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- Dish type
- Cakes with fruit
- Fruit cake
A favourite treat, this version uses crème fraîche rather than butter.
13 people made this
- 2 tbsp light muscovado sugar
- 227g can (4 slices) pineapple in juice, drained
- a few glacé cherries, halved
- 3 eggs
- 175g caster sugar
- 100ml crème fraîche
- 125g plain flour
- 1 1/2 tsp baking powder
MethodPrep:20min ›Cook:40min ›Ready in:1hr
- Preheat the oven to 200°C (gas 6). Lightly grease a 20cm diameter, 4cm deep sponge tin and sprinkle with the brown sugar. Lay the pineapple slices flat over the base and fill any gaps with half cherries, with the cut side facing upwards.
- Beat together the eggs and sugar in a mixing bowl until light and fluffy, then beat in the crème fraîche. Sift the flour and baking powder over the mixture and fold in gently but thoroughly.
- Carefully pour the mixture into the tin, making sure not to dislodge the fruit. Bake for 35–40 minutes until well risen and golden brown and springy to the touch.
- Leave the cake to cool in the tin for 5 minutes before turning out, upside-down onto a serving plate, so that the pineapple is on top. Serve warm.
*For a variation, use well-drained halved canned pears instead of pineapple. *You could also bake this cake in a 20cm diameter cake tin or a deep sandwich tin with the above dimensions. Ideally the tin should have a fixed base. *To make individual sponges, put a ring of pineapple and a cherry in the bases of four greased 275ml mini pudding basins. Divide the sponge mixture among the basin, then bake for 25 minutes.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
I like the idea of using crème fraîche in this recipe for pineapple upsidedown cake. I havnt made this cake yet but i will do this weekend. I will serve this warm with additional crème fraîche on the side, after the Shearers Mince and potato hot pot (also on this site). I will be back to comment on how it went.-03 Mar 2010
Pineapple Upside-Down Cake Recipe
Make this slimmed-down classic dessert! A buttery rich caramel flavor paired with pineapple takes this cake to a whole new place. This cake is made with Truvia Sweet Complete ® Granulated All-Purpose Sweetener and has 28% fewer calories* and 65% less sugar* per serving than the sugar-sweetened version. Makes 8 servings.
7 fresh pineapple slices, drained, towel-dried
7 maraschino cherries, drained, towel-dried, without stems
2 Tbsp instant mashed potato flakes
In an 8-inch round cake pan, melt butter in a warm oven, 1-2 minutes.
Sprinkle Truvia Sweet Complete ® Granulated All-Purpose Sweetener evenly over melted butter.
Arrange pineapple slices over Truvia Sweet Complete ® Granulated All-Purpose Sweetener.
Place cherry in center of each pineapple slice.
Combine dry ingredients in a large bowl and mix.
Add butter to dry ingredients and mix on low speed for 1–2 minutes.
Add 1 egg, mix for 30 seconds at low speed and 1 minute at medium speed. Scrape bowl and repeat with other eggs until well blended.
Slowly add milk and vanilla, mix for 1 minute on low then 1 minute on medium speed.
Bake for 35-40 minutes just to the point when a toothpick comes out clean.
Immediately place a heatproof serving plate upside down over pan turn plate and pan over.
Leave pan over cake a few minutes so Truvia mixture can drizzle over cake remove pan.
Store leftovers in a sealed container.
*This cake has 180 calories and 11 grams of sugar per serving as compared to 250 calories and 32 grams of sugar per serving in the full-sugar version. See nutrition table for additional information.
**Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg.
Truvia Sweet Complete ® Granulated All-Purpose Sweetener contains chicory root fiber. This recipe has 6 grams of dietary fiber per serving.
Reasons to Make This Cake Recipe
- You only need one pan to make Pineapple Dump Cake! No mixing bowl required.
- It uses just six ingredients, including a boxed cake mix.
- Every bite is bursting with pineapple flavor! Juicy pineapple chunks are baked into the cake–not just on top.
