, and gently smooth into an even layer.

Place cake pan into the preheated oven and bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 50 to 55 minutes.

Allow cake to cool in the pan 10 minutes before running a knife around the sides to loosen. Invert cake onto a serving platter and let pan sit for a few minutes on top of the cake before removing. Allow cake to cool before serving.

Preheat an outdoor grill for medium-high heat.

Place a 12x12-inch sheet of aluminum foil onto a work surface. Spoon brown sugar and butter in the center of the foil. Arrange pineapple ring over sugar-butter mixture and place cherry in the center. Top pineapple ring with inverted shortcake shell. Fold the foil around cake to form a packet.

Grill the packet sugar-side down on the preheated grill until sugar is caramelized and cake is hot, about 12 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Pour melted butter into a 9x13-inch baking dish. Sprinkle brown sugar evenly over butter. Arrange pineapple rings in 2 rows in the baking dish.

Sprinkle nuts, 1/4 cup coconut, and chopped pineapple between the rows of pineapple rings. Place a cherry in each pineapple ring, then scatter remaining 4 cherries over coconut mixture. Set the baking dish aside.

Whisk together pineapple juice, coconut water, oil, and eggs in a large bowl. Stir in mashed banana, white cake mix, and remaining 1/4 cup coconut until well blended. Pour batter slowly into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Allow cake to cool in the baking dish for 10 minutes, then run a paring knife around the edges.

Cover the baking dish with a large serving plate and invert cake onto the plate so pineapple slices face up.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch pan with cooking spray.

Drain pineapple slices; set aside.

Stir brown sugar and melted butter together in the prepared pan; spread evenly over the bottom of the pan. Place pineapple slices in a single layer on brown sugar mixture. Place a cherry into the center of each pineapple slice and the center of the pan.

Beat cake mix, cold water, and egg together in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed for 3 to 4 more minutes.

Pour batter evenly over pineapple and cherries in the pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pan for 5 minutes.

Loosen edges and turn out onto a serving platter.

Preheat the oven to 325 degrees F (165 degrees C). Coat a 9-inch square baking pan with cooking spray.

Melt 1/2 cup butter in a saucepan over medium-high heat. Add 1 cup plus 2 tablespoons brown sugar, stirring until just dissolved. Cook until bubbling, about 2 minutes. Pour into the prepared pan.

Arrange pineapple in a single layer of diagonal rows over the brown sugar mixture.

Whisk together both flours, baking powder, cornstarch, and salt in a bowl.

Beat together white sugar and 1 cup butter in a large bowl with an electric mixer at medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time, then stir in vanilla. Beat in 1/2 of the flour mixture, followed by 1/2 of the sour cream; repeat.

Spread batter over pineapple in the pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 70 minutes.

Cool in the pan on a wire rack for 10 minutes, then invert onto a platter.

Preheat the oven to 325 degrees F (165 degrees C).

Melt 1/2 cup butter over very low heat in a 10-inch heavy skillet with a heat-resistant handle or a cast iron pan. Remove from heat; sprinkle brown sugar evenly into the skillet. Arrange pineapple slices to cover the bottom of the skillet. Distribute cherries around pineapples; set aside.

Sift together flour, baking powder, and salt in a bowl; set aside.

Separate eggs; place whites in a large mixing bowl and yolks in a smaller bowl.

Beat egg whites on medium speed until soft peaks form. Add white sugar gradually, beating well after each addition. Beat until medium-stiff peaks form.

Beat egg yolks at high speed until very thick and yellow. Using a wire whisk or rubber scraper, gently fold egg yolks and flour mixture into whites with an over-and-under motion until blended.

Fold 1 tablespoon melted butter and almond extract into batter, then spread batter evenly over pineapple in the skillet.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Loosen cake edges with a table knife. Cool cake for 5 minutes before inverting it onto a serving plate.

Enjoy!

Preheat the oven to 400 degrees F (200 degrees C).

Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and rum. Cook until sugar is dissolved and mixture is bubbling, about 5 minutes. Remove from heat and place pineapple slices in the skillet in a single layer, covering sugar mixture completely. Set skillet aside.

Melt 1/2 cup butter in small skillet over low heat until butter begins to brown and releases a nutty fragrance, about 5 minutes, being careful to not burn the butter. Remove from heat and let cool for 10 minutes.

Combine gluten-free flour and almond flour in a bowl. Mix in white sugar, baking powder, salt, and cardamom until well combined. Whisk in eggs and cold milk; mix until just combined. Pour in melted butter from the small skillet and stir until batter is mixed thoroughly. Pour batter over pineapple slices in the 12-inch skillet. Use a spatula to smooth out surface and spread evenly.

Bake in the preheated oven until cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 10 minutes.

Run a knife around the edge of the cake to loosen it from the skillet. Place a large plate on top of the skillet and flip over, presenting the cake with pineapple slices on top. Garnish with maraschino cherries.

Place the oven rack to center position and preheat the oven to 325°F.

Generously grease a 10- x 2-inch round non-stick cake pan with butter.

Heat the brown sugar and butter in a medium saucepan on medium heat until sugar dissolves and the mixture is bubbly, several minutes. (After the sugar melts, don't stir.)

Pour the caramel mixture into the pan. Arrange pineapple slices in a single layer on top of the caramel mixture.

Whisk the flours, ground 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.

Spread the cake batter over the pineapple and caramel so that it is smooth on top.

Bake the cake at 325°F until a toothpick or wooden skewer inserted into the center comes out mostly clean, about 1 hour.

Cool the cake in pan on a rack for 5 minutes. Turn the cake out onto a platter, after the cake has cooled for 5 minutes, and while the cake is still warm.

If some of the topping sticks to the cake pan (it often does), just scoop it out with a butter knife and patch the cake.

If you want to add candied or maraschino cherries for decoration, just put one in the center of each pineapple round.

Serve warm or at room temperature.

Did you love the recipe? Give us some stars and leave a comment below!