anyone have an AWESOME pineapple upside down cake recipe? NOT a cake mix one please?

Question

I need it for tomorrow and I do NOT want to use the Duncan Hines cake mix recipe if I can avoid it

Answer 1

Why not try this one? My mom's a great fan of Pineapple Upside Down cake and loves this recipe. If you try it, tell me how it turns out! :D


FRESH PINEAPPLE UPSIDE DOWN CAKE


For the caramel:

3/4 cup packed dark brown sugar
2 oz. (4 Tbs.) butter

For the fruit:

1 small, ripe pineapple, trimmed, quartered, cored, and cut into 1/4-inch-thick slices

For the cake:

8 oz. (2 cups) cake flour
2-1/2 tsp. baking powder
1/4 tsp. salt
4 oz. (8 Tbs.) unsalted butter, at room temperature
3/4 cup sugar
1-1/2 tsp. finely grated orange zest
1 tsp. vanilla extract
2 large eggs
2/3 cup plain nonfat yogurt

Heat the oven to 350°F and lightly butter the sides of an 8-inch square pan.

Make the caramel -- In a small saucepan, combine the brown sugar and butter. Cook over medium heat, stirring often, until the butter is melted and the mixture is smooth. Bring to a boil and pour into the prepared pan. Spread with a spatula to coat the bottom evenly. Scatter or arrange the pineapple slices evenly in the caramel, overlapping them slightly. Gently press the fruit into the caramel.

Make the cake -- Sift together the cake flour, baking powder, and salt. In a medium bowl, beat the butter with an electric mixer until smooth. Gradually add the sugar and continue beating until fluffy and lighter in color, about 3 min. Beat in the orange zest and vanilla. Add the eggs one at a time, beating briefly after each addition. Sprinkle half of the flour mixture over the butter mixture and, on low speed, mix just until the flour disappears. Add the yogurt and mix until just blended. Gently mix in the remaining flour. Scoop large spoonfuls of batter onto the fruit; gently spread the batter evenly in the pan. Lightly tap the pan on the counter to settle the batter. Bake until the cake is golden brown and a pick inserted in the center comes out clean, about 45 min. Immediately run a paring knife around the inside edge of the pan. Set a flat serving plate on top of the pan and invert the cake. Let the inverted pan rest for about 5 min. to let the topping settle. Gently remove the pan and serve the cake warm or at room temperature.

Answer 2

Pineapple Upside-Down Cake

2 tablespoons butter
1 can (20 ounces) pineapple slices, drained
1/2 cup brown sugar
1/4 cup shortening
1 teaspoon vanilla
1/2 cup granulated sugar
1 egg, beaten
1 1/2 cups cake flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/3 cup milk



Melt butter in an 8-inch square cake pan. Add brown sugar; blend with the butter. Arrange 5 or 6 pineapple slices over the bottom of the pan, cutting as needed to fit as many as possible. In a mixing bowl, cream shortening, vanilla, and granulated sugar. Add egg; beat thoroughly. Add sifted dry ingredients alternately with the milk. Pour batter over pineapple. Bake at 350° for 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Answer 3

INGREDIENTS:

* 3/4 cup butter
* 3/4 cup packed dark brown sugar
* 3/4 cup unsweetened pineapple juice
* 1 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup white sugar
* 3 eggs
* 1/2 teaspoon vanilla extract
* 1 fresh pineapple - peeled, cored and cut into rings

DIRECTIONS:

1. Preheat oven to 400 degrees F (205 degrees C).
2. Melt the butter. Brush a little bit of the butter on the inside of a 9 inch cake pan.
3. Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.
4. Stir together the flour, salt, white sugar, and baking powder.
5. Separate the eggs. Beat the whites until stiff but not dry.
6. Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
7. Bake at 400 degrees F (205 degrees C) for 30 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.

Answer 4

1 T margarine
1/2 c GF brown sugar
4 pineapple slices
4 egg yolks
3/4 c sugar
juice and grated zest from 1/2 lemon
4 egg whites
3/4 c potato starch
1 t GF baking powder

Directions

Melt the margarine and sugar in a 9-inch square-baking pan. Arrange the pineapple slices over the melted sugar. Set aside.

In a large mixing bowl, beat the egg yolks until light. Gradually add the sugar, lemon juice and grated rind; continue beating until creamy. In a clean bowl, with clean beaters, beat the egg whites until stiff but not dry. Gently fold the stiffly beaten egg whites into the egg yolk mixture.

Combine the potato starch and baking powder; fold into the batter. Carefully pour the batter over the fruit. Preheat oven to 350 degrees. Bake for 30 minutes. Invert the cake onto a serving platter and let cool.

