- Home
- Cake
- How To make Pineapple Upside Down Cake (Light)
How To make Pineapple Upside Down Cake (Light)
1 tb Butter, softened
1/2 c Light brown sugar, packed
3 cn Pineapple slices (8oz cans)
- in unsweetened juice 9 Maraschino cherries
1 c Cake flour
3/4 c Sugar
1 1/2 ts Baking powder
1/4 c Thawed frozen egg substitute
- equivalent to 1 egg 1/2 ts Vanilla
1/4 ts Coconut extract
Brush bottom and sides of 9-inch square baking pan with butter. Sprinkle brown sugar over bottom of pan. Drain pineapple slices reserving 1/2 cup juice. Arrange 9 pineapple slices on brown sugar in pan. Place 1 maraschino cherry in center of each pineapple slice. Puree 2 pineapple slices. Reserve remaining pineapple slice for another use. Stir together cake flour, sugar and baking powder in bowl. In another container, combine 1/4 cup pureed pineapple, 1/2 cup pineapple juice, egg substitute, vanilla and coconut extract. Quickly combine liquid ingredients with dry ingredients, stirring just until blended. Pour batter over pineapple in pan, spreading evenly. Bake at 350 degrees 20 to 25 minutes or until cake tests done in center and is golden brown. Cool about 5 minutes. Loosen cake around edges of pan. Place inverted serving platter over cake and turn both upside down. Shake gently, then remove pan. Slice into squares and serve warm. Makes 9 servings. Each serving contains about: 221 calories; 103 mg sodium; 3 mg cholesterol; 2 grams fat; 51 grams carbohydrates; 2 grams protein; 0.3 gram fiber.
When preparing the cake, stir the liquid and dry ingredients together just until blended
overmixing causes toughness. Also watch the baking closely. Bake only until the center of the cake tests done :
overbaking causes dryness and toughness. After baking, let the cake stand a few minutes, then loosen the edges with a knife. Invert the cake into a serving platter to reveal the fruit-and-sugar glaze. This cake is best when eaten warm. You may want to serve it with nonfat frozen yogurt or a dollop of low-fat whipped topping. Printed in the June 18, 1992, issue of the Los Angeles Times.
How To make Pineapple Upside Down Cake (Light)'s Videos
How to Make Pineapple Upside Down Cake
How to Make Pineapple Upside Down Cake
Full Recipe:
This delicious pineapple upside down cake is beyond easy and it plops out of the pan fully decorated!!! My take on this classic has a lots of crunchy pecans that candy themselves in the oven, and a healthy drizzle of rum in the batter and caramel.
Those ultra-sweet candied cherries it's usually paired with just don't do it justice though. I've subbed them out for lots of pecans to add texture and some great depth of flavor. If you're not a pecan fan, walnuts work great in this cake too! The batter is light and fluffy but super moist, especially with all that caramel baked in.
If you don't have sour cream sub in yogurt! And remember not to over-fill the pan!
Pineapple Upside Down Cake in a Frying Pan | No Oven | How Tasty Channel
How to make a soft and moist Stove Top Pineapple Cake made in 15 minutes in a Frying Pan. It features all the naturally sweetness of pineapple, very easy to make without oven, without hand mixer and with the upside down method.
One of my favourite Summer treat!
????PRINTABLE RECIPE AND TIPS:
--------------------------------------------------------------------------------------------------------------
Please, leave a comment and subscribe to my channel for more recipe videos!
FOLLOW ME:
FACEBOOK:
INSTAGRAM:
PINTEREST:
---------------------------------------------------------------------------------------------------------------
For the Video Gear and Baking/Cooking Tools used in this video:
DISCLAIMER: How Tasty is a member of the Amazon Affiliates Program. If you purchase through this links, you pay the same price and How Tasty receives a small commission. This help supports the channel and allows me to continue to make videos like this.
Thank you so much for your support!
Upgrade Your Pineapple Upside Down Cake Like THIS
This unorthodox homemade pineapple upside-down cake will absolutely be your new go-to recipe after making this. You will never go back to the old way of eating soggy overcooked fruit cake after eating this one.
