PINEAPPLE UPSIDE DOWN CAKE PANS RECIPES
PINEAPPLE UPSIDE-DOWN LAYER CAKE RECIPE - BETTYCROCKER.C…
Just when you thought you couldn’t love pineapple upside-down cake anymore, we went and added another layer to it (and whipped topping!).
Provided by Annalise Sandberg
Total Time 2 hours 0 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Spray two 9-inch round cake pans with cooking spray. Divide melted butter between pans, completely covering bottoms of pans. Sprinkle brown sugar over butter. Place pineapple rings on brown sugar, 6 rings in each pan. Place maraschino cherry in center of each pineapple ring.
- In large bowl, beat cake mix, pineapple juice, vegetable oil and eggs with electric mixer on medium speed until smooth. Divide batter between pans. Spread evenly.
- Bake 30 to 35 minutes or until cake is golden and springs back when gently pressed. Cool in pan 15 minutes. Run knife around edges of pans; carefully turn cakes onto cooling racks. Cool to room temperature, about 30 minutes.
- In medium bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until soft peaks form. Place 1 cake layer on large plate or cake stand. Cover with 1 cup of the whipped cream. Carefully place second cake layer on top. Top with swirls of whipped cream, walnuts and additional cherries.
- Refrigerate 30 minutes to firm up before serving.
Nutrition Facts : Calories 640 , CarbohydrateContent 79 g, CholesterolContent 125 mg, FatContent 6 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 470 mg, SugarContent 57 g, TransFatContent 1/2 g
PINEAPPLE UPSIDE-DOWN MUFFINS RECIPE: HOW TO MAKE IT
For a modern version of upside-down cake, we use pineapple and a sweet batter to make fun muffins with a cherry on top. —Suzeanne Longwill, Ortonville, Michigan
Provided by Taste of Home
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield about 3 dozen mini muffins or 10 regular muffins.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple., Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries., Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 68 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 50mg sodium, CarbohydrateContent 12g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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