Answer 5

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 6

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

1/2 ripe medium pineapple, peeled, cored, eyes removed and sliced into 1/2-inch rounds (about 4 or 5 slices)
3/4 cup (1 1/2 sticks) unsalted butter
3/4 cup light brown sugar
14 pecan halves
1 cup cake flour (not self-rising)
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
2 eggs
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1 tablespoon dark rum
4 fresh cherries, halved and pits removed

Melt 4 tablespoons of the butter in a 10-inch cast iron skillet, over medium heat. Add the brown sugar and stir to combine. Increase the heat to medium high and cook until the sugar mixture is bubbly, about 2 minutes. Arrange pineapple slices in the skillet in a pleasing pattern and continue to cook for 2 minutes, or until the sugar mixture turns an amber color. Turn the pineapple slices over and remove the pan from the heat. (The mixture will continue to cook even though the heat is off.) Arrange the pecan halves in the spaces between the rings. Set aside to cool slightly.
Preheat the oven to 375 degrees F.

Stir together the flours, baking powder, baking soda, and salt in a medium mixing bowl.

In the bowl of an electric mixer, cream together the remaining 1/2 cup butter and the granulated sugar until light and fluffy. Add the eggs, 1 at a time, mixing just until incorporated. Add the flour mixture and buttermilk alternately in 3 batches, mixing at low speed after each addition until just combined. Stir in the vanilla and rum.

Spoon the batter evenly over the pineapple slices in the skillet. Bake in the middle of the oven until golden brown and a tester comes out clean, 35 to 40 minutes.

Cool the cake in the skillet on a wire rack for 4 minutes only. Run a thin knife around the edge of the cake and, wearing oven mitts and working quickly, invert the cake onto a cake plate, keeping plate and skillet firmly pressed together. Carefully lift the skillet off cake and replace any fruit stuck to the bottom of the skillet, if necessary. Arrange the fresh cherry halves, cut side down, into the top of the cake, in the center of the pineapple rings.

Serve cake warm or at room temperature.

Answer 8

This is not an up side down but it is delicious an easy to make
I am going to try to translate it well, if I do not, just try to understand me, OK.

FOR THE CAKE YOU NEE:
For the cake
I bar of margarine or 4 tablespoons
2 teaspoons baking powder
1 2?4 cup of flour mixed with the baking powder above
1 cup of sugar
4 eggs
1 can of l6 onz. can sliced pine apple without the liquid
1/4 teaspoon Cinnamon
A rectangular glass baking dish like the one you use for medium lasagna
For the Glace:
1 cup melted margarine, 1 whole egg, 1 cup of sugar, mix well before spread it over the cake
Procedure:
Put the margarine in the baking dish in the microwave just to melt the margarine, add the cup o sugar, then the whole eggs
mix well with a forks, then add the flour mixed with the baking soda, put the pineapple circles on top a little bit inside of the mix, spread the Cinnamon over the pineapple
Pre heat the over at 350 F. bake for 30 minutes at this time add the glace and cook another 15 minutes until golden, serve hot or not as you like
hope you like it

Answer 9

Pineapple Upside Down Cake
Another classic. Serve with whipped cream.

Ingredients:
1/3 cup butter
1 cup brown sugar
9 slices canned pineapple
9 maraschino cherries
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla
3/4 cup milk



Directions:
Preheat oven to 350 degrees F. Melt 1/3 cup of butter in a 9 inch square cake pan in the oven and remove from heat. Stir in the brown sugar.


Arrange pineapple slices on top of the sugar, and put a cherry inside of each pineapple ring. Set aside.


In a small bowl combine flour, baking powder and salt. Set aside.


In a medium bowl cream remaining butter and sugar. Add eggs one at a time and continue beating until light. Stir in vanilla.


Alternate additions of dry ingredients and milk to the creamed mixture, beginning and ending with dry ingredients. Pour over the pineapple in the cake pan.


Bake for 50 to 60 minutes, until toothpick inserted in the centre comes out clean.


Cool for 10 minutes, then turn upside down over a serving plate. Leave the pan on top of the cake for 2 to 3 minutes to let all the syrup and fruit drop out. Serve warm.

Answer 10

1 heat the over to 350'/180c
2 Ware over love heat in a 10 in skillet or 9*9inch pan:
1/4 cup canola oil
3 sprinkle evenly:
3/4 cup brown sugar
4 Arrange in the pan over the sugar:
1 (17 ounce) can pineapple slices drained
5 Cream together with a big slotted spoon:
1/2 cup canola oil 1 cup sugar
6 Sift onto a piece of waxed paper:
2 cups flour 1 tablespoon baking powder
7 Measure out:
1 cup milk
8 Add half the milk to the creamed mixture, then half the flour, then the rest of the mil and then the rest of the flour. stirring each addition in well add: 1 teaspoon vanilla
9 Pour the batter over the pineapple. Put in the over for 40-45 minutes to bake. Remove to a board and cool 5 minutes
10 Run a knife around the edges of the pan to loosen the cake. place a plate on the top and turn it over on the plate. cut in to wedges and serve warm..

Answer 11

I make it very simply. I buy a store brand yellow cake mix. In the bottom of the cake pan I mix butter and brown sugar. Then I lay the pineapple halves in neat rows and place a halved cherry in the middle of each pineapple slice. Make the cake as directed and pour on top. Bake as it says on the box. Let cool and gently turn upside down on a plate. Sorry, that's the best I can do, but my friends gobble it up. Happy Baking