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How To make Pineapple Upside Down Cake Iv
1/4 c Margarine
1/3 c Firmly packed Lt Brown Sugar
1 cn Pinnapple slices, 16 oz size
4 Maraschino Cherries cut 1/2
1 1/4 c Flour
3/4 c Sugar
2 ts Baking powder
1/2 ts Salt
1 Egg
1/3 c Oil
1 c Pineapple juice
1/2 ts Vanilla extract
1/2 ts Almond extract
1. Cut 2 circles of waxed paper to fit bottom of microwaveable 8 inch
round cake pan. 2. Place margarine on waxed paper. Microwave on high, 45 seconds;
sprinkle brown sugar on melted margarine and arrange 7 pineapple slices on sugar, add cherries to center of pineapple slices. 3. Put flour, granulated sugar baking powder and salt in mixing bowl.
Blend together egg, oil, pineapple juice and extracts. Pour into dry ingredients and blend with wooden spoon. Pour batter over pineapple slices. Microwave at 50% (medium) 5 minutes. Rotate disk once. Microwave on high, 4 to 4 1/2 minutes, rotating dish twice. Let stand in pan 5 minutes. Invert onto Serving Plate. Peel off wax paper if it comes out with cake.
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How to Make Pineapple Upside-Down Cake | Get Cookin’ | Allrecipes.com
The beauty of a pineapple upside-down cake is how its base becomes a delicious caramelized topping once it’s done and flipped. In this easy recipe, that base is made with melted butter, brown sugar, and cherry-studded pineapple rings – all arranged under a layer of soft cake (made with boxed cake mix!) in a cast iron skillet. Unlike most other cakes, this one is nearly done once it’s out of the oven since you can skip the frosting and decorating steps. All you need is a good flip (don’t worry – Nicole shows you how) and a bit of whipped cream to top each slice.
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#Recipe #Pineapple #Cake #Dessert #Baking #Allrecipes
0:00 Introduction
0:09 Make Cake Batter
0:45 Prepare Topping
1:24 Assemble & Bake!
1:41 The Flip
2:57 Taste Test
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How to Make Pineapple Upside-Down Cake | Get Cookin’ | Allrecipes.com
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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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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Iron Skillet Pineapple Upside Down Cake!
Iron Skillet Pineapple Upside Down Cake!
Click the link below for the full, printable recipe!
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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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Fresh Pineapple Upside Down Cake - So Easy!
This is our favorite Pineapple Upside Down Cake! It's an easy vanilla cake baked on a layer of butter, brown sugar, and fresh pineapple. You will LOVE the gooey brown sugar and pineapple topping. ⬇️ Recipe Ingredients are below ⬇️
We love this easy pineapple upside-down cake recipe. For the best results, use fresh pineapple. If you can only access canned pineapple, use pineapple in the lightest syrup you can find.
• 8 ounces (225 grams) fresh pineapple, about 1/4 pineapple
• 12 tablespoons (170 grams) unsalted butter, softened (1 ½ sticks), divided
• 1/2 cup (100 grams) lightly packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1 cup (200 grams) granulated sugar
• 2 teaspoons lime zest or lemon zest
• 2 large eggs, separated
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 1 ½ cups (195 grams) all-purpose flour
• 1/2 cup (125 grams) sour cream or plain yogurt
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