Any one have a recipe for pineapple up-side down cake?

Answer 1

Tyr www.joyofbaking.com!!!!!!!!!!!!!!!!!

Answer 2

The quickest and easiest recipe is from Betty Crocker. What I do, I have a large iron skillet. I place it on the stove and melt about 4 tablespoons of margarine. Add 1/2 cup on brown sugar.(light brown sugar or dark. I prefer the dark but either one) Make sure you thoroughly mix the brown sugar and margarine together. Next, open a can of pineapple slices. Place the slices in the pan. Place cherries inside the center of the pineapple slices. Mix Betty Crockers pineapple cake mix but use the juice from the can instead on the water to bring up to the liquid amount. Do according to the recipe box. Put the batter in the skillet carefully and bake it for 30 or 35 minutes. WAIT UNTIL THE CAKE IS COOLED BEFORE PLACING THE CAKE DISH ON TOP OF THE CAKE, THEN FLIP!! You will have a delicious pineapple cake! Enjoy! ( I work 3 jobs, don't have the time or patience to do it by scratch, but the family don't know the difference!! SSSHHHHH!!)

Answer 3

Here is one...delicious and very 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 4

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 5

PINEAPPLE the other way up CAKE 2/3 cup butter 3/4 cup brown sugar place the butter and brown sugar in a frying pan and soften till it boils or bubbles. A forged iron pan works properly through fact it quite is heavy and could be much less in all likelihood to scorch. a million can pineapple slices maraschino cherries (sufficient to fill centers of pineapples) place pineapples interior the butter and sugar combination. placed cherries interior the middle of the pineapple. decrease the slices of pineapple into halves and line the factors of the frying pan with them (status up on component). prepare a field of yellow cake combination following the instructions on the field to combine the batter (do no longer bake in a separate pan; shop on with training under). Pour the batter over the pineapple and cherries. Bake at 350°F stages. while the cake is performed, loosen the sides with a butter knife. get rid of from warmth and allow to take a seat down 5 minutes, then turn it the other way up on a serving dish. non-obligatory: rather of using a cake combination, you are able to prepare the batter from scratch using the recipe under, or any recipe for yellow cake. Scratch Cake: a million cup flour a million teaspoon baking powder a million/2 teaspoon salt 2 eggs 2/3 cup sugar a million/4 cup milk integrate factors and beat a million minute. Pour batter over pineapples and cherries (comparable as above). Bake at 350°F and shop on with comparable steps as above

Answer 6

this is a recipe that my grandma used to make. she used to bake it in an old cast iron skillet, but you can do it in a regular pan too.

beat:
3 eggs that have been left at room temp for 15 min. add: 1 1/2 cups sugar VERY SLOWLY

melt 2 tbsp. butter in bottom of baking dish, add: 1 heaping cup of brown sugar and press into bottom of pan.
place: 8 slices of pineapple w/cherry in each on top of brown sugar.
sift together:
1 1/2 cup Softasilk flour (cake flour)
1 1/2 tsp baking powder
1/2 tsp salt
add to egg mixture and beat 2-3 minutes
add: 1 tsp vanilla
1/2 cup pineapple juice
beat into above mixture for another 3-4 minutes
batter should be very fluffy, pour on top of brown sugar and pineapples and bake at 350 degrees for 35-40 minutes or until a tooth pick inserted in the center of cake comes out clean.

Answer 7

make a cake, put some pinneaples in it, stand on your head, enjoy! hahaha

Just kidding- here's one from Emeril... BAM!!!
Pineapple Upside Down Cake
Recipe courtesy Emeril Lagasse, 2005
Show: Emeril Live
Episode: Fruit Desserts
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

Here is the best that I have:
ENJOY!!
"Wolfgang Puck's Macadamia Nut Pineapple Upside Down Cake"

Serves 10

TOPPING:
3/4 cup shelled roasted macadamia nuts
3 tablespoons unsalted butter
3/4 cup firmly packed light brown sugar
1 cup fresh pineapple chunks drained canned pineapple chunks

CAKE:
1/4 cup shelled roasted macadamia nuts
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 ounces unsalted butter, at room temperature
1/2 cup granulated sugar
2 eggs, at room temperature
1 teaspoon pure vanilla extract
3/4 cup milk

DIRECTIONS:
Preheat the oven to 350 degrees. Spray a 9 1/2- or 10-inch round cake pan with cooking spray.
First, prepare the topping. Put the 3/4 cup macadamia nuts in a food processor with the stainless-steel blade. Pulse just a few times, until the nuts break up into coarse chunks. Set aside.

Put the 3 tablespoons butter in the cake pan and place over low heat just until the butter melts. Holding the pan with a potholder, swirl until the butter is evenly spread over the bottom. Sprinkle in the brown sugar and press it down in an even layer. Arrange the pineapple and chopped macadamia nuts in an even layer on top, breaking up the pineapple chunks if necessary.
For the cake, put the 1/4 cup macadamia nuts in the food processor. Pulse just until the nuts are finely ground.
In a bowl, sift together the flour, baking powder and salt. Add the ground nuts. Set aside.

Put the room-temperature butter in a mixing bowl. With a handheld electric mixer on high speed, beat the butter until light and fluffy, about 1 minute. With a rubber spatula, scrape down the side of the bowl. Still beating at high speed, gradually sprinkle in the granulated sugar. Then beat in one egg at a time, scraping down the bowl after each addition. Beat in the vanilla.

Reduce the speed to low. In three batches, slowly sprinkle in the dry ingredients, beating in a third of the milk after each addition. Continue beating until the batter is smooth. Pour and spread the batter evenly over the pineapple and nuts.
Bake the cake in the preheated oven until a wooden toothpick inserted into its center comes out clean, 35 to 40 minutes.

Remove the pan from the oven and leave it to cool on a wire rack for 5 to 10 minutes.
Invert a serving plate over the top of the cake pan. Put oven mitts on both hands. Holding the plate and pan firmly together with your hands, turn the cake upside down. Lift off the pan. Dislodge and replace any bits of the topping stuck to the pan.
Let the cake cool at least briefly before cutting it into wedges. Serve warm or at room temperature.
------------------------------------OR-------------------------------------
For a quicker one:

"Pineapple Upside Down Cake"

1/2 cup butter
1 cup packed brown sugar
1 (20 ounce) can sliced pineapples
6 maraschino cherries, cut in half lengthwise
1 Duncan Hines supreme pineapple cake mix
1 (4 ounce) box vanilla instant pudding mix
1 cup pineapple juice, from canned pineapple with a bit of water added
1/2 cup canola oil
4 eggs

Preheat oven to 325.
Melt butter in a 9x13 pan in oven.
Sprinkle brown sugar evenly over butter in pan.
Drain canned pineapple into a measuring cup.
Place pineapple slices evenly in pan, cutting the last two in half to cover pan.
Place the maraschino cherries the the center of the pineapple slices, cut side up.
Combine the rest of ingredients in a large mixing bowl on slow speed for 30 seconds.
Beat on medium speed for 2 minutes.
Pour batter into pan.
Bake for 45 to 55 minutes, or until a pick comes out clean.
Cool 5 minutes and turn pan onto a platter.

**BE SURE AND "CLICK" ON THIS WEBSITE FOR A PICTURE OF THIS CAKE.
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Answer 9

Try a recipe from this website.

Answer 10

Try www.Allrecipes.com or www.Recipezaar.com. They should have PLENTY! Those are my favorite 2 sites for GOOD recipes.