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Taste of home pineapple upside down cake

1 years ago
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Views: 162

Taste of home pineapple upside down cake
Total Time

Show

Prep: 15 min. Bake: 35 min.

Taste of home pineapple upside down cake
Makes

9 servings

Both of my boys loved this makeover version of a family favorite, and even my husband, who is a bit picky, wants a piece in his lunch tomorrow! —Mary Lou Moeller, Wooster, Ohio

Taste of home pineapple upside down cake

Taste of home pineapple upside down cake

Makeover Pineapple Upside-Down Cake Recipe photo by Taste of Home

Ingredients

  • 3 tablespoons butter, melted
  • 1/3 cup packed brown sugar
  • 9 canned unsweetened pineapple slices
  • 9 maraschino cherries halves
  • 2/3 cup sugar
  • 2/3 cup fat-free milk
  • 3 tablespoons canola oil
  • 1 large egg, room temperature
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 1-1/3 cups cake flour
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt

Directions

  1. Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange pineapple slices in a single layer in pan; place cherry halves in center of pineapple slices; set aside.
  2. In a large bowl, beat the sugar, milk, oil, egg and extracts until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended. Pour into prepared pan.
  3. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm.

Nutrition Facts

1 piece: 288 calories, 9g fat (3g saturated fat), 34mg cholesterol, 172mg sodium, 49g carbohydrate (32g sugars, 1g fiber), 3g protein.

ⓘ

Taste of home pineapple upside down cake
Total Time

Prep: 10 min. Bake: 45 min.

Taste of home pineapple upside down cake
Makes

15 servings

Here's a traditional recipe for pineapple upside down cake that's been updated with packaged items for convenience. —Karen Ann Bland from Gove, Kansas

Taste of home pineapple upside down cake

Taste of home pineapple upside down cake

Easy Pineapple Upside-Down Cake Recipe photo by Taste of Home

Ingredients

  • 1/4 cup butter, melted
  • 1 can (20 ounces) sliced pineapple
  • 10 pecan halves
  • 1 jar (12 ounces) apricot preserves
  • 1 package yellow cake mix (regular size)

Directions

  1. 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.
  2. Prepare cake batter according to package directions; pour over pineapple.
  3. 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.

Nutrition Facts

1 piece: 252 calories, 7g fat (3g saturated fat), 8mg cholesterol, 260mg sodium, 47g carbohydrate (33g sugars, 1g fiber), 2g protein.

ⓘ

Taste of home pineapple upside down cake
Total Time

Prep: 15 min. Bake: 20 min.

Taste of home pineapple upside down cake
Makes

2 servings

Tender, moist and sweet, these two luscious but lighter cakes are as special as the person you choose to share them with! —Taste of Home Test Kitchen

Taste of home pineapple upside down cake

Taste of home pineapple upside down cake

Pineapple Upside-Down Cake for Two Recipe photo by Taste of Home

Ingredients

  • 4 teaspoons butter, melted, divided
  • 4 teaspoons brown sugar
  • 2 canned unsweetened pineapple slices
  • 2 maraschino cherries
  • 1/3 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • Dash ground nutmeg
  • 3 tablespoons fat-free milk
  • 1/4 teaspoon vanilla extract

Directions

  1. Pour 1/2 teaspoon butter into each of two 10-oz. ramekins coated with cooking spray. Sprinkle with brown sugar. Top with a pineapple slice. Place a cherry in the center of each pineapple slice.
  2. In a small bowl, combine the flour, sugar, baking powder, salt and nutmeg. Beat in the milk, vanilla and remaining butter just until combined. Spoon over pineapple.
  3. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Run a knife around edges of ramekins; invert onto dessert plates. Serve warm.

Nutrition Facts

1 serving: 290 calories, 8g fat (5g saturated fat), 21mg cholesterol, 318mg sodium, 53g carbohydrate (37g sugars, 1g fiber), 3g protein.

ⓘ

How do you keep pineapple upside

To prevent the pineapple cake from getting soggy, drain the juice from the canned pineapple before lining the pan. You can also pat the maraschino cherries with a paper towel before using as well. You also should not add any extra liquid to the cake batter than the listed amounts in the recipe card.

Should I refrigerate my pineapple upside

Pineapple upside-down cake needs to be refrigerated if you're not planning to consume it within 48 hours. Remember – this type of cake contains fruit, which means it will spoil quickly if not chilled. If your kitchen is hotter than 70F, pineapple upside-down cake will need to be refrigerated immediately.

How long does pineapple upsidedown cake last?

Place the pineapple upside down cake in the refrigerator for up to 3 days. In addition to being stored in the refrigerator, you can cover this cake in plastic wrap and place it in the freezer for up to one month, but I promise it won't last that long!

taste home pineapple upside cake

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