Pineapple Upside Down

Does anyone have a quick and easy recipe for Pineapple Upside cake?

Reply to
SweetCheeks
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Pineapple Upside-Down Cake

cakes, desserts

1/4 cup butter 1/2 cup brown sugar 4 pineapple slices 1 1/3 cup cake flour 2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup butter 1 egg, unbeaten 1/2 cup milk 1 teaspoon vanilla

Preheat oven to 350F.

Melt butter in 8 x 8 x 2-inch square pan or 8-inch skillet. Add brown sugar and blend well. Remove from heat.

Arrange pineapple wedges on sugar mixture and set aside. Measure sifted flour, add baking powder, salt, and granulated sugar, and sift together three times.

Cream shortening. Add dry ingredients, egg, milk, and vanilla. Stir until all flour is dampened, then beat vigorously 1 minute. Pour batter over fruit mixture over fruit mixture in pan.

Bake about 50 minutes. Cool cake in pan 5 minutes. then invert on plate and let stand a minute before removing pan.

Upside-down cake is best served when warm. It may be garnished with whipped cream or a variation. It is also delicious with ice cream.

VARIATIONS:

Coconut Butterscotch Upside-Down Cake: Prepare as for pineapple upside-down cake.

For the topping gently cook 1 cup finely cut coconut in 1 tablespoon melted butter in 8 x 8 x 2-inch square pan until golden brown.

Then add 3 tablespoons more butter, 1/2 cup firmly packed brown sugar, and

1/4 cup water; heat until blended. Stirring constantly. Serve plain or with whipped cream.

Pineapple-Spice Upside-Down Cake: Follow recipe for pineapple upside-down cake, adding 1 teaspoon cinnamon,

1/2 teaspoon nutmeg, and 1/8 teaspoon cloves to flour mixture.

Cranberry Upside-Down Cake: Use pineapple upside-down batter. For topping melt 3 Tablespoons butter in

8 x 8 x 2-inch square pan. Add 6 tablespoons sugar and 1 tablespoon grated orange rind; mix well.

Sprinkle 1 1/2 cups fresh cranberries, coarsely cut, over sugar mixture. Cover with batter and bake as directed. Fresh Blueberry Upside-Down Cake: Prepare as for pineapple upside-down cake.

For topping, melt 3 tablespoons butter in 8 x 8 x 2-inch square pan. Add

1/3 cup firmly packed brown sugar and mix well.

Pour 1 3/4 cups fresh blueberries over sugar mixture; sprinkle with

1/2 teaspoon grated lemon rind and 2 teaspoons lemon juice. Serve with plain whipped cream.

Yield: 4 servings

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Pineapple-Upside Down Cake

cakes, desserts

1 1/4 cup all purpose flour 1 cup sugar 1 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup milk 1/3 cup vegetable oil 1 egg 1 teaspoon vanilla 1/4 cup margarine 1/2 cup brown sugar, packed 1 can pineapple slices, drain 1 maraschino cherries 1 pecan halves (optional)

Combine cake ingredients. Mix at low speed for 30 seconds, then on high for 3 more minutes. Melt margarine in the microwave for 35 seconds or on low heat. Pour melted margarine into a 9 x 9 x 2 or 9" round pan. Sprinkle brown sugar evenly over melted margarine. Place pineapple slices decoratively on top of the brown sugar mixture. Place maraschino cherries inside each pineapple slice, and place pecans (if desired) decoratively around the pineapple slices. Pour the cake batter over the top and bake at

350-degrees for 35 to 45 minutes. Cool cake on wire rack, when cool enough to handle, invert onto a serving plate.

Yield: 9 servings

** Exported from Now You're Cooking! v5.70 **

The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true.

As with any recipe, you may find your personal intervention will be necessary. Bon Appetit!

Reply to
Ward Abbott

Paula Dean's Upside-Down Pineapple Biscuits

one 10-oz. can crushed pineapple, drained, juice reserved

1/2 cup packed brown sugar 1/4 cup butter, room temp. 10 maraschino cherries, optional one 12-oz. pkg. refrigerated buttermilk biscuits (10 count)

Preheat oven to 400=B0F. Grease 10 cups of a muffin tin. Combine the pineapple, sugar and butter; mix well. Divide the pinapple mixture among the greased muffin cups. Place a cherry in the center of each greased muffin cup. Place one biscuit in each cup on top of the sugar and pineapple mixture. Spoon 1 teaspoon pineapple juice over each biscuit. Bake 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

Reply to
mom_of_laddie

Home Cookin 4.9 Chapter: Cakes

Pineapple Rum Upside Down Cake ==============================

6 tablespoons unsalted butter 1 cup unsalted butter, softened 1/2 cup light brown sugar,packed 1/2 cup rum (dark rum works best) 6 slices canned pineapple in juice, drained or fresh pineapple , 1/4 inch thick 1 cup sugar 2 eggs 2 teaspoons vanilla extract 2 cups flour 1 1/2 teaspoons baking powder 1 teaspoon salt . Preheat oven to 350 degrees F. In a small sauce pan, melt 6 tbsp butter, brown sugar, and 1/4 cup of the rum over low heat. Do not use higher heat, as rum will flame! Pour mixture into 13x9 baking dish. Cut pineapple slices in half and arrange on top of butter and sugar mixture. In a large mixing bowl, combine 1 cup softened butter with white sugar and cream with electric mixer. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix well. In a small bowl, combine flour, baking powder and salt and mix well. Add flour mixture to batter, a little at a time, mixing well after each addition. Add the remaining 1/4 cup rum to the batter and mix well. Pour the batter evenly over the pineapple slices and smooth the top. Bake about 35 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan 5 minutes before inverting onto a serving platter.

Servings: 10

Abby

Reply to
ChildFree Abby

My Mom used to make this in a heavy cast-iron skillet, so it came out round when she inverted it onto the cake plate.

Reply to
Alan Moorman

I've used both, and they both work :)

Abby

Reply to
ChildFree Abby

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