PINEAPPLE SUPREME CAKE MIX RECIPES 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 RECIPE - FOOD.COM - RECIPES ...

Pineapple Upside Down Cake Recipe - Food.com - Recipes ... image

This recipe is by far the best Pineapple Upside Down cake that I've ever made. It is also quick and easy. The cake is very moist and rises much higher than the average recipe. The combination of pineapple cake mix and pineapple juice isn't overwhelming either. I've been meaning to edit this for ages, however it looks so much better if you use dark brown sugar. Also if you'd like more topping, use 3/4 cup butter with 1 1/2 cups dark brown sugar.

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter
1 cup packed dark brown sugar
1 (20 ounce) can sliced pineapple
6 maraschino cherries, cut in half lengthwise
1 (18 ounce) package duncan hines supreme pineapple cake mix
1 (4 ounce) box vanilla instant pudding mix
1 cup pineapple juice, from canned pineapple with a bit of water added
1/2 cup canola oil
4 eggs

Steps:

Preheat oven to 325 degrees Fahrenheit.
Melt butter in a 9x13 pan in oven.
Sprinkle brown sugar evenly over butter in pan.
Drain canned pineapple into a measuring cup.
Place pineapple slices evenly in pan, cutting the last two in half to cover pan.
Place the maraschino cherry halves in the center of the pineapple slices, cut side up.
Combine the rest of ingredients in a large mixing bowl on slow speed for 30 seconds.
Beat on medium speed for 2 minutes.
Pour batter into pan.
Bake for 45 to 55 minutes, or until a toothpick comes out clean.
Cool 5 minutes and turn cake out onto a serving platter, pineapple side up.

Nutrition Facts : Calories 316, FatContent 18.5, SaturatedFatContent 6.1, CholesterolContent 82.3, SodiumContent 233.3, CarbohydrateContent 36.8, FiberContent 0.8, SugarContent 34.3, ProteinContent 2.5

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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

To Store: Cover cake and store for up to 3 days in the refrigerator.

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