PINEAPPLE UPSIDE-DOWN BUNDT® CAKE RECIPE | ALLRECIPES
A moist twist on the original pineapple upside-down cake.
Provided by Jamie Lowe
Categories Cherry Desserts
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 35 minutes
Yield 1 fluted tube cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt®) with cooking spray with flour.
- Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.
- Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 40 minutes. Let cool for 10 minutes before removing from pan.
Nutrition Facts : Calories 417 calories, CarbohydrateContent 57 g, CholesterolContent 62.6 mg, FatContent 20.1 g, FiberContent 0.7 g, ProteinContent 3.6 g, SaturatedFatContent 6.8 g, SodiumContent 476.9 mg, SugarContent 37.3 g
PINEAPPLE COCONUT UPSIDE-DOWN CAKE RECIPE: HOW TO MA…
This recipe is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean—I have so many fun memories. —Stephanie Pichelli, Toronto, Ontario
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 25 minutes
Prep Time 30 minutes
Cook Time 55 minutes
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Arrange pineapple in a single layer in a well seasoned 12-in. cast-iron or other ovenproof skillet., In a large bowl, cream butter, coconut oil and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in coconut extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition., With clean beaters, beat egg whites and cream of tartar on high speed just until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining egg whites. Spread over pineapple. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with toasted coconut if desired.
Nutrition Facts : Calories 458 calories, FatContent 22g fat (17g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 262mg sodium, CarbohydrateContent 59g carbohydrate (31g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
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PINEAPPLE COCONUT UPSIDE-DOWN CAKE RECIPE: HOW TO MA…
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Total Time 01 hours 25 minutes
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- Preheat oven to 350°. Arrange pineapple in a single layer in a well seasoned 12-in. cast-iron or other ovenproof skillet., In a large bowl, cream butter, coconut oil and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in coconut extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition., With clean beaters, beat egg whites and cream of tartar on high speed just until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining egg whites. Spread over pineapple. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with toasted coconut if desired.
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