EASY PINEAPPLE UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT
Here's a traditional recipe for pineapple upside down cake that's been updated with packaged items for convenience. —Karen Ann Bland from Gove, Kansas
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 15 servings.
Number Of Ingredients 5
Steps:
- Pour butter into a well-greased 13x9-in. baking dish. Drain pineapple, reserving 1/4 cup juice. Arrange pineapple slices in prepared pan; place a pecan half in the center of each slice. Combine the apricot preserves and reserved pineapple juice; spoon over pineapple slices. , Prepare cake batter according to package directions; pour over pineapple., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto a large serving platter. Cool slightly; serve warm.
Nutrition Facts : Calories 252 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 260mg sodium, CarbohydrateContent 47g carbohydrate (33g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
PINEAPPLE UPSIDE-DOWN CUPCAKES RECIPE - FOOD.COM
Taken from the Duncan Hines website (credited to Stacy3099), these were a hit at our Thanksgiving gathering. Be forewarned: this made 24 regular sized cupcakes AND 12 mini cupcakes (<---the minis were ONLY batter: no pineapple, cherry, butter or brown sugar.) Mine baked for about 25 minutes, as I preheated the oven to 350, then dropped it to 325 after putting them in the oven! Enjoy!
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix the cake as directed on box, substitute pineapple juice from the canned pineapple in place of water called for in recipe. (Optional).
- Melt the butter.
- Spray cupcake pan with cooking spray. (Do not use paper liners!).
- Place one teaspoon of melted butter in the bottom of each cup of the pan.
- Add one tablespoon of brown sugar on top of the melted butter.
- Place one cherry in the center.
- Scatter the tidbits around the cherry to form a circle.
- Add cake mix on top of the pineapple. (3/4 full).
- Bake for 18-20 minutes or until cupcakes are cooked.
- Let the pan cool on a cooling rack for about 5 minutes.
- Run a knife along the inside edge.
- Invert cupcake pan on the cooling rack.
- Some of the brown sugar and pineapple might stay behind in the pan, just scrap it out and lay it on top of the cupcakes.
Nutrition Facts : Calories 106.2, FatContent 3.9, SaturatedFatContent 2.4, CholesterolContent 10.2, SodiumContent 38, CarbohydrateContent 18.7, FiberContent 0.5, SugarContent 17.6, ProteinContent 0.2
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