PRINT OFF THIS RECIPE AT:
Ingredients for this recipe:
• 1 ½ cups walnuts
• ½ cup no salt pistachios
• 2 ¼ all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon sea salt
• 1/3 cup sour cream
• 1/2 cup whole milk
• 1/2 cup neutral-flavored oil
• ½ cup pineapple juice
• 2 sticks softened unsalted butter
• 1 ¼ sugar
• 2 teaspoons vanilla
• 2 large eggs
• ½ cup packed light brown sugar
• ¼ cup heavy whipping cream
• 2 tablespoons brandy or rum
• 1 peeled and cored pineapple cut into circle rounds
• 5 pitted fresh cherries cut in half
Pineapple Supreme Upside-Down Cake from scratch
New Orleans native Charlie Andrews demonstrates on how to make an old school classic, Pineapple Supreme Upside-down cake from scratch. The cake has Pineapple juice, pineapple extract and pineapple powder to give it a nice pineapple flavor. This recipe calls for 12 slices of cake. It's soft, moist, nice pineapple flavor and a wonderful topping of butter, brown sugar crust with pineapple slices and cherries on top. Hope you all will give this classic holiday cake recipe a try.
Direct recipe link
Official Website for all recipes
Email
charliethecookandrews@gmail.com
Facebook
Instagram
Twitter
#charliethecookandrews
To donate
GoFundMe
Cash App
$CharlieA504
PayPal (donate to email address)
charliethecookandrews@gmail.com
How To Make Next-Level Pineapple Upside Down Cake
Iconic. Classic. And now, Next-Level. All things used to describe this moist, incredible yellow cake! My Pineapple Upside Down Cake has been requested by fans for years, and now it's here! Give it a go with my written recipe:
SUBSCRIBE to our Channel:
Pineapple upside-down cake is a classic dessert recipe in which you bake it, well, upside-down! When you flip your cake out of your baking dish, then it's right-side up. Or is it then upside-down? Better not overthink this; it may be a which came first, the chicken or the egg situation, and honestly, I rather just think about that soft yellow cake topped with caramelized pineapple.
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
FOLLOW ME HERE, BOLD BAKERS!
* Website (All written recipes can be found here):
* Facebook:
* Instagram: &
* Pinterest:
* Twitter:
* TikTok:
* Shop Bigger Bolder Baking Bakeware:
#pineapple #cake #biggerbolderbaking
Easy Pineapple Upside Down Cake with Crushed Pineapple
My quick pineapple upside down cake with crushed pineapple is probably the best pineapple upside down cake you’ll ever eat and it’s SO easy to make!
It’s made with a simple boxed yellow cake mix, and has the most delicious brown sugar, vanilla, and crushed pineapple glaze, and pretty maraschino cherries on top.
You’ll want to make this crushed pineapple upside down cake again and again!
Thanks so much for watching today’s video! If you love it, don’t forget to “LIKE”, leave a sweet COMMENT, and SUBSCRIBE for weekly recipes❤️
⬇⬇⬇ GET FULL RECIPE BELOW ⬇⬇⬇
MORE CAKE MIX DESSERTS TO WATCH:
Easy Chocolate Chip Brookies:
Red Velvet Cake Mix Cookies:
Easy Birthday Cake Mix Cookies:
CRUSHED PINEAPPLE UPSIDE DOWN CAKE
BAKING INSTRUCTIONS:
▪️ Bake in preheated 350 degree F oven for 25-35 minutes or until cakes are a light golden brown and a toothpick inserted into the center comes out clean.
INGREDIENTS:
▪️ 1 box yellow cake mix, prepared as directed except pineapple substituted for water
▪️ 1/3 cup of butter, melted
▪️ 1 cup of light brown sugar
▪️ 1/4 tsp vanilla
▪️ 1 20 oz can of pineapple tidbits, drained and juice reserved
▪️ 1 20 oz can of crushed pineapple, drained
▪️ 1 6 oz can of maraschino cherries, drained and stems removed
KITCHEN TOOLS USED (affiliate):
▪️ (2) 8″ x 3″ Round Cake Pans:
▪️ Large Pot:
▪️ Glass Mixing Bowl:
▪️ Electric Mixer:
▪️ Colander:
▪️ Silicone Spatula:
▪️ Measuring Cups:
▪️ Magnetic Measuring Spoons:
▪️ Wire Cooling Rack:
▪️ Cake Stand with Glass Lid:
CARA’S KITCHEN ESSENTIALS (affiliate):
▪️ Hand Mixer:
▪️ Stand Mixer:
▪️ Glass Mixing Bowls:
▪️ Measuring Cups:
▪️ Magnetic Measuring Spoons:
▪️ Favorite Non-Stick Spatulas:
▪️ Go-to Cookie Scoops:
▪️ Pre-Cut Parchment Paper:
▪️ Baking Sheets:
FOLLOW ME:
▪️ BLOG:
▪️ INSTAGRAM:
▪️ FACEBOOK:
▪️ PINTEREST:
▪️ BEAUTY YOUTUBE:
▪️ BEAUTY INSTAGRAM:
For brand inquiries or sponsorships, please contact me at kindlyunspoken22@gmail.com