Any good pineapple upside down cake recipes??

Question

Hello I was wondering if anyone would know of some good pineapple upside down cake recipes

Answer 1

I forgot how wonderful this dessert is, thanks for reminding me!

Pineapple Upside Down Cake

1 pkg. (2-layer size) yellow cake mix
3 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup water
1/4 cup oil
1/2 cup (1 stick) butter
2/3 cup firmly packed brown sugar
3 cans (8 oz. each) pineapple rings, drained
7 maraschino cherries, halved
1 cup BAKER'S ANGEL FLAKE Coconut

PREHEAT oven to 350°F. Beat cake mix, eggs, sour cream, water and oil in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min.
MELT 1/4 cup of the butter in each of 2 (9-inch) round cake pans; sprinkle each pan with 1/3 cup of the brown sugar. Top evenly with pineapple rings and cherries; sprinkle with coconut. Pour half of the prepared batter into each pan.
BAKE 35 min. or until toothpick inserted in centers comes out clean. Immediately invert onto serving plates. Cool slightly.

Another one...

3 cans (8 oz. each) pineapple slices in juice, undrained
1 cup firmly packed brown sugar
1/3 cup butter or margarine, melted
6 maraschino cherries, halved
1/2 cup PLANTERS Chopped Pecans
1 pkg. (2-layer size) yellow cake mix
1 envelope DREAM WHIP Whipped Topping Mix
4 eggs
1 cup cold water

PREHEAT oven to 350°F. Drain pineapple, reserving 2 Tbsp. of the juice; set aside. Mix brown sugar and butter in 13x9-inch baking pan. Arrange pineapple slices in pan, cutting slices if necessary to evenly fit onto bottom of pan. Place cherry half, cut side up, in center of each slice. Sprinkle with the reserved pineapple juice and pecans.
BEAT dry cake mix, dry whipped topping mix, eggs and water in large bowl with electric mixer on low speed 2 minutes. Beat on medium speed 4 minutes. Carefully spoon into prepared pan.
BAKE 50 to 55 minutes or until top springs back when lightly pressed. Let stand 10 minutes; invert onto serving plate. Let stand 1 minute; remove pan. Serve warm or cooled.

Answer 2

I'm not sure this recipe applies to the upside down cake category or not, but it's got pineapple in it, and it always gets raves whenever we make it. Oh wait, I just remembered, it's a dump cake. Oh well, here it is anyways! You'll need:
1 can crushed pineapple
1 can cherry pie filling
1 yellow cake mix
1 stick of butter
9 X 13 cake pan

Grease the cake pan, and then put a little flour over it.
Pour in whole can of pineapple and spread evenly
Ditto the can of cherry pie filling
Pour cake mix on top and spread
Cut butter into little pats and lay next to each other, entirely covering the contents of the cake pan.
Bake at 375 for 45 mins, I think
SMELLS GREAT! Tastes even better. Just try not to want to eat the whole thing. Makes a great crunchy crust on the top.

Answer 3

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 4

Yes as a matter of fact there is. Duncan Heinz has a Special Edition Pineapple Upside Down cake in the cake aisle,and it is sooo good.This is the one that comes with the pan(all of them do ,I think) and they are reasonable and Delicious.I f you have a Kroger's go there first.Enjoy.I made it last week-end and it was like homemade.Good-Luck! Happy Baking!

Answer 5

I found a great one on allrecipes.com. They have a great selection and it's really user friendly. Just go to cakes and narrow down the choices from there. Or simply type in pineapple upsidedown cake in the serach box.
Goodluck!

Answer 6

Here are some recipes I found and mine.
I take the short cut most of the time. In a buttered and floured oblong pan, I line the bottom with a couple of handfuls (3 or 4) with brown sugar and cut up pieces of ½ stick of butter. Next I arrange slices (or chunks) of pineapple on top. Then I mix up a White or yellow cake mix and pour that on top. Bake as per the instructions on cake mix. When done flip over on platter, serve with Ice cream or whipped cream.

Pineapple Upside-Down Cake
Recipe courtesy Gourmet Magazine
Show: Sara's Secrets
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 8 servings

For topping:
½ medium pineapple, peeled, quartered lengthwise, and cored
¾ stick unsalted butter
¾ cup packed light brown sugar

For batter:
1½ cups all-purpose flour
2 to 3 teaspoons ground cardamom
2 teaspoons baking powder
¼ teaspoon salt
¾ stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon dark rum
½ 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, and then gradually beat in granulated sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rum. Add ½ of the flour mixture and beat on low speed just until blended. Beat in pineapple juice, and 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.

Pineapple Upside Down Cake
Prep Time: 35 minutes
Cook Time: 1 hour
Yield: 10 servings

½ cup butter
½ cup brown sugar
1 large pineapple, cored, sliced into 1/3-inch rings (about 10)
¼ cup dark rum
½ cup heavy cream

For the cake:
2 cups flour
¾ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
¾ cup unsalted butter, softened
1 1/3 cups sugar
3 eggs, separated
1½ teaspoons Tahitian vanilla extract
¼ cup fresh pineapple juice
½ cup buttermilk

Combine butter and brown sugar in a 12-inch cast iron skillet and heat until bubbly. Add pineapple and caramelize to a deep golden brown, turning once. Remove from skillet and set aside. Pour rum and cream into a skillet and cook over low heat 5 minutes, until thickened, stirring constantly with a whisk. Remove from heat.
Butter a 10-inch round cake pan and line with parchment paper. Arrange pineapple rings to cover bottom of pan. Pour cooled sauce over pineapple and set pan aside.
Sift together flour, baking powder, soda and salt. Set aside.
In a large bowl cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla. Combine pineapple juice and buttermilk. Alternately add sifted dry ingredients and juice/buttermilk mixture to creamed mixture (begin and end with dry ingredients.) Whip egg whites to soft peaks and fold into batter. Bake at 350 degrees about 1 hour, or until a tester comes out clean. Invert onto a serving platter.