Best 8 Pineapple Upside Down Cake With Pink Peppercorn Caramel Recipes

CARAMELIZED PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Put the brown sugar, 1/2 stick of the butter and the 1/4 cup pineapple juice in a small saucepan over medium heat. Cook until the sugar dissolves and begins to caramelize, about 10 minutes. Pour into a 9-by-13-inch baking dish and top with the pineapple rings. Set aside.
• Whisk together the flour, ginger and salt in a medium bowl.
• In a stand mixer with the paddle attachment, beat together the remaining 2 sticks butter and the granulated sugar until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in vanilla until well incorporated.
• With the mixer on low speed, slowly add in the dry ingredients, beating just until incorporated--be careful not to over-mix. Spread the batter over the pineapple rings in the baking dish.
• Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool for 15 minutes.
• Meanwhile, make the topping: Stir together the sour cream, sugar and vanilla seeds in a small bowl.
• To serve, invert the cake over a platter and cut into portions. Serve with a dollop of the sour cream topping.

EASY PINEAPPLE UPSIDE-DOWN CAKE

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.

OLD FASHIONED PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
• Sift together flour, baking powder, and salt.
• Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
• Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.

CLASSIC PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil.
• For the topping: Pour the melted butter into a 9-inch pie dish. Use a pastry brush to brush the sides of the pie plate with butter. Sprinkle the butter with the brown sugar. Use clean hands to cover the base and sides of the pie plate with the butter sugar mixture. Arrange 7 pineapple rings on the base of the pie plate. Cut the remaining 3 rings in half and place them in the openings on the sides of the pie plate. Place a cherry in the center of each pineapple ring and in the empty spaces between the pineapple rings. Place the pie plate in the fridge while you make the batter.
• For the cake: Add the flour, baking powder, salt, and cinnamon to a mixing bowl and whisk to break up any lumps of flour and to evenly combine the ingredients. Set aside.
• Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Next, add the eggs, one at a time, fully incorporating the first egg before adding another. When the eggs are incorporated, add the vanilla and orange zest and mix until combined.
• Alternate adding the flour mixture and the sour cream to the mixer, starting and ending with the flour mixture. Mix until just combined. Spoon the batter into the chilled pie plate. Place the pie plate on the prepared baking sheet and transfer to the oven to bake until the juices are bubbling and the toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
• Remove the cake from the oven and transfer to a wire rack to cool for 15 minutes. Place a plate over the top of the cake and carefully flip the cake over, inverting it onto the plate. Cool the cake for an additional 10 to 15 minutes before serving.

CARAMEL PINEAPPLE CAKE

Steps:

• In a bowl, combine egg substitute and pineapple; mix well. Add the next seven ingredients and mix well. Spread into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Bake at 350° for 35 minutes or until golden brown. For sauce, combine caramel topping and pineapple juice in a saucepan; cook and stir over medium heat just until bubbly Cool slightly. Serve warm over cake.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350 degrees.
• Prepare the topping: In a medium bowl, whisk together sugar, butter, vanilla extract and cinnamon (if using). Pour the mixture into an ungreased 9-inch pie dish or round cake pan that's at least 2 inches deep.
• Using a clean kitchen towel or a paper towel, blot any excess liquid off the fruit. Arrange the pineapple slices to your liking in a single layer on top of the brown sugar-butter mixture, covering the base of the pan, then add the cherries wherever there's a gap. Place the pan in the refrigerator while you prepare the rest of the cake.
• Prepare the cake: In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt; set aside.
• Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until creamy, about 1 minute. Add sugar and beat on high speed until creamed together, about 1 minute, scraping down the sides and the bottom of the bowl with a rubber spatula as needed.
• On high speed, beat in the eggs, one at a time, until combined, then beat in the yogurt and vanilla extract, scraping the bowl as needed.
• Pour the dry cake flour mixture into the wet ingredients. Turn the mixer to low speed and carefully pour in the milk. Beat on low speed just until all the ingredients are combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
• Remove the pan from the refrigerator. Pour and spread the cake batter evenly over the topping.
• Bake for 40 to 55 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean. (A couple moist crumbs are OK.)
• Remove cake from the oven and cool on a wire rack for 20 minutes. Run a knife along the edge to loosen, then invert the cake onto a plate. (Take care, as the pan may still be hot.) Serve warm or at room temperature.

CARAMEL PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 375 degrees. Line a 9"x13" pan with parchment paper.
• In a large bowl, beat together cake mix, butter, eggs and pineapple juice. Mix well.Set aside.
• In a medium sauce pan over medium high heat melt butter and whisk in brown sugar and evaporated milk. Bring to a boil stirring consistently. Adjust heat to simmer and continue to stir for about 5-7 minuets being careful not to burn mixture. Remove from heat and whisk in vanilla.
• Carefully pour hot caramel mixture into baking pan over parchment paper. Distribute pineapple rings over caramel sauce. Add cherries.
• Pour cake batter over caramel and fruit.
• Bake for about 45 minuets or until inserted toothpick comes out clean.
• Once cake is finished baking, allow to sit for 3-5 minuets then remove cake from pan by flipping cake onto wired rack and carefully and slowly, pull back paper from caramel. to continue to cool. Failure to do this will allow the cake to keep baking, which will result to a dry cake.
• Place cake onto desired dish and serve. Refrigerate leftovers.