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How To make Pineapple Upside Down Cake Iii
2/3 c Granulated sugar
3/4 c Unsalted butter
1 ts Vanilla
1/4 ts Ground nutmeg or mace
2 Eggs
2 Egg yolks
1 1/2 c Milk
2 ts Baking powder
1/4 ts Salt
1 1/2 c Flour
1 c Yellow cornmeal
1/3 c Madeira
1 lb Pineapple; peeled
- cut into 1/2" thick slices - core removed 3/4 c Dark brown sugar, packed
PREHEAT OVEN TO 375F. Cream together granulated sugar and 1/2 cup butter at medium speed in mixer bowl until smooth. Lower speed; add vanilla, nutmeg, eggs, yolks and milk. Mix until incorporated. Add baking powder and salt, then flour and cornmeal. Mix until fluffy. Set aside. Combine remaining 1/4 cup butter, Madeira and pineapple in heavy, 10-inch oven-proof skillet over medium heat and cook 20 minutes. Pineapple will release a lot of liquid. Remove pineapple with slotted spoon and reserve. Continue cooking until liquid is reduced nearly to a glaze. Add brown sugar and cook until mixture becomes smooth, about 2 minutes. Replace pineapple slices, arranging them nicely in syrup. Pour cake batter over fruit. Bake on middle rack 20 to 25 minutes. When done, wooden pick inserted into center of cake will come out clean. Place large platter over skillet and turn upside down to remove cake from skillet. Let cool before serving.
How To make Pineapple Upside Down Cake Iii's Videos
Pineapple Upside Down Cake | Sally's Baking Recipes
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 luscious flavor and texture. A classic favorite using canned pineapple and maraschino cherries, this retro cake is served upside down and perfect any time of year.
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Pineapple Upside Down Cake
A timeless classic recipe that can be made any time of year with readily available canned pineapples. Of course, you could use fresh pineapples if available in season. Tastes delicious either way and is an effortless crowd pleaser!
Ingredients:
Pineapple topping:
2/3 cup (135g) Light brown sugar
3 tbsps (42g) Unsalted Butter
20oz can Pineapple slices preserved in juice (drain slices and reserve 1/2 cup juice for the cake)
7 maraschino cherries in juice (drained) or candied/glaced cherries
Yellow Cake:
1 1/2 cups (195g) All purpose flour
2 tsp Baking powder
1/4 tsp Salt
1/2 cup (113g) Unsalted Butter
3/4 cup (150g) Sugar
2 large Eggs
1 tsp Vanilla Extract
1/2 cup (120ml) Pineapple juice (from can)
About Preheat to 350F:
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Mini Pineapple Upside Down Cakes Recipe
These Mini Pineapple Upside Down Cakes are simple, sweet, and sure to put a smile on everyone’s face! This recipe is just like the classic dessert, but in mini form making it perfect for parties and celebrations all year round.
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Easy Pineapple Upside-Down Cake | Betty Crocker Recipe
Do you have 15 minutes? Then you have enough time to get this Easy Pineapple Upside-Down Cake into the oven!
Recipe:
How to make #easy Eggless Pineapple Upside Down Cake at home recipe | #quick #shorts
Dig into a ray of sunshine, the perfect way to enjoy a summer day!
This bright Pineapple Upside-down Cake will lighten up your mood with its juicy sweetness!
All you need to do is swirl caramelised sugar in your dish, lay out your pretty pineapple slices and cover it with our Real Bean Vanilla Cake Mix batter. Making this gorgeous dessert is that simple! Slice into sunshine in a matter of minutes with our quick Mix.
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????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.
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475