Best 4 Pineapple And Ginger Upside Down Cake Recipes
**Indulge in a Tropical Delight with Pineapple and Ginger Upside-Down Cake Recipes**
Experience a burst of tropical flavors with our tantalizing pineapple and ginger upside-down cake recipes. These heavenly cakes feature a symphony of sweet pineapple, zesty ginger, and a luscious caramelized topping that will transport you to a tropical paradise. Dive into the classic pineapple upside-down cake, where juicy pineapple rings and aromatic ginger dance harmoniously on a bed of tender sponge cake. For a unique twist, try our ginger-infused caramel sauce that adds a spicy kick to the traditional recipe.
Explore the gluten-free version of this classic dessert, where almond flour and coconut flour create a delightful crust that's both crispy and tender. Savor the moist and flavorful cake base, topped with caramelized pineapple and a hint of ginger for a delectable gluten-free treat.
If you're a fan of bundt cakes, our pineapple ginger bundt cake is a must-try. This stunning cake boasts a moist and fluffy interior, studded with pineapple and ginger chunks, all enveloped in a luscious glaze. The bundt pan's intricate design adds an elegant touch, making it a centerpiece for any occasion.
For a healthier alternative, our pineapple ginger upside-down cake with yogurt is a guilt-free indulgence. This recipe uses Greek yogurt to create a lighter and healthier cake base, without compromising on flavor. The caramelized pineapple and ginger topping provides the perfect balance of sweetness and spice, making this cake a wholesome and satisfying treat.
Whichever recipe you choose, our pineapple and ginger upside-down cakes promise an unforgettable taste experience. With their vibrant flavors and stunning presentation, these cakes are sure to impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a culinary journey to the tropics with our delectable pineapple and ginger upside-down cake recipes.
PINEAPPLE AND GINGER UPSIDE-DOWN CAKE
This was the first cake I ever made by myself seeing as it's soo simple. I find the pineapple flavor gets stronger the night after, and as a result the ginger flavor decreases. You can omit the ginger if you wish but I find the flavors really compliment each other. I originally got the recipe from a book but had to tweak a thing or two and so now this is just right. Produces one small cake
Provided by Dani3758
Categories Dessert
Time 55m
Yield 1 small cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Grease an 8 inch tin.
- To make topping: put the butter and sugar into a small bowl and beat together till nice and fluffy.
- Pour into tin. Place pineapple rings on top and cherries in the middle, personally I hate cherries so I never use them.
- To make the cake. beat together sugar and butter till fluffy.
- Mix in the pre-beaten eggs a little at a time.
- Sift in flour and ginger and mix.
- Add the pineapple juice from tin - I normally don't use quite all of it, but over 3/4. The batter should be quite thin. Mix again.
- Pour batter into tin, smoothing the top.
- Bake at 180C/360F for 35 mins, or until an inserted toothpick or knife comes clean and cake is golden on top. I find that if the cake is golden on top but the middle isn't cooked, lowering the heat to 140 degrees C (280 F) and baking until middle is cooked is the best solution and sometimes if a cake is being particularly stubborn with the middle not cooking lowering it further to 100 degrees C (200F) Although I've never had to with this particular cake.
- When cake is ready turn over and release tin so the pineapple rings are on top.
EASY PINEAPPLE UPSIDE-DOWN CAKE
Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!
Provided by Betty Crocker Kitchens
Categories Dessert
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.
Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g
PINEAPPLE UPSIDE-DOWN GINGERBREAD CAKE
Categories Cake Fruit Ginger Dessert Bake Pineapple Cinnamon Nutmeg Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 21
Steps:
- For topping:
- Preheat oven to 350°F. Melt 1/4 cup butter in 10-inch-diameter cast-iron skillet or other heavy ovenproof skillet (preferably nonstick) over medium heat. Add 2/3 cup brown sugar and stir until mixture begins to form thick mass, about 4 minutes. Continue cooking, without stirring, until butter mixture spreads and covers bottom of skillet and bubbles appear all over surface, about 6 minutes longer. Remove skillet from heat. Arrange pineapple chunks close together in concentric circles atop sugar mixture in skillet.
- For cake:
- Sift first 8 ingredients into medium bowl. Using electric mixer, beat molasses, golden brown sugar, melted butter, eggs and vanilla extract in large bowl until well blended, about 2 minutes. Add half of dry ingredients, then whole milk, then remaining half of dry ingredients, beating until well blended after each addition. Beat in crystallized ginger. Spread batter evenly over pineapple in skillet.
- Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in skillet 5 minutes. Run small knife around sides of skillet to loosen cake. Place platter over cake in skillet; invert cake onto platter. Cool cake at least 1 hour. Serve slightly warm or at room temperature with whipped cream.
PINEAPPLE UPSIDE-DOWN CAKE
This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories
Provided by Sara Buenfeld
Categories Afternoon tea, Snack, Treat
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.
Nutrition Facts : Calories 407 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.87 milligram of sodium
Tips:
- Use fresh pineapple. Fresh pineapple has a brighter flavor and more juice than canned pineapple. If you must use canned pineapple, be sure to drain it well and pat it dry before using.
- Grate the ginger finely. This will help the ginger flavor to distribute evenly throughout the cake.
- Do not overmix the batter. Overmixing the batter will make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
- Let the cake cool for at least 15 minutes before inverting it. This will help to prevent the cake from breaking apart.
Conclusion:
Pineapple and ginger upside-down cake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet pineapple, spicy ginger, and moist cake is sure to please everyone. With a few simple tips, you can make a perfect pineapple and ginger upside-down cake that will be the star of your next party or potluck.
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