PINEAPPLE UPSIDE DOWN COCKTAIL RECIPES

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PINEAPPLE UPSIDE-DOWN CAKE RECIPE : FOOD NETWORK RECIPE ...



Pineapple Upside-Down Cake Recipe : Food Network Recipe ... image

Try Damaris Phillips' recipe for Pineapple Upside-Down Cake from Food Network.

Provided by Damaris Phillips

Categories     dessert

Total Time 1 hours 15 minutes

Cook Time 25 minutes

Yield 8 to 12 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
1/2 cup lightly packed dark brown sugar 
One 20-ounce can sliced pineapple, drained and juice reserved 
One 20-ounce can crushed pineapple, drained and juice reserved 
1 1/3 cups all-purpose flour
2 teaspoons baking powder 
1/4 teaspoon fine salt 
1/2 cup whole milk 
2 teaspoons pure vanilla extract 
1/4 cup reserved pineapple juice (from the cans)
3/4 cup granulated sugar 
1/2 cup unrefined coconut oil 
1 large egg 

Steps:

  • Preheat the oven to 350 degrees F.
  • For the pineapple: In a 10-inch cast-iron skillet over medium heat, melt the butter and add the brown sugar. Cook, stirring constantly, until the sugar melts, about 2 minutes. Remove from the heat and arrange the pineapple slices in the skillet. Fill in the spaces with the crushed pineapple. Set aside.
  • For the cake: Meanwhile, combine the cake ingredients in this fashion: In one bowl, whisk together the flour, baking powder and salt. In bowl number 2, combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes. Beat in the egg. Add half of the flour mixture and mix on low until just combined. Add the milk mixture and stir until just combined. Add the rest of the flour and mix until combined, about 1 minute.
  • Pour the batter over the pineapple slices in the skillet and spread evenly. Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes, checking after 20 minutes to make sure the top isn't getting too brown. If it is, cover loosely with aluminum foil.
  • Let cool for 15 minutes. Cover with a cutting board or large plate and invert the cake. Ta daaaaaaa, you are ready to eat!

HOW TO MAKE EASY PINEAPPLE UPSIDE DOWN CAKE FROM SCRATCH



How To Make Easy Pineapple Upside Down Cake from Scratch image

A classic cake for good reason, this rich, buttery cake topped with fragrant, caramelized pineapple and amber cherries is pantry-friendly and easy to make.

Provided by Meghan Splawn

Categories     Cake    Dessert    Baked good    Sweets

Total Time 0S

Yield 10

Number Of Ingredients 11

Cooking spray
4 tablespoons unsalted butter
1/2 cup packed light brown sugar
1 (8-ounce) can pineapple rings in pineapple juice
8 to 10 maraschino cherries
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
2 large eggs

Steps:

  • Heat the oven and prepare the pan. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9-inch round cake pan with cooking spray; set aside.
  • Melt the butter and sugar for the topping. Melt the butter and sugar in a small frying pan over medium heat, stirring frequently. The mixture is done when the sugar is bubbly and slightly more brown.
  • Pour the sugar mixture into the baking pan. Pour the sugar mixture into a prepared cake pan and spread into an even layer to cool slightly.
  • Arrange the pineapple slices and cherries in the cake pan. Remove the pineapple rings from the can and reserve 1/2 cup of the juice. Set a single ring in the center of the pan, then arrange 6 to 7 rings around the center ring. Place a maraschino cherry in the center of each ring and set the pan aside.
  • Whisk together the dry cake ingredients. Whisk the flour, baking powder, and salt together in a medium bowl; set aside.
  • Cream the sugar and butter together with a hand mixer, then add the eggs. Place the sugar and butter in a large bowl. Using an electric hand mixer, beat on medium speed until lightened and creamy, about 5 minutes. Add the eggs and beat until smooth, about 1 minute more.
  • Add the flour mixture and pineapple juice in alternating batches. With the mixer on low speed, add the flour mixture in 3 batches, alternating with the reserved 1/2 cup pineapple juice, in this order: Add 1/3 of the flour mixture and mix until incorporated, about 30 seconds. Add 1/2 of the pineapple juice, mixing until smooth, about 30 seconds. Add another 1/2 of the remaining flour and mix again for about 30 seconds, followed by the remaining pineapple juice and 30 seconds of mixing. Finally, add the remaining flour mixture and mix until completely smooth, about 1 minute total.
  • Spread the batter over the fruit. The batter will be thick, so use a large spoon to dollop large spoonfuls of the batter evenly over the fruit in the pan. Smooth the batter with an offset spatula, then tap the cake pan lightly on the counter to settle the batter.
  • Bake the cake for 45 minutes. Bake the cake until dark golden-brown and a cake tester comes out clean, about 45 minutes.
  • Cool the cake for 10 minutes and then invert the cake onto a serving plate. Remove the warm cake from the oven to a cooling rack and cool for 10 minutes (do not wait longer or the cake will not come out of the pan). Invert a plate over the cake pan and, using kitchen towels or oven mitts to grasp onto both the plate and the cake pan, flilp both the pan and the plate over so the pan now sits on top of the plate. Slowly lift the cake pan away. Serve the cake warm or cool before serving and storing.

Nutrition Facts : SaturatedFatContent 9.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 50.4 g, SugarContent 34.7 g, ServingSize Serves 10, ProteinContent 3.4 g, FatContent 16.1 g, Calories 354 cal, SodiumContent 115.6 mg, FiberContent 0.7 g, CholesterolContent 0 mg

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