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How To make Pineapple Upside Down Cake (Skillet)
1 cn Pineapple Slices In Syrup
(1 pound 4 ozs) 1/4 c Butter
2/3 c Brown Sugar, Firmly Packed
Maraschino Cherries 1 c Unbleached Flour, Unsifted
3/4 c Granulated Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
1/2 c Milk
1/4 c Vegetable Oil (Or Solid
Vegetable Shortening) 1 lg Egg
1/4 ts Grated Lemon Rind
1 ts Lemon Juice
1 ts Vanilla Extract
Drain the pineapple, reserving 2 Tbls of the juice. Melt the butter in a heavy 10-inch ovenproof skillet. Stir in the brown sugar and reserved pineapple syrup, blending well. Remove from the heat. Arrange the pineapple slices in the sugar mixture in a balanced arrangement. Place a maraschino cherry in the center of each pineapple slice. Combine the flour, sugars, baking powder, and salt in a large bowl. Add the milk and oil then beat, with an electric mixer set on high speed, for 2 minutes. Add the egg, lemon rind, lemon juice and vanilla extract and beat for an additional 2 minutes. Carefully pour the batter over the pineapple in the skillet, spreading evenly. Bake in a preheated oven for 25 minutes or until the cake tests done. Remove from the oven and cool on a wire rack for 5 minutes. Place a serving plate upside down on the top of the skillet and invert the skillet and plate. Serve this cake warm. VARIATION: For Peach Upside-Down Cake, use a can of peach halves instead of the pineapple slices and proceed as above.
How To make Pineapple Upside Down Cake (Skillet)'s Videos
The Secret to Perfect Pineapple Upside Down Cake in Cast Iron
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Cast Iron - Pineapple Upside Down Cake
This Cast-Iron Pineapple Upside Down Cake is moist, delicious, and perfect for any occasion! Made in a cast iron skillet, this cake is perfect for a special dinner or dessert.
This recipe is sure to please, and it's perfect for a special occasion. Make sure to give it a try and enjoy the moist, delicious, and classic pineapple upside down cake!
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Ingredients:
1/2 cup butter
1 cup packed brown sugar
1 can sliced pineapple
1/2 cup chopped pecans
3 eggs, room temperature, separated
1 cup sugar
1 teaspoon vanilla
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Maraschino Cherries
Melt butter in a 9 or 10 inch cast-iron skillet.
Add brown sugar and mix until sugar melts.
Drain pineapple, reserve 1/3 cup juice.
Arrange pineapple in a single layer over sugar. A few slices will be left over.
Sprinkle pecans over pineapple.
In a mixing bowl mix egg yolks till lemon color.
Gradually add in the sugar and beat well.
Add vanilla and reserved pineapple juice and continue to mix.
Combine the flour and baking powder and salt in separate bowl.
Add to batter slowly and mix till combined.
In another bowl mix the egg whites until stiff but not dry.
Fold into batter and then spoon into skillet.
Bake at 375°F for 30-35 minutes.
Allow to sit for 10 minutes before inverting onto serving plate.
Add cherries to the center of the pineapples.
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Knoxville, TN 37918-5346
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Marysville, Ohio 43040-9998
Ideas of what I use:
Greg Kantner / Greg's Kitchen
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Pineapple Upside Down Cake in a Cast Iron Skillet
Classic Cake but let's do it in Cast Iron!
This is easy. Try it, you'll like it. It doesn't look or taste any better than this!
Ingredients:
Yellow Cake Mix
1/2 cup Canola Oil (for cake mix)
1 Cup Water (for cake mix)
2 eggs (for cake mix)
Stick of Butter
1 Cup Brown Sugar
Candied Cherries
Pineapple ring slices
Spiced Rum
In the oven @ 350 for 35-40 minutes
Flip it!, Enjoy!
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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BEST EVER PINEAPPLE UPSIDE DOWN CAKE | Quick and Easy Recipe
Pineapple Upside Down Cake is a CLASSIC and it's easier to make than you might think! Meet me in the kitchen and let's #MakeItHappen
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Shopping List:
Vanilla Cake:
1/2 cup unsalted butter (room temp)
1 cup white sugar
2 eggs (room temp)
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 pinch of salt
1 1/2 tsp baking powder
1/2 cup whole milk
Topping:
1/4 cup melted butter
1/2 cup brown sugar
10-12 pineapple rings (Optionally soak them in Grand Marnier for 1 hour)
1 jar maraschino cherries
Directions:
Preheat oven to 350 degrees. Pour your melted butter into a 10 or 12 cast iron skillet. Use a brush to make sure the bottom and edges are covered evenly. Next, add the brown sugar evenly atop the melted butter. Optionally you can soak the pineapples in the alcohol of your choice for 30-60 minutes and then dry the pineapple and cherries. Next, add your pineapple slices over the bottom of the pan as seen in the video. After the pineapples are arranged, place 1 cherry in the middle of each.
Make your vanilla cake by mixing the butter and sugar in a mixing bowl first. Then add 1 egg at a time, mixing well to combine. Next add your vanilla. IN a separate bowl, whisk together the flour, baking powder, and salt. Next, alternate adding a little flour mixture and a little milk and mix until your cake batter is formed. Pour cake batter into the skillet and then place in the oven for 25 minutes uncovered and then 10 minutes covered. You make need an additional 5-7 minutes depending on the size of skillet and your oven. Use the toothpick test to determine when the cake is done. Allow the cake to cool for 15 minutes and then flip it over - carefully.
Pineapple Upside Down Cake in a Frying Pan | No Oven | How Tasty Channel
How to make a soft and moist Stove Top Pineapple Cake made in 15 minutes in a Frying Pan. It features all the naturally sweetness of pineapple, very easy to make without oven, without hand mixer and with the upside down method.
One of my favourite Summer treat!
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DELICIOUSLY RETRO IRON SKILLET PINEAPPLE UPSIDE DOWN CAKE | COOKING FROM THE LOFT
Hey Kids!
Who else remembers Pineapple Upside Down Cake??? I can remember my MeMaw making hers in the very iron skillet that I use in this video (it's one of my prized possessions in case ya'll haven't noticed). Now, it can just as easily be done in a typical cake pan or disposable roasting pan. Using a cake mix here with a simple trick and you'll be sure to impress. This pineapple upside down cake is perfect year round! Please LIKE! SHARE! AND SUBSCRIBE! Cheers! - Mr. B
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Here's the skinny:
1/4 cup of Butter (bout 3/4 stick)
2/3 cup packed Brown Sugar
2 tsp fresh lemon juice (bout half a lemon)
1 20oz can pineapple rings
1 8oz can crushed pineapple
Maraschino Cherries
1 box Duncan Hines Pineapple Supreme Cake Mix (or box of yellow cake mix)
Preheat oven to 350F/175C
Drain pineapples and reserve juice.
In a cast iron skillet melt butter. Add brown sugar and stir frequently until sugar liquifies careful not to burn. Add lemon juice and incorporate. Remove from heat. Line skillet with pineapple rings. Place cherry in the middle of each ring. Add crushed pineapple evenly. Let cool.
Prepare cake mix in accordance with package instruction. However, substitute the pineapple juice for the water. Pour batter into skillet and spread evenly.
Bake according to package instructions or until a toothpick comes out clean when inserted.
Let cool. Serve.