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How To make Mom's Pineapple Upside Down Cake
CAKE:
1 1/2 c Butter (3 sticks), divided
6 lg Eggs, separated
1 1/2 t Baking soda
1 1/2 c Buttermilk, with
-pineapple juice 1 t Vanilla extract (or more)
1/2 t Salt
1 c Sugar, granulated
2 1/2 c Confectioner's sugar (4x)
2 1/2 c Flour
TOPPINGS:
Pineapple rings Maraschino cherries Pecan halves SYRUP:
2 c Light brown sugar (1 box)
1/2 c Butter
2/3 c Water
2 T Karo
Grease 3 cast-iron skillets. Drain pineapple rings, reserving juice. Add all but 1 tablespoon of the juice to the buttermilk to make 1 1/2 cups fluid (equal parts, if possible). Separate eggs; place all the whites in a large bowl, place 3 yolks in one small container, and the other 3 in another. Prepare 3 8-inch cake pans with brown-paper rounds (for bottoms) greased with shortening. Preheat oven to 350 degrees F. Soften 1/2 C butter in a large bowl; add confectioner's sugar and beat until thoroughly mixed. Add 3 egg yolks, one after another, and continue beating. Add vanilla and mix till thoroughly blended, scraping sides with spatula if necessary. Measure flour into a small bowl and stir in baking soda. Add to butter/sugar mixture alternately with buttermilk in 4 steps, beginning and ending with the flour. Sprinkle about 1/2 t salt on egg whites. Beat till stiff, but not dry. Fold egg whites into batter. TOPPING: Melt butter in large skillet over medium heat; add 1 T of pineapple juice and the sugar. Add water and Karo and cook at a high, rolling boil for about 3 minutes. Pour equally into prepared cast-iron skillets (about 1/2 to 3/4-inch thick). Place pineapple rings in bottom of each skillet, and in the centers, place a cherry. (Can add pecan halves, too.) Divide batter between pans and bake at 350 degrees F. about 30-35 minutes, until done.
How To make Mom's Pineapple Upside Down Cake's Videos
Pineapple Upside Down Cake Recipe / Easy Upside down Pineapple Cake Recipe / Summer Special recipe
Pineapple Upside down Cake Recipe . Easy Upside Down Pineapple Cake Recipe from Scratch and Simple Recipe by Moms Yummy Recipes. Watch our latest recipes on our channel
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Try this yummy homemade Pineapple upside down Cake at home with some Ice cream. It is a great conversation starter with your guests! I am sure they will love it. Happy Cooking !!
Pineapple Upside Down Cake Recipe / Easy Upside down Pineapple Cake Recipe from Scratch - How to Make Pineapple Upside Down Cake This pineapple upside down cake is soft and buttery with a caramelized brown sugar pineapple & cherry topping
My improved pineapple upside down cake recipe, written below, is much softer than my original This Pineapple Cake Recipe is the BEST
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How to make Pineapple Upside Down Cake from scratch
Overview: How to Make the Best Pineapple Upside Down Cake Pineapple Upside Down Cake with Cake Mix Recipes How to make pineapple upside down cake joy of baking
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Pineapple Upside Down Cake Recipe & Video This pineapple cake is an easy, from-scratch poke cake recipe How to make Pineapple Cake: Grab a large bowl and a whisk — that's all you're going to need
How to make Pineapple Upside Down Cake from Scratch
The BEST Pineapple Upside Down Cake
PINEAPPLE UPSIDE DOWN CAKE WITH CAKE MIX
TRY THIS YUMMY HOLIDAY PINEAPPLE UPSIDE DOWN CAKE!
baking time and temp: 169°C for 30-35 minutes
baking pan used: 9X3 round pan
ingredients
1/4 cup granulated sugar
sliced pineapples
cherries
3/4 cup butter
1 cup sugar
1/2 tsp. salt
3 large eggs
2 tsp. baking powder
1 and 3/4 cup cake flour
1/2 cup milk
thank you for watching!
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Pineapple Upside Down Cake Recipe! Noreen's Kitchen
Greetings! Recently when I uploaded my chocolate biscotti video, I received a comment from elinorsantiago21, asking me if I had a good recipe for pineapple upside down cake because she wanted to make something different for dessert for her Thanksgiving feast. Well, she must have been reading my mind, because I had been thinking about showing everyone how to make this super easy recipe for a while now.
