PINEAPPLE UPSIDE CUPCAKES RECIPES
PINEAPPLE UPSIDE-DOWN CUPCAKES RECIPE: HOW TO MAK…
I have baked cupcakes for years. These easy to make treats make an attractive dessert for special occasions. —Barbara Hahn, Park Hills, Missouri
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 1 dozen jumbo cupcakes.
Number Of Ingredients 15
Steps:
- Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper and set aside., In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Remove from the heat. Spoon 1 tablespoon into each muffin cup; top each with a pineapple slice and a cherry., In a large bowl, beat eggs and sugar until thickened and lemon-colored. Beat in the oil, sour cream and vanilla until smooth. Combine the flour, baking powder, baking soda and salt. Add to egg mixture and mix well. , Fill muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely. Garnish with whipped topping if desired.
Nutrition Facts : Calories 602 calories, FatContent 29g fat (9g saturated fat), CholesterolContent 82mg cholesterol, SodiumContent 264mg sodium, CarbohydrateContent 82g carbohydrate (61g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
PINEAPPLE UPSIDE-DOWN CUPCAKES RECIPE - BETTYCROCK…
Everyone loves cupcakes, and no one can resist pineapple upside-down cake. We've found a way to brings these favorites together in a sure-to-please treat.
Provided by Jessica Walker
Total Time 50 minutes
Prep Time 20 minutes
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
- Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
- In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.
Nutrition Facts : Calories 180 , CarbohydrateContent 25 g, CholesterolContent 30 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 160 mg, SugarContent 18 g, TransFatContent 0 g
More about "pineapple upside cupcakes recipes"
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!
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 106.2 per serving
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 106.2 per serving
- 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.
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CLASSIC PINEAPPLE UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT
This pineapple upside-down cake is a classic recipe that never goes out of style! It’s delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. —Bernardine Melton, Paola, Kansas
From tasteofhome.com
Reviews 4.6
Total Time 50 minutes
Category Desserts
Calories 361 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 50 minutes
Category Desserts
Calories 361 calories per serving
- Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.
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PINEAPPLE UPSIDE-DOWN CAKE RECIPE - BETTYCROCKER.COM
Can you imagine a world without pineapple upside-down cake? Neither can we! And this recipe is by far the greatest of all time. Brown sugar and butter create a rich, caramel glaze that coats juicy pineapple rings, maraschino cherries and a golden-brown cake—what’s not to love? But the true secret to this cake’s beauty is in the “flip” that happens when you remove it from the oven. It might sound intimidating, but it’s so much easier than you think! The result is a picture-perfect upside-down pineapple cake made from scratch.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 10 minutes
Calories 390 per serving
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 10 minutes
Calories 390 per serving
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
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EASY PINEAPPLE UPSIDE-DOWN CAKE RECIPE - TABLESPOON.COM
Think of this easy pineapple upside-down cake recipe as the simplified version of an old-fashioned fave. Of course, we made it way easier by scrapping the scratch cake for a super simple yellow cake mix but you won’t know the difference. With deep caramel flavors and bursts of fruit juice, this pineapple upside-down cake hides its quick prep well. Let your cake eaters think it’s homemade though–we won’t tell if you don’t.
From tablespoon.com
Total Time 1 hours 0 minutes
From tablespoon.com
Total Time 1 hours 0 minutes
- Bake cake at 350° F for 45-50 minutes, until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture drizzles over cake; remove pan. Serve warm. Store cake loosely covered.
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FRESH PINEAPPLE UPSIDE DOWN CAKE - INSPIRED TASTE
We love this simple pineapple upside down cake! For the best results, use fresh pineapple. If you only have access to canned pineapple, use pineapple in the lightest syrup you can find. Otherwise, we have found the cake becomes too sweet for our taste. Why separate the eggs? The recipe asks that you separate the eggs, and then add the yolks at a different time as the whites. This method produces the best cake texture. For this recipe, you do not need to whip the egg whites (a common technique when separating eggs for use in light and airy cakes.) Instead, we are going out of our way not to whip the whites, which is why they are added at the end. We have tried this recipe using whole eggs and found it to be inferior (the batter also overflowed the cake pan).
From inspiredtaste.net
Reviews 4.8
Total Time 1 hours 5 minutes
Cuisine American
Calories 429 per serving
From inspiredtaste.net
Reviews 4.8
Total Time 1 hours 5 minutes
Cuisine American
Calories 429 per serving
- Serve warm or at room temperature. Refrigerate leftover cake up to 3 days. You can also rewarm slices in the microwave for about 10 seconds.
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BEST PINEAPPLE UPSIDE-DOWN CHEESECAKE RECIPE - DELISH
This recipe from Delish.com turns the classic cake into a decadent cheesecake.
From delish.com
Reviews 4.1
Total Time 7 hours 15 minutes
Category nut-free, vegetarian, dinner party, Fourth of July, Summer, baking, dessert
Cuisine American
From delish.com
Reviews 4.1
Total Time 7 hours 15 minutes
Category nut-free, vegetarian, dinner party, Fourth of July, Summer, baking, dessert
Cuisine American
- Make topping: Preheat oven to 350° and grease a 8" springform pan with cooking spray. In an 8" cake pan, melt butter in oven. Add brown sugar to the bottom of the regular cake pan. Spread mixture to the edges, then add 5 pineapple rings. Place cherries inside and in between pineapple slices. Make cake: In a large bowl, combine cake mix, oil, pineapple juice and eggs. Whisk until smooth, then pour about half the mixture over the pineapples in the regular cake pan. Pour remaining half into the springform pan. Bake until cakes are starting to turn golden and a toothpick inserted into the centers comes out clean, about 20 minutes (the regular cake pan might take an additional 10 to 15 minutes). Let cool. Meanwhile, make cheesecake layer: In a large bowl, beat cream cheese with a hand mixer until light and fluffy. Add sugar and beat until smooth. Add eggs one at a time, beating between each addition. Add sour cream, vanilla, and salt and mix until smooth. Pour cheesecake layer over the cooled baked cake in the springform pan. Wrap the bottom of the springform pan in foil. Bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 10 minutes. (Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, bake as directed. If you do want to use a water bath, double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour into baking dish enough boiling water to reach halfway up, taking care not to splash water into the cheesecake. Bake as directed.) If not using a water bath: Remove pan from oven and run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight. If using a water bath: Turn off oven heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Transfer to refrigerator and cool completely, 4 hours up to overnight. Place cheesecake on a serving plate and top with pineapple upside-down cake.
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PINEAPPLE UPSIDE DOWN CUPCAKES RECIPE | ALLRECIPES
A true pineapple upside cake uses a sponge cake, and this turns out light and fluffy. One tip: don't let the cakes sit on the waxed paper too long, or the …
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