Anyone have the recipie for upside down pineapple cake?

Question

i made it and the egg ended up cooking the cake...was so horrible!! HELP PLZ!!

Answer 1

The Best Pineapple Upside Down Cake Recipe

This recipe has about a million ingredients, but it is truly the best one I have ever had. It is moist and very flavorful, and served warm it is melt-in-your-mouth great. I use a 9" round cake pan, but you could use an 8x8 pan instead.

For Topping

2/3 cup brown sugar
1/3 cup butter
1 teaspoon vanilla
1/2 teaspoon cinnamon
9 canned pineapple rings
9 maraschino cherries

For Cake

2 egg yolks
1/2 cup granulated sugar
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shortening
1/4 cup butter
1/4 cup pineapple juice
1/4 cup half-and-half
1/4 cup buttermilk
1 teaspoon vanilla
2 egg whites

8 servings

1 hour 10 minutes 30 mins prep

In ungreased cake pan, mix brown sugar, and 1/3 cup butter.
Add 1 teaspoons vanilla and cinnamon.
Sit on stove over low heat til brown sugar melts.
Remove from heat and arrange pineapple rings and cherries in a decorative design.
Set aside.

In mixer bowl, Beat yolks til thickened.
Add granulated sugar and mix til lemony.
Move to a small bowl and set aside.
In same mixer bowl, mix 1/4 cup butter, pineapple juice, half and half, buttermilk, and 1 teaspoons vanilla.
Add flour, baking powder and salt.
Blend thorougly and add yolk mixture.

In CLEAN mixer bowl, whip egg whites til stiff.
Fold into main mixture and spoon into pan over fruit.
Don't pour it, it will disturb your design!

Bake 350* for 35-40 minutes.
Invert onto serving plate and allow pan to rest over top of cake for several minutes before removing.

Answer 2

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 3

Place some melted butter in a round cake pan. Add some brown sugar, smooth it out, and add pineapple rings. Then put some cherries in the holes of the rings. Add a prepared spice cake mix, and bake at 350 for at least 45 minutes, or however long the box says. Or buy a pineapple upside down cake mix, and do the same method. You don't want to use hot eggs. For more ideas, write to editor@homecooking magazine.com or go to WWW. homogenizing.com

Answer 4

well I usually Cook this in the oven however i am sure it will work on top of the stove. 1 yellow cake mix 1/2 cup brown sugar (approx.) 1/2 stick of butter 1 large can pineapple rings maraschino cherries Make cake mix as directed on the box accept substitute the water with the pineapple juice (if you do not have enough pineapple juice than add water to obtain the requested amount of liquid). Heat butter in a skillet, turn off heat and add enough brown sugar to soak up the butter. Place pineapple rings in the skillet and put a maraschino cherries in each pineapple ring. Pour cake mix on top. Cover and cook over medium heat approx. 30-40 min. or until inserted tooth pick come out clean. Let cool for 5 min. Take a spatula a run around outside edges of cake. Cover with large plate and flip. hope this works out for you!

Answer 5

Mini Upside Down Pineapple Cake

1 can (20 oz) Dole crushed Pineapple
1/3 cup melted margarine
2/3 cup packed brown sugar
1 package (18.25 oz) yellow or pineapple flavored cake mix

Drain pineapple and reserve juice.
Stir margarine and brown sugar together. Evenly divide mixture into greased muffin cups. Arrange pineapple over sugar mixture.
Prepare cake mix according to instructions, replacing water with reserved pineapple juice.
Evenly pour batter into muffin cups.
Bake at 350 degrees F 20-25 minutes until toothpick inserted in the center comes out clean.
Cool 5 minutes and loosen edges and invert into serving platter

Answer 6

My Pineapple Upside Down Cake

I use a pineapple flavored cake mix or a yellow cake mix. Make the cake according to box directions (however, if using a plain yellow mix, substitute 1/3 cup of water with pineapple juice). Generously coat the bottom and sides of a 9x13 pan with butter. Generously layer in brown sugar fully covering the bottom of the pan. Using pineapple rings and maraschino cherries, line the bottom of the pan. (Gently squeeze rings between paper towels to remove excess juice.) I usually line the pan with the rings and fill in the spaces between the rings (including the holes) with the cherries. Gently add cake batter and bake. Let cake cool for about 10 mins then turn out onto a lined cookie sheet. Enjoy :)

Answer 7

PINEAPPLE UPSIDE-DOWN CAKE
1/2 cup margarine (1 stick) melted
1 cup brown sugar
1/2 cup walnuts (chopped)
1 can pinneapple slices (reserve syrup)
1 jar maraschino cherries
1 cup sugar
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
3 eggs
1/4 cup pineapple syrup
1 teaspoon vanilla
Place the butter, brown sugar and walnuts in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it's heavy and will be less likely to scorch. Place pineapples in the sugar mixture. Put cherries in the center of each pineapple. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge). In a bowl, combine sugar, flour, baking powder, salt and set aside. In seperate bowl, beat eggs until fluffy. Combine eggs, pineapple syrup, vanilla and dry ingredients; mix until smooth. Pour batter into the pan being careful not to disturb the pineapples and cherries. Bake at 350 degrees for 35-45 minutes. Remove from oven and allow to stand for a few minutes to set and loosen the edges with a butter knife. Turn it upside down onto a serving dish.
Serve while still warm.

Answer 8

mini cakes (muffins), with a cake mix:
i like to get a moist delicious betty crocker yellow cake mix, add the directed ingredients to it, a pouch of vanilla pudding, and an extra 1/4 cup milk (or pineapple juice). in the muffin tin- i spray it with a no stick or butter it. flour it. teaspoon brown sugar each cup. place pineapple ring, marachino cherry in the middle. sprinkle some chopped walnuts then add the cake mix, fill cup about 3/4 way up. bake about 20 minutes or until the cake springs when you touch it, or when it is nice golden color.
get a cookie pan as large (larger) than the muffin pan-lined with foil or wax paper. put on top pan. hold together and flip. tap each muffin cup on the back til you know all have popped out. makes a couple pans worth.

Answer 9

INGREDIENTS:
1 (15 ounce) can crushed pineapple
1/4 cup butter, melted
1 cup packed brown sugar
3 cups all-purpose flour
5 teaspoons baking powder
1 cup shortening
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract

DIRECTIONS:
Grease a 9x13 inch pan and preheat oven to 350 degrees F (175 degrees C).
Drain crushed pineapple and reserve juice. Combine margarine, brown sugar, pineapple and 2 tablespoons pineapple juice. Spread onto the bottom of a 9x13 inch pan. Add enough water to remaining juice to make 1 1/3 cup of liquid. Set aside.
Combine flour and baking powder. Set aside.
Cream shortening and white sugar until light and fluffy. Add eggs and vanilla, and beat for 1 minute. Add flour mixture alternately with juice, beginning and ending with the dry ingredients.
Pour over pineapple mixture in pan. Bake at 350 degrees F (175 degrees C) for 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes and then turn out.

Answer 10

How about 113 recipes?