- No frosting required to make a gorgeous cake, thanks to the pineapple ring topping.
- You can serve this for dessert with ice cream AND enjoy leftovers for breakfast!
Pineapple Upside Down Cake
This is the classic upside down cake which was a winner in the first Dole recipe contest in 1926.
Prep time 15 min
Total time 55 min
Calories per serving 380
can (20 oz.) DOLE® Pineapple Slices
cup butter or margarine, melted
pkg. (2-layer size) PILLSBURY Pineapple Flavored or Yellow Cake Mix
Drain pineapple slices reserve 3/4 cup juice.
Stir together melted butter and brown sugar in 12-inch skillet with heat-proof handle. Arrange pineapple slices in sugar mixture. Place cherry in center of each pineapple slice.
Prepare cake mix according to package directions, replacing some of the water with reserved 3/4 cup juice that is needed to prepare the batter. Pour batter evenly over pineapple.
Bake at 350 Fº, 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen edges and invert onto serving platter.
Note : Cake can be baked in 13 x 9-inch baking pan instead of skillet. Prepare and assemble cake as above except cut two pineapple slices in half and place whole slices along edges of pan and halved slices in center. Place cherries in center of slices. Bake and cool as above.
Pineapple upside down cake recipe | pineapple cake | upside down pineapple
pineapple upside down cake recipe | pineapple cake | upside down pineapple with detailed photo and video recipe. a unique and fancy tasty eggless cake recipe made with pineapple slices topped on top of baked pineapple or vanilla flavoured plum cake. it is a popular cake recipe not just because of it is taste, but also for the fact that the pineapple slices are topped and baked. it is a perfect dessert recipe which is not only liked by kids by all the age groups.
pineapple upside down cake recipe | pineapple cake | upside down pineapple with step by step photo and video recipe. eggless cakes recipes are extremely popular across india due to the fact that there are many strict vegetarian followers even without the use of egg yolk. it is typically made with baking soda and baking powder which helps to expand and also to hold the shape of cake recipe. one such easy and popular cake is pineapple upside-down cake recipe known for its pineapple flavour and taste.
if you have observed this cake recipe, the pineapple slices are topped on top this normal cake. but its not baked as its with slices on top of it. the slices are stacked to the base and side of the baking tray. once it is stacked, the cake batter is poured on top of it and baked as any cake. once the cake is baked, it is then served upside down with pineapple slices at the top of the cake. baking the pineapples slices at the bottom of the cake helps to release the juice of pineapple and also get infused to the cake. moreover, it also gets caramelized when it gets in touch with sugar syrup and thus forming an ideal and unique cake recipe. it feels like it is a simple and easy procedure, but takes extra precaution while preparing this cake recipe.
furthermore, i would also like to highlight some tips, suggestions and variations for a perfect pineapple upside down cake recipe. firstly, for this recipe, i would heavily recommend using fresh and juicy pineapple slices. yet i have used canned pineapple slices as i did not have access to the fresh one. the canned ones are sliced to the same size and hence it helps to stack and arrange in the baking tray. secondly, the most preferred cake batter for this recipe is the plain vanilla-flavoured cake or pineapple flavoured batter. do not try to attempt the cake with any other cake flavour as it may overpower the pineapple flavour. lastly, try to arrange the pineapple slices in a symmetric way so that it looks attractive. also fill in the gap with bright coloured cherry to make it even more attractive.
finally, i request you to check my other related eggless cakes recipes collection with this post of pineapple upside down cake recipe. it mainly includes recipes like chocolate swiss roll on pan, chocolate banana cake, bread cake, marble cake, cupcakes, chocolate mug cake, atta cake, banana cake, custard cake, banana bread. further to these i would also like to highlight my other related recipe categories like,
Jamaican Pineapple Upside Down Cake Recipe
Nothing beats the combination of sweet cake and tart pineapple with coconut and a dash of rum in this Jamaican version of an all-time family favorite. It is easy to make and offers an impressive presentation at the table. A great dessert for special occasions.
