PINEAPPLE UPSIDE DOWN CAKE EASY RECIPE RECIPES
SLOW-COOKER PINEAPPLE UPSIDE DOWN CAKE RECIPE ...
A favorite dessert in a brand new way. Slow cook this cake and free up your oven for other dishes!
Provided by Betty Crocker Kitchens
Total Time 3 hours 0 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 6
Steps:
- Spray 6-quart slow cooker with cooking spray. In small bowl, mix brown sugar and melted butter; spread evenly in bottom of slow cooker. Arrange pineapple slices on brown sugar mixture, cutting as needed to fit in one layer. Place cherry in center of each slice and around slices, as needed.
- Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
- Cook on High heat setting 2 1/2 to 3 hours or until toothpick inserted in center comes out clean. Turn off slow cooker; uncover. Remove ceramic base from cooker to cooling rack. Cool 15 minutes.
- Place heatproof serving plate upside down onto ceramic base; carefully turn plate and ceramic base over. Remove ceramic base.
Nutrition Facts : Calories 380 , CarbohydrateContent 57 g, CholesterolContent 55 mg, FatContent 3 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 26 g, TransFatContent 0 g
PINEAPPLE UPSIDE-DOWN MINI-CAKES RECIPE - BETTYCROCKER.…
Take one classic American dessert recipe, and add a modern touch by serving it as individually sized cakes. These mini desserts can be made with fresh or canned pineapple.
Provided by Angie McGowan
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place 1 teaspoon melted butter in each of 12 ungreased jumbo or large muffin cups. Add 1 tablespoon brown sugar to each muffin cup. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.
- In large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Divide batter evenly among muffin cups.
- Bake 30 to 35 minutes or until golden brown and cakes spring back with touched lightly in center. Cool cakes in cups 5 to 10 minutes.
- Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over. Remove pan. Serve cakes warm.
Nutrition Facts : Calories 360 , CarbohydrateContent 53 g, CholesterolContent 55 mg, FatContent 3 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 38 g, TransFatContent 0 g
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Reviews 3.9
Total Time 1 hours 30 minutes
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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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I often bake this beautiful cake in my large cast-iron skillet and turn it out
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- In a saucepan, melt 2/3 cup butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12-in. ovenproof skillet or a 13x9-in. baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside. , In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating well after each addition. , Carefully pour over the pineapple. Bake at 350° until a toothpick inserted in the center comes out clean, about 40 minutes for skillet, 50-60 minutes for baking pan. Immediately invert onto a serving platter. Serve warm.
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