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How To make Pineapple Upside Down Cake (Light)
1 tb Butter, softened
1/2 c Light brown sugar, packed
3 cn Pineapple slices (8oz cans)
- in unsweetened juice 9 Maraschino cherries
1 c Cake flour
3/4 c Sugar
1 1/2 ts Baking powder
1/4 c Thawed frozen egg substitute
- equivalent to 1 egg 1/2 ts Vanilla
1/4 ts Coconut extract
Brush bottom and sides of 9-inch square baking pan with butter. Sprinkle brown sugar over bottom of pan. Drain pineapple slices reserving 1/2 cup juice. Arrange 9 pineapple slices on brown sugar in pan. Place 1 maraschino cherry in center of each pineapple slice. Puree 2 pineapple slices. Reserve remaining pineapple slice for another use. Stir together cake flour, sugar and baking powder in bowl. In another container, combine 1/4 cup pureed pineapple, 1/2 cup pineapple juice, egg substitute, vanilla and coconut extract. Quickly combine liquid ingredients with dry ingredients, stirring just until blended. Pour batter over pineapple in pan, spreading evenly. Bake at 350 degrees 20 to 25 minutes or until cake tests done in center and is golden brown. Cool about 5 minutes. Loosen cake around edges of pan. Place inverted serving platter over cake and turn both upside down. Shake gently, then remove pan. Slice into squares and serve warm. Makes 9 servings. Each serving contains about: 221 calories; 103 mg sodium; 3 mg cholesterol; 2 grams fat; 51 grams carbohydrates; 2 grams protein; 0.3 gram fiber.
When preparing the cake, stir the liquid and dry ingredients together just until blended
overmixing causes toughness. Also watch the baking closely. Bake only until the center of the cake tests done :
overbaking causes dryness and toughness. After baking, let the cake stand a few minutes, then loosen the edges with a knife. Invert the cake into a serving platter to reveal the fruit-and-sugar glaze. This cake is best when eaten warm. You may want to serve it with nonfat frozen yogurt or a dollop of low-fat whipped topping. Printed in the June 18, 1992, issue of the Los Angeles Times.
How To make Pineapple Upside Down Cake (Light)'s Videos
How to make moist Pineapple upside down cake | Villa Cocina
#pineappleupsidedowncake #dessert #easycakedessert
Pineapple upside down cake is such a rewarding cake to make because it requires no additional decoration after being baked. It's easy to make and when you flip the result is impressive. You can really amaze a crowd with such a beautiful and effortless decoration. This cake is incredibly delicious, buttery and soft. The pineapple merges with the butter and light brown sugar creating indulging caramel flavors with a fruity touch. Its a cake worth every bite.
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Pineapple upside down cake recipe
9’’x 3’’ round baking pan
Baking time 350 F Degrees
Bake for 55min - 1hr 5min or until toothpick comes out clean.
For the cake
11/4 cups sugar, granulated
2 1/3 cups cake flour
1 TBSP baking powder
1/2 tsp salt, kosher
2/3 cup whole milk (room temperature)
3 ea eggs, large (room temperature)
1 TBSP vanilla extract
*Nielsen-Massey Mexican pure vanilla extract 4 oz :
3/4 cups butter, unsalted (room temperature)
Topping
1/4 cup unsalted butter, melted
1/2 cup light brown sugar, well packed
11 ea pineapple slices
21 ea Maraschino cherries (stems removed)
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Martha Stewart’s Individual Pineapple Upside-Down Cakes | Martha Bakes Recipes | Martha Stewart
Martha Stewart’s recipe for pineapple upside-down cake is extra special because it’s actually baked in individual ramekins that are each the perfect size for a single serving. A freshly-cut pineapple round is sandwiched in between a super light, fluffy cake and a delicious sugary base. When they come out of the oven, simply flip the ramekins upside down to reveal the most beautiful golden cakes, and then drizzle with a dazzling caramel-rum sauce.
Get the recipe here:
#MarthaStewart #Pineapple #Cake #Recipe #Dessert #Baking
0:00 Introduction
0:11 Melt Brown Sugar and Butter
1:01 Slice and Cut the Pineapple
2:12 Prepare the Base
2:41 Make the Cake Batter
3:56 Finish Assembling and Bake
4:42 Make Caramel-Rum Sauce
6:23 Finished Pineapple Upside-Down Cakes
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart’s Individual Pineapple Upside-Down Cakes | Martha Bakes Recipes | Martha Stewart
Pineapple Upside Down Cake (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Pineapple Upside Down Cake. Pineapple Upside Down Cake is a throwback to the 1920s. A time when canned pineapple was all the rage. One look at this cake and you can see why it was so popular. It is lovely, glistening slices of sweet and sticky caramelized pineapple sitting happily on top of a fluffy white butter cake.
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The BEST Pineapple Upside Down Cake
This delicious Pineapple Upside Down Cake is beyond easy to make from scratch, and it comes out of the pan fully decorated! You will be amazed when you remove the cake pan and see the caramelized layer of pineapple and maraschino cherries over the soft and fluffy cake.
RECIPE:
This cake is packed with sweet pineapple flavor, intensified by the caramelization of butter and brown sugar on the pineapple rings. The bright yellow and red layer also always brings a smile to my face as it’s so colorful and cheerful, making it a delightful treat!
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Skillet Pineapple Upside Down Cake
A super-delicious cake from the 1920s. All you need is a skillet and hand-held electric beaters. Ingredients plus oven time/temperature are listed below. Thank you for watching/commenting.
For the pineapple topping:
1/2 cup/113g butter
1/2 cup/150g brown sugar (light or dark as you please)
A 20 ounce/567g can of sliced pineapple, drained
For the cake batter:
1/2 cup/113g butter, softened to room temperature
3/4 cup/150g white granulated sugar
2 large eggs at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups/190g self-rising flour*
1/2 cup/123g whole milk
Bake in a preheated 350°F oven until the cake puffs and browns -- about 30 minutes.
*To make your own self-rising flour: For each cup of all-purpose flour, add
1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Whisk to combine.
Pineapple Supreme Upside-Down Cake from scratch
New Orleans native Charlie Andrews demonstrates on how to make an old school classic, Pineapple Supreme Upside-down cake from scratch. The cake has Pineapple juice, pineapple extract and pineapple powder to give it a nice pineapple flavor. This recipe calls for 12 slices of cake. It's soft, moist, nice pineapple flavor and a wonderful topping of butter, brown sugar crust with pineapple slices and cherries on top. Hope you all will give this classic holiday cake recipe a try.
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