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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
Pineapple Upside Down Cake Simple and Easy
Pineapple upside down cake is so delicious. We have simplified it so much that you can make it in about an hour. If you have fresh pineapple by all means use it, but we simple use the rings you can buy in the can. They fit perfectly into a 9 inch cake pan. As always, you can alter the recipe according to your liking. For example if you want it a little sweeter, add more sugar. If you're diet conscious, add a little less.
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Due to the simplicity of the recipe, it's great when friends suddenly show up for dinner. The kids will love it as well. It keeps nicely for a few days. I never put mine in the fridge as the edges tend to get hard. Simply leave it covered on the counter at room temperature. Watch the video and let us know what you think.
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How to Make Pineapple Upside-Down Cake | Millie Peartree | NYT Cooking
Millie Peartree is back in the studio kitchen! She’s making her Pineapple Upside-Down Cake, which uses canned pineapple and maraschino cherries for a delicious and beautiful cake that’s also budget friendly. It’s a Southern staple that’s good enough for dessert but not supersweet, so you could have it for breakfast with coffee or tea, or at any time of day.
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How to make moist Pineapple upside down cake | Villa Cocina
#pineappleupsidedowncake #dessert #easycakedessert
Pineapple upside down cake is such a rewarding cake to make because it requires no additional decoration after being baked. It's easy to make and when you flip the result is impressive. You can really amaze a crowd with such a beautiful and effortless decoration. This cake is incredibly delicious, buttery and soft. The pineapple merges with the butter and light brown sugar creating indulging caramel flavors with a fruity touch. Its a cake worth every bite.
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Pineapple upside down cake recipe
9’’x 3’’ round baking pan
Baking time 350 F Degrees
Bake for 55min - 1hr 5min or until toothpick comes out clean.
For the cake
11/4 cups sugar, granulated
2 1/3 cups cake flour
1 TBSP baking powder
1/2 tsp salt, kosher
2/3 cup whole milk (room temperature)
3 ea eggs, large (room temperature)
1 TBSP vanilla extract
*Nielsen-Massey Mexican pure vanilla extract 4 oz :
3/4 cups butter, unsalted (room temperature)
Topping
1/4 cup unsalted butter, melted
1/2 cup light brown sugar, well packed
11 ea pineapple slices
21 ea Maraschino cherries (stems removed)
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Mary Berry's Pineapple Upside-Down Cake Recipe | Montvale Bakes
Another one of my favourite Mary Berry recipes
Step-by-step guide to baking pineapple upside-down cake - simple and delicious.
ingredients:
sugar topping:
60g butter (room temperature)
60g light brown sugar
225g can pineapple slices (reserve 2 tbsp of syrup)
glacé cherries
cake:
125g butter (room temperature)
125g caster sugar
2 eggs
175g self-raising flour
1 tsp baking powder
1 tsp vanilla paste
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Easy Pineapple Upside-Down Cake
De-panned onto a serving plate or cake board. That's ???????????????????????????????????? ????????????????????????-???????????????? ???????????????? with caramelized brown sugar pineapple and cherry topping. One of the easiest, delicious and beautiful cake you can make at home. Simple yet elegant. This recipe is light, moist, and buttery. A must-try!
Printable Ⓡⓔⓒⓘⓟⓔ, information, and TIPS at
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Ingredients:
1/2 cup unsalted butter, softened at room temperature
1/2 cup + 1/4 cup granulated sugar, divided
2 large eggs, room temperature
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 can, 20oz pineapple slices in pineapple juice (reserve 1/2 cup juice)
1/4 cup melted butter
1/4 cup brown sugar
Printable Ⓡⓔⓒⓘⓟⓔ, information, and TIPS at
#pineappleupsidedowncake #pineapple #cake
PINEAPPLE UPSIDE DOWN CAKE! LEVEL UP DESSERT USING PIÑA! SUPER DALI & AFFORDABLE RECIPE!
PINEAPPLE UPSIDE DOWN CAKE
225 grams butter (salted)
1 cup white sugar
1 cup brown sugar
4 pieces whole eggs
3 cups all-purpose flour
1 ½ teaspoon baking soda
2 teaspoons baking powder
1 ½ cups heavy cream
2 tablespoons white vinegar
2- (560-gram can) pineapple chunks