Classic Pineapple UpsideDown Cake Recipe Taste of Home

Skillet Pineapple UpsideDown Cake Golden Barrel Recipe

Cool the pineapple upside-down cake on a cooling rack for 5 minutes. Losen the edges with a butter knife. Invert the pineapple cake onto a cutting board or platter. Leave the skillet over the cake for a few minutes to allow the brown sugar glaze to drizzle over the cake. Slice and serve warm or cold.

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Preheat the oven to 350 degrees F (175 degrees C). Drain canned pineapple into a 1-cup measure. Add water if needed to measure 1 cup. Set aside juice and 7 pineapple rings for the cake. Set any remaining juice and rings aside for another use. Melt butter in a 10- or 11-inch cast iron skillet over medium-high heat.

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Whipping up this cake is as easy as 1-2-3! 1: Grab a 9 x 13-inch pan. Melt your butter in the bottom of the pan and sprinkle the brown sugar across the melted butter. (If you start with room temperature butter, the melting process is easy!) I love the tartness of salted butter but you might prefer unsalted butter.

Classic Pineapple UpsideDown Cake Recipe Taste of Home

Preheat oven to 350°F. Spray a 10" cast iron skillet or round cake pan with non-stick cooking spray or grease with butter. Stir together melted butter and brown sugar and spread in the bottom of the prepared pan. Arrange pineapple slices, maraschino cherries in the bottom of the pan over the brown sugar mixture.

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Using the hand mixer, gradually incorporate them into the butter and sugar until combined. In a separate bowl, sift the flour, baking soda, and baking powder. To the flour, add the butter and sugar mixture, pineapple juice, and shredded coconut. Using a spatula, gently fold until everything is combined.

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whipped cream for serving if desired. Instructions. Preheat the oven to 350 degrees (or 325 if you're using a dark pan). Pour the melted butter into the bottom of a 13-by-9-inch baking pan. Sprinkle the brown sugar over the butter in an even layer. Drain the pineapple rings, reserving the juice for the cake.

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Preheat the oven to 325 F. Move the oven rack to the middle of the oven. (Place a baking sheet on the bottom rack just in case juices from the cake bubble over a bit.) In a deep 9.5-inch glass pie plate, add melted butter and spread out to cover the bottom. Sprinkle brown sugar evenly over the butter.

FilePineapple upsidedown cake 9.jpg Wikipedia

1 3/4 cups granulated sugar, 1/4 cup light corn syrup, 1/2 cup water, 1/4 cup butter. Combine sugar, corn syrup, and water in a medium saucepan. Heat on medium until all sugar is dissolved. Boil until syrup becomes warm amber in color (5 to 10 minutes). Remove from heat.

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Mix the cake batter. Combine the reserved pineapple juice with enough water to make 1 total cup of liquid. Mix the cake batter as directed on the box using the second ¼ cup of melted butter, the pineapple juice with water, and 3 large eggs. * The cake box may call for oil but replace it with the ¼ cup of melted butter.

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Add in maraschino cherries and set aside. In a large bowl, stir cake mix together with water, oil and eggs according to package directions. Pour batter over pineapple and cherries in pan and smooth the top. Bake at 350° F for 28-35 minutes or until toothpick comes out clean or with a few moist crumbs.

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Make the Topping: Pour melted butter into a 9-inch cake pan (or pie pan). Make sure the plate or pan is at least 2 inches deep. Spread the butter evenly to cover the entire bottom. Sprinkle brown sugar evenly on top of the butter. Pad dry pineapple slices, and arrange them on top of the brown sugar.

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3. Fold in whipped egg whites into batter until combined and no white streaks can be seen. 4. In a cast iron skillet, add melted butter. Sprinkle brown sugar over the melted butter. 5. Add pineapple slices and put a maraschino cherry in the center of each slice. 6.

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Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries. 3. Bake 40 to 46 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean.

Pineapple Upside Down Dump Cake Crazy for Crust

Instructions. Preheat the oven to 350F. Pour melted butter in a non-stick 9x13 baking pan and distribute evenly so the bottom of the pan is coated with butter. Sprinkle the brown sugar over the melted butter. Add the pineapple chunks to the pan and distribute them in an even layer.

Classic Pineapple UpsideDown Cake Recipe How to Make It

Preheat the oven to 350F. In a 13×9 pan, melt butter in the oven. Sprinkle brown sugar over melted butter, and arrange the pineapple slices pressing gently on the sugar. Follow the instructions on the cake box. Make cake batter using the pineapple juice instead of the amount of water called for in the instructions.

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Prepare the cake batter: Whisk the dry ingredients together. In a separate bowl, cream the butter and sugar together. Beat in the egg whites and vanilla, then the sour cream. Pour the dry into the wet ingredients, pour in the pineapple juice & milk, and then beat to combine.