DOLE CANNED PINEAPPLE NUTRITION RECIPES

Name: Pineapple Upside Down Cake
Prep time: 30 min
Cook time: 48 min
Total time: 1 h 18 min
Yield: 8
Cuisine: American
Ingredients: 1/4 cup unsalted butter, melted; 1/2 cup packed light brown sugar; sliced pineapple, 6-8 canned slices or use fresh; 15-20 maraschino cherries; 1 and 3/4 cups cake flour, sifted; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted; 3/4 cup packed light brown sugar; 1/4 cup granulated sugar; 1 large egg, room temperature preferred; 1/4 cup sour cream; 1/2 cup milk; 1/4 cup pineapple juice (reserved from the canned pineapple or use fresh); 1 Tablespoon vanilla extract

PINEAPPLE UPSIDE DOWN CAKE (1950’S INSPIRED RECIPE)

Pineapple Upside Down Cake (1950’s Inspired Recipe) image

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.

Provided by Jen

Total Time 1 hours 18 minutes

Prep Time 30 minutes

Cook Time 48 minutes

Yield 8

Number Of Ingredients 16

Ingredients

1/4 cup unsalted butter, melted
1/2 cup packed light brown sugar
sliced pineapple, 6-8 canned slices or use fresh
15-20 maraschino cherries
1 and 3/4 cups cake flour, sifted
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, room temperature preferred
1/4 cup sour cream
1/2 cup milk
1/4 cup pineapple juice (reserved from the canned pineapple or use fresh)
1 Tablespoon vanilla extract

Steps:

Preheat oven to 350°F (177°C).
Place 1/4 cup of melted butter into a 9x2 inch (deep dish) round cake pan. Sprinkle with 1/2 cup of brown sugar. Top with pineapple slices and arrange cherries between the pineapple slices. Set aside.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. Whisk in egg, sour cream, milk, pineapple juice, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
Pour/spoon batter into prepared pan. Make sure it's not overflowing-- this recipe makes enough batter for a deep dish pan. If you find there is too much batter, make a couple cupcakes (20 minutes bake time) on the side. Bake for at 40-48 minutes. Cover loosely with aluminum foil at the 20-minute mark to avoid over-browning. Allow to cool for 10 minutes.
Invert cake on top of a cake stand or a large serving plate. Slice and serve warm, room temperature, or even cold. Pineapple upside down cake is traditionally served with whipped cream - it's a delicious combination.
To Store: Cover cake and store for up to 3 days in the refrigerator.

Nutrition Facts : Calories 514 calories

PINEAPPLE UPSIDE DOWN CAKE (1950’S INSPIRED RECIPE)

Pineapple Upside Down Cake (1950’s Inspired Recipe) image

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.

Provided by Jen

Total Time 1 hours 18 minutes

Prep Time 30 minutes

Cook Time 48 minutes

Yield 8

Number Of Ingredients 16

Ingredients

1/4 cup unsalted butter, melted
1/2 cup packed light brown sugar
sliced pineapple, 6-8 canned slices or use fresh
15-20 maraschino cherries
1 and 3/4 cups cake flour, sifted
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, room temperature preferred
1/4 cup sour cream
1/2 cup milk
1/4 cup pineapple juice (reserved from the canned pineapple or use fresh)
1 Tablespoon vanilla extract

Steps:

Preheat oven to 350°F (177°C).
Place 1/4 cup of melted butter into a 9x2 inch (deep dish) round cake pan. Sprinkle with 1/2 cup of brown sugar. Top with pineapple slices and arrange cherries between the pineapple slices. Set aside.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. Whisk in egg, sour cream, milk, pineapple juice, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
Pour/spoon batter into prepared pan. Make sure it's not overflowing-- this recipe makes enough batter for a deep dish pan. If you find there is too much batter, make a couple cupcakes (20 minutes bake time) on the side. Bake for at 40-48 minutes. Cover loosely with aluminum foil at the 20-minute mark to avoid over-browning. Allow to cool for 10 minutes.
Invert cake on top of a cake stand or a large serving plate. Slice and serve warm, room temperature, or even cold. Pineapple upside down cake is traditionally served with whipped cream - it's a delicious combination.
To Store: Cover cake and store for up to 3 days in the refrigerator.

Nutrition Facts : Calories 514 calories

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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.
From thevintagehousewife.me
Reviews 4.5
Total Time 1 hours 18 minutes
Cuisine American
Calories 514 calories per serving

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