HOMEMADE UPSIDE DOWN PINEAPPLE CAKE RECIPES

Name: Pineapple Coconut Upside-Down Cake
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 12 servings.
Ingredients: 1 can (20 ounces) unsweetened sliced pineapple, drained; 3/4 cup unsalted butter, softened; 1/4 cup coconut oil; 1-1/2 cups sugar; 2 large egg yolks, room temperature; 1 teaspoon coconut extract; 3 cups cake flour; 3 teaspoons baking powder; 1/2 teaspoon salt; 1 can (13.66 ounces) coconut milk; 6 large egg whites, room temperature; 1/8 teaspoon cream of tartar; Toasted sweetened shredded coconut, optional

PINEAPPLE COCONUT UPSIDE-DOWN CAKE RECIPE: HOW TO MA…

Pineapple Coconut Upside-Down Cake Recipe: How to Ma… image

This recipe is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean—I have so many fun memories. —Stephanie Pichelli, Toronto, Ontario

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 25 minutes

Prep Time 30 minutes

Cook Time 55 minutes

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 can (20 ounces) unsweetened sliced pineapple, drained
3/4 cup unsalted butter, softened
1/4 cup coconut oil
1-1/2 cups sugar
2 large egg yolks, room temperature
1 teaspoon coconut extract
3 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 can (13.66 ounces) coconut milk
6 large egg whites, room temperature
1/8 teaspoon cream of tartar
Toasted sweetened shredded coconut, optional

Steps:

Preheat oven to 350°. Arrange pineapple in a single layer in a well seasoned 12-in. cast-iron or other ovenproof skillet., In a large bowl, cream butter, coconut oil and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in coconut extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition., With clean beaters, beat egg whites and cream of tartar on high speed just until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining egg whites. Spread over pineapple. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with toasted coconut if desired.

Nutrition Facts : Calories 458 calories, FatContent 22g fat (17g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 262mg sodium, CarbohydrateContent 59g carbohydrate (31g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

EASY PINEAPPLE UPSIDE-DOWN CAKE RECIPE - HOW TO MAKE A ...

Easy Pineapple Upside-Down Cake Recipe - How to Make a ... image

This pineapple upside-down cake will remind you why it's a classic.

Provided by Rian Handler

Categories dessert

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 14

Ingredients

1/4 c. butter, melted
1/2 c. packed brown sugar
1 (20-oz.) can pineapple rings in juice
stemless maraschino cherries
1 1/3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
1/4 c. butter, softened
1/2 c. granulated sugar
1/4 c. packed brown sugar
1 large egg
1 tsp. pure vanilla extract
1/4 c. sour cream
1/4 c. pineapple juice (from can used for topping)

Steps:

Preheat oven to 350° and grease a round 9” cake pan. Make topping: Mix butter with brown sugar and add to prepared cake pan. Let mixture spread to the edges, then add 7 pineapple rings. Place cherries inside and in between pineapple slices. Make batter: In a small bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl using a hand mixer, cream butter with sugars. Beat in egg, vanilla, and sour cream, then slowly beat in flour mixture and pineapple juice until just combined. Spoon the batter over the pineapple, gently spreading out in an even layer. Bake until cake is golden and a toothpick comes out clean, about 35 minutes. Remove from oven, wait 5 minutes and flip cake upside-down onto serving platter. Wait 30 seconds more, then carefully lift pan off. Let cool completely before slicing and serving.

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PINEAPPLE COCONUT UPSIDE-DOWN CAKE RECIPE: HOW TO MA…

This recipe is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean—I have so many fun memories. —Stephanie Pichelli, Toronto, Ontario
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Preheat oven to 350°. Arrange pineapple in a single layer in a well seasoned 12-in. cast-iron or other ovenproof skillet., In a large bowl, cream butter, coconut oil and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in coconut extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition., With clean beaters, beat egg whites and cream of tartar on high speed just until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining egg whites. Spread over pineapple. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with toasted coconut if desired.

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Preheat oven to 350° and grease a round 9” cake pan. Make topping: Mix butter with brown sugar and add to prepared cake pan. Let mixture spread to the edges, then add 7 pineapple rings. Place cherries inside and in between pineapple slices. Make batter: In a small bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl using a hand mixer, cream butter with sugars. Beat in egg, vanilla, and sour cream, then slowly beat in flour mixture and pineapple juice until just combined. Spoon the batter over the pineapple, gently spreading out in an even layer. Bake until cake is golden and a toothpick comes out clean, about 35 minutes. Remove from oven, wait 5 minutes and flip cake upside-down onto serving platter. Wait 30 seconds more, then carefully lift pan off. Let cool completely before slicing and serving.

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