Time 55m Yield 12-15 servings. Number Of Ingredients 5 Steps:
Pour butter into a well-greased 13x9-in. baking dish. Drain pineapple, reserving 1/4 cup juice. Arrange pineapple slices in prepared pan; place a pecan half in the center of each slice. Combine the apricot preserves and reserved pineapple juice; spoon over pineapple slices. , Prepare cake batter according to package directions; pour over pineapple., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto a large serving platter. Cool slightly; serve warm.
Time 1h Yield 12 Number Of Ingredients 10 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Melt butter in a 9-inch baking pan in the preheating oven. Remove pan. Sprinkle brown sugar evenly over butter. Arrange pineapple chunks in a single layer over the butter and brown sugar, then sprinkle with pecans; set aside. Beat biscuit baking mix, white sugar, milk, vegetable oil, vanilla extract, and egg together in a large bowl on low speed for 30 seconds, scraping bowl constantly. Increase mixer speed to medium and continue beating until batter is smooth, about 4 minutes more. Slowly pour batter over the pineapple mixture. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Run a paring knife between the cake and the edge of the pan to loosen cake. Cover the cake pan with a plate, and invert it to flip the cake out of the pan and onto the plate. Cool at least 10 minutes before serving.
Time 50m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Follow instructions on cake box for making an oblong single layer cake. Prepare cake batter and set aside. Cut up butter in small pieces and place all over the bottom of the oblong pan specified on cake box. Sprinkle brown sugar generously over the butter. Place pan on the stove (or in the oven) and heat slowly until butter and sugar melt to a liquid then remove from heat. Evenly space the pineapple slices around the bottom of pan in the heated sugar and butter. Place the cherries and nuts between the pineapple slices (Tho the cherries and nuts look nice and taste great, they are optional). Pour cake batter on top of the pineapple/cherry/nut mixture. Place in oven and bake as directed on cake box. As soon as cake is done place a plate over the cake and turn upside down and carefully remove pan. If you wait too long the sugar will harden and be difficult to remove. Note: Peaches may be used in place of pineapple.
Time 1h Yield 8 servings Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F. Make the cake batter: Combine the flour, baking powder, salt, granulated sugar, 1/2 stick butter, the shortening, milk, eggs, vanilla and 2 tablespoons pineapple juice in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside. Melt the remaining 1/2 stick butter in a 12-inch cast-iron skillet over medium heat; swirl to thoroughly coat the skillet. Sprinkle the brown sugar over the butter, making sure it’s evenly distributed-you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat and layer the pineapple slices over the top. If desired, place maraschino cherries in the centers of the pineapple slices. Pour the batter evenly over the pineapple slices and gently spread to even out the top. Bake the cake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It’s best served warm.
Time 1h50m Yield 12 Number Of Ingredients 6 Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries. Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
Time 55m Yield 12-20 slices, 12-20 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Take and seperate juice from pineapple, reserve for later. Melt butter in small bowl in microwave. Take melted butter and fully coat a 13x9 dish (sides included, use all of butter). Sprinkle sugar on bottom of dish, place pineapple rings or chunks were desired, then sprinkle the nuts, cherries, and coconut evenly over sugar and pineapple. Combine water and drained syrup. Prepare packaged cake as directed using the mixed water/syrup as the needed liquid. Pour cake mixture in dish over sprinkled toppings and fruit. Bake at 350 for 35-40 minutes or until done. Cool 5-10 minutes before inverting cake onto serving pan.
Time 1h10m Yield 10 Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch diameter, 2 1/2-inch tall round cake pan. Stir brown sugar and melted butter together in a bowl. Spread evenly over the bottom of the prepared cake pan. Place pieces of pineapple on top of brown sugar mixture and around the outer edge of the pan, all facing the same way. Place 2 pieces in the center. Place a cranberry between each pineapple piece. Beat white sugar and softened butter together using an electric mixer in a bowl until light and fluffy. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Pour in baking powder, vanilla extract, almond extract, cinnamon, and salt. Mix well. Add 1/2 cup flour and 1/4 cup milk to batter at a time, mixing well after each batch until thoroughly blended. Pour batter over pineapple slices, making sure batter gets between them. Spread and smooth batter using an offset spatula. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Remove cake from the oven and let cool on a wire rack for 15 to 20 minutes. Run a knife around the edges of the cake to loosen. Place a plate over the cake pan and quickly invert, waiting a few seconds for it to fall if it doesn’t immediately separate from the pan.