This cake is traditionally prepared in a cast-iron skillet as the heavy pan prevents the butter from burning and makes turning the cake upside-down onto a serving platter actually easier.
Jamaican Pineapple Upside Down Cake Recipe
- ¼ cup unsalted butter
- ½ cup packed dark brown sugar
- 14 oz can pineapple slices, with juice reserved
- ½ cup pecan halves
- Whole maraschino cherries
- ¼ cup unsweetened shredded coconut
- 1 ½ cup all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup whole milk
- ¼ cup vegetable oil
- 1 large egg
- Zest of 1 lime, finely grated
- 1 Tablespoon lime juice
- 1 tsp vanilla extract
- 2 Tablespoon Jamaican Rum
- Preheat oven to 350F.
- Melt butter over medium heat in a 10-inch, cast-iron skillet.
- Remove from heat and sprinkle the brown sugar evenly in the pan.
- Arrange canned pineapple slices in pan. Arrange pecans in spaces around pineapple rings. Place a maraschino cherry in the center of each pineapple slice.
- Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl.
- Add milk and oil and beat with an electric mixer at medium speed for 1 minute.
- Add egg, lime zest, reserved pineapple juice, vanilla, coconut, and rum. Beat until combined.
- Pour batter evenly over the prepared pineapple slices in the skillet.
- Bake in preheated 350F-degree oven until top of cake is golden brown and tester inserted into center of cake comes out clean. About 25-30 minutes.
- Let rest 5 minutes, then carefully move onto serving platter by carefully inverting the cake.
- Serve warm or at room temperature. An optional topping of ice cream is a good addition.
NOTE: Let the cake cool completely – about 10-15 minutes – before inverting it. Put the serving dish upside-down on top of the baking pan and then flip quickly onto the plate.
This cake can be successfully frozen if wrapped in plastic wrap and then in foil before placing in the freezer where It should last about 2 to 3 months.
Stone Wave Recipes
STONE WAVE PINEAPPLE UPSIDE DOWN CAKE
Put 1 tbsp of butter and 1 tbsp of brown sugar in the Stone Wave.
Cover and microwave for 1 minute to melt the butter mix all ingredients.
Put ¼ cup of crushed pineapple in the cooker.
Put 2 tbsp of pineapple juice from the fruit in the cooker.
Put 1 Sara Lee ™ buttery sunshine cake in the cooker upside down and gently press it into the fruit.
Cover and microwave for 30 seconds then let it set for 1 minute.
Remove the cover from the Stone Wave.
Put a small plate or saucer over the Stone Wave. Holding the plate in place, quickly turn the cooker over onto the plate and allow the cake with sauce to fall out onto the plate.
Option: Before serving, drizzle some chocolate sauce over the top of the cake.
Mary Berry's Pineapple Upside-Down Cake Recipe
A different a single of my favourite Mary Berry recipes. Step-by-step guide to baking “pineapple upside-down cake” – easy and scrumptious. components: sugar topping: 60g butter (space temperature) 60g light brown sugar 225g can pineapple slices (reserve two tbsp of syrup) glacé cherries. cake: 125g butter (space temperature) 125g caster sugar two eggs
Preheat the oven to 160C/fan 140C/gas three. Lightly grease a deep 20cm loose-bottomed cake tin. Measure the flour, baking powder, sugar, eggs, almond extract and melted butter into a bowl. Mix nicely till blended, then beat for a minute.
This is a hybrid pineapple upside-down cake which I've created more than the years. Rather of pineapple rings, I use crushed pineapple, coconut, and honey. It is incredibly vital to cool the mixture of butter and brown sugar ahead of covering it with the rest of the components, stopping the layer of pineapple and the cake mix from mixing prematurely.
