CARAMELIZED PINEAPPLE CAKE RECIPES

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HOW TO MAKE PINEAPPLE UPSIDE-DOWN CAKE - FOOD NETWORK



How to Make Pineapple Upside-Down Cake - Food Network image

Trisha Yearwood shows off her easy, classic pineapple upside-down cake on Food Network.

Provided by Trisha Yearwood

Categories     dessert

Total Time 1 hours 15 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 12

3 tablespoons butter
1/2 cup light brown sugar, packed 
9 slices canned pineapple in juice, drained 
5 maraschino cherries 
1 1/2 cups sifted all-purpose flour 
2 teaspoons baking powder 
1/4 teaspoon salt 
1/3 cup solid vegetable shortening 
2/3 cup granulated sugar 
1 large egg 
3/4 teaspoon vanilla extract 
2/3 cup milk 

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the butter in an 8-by-8-by-2-inch square baking pan and set it over low heat to melt. When melted, sprinkle the brown sugar over the butter. Arrange the pineapple rings in a single layer on top of the sugar, making 3 rows. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. Set the pan aside.
  • Sift the flour, baking powder and salt, then sift once more. Set aside. Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla. Blend in the flour mixture alternately with the milk, beginning and ending with flour. Stir only enough after each addition to combine.
  • Pour the batter carefully into the pineapple-lined baking pan and bake for 40 minutes. Test for doneness by inserting a toothpick in the center or pressing the cake lightly with a fingertip; if the impression springs back, the cake is done. Run a knife around the edges of the pan and place a serving dish on top. Invert the cake onto the serving dish. Leave the pan inverted over the cake for several moments to allow the syrup to soak into the cake.

PINEAPPLE-GINGER CRUMB CAKE RECIPE - NYT COOKING



Pineapple-Ginger Crumb Cake Recipe - NYT Cooking image

Chunks of juicy, caramelized pineapple are strewn throughout this sour cream coffee cake, adding bright, fruity notes to the tender crumb. The streusel topping is suffused with ginger — both candied and ground — giving the whole thing a spicy bite. Serve it within a day of baking, or freeze it. It’s good for well for up to 1 month.

Provided by Melissa Clark

Total Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 23

1 1/2 tablespoons unsalted butter, plus more for greasing the pan
1 1/2 cups/335 grams fresh or thawed frozen pineapple chunks, diced into 1/2-inch pieces
1 1/2 tablespoons dark brown sugar
1/8 teaspoon ground allspice
Pinch of fine sea or table salt
1 1/4 cups/155 grams all-purpose flour
1/2 cup/105 grams dark brown sugar
3 tablespoons coarsely chopped almonds or other nuts
2 tablespoons finely chopped candied ginger
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea or table salt
1/2 cup/113 grams unsalted butter, melted and cooled
1 1/2 cups/180 grams all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea or table salt
1/2 cup/113 grams unsalted butter, softened
1/2 cup/100 grams granulated sugar
2 large eggs
1 tablespoon dark rum or vanilla extract
1 teaspoon finely grated lime zest
1/2 cup/118 milliliters sour cream or whole Greek yogurt

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch springform pan, a 9-by-2-inch round cake pan or a 9-inch square metal pan. Line the bottom of the pan with parchment paper and butter the paper.
  • Prepare the pineapple: In a skillet, melt butter over medium-high heat. Add pineapple, brown sugar, allspice and salt, and sauté until pineapple chunks are glossy and lightly browned in spots, 7 to 15 minutes. Set aside to cool.
  • Make the crumb topping: In a medium bowl, whisk together flour, brown sugar, almonds, candied ginger, ground ginger, cinnamon and salt. Stir in melted butter, pinching the mixture with your fingers, until 1/2-inch crumbs form. Set aside.
  • Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt.
  • Using an electric mixer fitted with the paddle attachment or a handheld electric mixer and a large bowl, beat butter and sugar at medium speed until creamy and smooth, about 2 minutes. Beat in eggs, one at a time, until incorporated, then beat in rum and lime zest. Scrape the sides of the bowl with a rubber spatula.
  • On low speed, beat in half of the flour mixture until smooth, then beat in the sour cream, scraping down the sides of the bowl as needed. Beat in remaining flour just until incorporated.
  • Scrape batter into prepared pan. Scatter cooled pineapple evenly across the surface of the cake. Top with ginger crumb mixture.
  • Bake until the center of the cake springs back when lightly touched and a toothpick inserted in the center comes out with just a few crumbs, 45 to 60 minutes. Transfer to a wire rack to cool before serving.

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PINEAPPLE UPSIDE DOWN CAKE (1950’S INSPIRED RECIPE)
This sweet retro dessert hit peak popularity in the 1950's, and is just as pretty as it is easy to make. This version of the classic cake is made from scratch and features a light and tender white cake topped with canned pineapple slices and maraschino cherries. 
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HOW TO MAKE PINEAPPLE UPSIDE-DOWN CAKE - FOOD NETWORK
Trisha Yearwood shows off her easy, classic pineapple upside-down cake on Food Network.
From foodnetwork.com
Reviews 4.2
Total Time 1 hours 15 minutes
Category dessert
  • Pour the batter carefully into the pineapple-lined baking pan and bake for 40 minutes. Test for doneness by inserting a toothpick in the center or pressing the cake lightly with a fingertip; if the impression springs back, the cake is done. Run a knife around the edges of the pan and place a serving dish on top. Invert the cake onto the serving dish. Leave the pan inverted over the cake for several moments to allow the syrup to soak into the cake.
See details


PINEAPPLE-GINGER CRUMB CAKE RECIPE - NYT COOKING
Chunks of juicy, caramelized pineapple are strewn throughout this sour cream coffee cake, adding bright, fruity notes to the tender crumb. The streusel topping is suffused with ginger — both candied and ground — giving the whole thing a spicy bite. Serve it within a day of baking, or freeze it. It’s good for well for up to 1 month.
From cooking.nytimes.com
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  • Bake until the center of the cake springs back when lightly touched and a toothpick inserted in the center comes out with just a few crumbs, 45 to 60 minutes. Transfer to a wire rack to cool before serving.
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A classic cake for good reason, this rich, buttery cake topped with fragrant, caramelized pineapple and amber cherries is pantry-friendly and easy to make.
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This sweet retro dessert hit peak popularity in the 1950's, and is just as pretty as it is easy to make. This version of the classic cake is made from scratch and features a light and tender white cake topped with canned pineapple slices and maraschino cherries. 
From thevintagehousewife.me
Reviews 4.5
Total Time 1 hours 18 minutes
Cuisine American
Calories 514 calories per serving
  • To Store: Cover cake and store for up to 3 days in the refrigerator.
See details


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Aug 16, 2017 · The cake part of this phenomenal piece of heaven is so supremely moist, fluffy and soft with a hint of pineapple flavor. The topping/bottom of the cake is just perfect: gooey, caramelized brown sugary pineapple …
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