Pineapple Upside Down Cake bites! #partyfood #foodie #fingerfood #dessert #shorts
Gotta have dessert for the big game ???? - save this recipe and come back and make it!
Melt 1 stick butter
Add 1/2C brown sugar and mix well
Place butter mixture in cupcake tons with pineapple and cherry
Add Hawaiian roll on top
Bake at 350 for 15-20 mins
Pineapple Upside Down Cake
Bringing back the retro classic! You'll love this Pineapple Upside Down Cake - the sticky caramelised edges on the pineapple. The ultra moist, tender vanilla cake studded with pineapple pieces and infused with pineapple juice.
You can't help but smile at the sight of this cheerful cake. Right? :-)
PRINT RECIPE:
????Slow Cooker Pineapple Upside Down Cake????
SLOW COOKER PINEAPPLE UPSIDE DOWN CAKE
--------------Click on SHOW MORE to see the FULL RECIPE--------------
PRINTABLE RECIPE AND NUTRITIONAL INFO:
RECIPE:
INGREDIENTS:
non stick cooking spray
¼ cup salted butter melted
1 cup brown sugar
20 oz. can pineapple rings (save juices)
7-8 maraschino cherries
15.25 oz. yellow cake mix (I use betty crocker)
½ cup oil
1 cup pineapple juice saved from above can
3 large eggs
1 tsp. vanilla extract
SLOW COOKER SIZE: 6-QUART OR LARGER
INSTRUCTIONS:
Spray your slow cooker HEAVILY with nonstick spray or rub down with butter or oil.
Add the melted butter to the bottom of the slow cooker and sprinkle over the brown sugar. Mix lightly with a spoon and spread out evenly over the bottom of your slow cooker.
Lay down the pineapple rings on top of the brown sugar mixture. My slow cooker fits 6 perfectly. Add a cherry in the middle of each pineapple.
In a medium sized bowl add the cake mix, 1 cup of pineapple juice (if you don't have enough pineapple juice from the can, add water), eggs, oil and vanilla. Mix with a spoon until combined, do not overmix or try to remove the lumps.
Pour the batter over the pineapple in the slow cooker.
Place the lid on the slow cooker and cook on HIGH for 2 hours. If your slow cooker cooks hot, it may be a little less time. You know your cake is done when the cake is set in the center.
Remove the insert to a cooling rack when the cake is done. Let cool for about 20 minutes before attempting to turn over onto a platter or cutting board.
Flipping the cake on to a platter or cutting board works best with two people if possible.
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Sarah Olson
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Springfield, OR 97475
Pineapple Upside Down Cake Recipe
This classic pineapple upside down cake has a layer of soft and fluffy cake and a layer of caramelized pineapple topping and maraschino cherries. This recipe is super easy and anyone can make it. This cake is perfect for holidays, parties, weekends and birthdays.
Printable recipe:
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More recipe you may like:
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Upside-Down Apple Cake:
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Ingredients:
For the cake:
1/2 cup (115g) Butter, softened
3/4 cup (150g) White sugar
2 eggs
1/2 cup (120ml) Pineapple juice
1¾ cups (220g) Flour
1 teaspoon Baking powder
1/4 teaspoon Salt
1 teaspoon Vanilla extract
For the pineapple caramel layer:
1/2 cup (100g) Light brown sugar
1/4 cup (60g) Butter, melted
7-8 Pineapple slices in syrup, drained
Maraschino cherries (candied cherries)
Directions:
1. Preheat oven to 350F (175C). Grease a 9-inch (23cm) springform pan.
2. Make the caramel layer: In a small bowl stir melted butter and brown sugar. Transfer to the prepared pan and spread evenly. Arrange the pineapple slices over the caramel, and the cherries in the center of the rings and in between the rings. Set aside.
3. Make the cake: in a large bowl, cream butter and sugar. Add eggs, vanilla extract and beat until combined. Add pineapple juice (reserved from the can) and whisk until combined.
4. Sift in flour, baking powder and salt. Stir until incorporated.
5. Pour the batter over the pineapple layer and spread evenly.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Turn out onto serving platter. Allow to cool slightly before serving.
Equipment I used in this video:
Non-Stick Springform Pan:
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How to Make Pineapple Upside-Down Cheesecake | Recipe | Delish
The Cheesecake Factory may have stopped selling its Pineapple Upside-Down Cheesecake, but that doesn't mean you can't make it at home yourself.
Get the full recipe here:
INGREDIENTS
FOR THE TOPPING
Cooking spray, for pan
1/4 c. unsalted butter
1/2 c. packed brown sugar
1 20-oz. can pineapple rings in juice
stemless maraschino cherries
FOR THE CAKE
1 box yellow cake mic
1/3 c. oil
1 c. pineapple juice
3 eggs
FOR THE CHEESECAKE
3 8-oz. packages cream cheese, softened
1 c. sugar
3 large eggs
1/4 c. sour cream
2 tsp. vanilla extract
1/2 tsp. kosher salt
DIRECTIONS
1. Preheat oven to 350° and grease a 8” springform pan with cooking spray. In a 8” cake pan, melt butter in the oven. Add brown sugar to the bottom of the round cake pan. Spread mixture to the edges, then add 5 pineapple rings. Place cherries inside and in between pineapple slices.
2. Make cake: In a large bowl, combine cake mix, oil, pineapple juice and eggs. Whisk until smooth, then pour about half of the mixture over the pineapples in the regular cake pan. Pour the remaining half into the springform pan. Bake until the cakes are starting to turn golden and a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool.
3. Meanwhile, make cheesecake layer. In a large bowl, beat cream cheese with a hand mixer until light and fluffy. Add sugar and beat until smooth. Add eggs one at a time, beating between each addition. Add sour cream, vanilla and salt and mix until smooth. Pour cheesecake layer over the baked cake in the springform pan. Wrap the bottom of the springform pan in foil. Pour cream cheese batter onto cooled cake and bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 10 minutes. (Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, bake as directed. If you do want to use a water bath, double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.)
4. If not using a water bath: Remove pan from oven and run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.
5. Place cheesecake on a serving plate and top with pineapple upside down cake. Slice and serve.
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Pineapple Upside-Down Cake #Shorts
This recipe so sweet and moist, your family won’t believe you made it from scratch!
Watch the full video for the detailed instructions.
youtube.com/watch?v=B4nOWuY2LoY
Pineapple Upside-Down Cake
Level of difficulty: 2/5
For the Brown Sugar Topping:
1/2 cup Unsalted Butter
1 cup Brown Sugar
2 tbsp Heavy Cream
1/2 tsp Flaky Sea Salt
6 slices Pineapple
6 Maraschino Cherries without stems
For the Cake:
2 and 3/4 cup Cake Flour
3 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Salt
1 and 1/2 cups granulated Sugar
1/4 tsp Ground Cinnamon
3 large Eggs at room temperature
1/2 cup Milk at room temperature
1/2 cup Sour Cream at room temperature
1/2 cup Pineapple Juice
1/2 cup Vegetable Oil
1 tbsp Vanilla Extract
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