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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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 in Saladmaster | Electric Skillet | Neolife Cooking Club
Let's treat our sweet tooth with this delicious and easy Pineapple Upside Down cake using our amazing Electric Skillet!
Ingredients we used:
Vanilla Cake Mix
We used:
3 medium eggs
Pineapple juice (from pineapple slice)
1/2 to 1 cup demerara sugar
Pineapple slices
Glacé cherries
Enjoy!
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Lee's Legendary Pineapple Upside Down Cake
Lee's Legendary Pineapple Upside Down Cake
Ingredients:
1 stick of butter
3/4 - 1 cup brown sugar
1 can pineapple slices or chunks, drained (save liquid to contribute to cake mixture)
maraschino cherries (optional)
1 box yellow cake mix
1 1/2 cups liquid (pineapple juice and a choice of lemonade, sprite, 7-up, or water)
1 tsp. vanilla extract
Directions:
Line a 12 camp oven with parchment paper for ease of clean up and flipping of the cake.
Chop up butter and place in heated oven.
While butter is melting add brown sugar, stir until mixture is even.
Place pineapple as desired, add cherries, if used and remove oven from heat.
Dump cake mix into a mixing bowl, along with liquid, vanilla and stir mixture.
Pour mixture over pineapple mixture and place lid on oven.
Place 9-10 coals under oven and 15 coals on lid.
Bake 35-45 minutes, until cake is springy to the touch.
With lid raised, lift cake to the top of the oven, by holding the parchment paper, with the help of friends.
Place lid back onto oven, so parchment paper doesn't slip and invert oven, while wearing leather gloves.
Remove oven base and parchment paper and allow to cool a bit before serving.
What Happened When I Made A Box Cake In A Cast Iron Skillet/ OLD SCHOOL PINEAPPLE UPSIDE DOWN CAKE
OLD SCHOOL PINEAPPLE UPSIDE DOWN CAKE
Ingredients
For the Topping:
¼ cup unsalted butter melted
½ cup light brown sugar
1 20-ounce can pineapple slices drained
Maraschino cherries stems removed
For the Cake:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp kosher salt
½ cup unsalted butter (1 stick) room temperature
¾ cup granulated sugar
2 large eggs room temperature
2 tsp vanilla extract
⅓ cup sour cream room temperature
⅓ cup whole milk room temperature
Instructions
Preheat the oven to 350F.
For the Topping:
Pour melted butter into a 9-inch round 2-inch-deep pie dish. Swirl to coat the bottom and up the sides of the dish. Sprinkle brown sugar evenly over the bottom of the dish.
Pat pineapple slices with a towel to remove excess liquid. Place one slice in the center of the dish. Arrange 6 more around it. If you’d like, cut 3 more slices in half and arrange them around the sides of the dish. Place a cherry in each slice’s center and fill in any other gaps between slices.
For the Cake:
In a medium bowl, whisk together flour, baking powder, and salt.
In a large liquid measure cup, whisk together sour cream and milk.
In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat butter until creamy. Add the sugar and beat on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating until well combined before adding the next. Beat in the vanilla.
Beating on low speed, add a third of the flour, mixing just until combined. Add half of the sour cream mixture, beating just until combined. Continue alternating with the remaining flour and sour cream mixture.
Pour the batter into the pie dish and carefully spread to the edges of the pan.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. You may want to cover with foil after 30 minutes if the cake is already golden brown.
Cool the cake on a wire rack for 15 minutes. Place a cake plate or stand over the top of the cake and carefully invert. Cool for another 20 minutes or completely before serving.
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Professional Baker Teaches You How To Make UPSIDE DOWN CAKE!
Chef Anna Olson shows you how to make the best Pineapple Upside Down Cake using her own original recipe! You won't want to make it any other way!Want to learn how to bake a classic pineapple upside down cake? Click 'SHOW MORE' for recipe baking instructions.
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Ingredients
Fruit Base
¼ cup (60 g) unsalted butter
⅔ cup (140 g) packed dark brown sugar
2 tsp (10 ml) lemon juice
5-6 slices tinned, or 4-5 fresh pineapple rings
Cake
¾ cup (175 ml) buttermilk
⅓ cup (80 ml) vegetable oil
3 large eggs
1 tsp (5 ml) vanilla extract
1 ½ cup (225 g) all-purpose flour
¾ cup (150 g) sugar
1 tsp (3 g) baking powder
½ tsp (2 g) salt
¼ tsp (1 g) baking soda
⅒ tsp (less than 1 g) ground nutmeg
½ cup (50 g) sweetened flaked coconut
Fruit Base Cake Assembly
1. Preheat the oven to 350 F (175 C).
2. Place a 9-inch ovenproof skillet on a burner on medium heat. Melt the butter and brown sugar, stirring until melted and bubbling. Stir in the lemon juice, then remove the pan from the heat. Arrange the pineapple slices in this syrup so they are close together but not overlapping. Set aside.
3. In a large bowl, whisk the buttermilk, oil, eggs and vanilla. In a separate bowl, sift the flour, sugar, baking powder, salt, baking soda and nutmeg. Add this to the buttermilk mixture and whisk until just blended. Stir in coconut. Pour the batter over the pineapple slowly (so as not to shift the fruit). Bake the cake for 30-35 minutes, until a tester inserted in the centre of the cake comes out clean. If using fresh pineapple, the cake may need an extra 5-10 minutes baking time. Let the cake cool for 30 minutes in the pan. Place a serving plate over the cake and invert the pan, lifting it to reveal the pineapple now on top. Serve warm or at room temperature.
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