You will see that it starts with a pineapple cake mix. You can substitute yellow if you cannot find the pineapple, and a hint, the only company that makes the pineapple cake mix is Duncan Hines. Add in 1 cup of reserved pineapple juice from the cans of pineapple rings, 1/2 cup oil, 4 eggs, 1 small box of vanilla instant pudding and mix everything together. Then melt one stick of butter place in the bottom of a 9 x 13 baking pan or divide between 2 9 inch round cake pans (note; do not use 8 inch cake pans for this it will bake over and make a huge mess of your oven). Add in 1 cup of brown sugar and mix well until it looks like a caramel in the bottom of the pan. Place 12 pineapple rings on top of the sugar/butter mixture and place one stemmed maraschino cherry in the center of each pineapple ring. Gently pour the cake batter over the pineapple rings and spread to the corners to even out the batter. Give the pan a good rap on the counter to break any air bubbles and place in a 350 degree oven for 30 minutes. Check to make sure the cake if firm. If you touch it lightly and it springs back, the cake is done, if you check with a toothpick inserted in the center it should come out clean. My cake took 40 minutes to bake. Invert on to a tray and allow to cool completely. This cake is best served at room temperature and can be eaten warm but tastes better completely cooled.
I hope you try this and I hope you enjoy it! As always, Happy Eating!
Canning Pineapple Upside-Down Cake in the Oven!
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Pineapple Upside Down Cake ade from scratch for mom!Recipe below:
Topping:
1 stick butter
3/4 C brown sugar
1 can crushed pineapple (rings or tidbits if you prefer) (reserve the juice)
1 small jar maraschino cherries
Cake:
3 large eggs, separated
1 1/2 C sugar
1 1/2 C ap flour
1 1/2 t baking powder
1/2 t salt
1 t vanilla
1/2 C reserved pineapple juice
Melt butter in a ovenproof skillet on low heat.
Sprinkle brown sugar evenly over butter.
Let sugar melt.
Sprinkle cherries and pineapple evenly over the top of the butter mixture. Keep warm while you make the cake batter.
In large mixing bowl, place flour, sugar, baking powder, and salt.
Mix well.
In small mixing bowl put beaten egg yolks, vanilla, and pineapple juice and mix well. Pour over dry ingredients.
Mix until thoroughly mixed and smooth but do not over beat.
Whip egg whites to soft peaks, fold gently into cake batter.
(Important to not break down the bubbles) this meringue makes the cake light.
Pour the batter in the skillet evenly over the butter and fruit mixture. Do not stir.
Pop into a 350° oven for 30 minutes.
Test it with a toothpick. If toothpick comes out clean.
It is done, do not over cook.
If you have to cook it longer, check every five minutes. An over-cooked sponge cake will be heavy.
When finished, carefully turn it out of skillet onto a large plate.
Enjoy it as much as we do!
Chef Claudette Zepeda Reinvents Her Mom's Pineapple Upside-Down Cake
Choose your own adventure with Chef Claudette Zepeda and the first-ever Genesis GV80. Drawing on her Mexican roots, Chef Zepeda reinvents her mother's favorite celebratory dessert: the pineapple upside-down cake.
Sponsored by Genesis and Amazon
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Pineapple Upside Down Cake
Ingredients:
Piloncillo sauce:
3 cups heavy cream
1 cup piloncillo, cut into small pieces
½ cup salted butter/cubed
1/2 orange, zested
1/2 lemon, zested
10 canned pineapple rings
1/2 cup maraschino cherries, drained and minced
Cake:
2 ½ cups cake flour
½ teaspoon salt
¾ teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon ground star anise
1 cups granulated sugar
½ cup butter, room temp
3 eggs
¾ cup buttermilk
1 Tablespoon vanilla beans paste
¼ cup vegetable oil
Garnishes:
pineapple flower, whipped cream, cherry, chopped walnuts
Steps:
1. Preheat the oven to 350 degrees. Spray a 9x13 pyrex with non-stick baking spray and line with parchment.
2. First make the sauce: To a medium saucepan add heavy cream, piloncillo pieces, butter and the zest of the orange and lemon. Bring to a boil and allow to simmer for 15-20 minutes. Pour into the 9x13 pan. Let the sauce cool before placing a layer of pineapple rounds.
3. In a medium-size bowl whisk together the flour, salt, cinnamon, star anise, and baking powder. Set aside.
4. Place the butter and sugar in the bowl of a stand mixer. Using the paddle attachment beat on medium speed for 2 minutes. In a separate bowl whisk together the eggs, vanilla bean, and buttermilk. Add the egg and buttermilk mixture to the butter and sugar and mix until incorporated. Then add the dry ingredients.
5. Sprinkle the cherries over the pineapple rings and pour the cake batter over the pineapples and cherries. Lightly tap the cake pan on the counter and place in the oven for 25-26 minutes.
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