pineapple upside down cake?

Question

does anyone have the recipe please

Answer 1

pineapple upside down cake.
50g/2oz marg
50g/2oz castr sugar
50g/2oz self-raising flour
1 egg
small can of pineapple rings
glace` cherries
caster sugar

Grease an 18cm sandwich tin and sprinkle with caster sugar.
Make a pattern in bottom with pineapple and cherries.
Cream marg and sugar until light and fluffy.
Beat in egg and add flour.
Spread the cake mix ontop of the pineapple
Bake in a moderate oven 180c/250f, gas mark 4 for about 30 minutes.
Turn out and serve upside down either hot with custerd or cold with cream.

Hope this helps.

Answer 2

This pineapple upside down cake is made in an iron skillet. It's quick, easy
INGREDIENTS:
1/2 cup butter
1 1/2 cups brown sugar
1 (20 ounce) can sliced pineapple
10 maraschino cherries
1 (18.25 ounce) package white cake mix

DIRECTIONS:
Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring. Prepare the cake mix as directed by the manufacturer, substitute some of the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.
Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.

Answer 3

QUICK PINEAPPLE UPSIDE DOWN CAKE

1/2 c. butter
1 1/2 c. brown sugar
1 (20 oz.) can sliced pineapple, drained
Maraschino cherries, drained
1 box pineapple supreme cake mix

Melt butter in a 13"x9" baking pan. Sprinkle brown sugar over butter and spread evenly over bottom of pan. Arrange pineapple over brown sugar. Place a cherry in the center of each pineapple
Mix cake according to package directions.

Carefully spoon batter over the fruit, being sure it is evenly distributed.

Bake at 375°F for 35 to 40 minutes or until done.

Place on rack and cool in pan for 10 minutes. Run a small spatula or knife between the edge of the cake and the pan.

Place a baking sheet over the top of the pan; hold it in place and turn the pan upside down.

Gently tap the bottom of the pan and lift off. Remove from the pan any left behind fruit and sugar.

Cut into squares. Serve warm or cold. Top with Cool Whip if desired.

Answer 4

PINEAPPLE UPSIDE DOWN CAKE
* 2 pounds of fresh pineapple, peeled, cored and cubed
* 2 1/2 cups sugar, in all
* 1 teaspoon ground cinnamon, in all
* 1 teaspoon grated nutmeg, in all
* 2 sticks butter, softened, in all
* 2 whole eggs
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* Pinch of salt
* 1 teaspoon vanilla
* 1 cup milk
* 2 1/4 cups flour


Preheat the oven to 350 degrees F. Toss the pineapple with 1 cup of sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon nutmeg in a mixing bowl. In a hot cast iron skillet, melt 1/2 stick of the butter. Add the pineapple mixture and cook, stirring, until the mixture caramelizes, 3 to 5 minutes.
For the batter: In a mixing bowl, cream the remaining 1 1/2 sticks butter and 1 1/2 cups of the sugar. Stir in the eggs one at a time. Stir in the baking powder, baking soda, salt, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and milk. Add the flour and mix well. Pour the cake batter evenly over the pineapple. Bake for about 40 minutes, or until the cake is golden brown and pulls away slightly from the edges of the skillet. Cool for about 30 minutes, then invert over a large platter.

Yield: 12 servings

Answer 5

OLD FASHIONED PINEAPPLE UPSIDE DOWN CAKE


3 cn 8 1/2 oz size sliced pine-
Apple in heavy syrup (12)
1/4 c Butter
2/3 c Light brown sugar, packed
1 c Unsifted flour
1/3 c Pecan or walnut halves
3/4 c Sugar
1 1/2 ts Salt
1/4 c Shortening
1/2 c Milk
1 Egg
1 c Heavy cream, chilled

Preheat oven to 350F. Drain the pineapple slices, reserving 2 T
syrup. In a heavy cast iron frying pan (10"), melt the butter over medium heat. Add brown sugar, stirring until the sugar is melted.
Remove from heat, and arrange 8 of the pineapple slices on the sugar
mixture, overlapping the slices slightly around the edge of the pan.
Put one slice in the center. Place the walnut or pecan halves in the
center of each slice of pineapple. Arrange around the inside edge of
the skillet the remaining pineapple, cut in halves. Put pecans or
walnuts in the center.

In a medium bowl, mix the flour, sugar, baking powder, and salt.Add
shortening and milk. Beat 2 minutes at high speed or until mixture is
smooth.Add egg and reserved 2 T of syrup. Beat 2 minutes longer.
Gently pour cake batter over pineapple in skillet. Spread evenly
being careful not to disarrange the pineapple.

Place on center rack of oven and bake 40-45 minutes, or until cake
springs back to light touch. After the cake is done, let the skillet
stand on a wire rack 5 minutes to cool just slightly, and then loosen
edges with a small spatula. Place serving platter over the cake, and
turn upside down. Shake gently, and lift off skillet.

Serve with 1 cup heavy cream whipped.

Answer 6

Pineapple Upside-Down Cake
Homemade Pineapple Upside-Down Cake is so good and so pretty. It's special enough for company, but quick enough for just the family.
1/4 cup butter
1 cup firmly packed brown sugar
3/4 cup chopped pecans
20-ounce can of pineapple slices, drained, reserving 5 tablespoons juice
3 eggs, separated
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
maraschino cherries
Preheat oven to 350°F.
Melt the butter in a 9-inch cast iron skillet. Add the brown sugar and pecans; stir well to thoroughly combine, then turn off the heat -- don't cook it. Arrange 8 pineapple slices in a single layer over the brown sugar mixture (your 9-inch skillet should accommodate 8 slices without overlapping). Set the skillet aside.

Combine the flour, baking powder and salt in a bowl; set aside.

Beat the egg yolks at medium speed until they are thick and lemon colored. Gradually add the sugar, continuing to beat. Add the flour mixture to the yolk mixture, and stir in the reserved pineapple juice.

Beat the egg whites until stiff peaks form. Fold the whites into the cake batter. Pour or spoon the batter evenly over the pineapple slices.

Bake at 350°F for 40 to 45 minutes. Cool the cake in the skillet for 30 minutes; then invert it onto a serving plate. Place a maraschino cherry in the center of each pineapple ring.

Answer 7

Yellow cake mix. Follow directions.
1 can sliced pineapple drained.
1 jar marachino cherries without pit or stem
1 oblong baking pan
Follow all directions for cake, then place pineapple rings in desired pattern, add one cherry to the middle of each ring. Bake at recommended temperature. After the cake cools, invert onto foil covered cardboard or serving dish.

Answer 8

PINEAPPLE UPSIDE-DOWN CAKE:












For topping:
1/2 medium pineapple, peeled, quartered lengthwise, and cored
3/4 stick unsalted butter
3/4 cup packed light brown sugar
For batter:
1 1/2 cups all-purpose flour
2 to 3 teaspoons ground cardamom
2 teaspoons baking powder
1/4 teaspoon salt
3/4 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon dark rum
1/2 cup unsweetened pineapple juice
2 tablespoons dark rum, for sprinkling over cake

Special equipment: a well-seasoned 10-inch cast-iron skillet


Preheat oven to 350 degrees F.
Topping:
Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, 4 minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.

Batter:
Sift together flour, cardamom, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rum. Add 1/2 of the flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)
Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack.

Serve cake just warm or at room temperature.

Cooks' notes:
• Some of the food editors found 3 teaspoons of cardamom to be too much, but others loved the intense flavor.
• Cake may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Answer 9

Lovely.

Thanks for asking this question!

Answer 10

uh uh...not me...^_^