Time 1h20m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350°F. Oil and flour rectangle baking dish. In small pan melt butter and brown sugar together. Pour into baking dish. Place pineapples on bottom of baking dish. Mix cake mix as directed except instead of water I used the juice from the can of pineapple and added water to it to make up the difference. Add cinnamon and nutmeg to batter and mix well. Pour batter over brown sugar mixture and pineapple. Lightly tap pan on countertop to remove air bubbles. Bake as directed on the cake mix package. When done, immediately place a dish on top of baking dish and flip to remove your cake. Tip: When you oil the pan, use a little of the dry cake mix to"flour" the bottom and sides and then return excess to the mix for batter. This way you don’t get the white on the outside of your finished cake.
Time 55m Number Of Ingredients 10 Steps:
Heat oven to 180C/160C fan/gas 4. For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings. Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.
Time 1h10m Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F (205 degrees C). Melt the butter. Brush a little bit of the butter on the inside of a 9-inch cake pan. 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. Stir together the flour, salt, white sugar, and baking powder. Separate the eggs. Beat the whites until stiff but not dry. 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. Bake in the preheated oven until cake springs back when lightly touched with a finger, about 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.
Time 40m Yield 24 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease 24 jumbo muffin cups. Drain pineapple rings and pour juice into a 2-cup liquid measure. Add water, if needed, to reach 2 cups. Set aside. Mix brown sugar and butter in a small bowl with a fork until completely combined. Divide mixture evenly between the prepared muffin cups. Place one pineapple ring in each cup and place a cherry in the center. Combine cake mix, reserved pineapple juice-water mixture, oil, and eggs in a large mixing bowl. Mix with an electric mixer on medium speed for 2 minutes. Fill each muffin up 2/3 full with batter. Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 24 minutes. Remove from the oven and immediately invert onto wire racks to cool.
Time 45m Yield 1 cake, 12 serving(s) Number Of Ingredients 8 Steps:
Melt 1/2 stick margarine in a 9 X 9 baking pan. Add brown sugar and stir until mixed. Place canned pineapple slices over mixture. If desired, add maraschino cherry half or a nut in the center of the slice. Using the pineapple juice as the liquid, stir up a box of yellow cake mix according to the box directions and pour over all. Bake according to box directions or until it looks done and brown. Go around the edge with a knife, then place a large platter over the cake and invert so that pineapple slices are on top. Scoop out anything left in pan and add to cake. Serve with whipped topping if desired.
Time 2h10m Yield 10 servings. Number Of Ingredients 7 Steps:
In a microwave, melt 1/2 cup butter; stir in brown sugar. Spread evenly onto bottom of a greased 5-qt. slow cooker. Sprinkle with cherries and pecans; top with pineapple. Sprinkle evenly with dry cake mix. Melt remaining butter; drizzle over top., Cook, covered, on high until fruit mixture is bubbly, about 2 hours. (To avoid scorching, rotate slow-cooker insert a half turn midway through cooking, lifting carefully with oven mitts.), Turn off slow cooker; let stand, uncovered, 30 minutes before serving. If desired, serve with ice cream.
Time 1h10m Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. In a large bowl, combine flour, baking powder, and salt; set aside. With an electric mixer, cream 6 tablespoons butter and 1 cup sugar until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture in 3 additions alternately with the milk in 2, beginning and ending with the flour. Mix just until combined In a 10-inch cast-iron (or ovenproof nonstick) skillet over low, add remaining sugar and butter and cook, stirring, until the mixture is a light caramel color. Remove from heat and top with pineapple rounds. Carefully spoon batter over pineapples in skillet. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cake cool in pan 5 minutes. Run a knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature.
More about “easy pineapple upside down cake recipes”
Time 50m Yield 24 Number Of Ingredients 8 Steps:
Heat oven to 350°F. Add melted butter to 12-inch cast iron or ovenproof skillet. Sprinkle brown sugar evenly over butter. Arrange 8 pineapple slices in bottom of skillet. Cut remaining slices in half; arrange around inside edge of skillet. Place 1 cherry in center of each whole and half pineapple slice. In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into skillet over fruit. Bake 40 to 45 minutes or until cake is golden brown and springs back when touched lightly in center. Cool cake in skillet 5 to 10 minutes. Run knife around edge of cake to loosen. Place heatproof plate upside down over skillet; turn plate and skillet over. Remove skillet. Serve cake warm.
