Classic Pineapple UpsideDown Cake Recipe Taste of Home
Preheat the oven to 350°F (180°C) and generously butter a 9x13-inch (23x33cm) baking pan. Set aside. In a small saucepan over medium-low heat, combine butter and brown sugar and simmer until the sugar is dissolved in about 2-3 minutes. Pour into the prepared baking pan.
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Whipping up this cake is as easy as 1-2-3! 1: Grab a 9 x 13-inch pan. Melt your butter in the bottom of the pan and sprinkle the brown sugar across the melted butter. (If you start with room temperature butter, the melting process is easy!) I love the tartness of salted butter but you might prefer unsalted butter.
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Scrape down the sides and up the bottom of the bowl with a rubber spatula. With the mixer on medium speed, beat in the eggs, one at a time, until combined. Add vanilla and mix. Turn the mixer to low, alternate adding half the flour mixture with half the buttermilk, repeat.
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On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the pineapple juice and milk.
Pineapple Upside Down Cake RecipeTin Eats
Place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside. In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
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Cut 6 pineapple slices in half and around the center pineapple slice on top of the brown sugar mixture. Place a maraschino cherry in the center of each pineapple ring. Set the pan aside. In a large mixing bowl, cream the sugar and butter until light and fluffy. Add 1 egg and mix.
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Step 2. Melt margarine or butter and pour into an 8" square or 9" round pan; coating bottom and sides. Sprinkle brown sugar evenly over butter.
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Place the pineapple rings on top of the butter and brown sugar. Place marachino cherries in the center of each pineapple ring. Place pecans as desired in some of the empty spaces, as desired. In a large bowl, add dry cake mix, oil, 3 eggs, sour cream and pineapple juice/water. Pour the cake mixture evenly on top of the butter, brown sugar.
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Step 2: Add butter to microwave safe bowl and melt. Make sure not to overheat your butter. Step 3: Stir in your brown sugar, ground cinnamon, and nutmeg and then pour mixture evenly in baking pan. Step 4: Place pineapple slices on top of brown sugar mixture evenly spaced across pan.
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Add one ring of pineapple to the middle of the cake pan and then surround it by 6 more. Add the cherries to the centers of the pineapple rings. Add cake batter. Prepare the yellow cake mix according to the directions on the box, substituting pineapple juice for water. Use the pineapple juice from your canned slices.
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Preheat oven to 350F (175C) Pour melted butter into 9.5-10" pie plate or deep cake pan, make sure it entirely covers the bottom of the pan and use a spoon or spatula to grease the sides of the pan. ¼ cup salted butter. Sprinkle brown sugar evenly over butter mixture.
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Pour the cake batter over the pineapples. Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in the pan for about 5 minutes. Run a knife along the edge of the pan. Turn the cake upside down onto a tray. Leave the pan on top of the cake for about 1-2 minutes.
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Instructions. Preheat oven to 350 degrees and spray a 9-inch by 13-inch baking dish with non stick cooking spray. Melt butter and pour into baking dish. Sprinkle brown sugar over the butter and spread out. Place pineapple slices in the bottom of the pan on top of the brown sugar.
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Instructions. Preheat oven to 350 degrees (325 for dark or nonstick pan) Spray 2 8″x3″ cake pans with non-stick spray and set aside. Open and drain both the pineapple tidbits and crushed pineapple in a colander, reserving 1 cup of juice for the cake mix.
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Mix the cake batter. Combine the reserved pineapple juice with enough water to make 1 total cup of liquid. Mix the cake batter as directed on the box using the second ¼ cup of melted butter, the pineapple juice with water, and 3 large eggs. * The cake box may call for oil but replace it with the ¼ cup of melted butter.
Pineapple Upside Down Cake (2023)
Larger Cake: For a larger, 11x5x2 cake, increase the butter to ½ cup + 2 tablespoons, use 1 ¼ cup brown sugar, and double the pineapple to 40 oz of slices. This will give you a bigger, bolder version of the classic pineapple upside-down cake. Crushed Pineapple: For a different texture and flavor, try using crushed pineapples instead of the.