Pineapple upside-down cake. Serves four. Components for cake 125g butter, softened 125g soft brown sugar three eggs, lightly whisked 1tsp vanilla essence 125g plain flour 1 level tbsp baking powder
To “assemble” the pineapple upside down cakes for baking, evenly divide the caramel syrup involving the six moulds (I utilized about 20g per mould). Subsequent, spot a pineapple ring at the bottom of each and every mould and place a maraschino or glacé cherry into the centre of the ring.
Preheat oven to 180°C (350°F). Spot the pineapple, water and ½ cup (110g) sugar in a wide saucepan more than medium heat. Bring to the boil and cook for 15 minutes. Get rid of the pineapple and set aside. Line the sides of a lightly greased 22cm-round cake tin with non-stick baking paper. Layer the pineapple more than the base and pour more than half the syrup.
This cake is a cross involving a carrot and a banana cake, with pineapple thrown in for juicy sweetness - a beautiful light dessert or teatime treat 1 hr and 15 mins Straightforward
Pour the golden syrup into a lightly buttered round ovenproof dish. Arrange the pineapple by putting a single in the center then functioning the rest up the sides of the bowl, placing a glace cherry in the center of each and every pineapple. Sift the flour and baking powder into a bowl.
Rose Prince's Baking Club: pineapple upside-down cake Mary Berry's chocolate and vanilla marble loaf cake Jam roly-poly recipe Cherry and almond cake recipe Classic Battenberg cake recipe
On Monday evening (even though watching Created in Chelsea) I produced my initial just about every Pineapple Upside Down Cake and took it to operate with me Tuesday morning. I was a small worried about how it had turned out. I constantly be concerned about that when I make a cake for the initial time and just about every time it really is unnecessary.
Grease a 1.1 litre (two pint) pudding basin and line the base with a disc of baking parchment. Measure the golden syrup into the bottom of the basin.
Mary Berry’s Ginger & Treacle Spiced Tray Bake Recipe with step smart photographs. This cake is so scrumptious. The cake itself is so moist and mildly spiced with candied ginger. If you have you can use stem ginger as well. This is from mary berry cookbook. I am hooked to the recipe book “mary berry one hundred sweet treats and puds”.
I use Dunkin Hines pineapple supreme cake mix.
I always use 1 cup of pineapple juice instead of water. Delicious!
I use a cast iron skillet and have made this wonderful birthday cake for the last 59 years. My husband's favorite. thank you Duncan Hines.
Why does the recipe call for an 8 X 13 inch pan but cake in photo is circular ?
@lurleen. You can use the pineapple juice. I use it every time.
why can't you use pineapple juice in batter -LMB
I make this with fresh bananas. Same method but instead of pineapple cut bananas lengthways in butter sugar base. Top with cake mix. Wonderful warm with ice cream
I made this one last week and my hubby love it!
I made this one day. Was kind of dissapointed that it didn't rise up more. Not sure if it was something that I did wrong or not. Still it was good. :> A much faster way to make then one from scratch.
It's been 10 years, maybe you know the difference between then and than now. but then.
Know your meme: THEN is used for time: First I stole a panda bear, then we drank malt liquor together. THAN is used for comparison: I'm much better at holding my liquor than a panda bear. These are different words.
The number one way to avoid a soggy cake is to dry your pineapple slices. If using canned pineapples, drain the juice and use a paper towel to pat dry any excess liquid. Remember not to use any pineapple juice when mixing the cake batter.
Pineapple Upside Down Cupcakes
These adorable cupcakes are miniature versions of a classic. This is made in the same way as the full-size cake, but you will instead use a muffin tin. Use one pineapple slice and one cherry as the topping for each cupcake.
Pineapple Upside Down Bundt Cake
If you prefer, this cake can be made in a Bundt pan. The procedure is the same, but the shape of the cake is an interesting variation on this fruity dessert.
Pineapple Upside Down Cake with Vanilla Pudding
Looking for a richer, moister version of this cake? Adding vanilla pudding to the mix creates a creamier, thicker batter and a cake with a pudding-like texture.
If You Like This Recipe Try These Out
If you tried this recipe, let me know how your Pineapple Upside Down Cake turns out in the comments below!