Best 5 Rosemary Pineapple Upside Down Cake Recipes
Indulge in the delightful Rosemary Pineapple Upside-Down Cake, a harmonious blend of sweet and savory flavors. This captivating dessert features a caramelized pineapple ring atop a moist and tender rosemary-infused cake, creating an alluring taste experience. The zesty rosemary adds a unique herbaceous dimension, balancing the sweetness of the pineapple and the richness of the cake. The recipe includes step-by-step instructions for creating this stunning centerpiece, along with additional variations such as a gluten-free and vegan option, ensuring everyone can savor this delightful treat. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create this exceptional dessert that will impress your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
ROSEMARY PINEAPPLE UPSIDE-DOWN CAKE
When it's time to get back to baking, you'll want to try this delicious scratch pineapple upside-down cake with a twist...a bit of fresh rosemary is sprinkled over the pineapple to create an unexpected, but superb flavor combination. Paula Marchesi, Lenhartsville, Pennsylvania, says this cake has been such a hit at church dinners that she now brings two or three.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon butter; pour into 9-in. round baking pan. Sprinkle with brown sugar and rosemary. Top with pineapple slices; set aside. , In a small bowl, cream sugar and remaining butter. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Spoon over pineapple. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Cool completely. Garnish with rosemary sprigs if desired.
Nutrition Facts : Calories 264 calories, Fat 8g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 207mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
PINEAPPLE UPSIDE-DOWN CAKE FROM SCRATCH
This is an old-fashioned upside-down cake recipe from my German grandmother from scratch. She used this same cake batter for many different fruits as an alternative to pineapple. She often used fresh Italian prunes or pitted fresh cherries. My grandparents owned a bakery and this cake was very popular in the 1950s and 1960s. Serve warm or at room temperature with whipped cream.
Provided by BakerGal
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch diameter, 2 1/2-inch tall round cake pan.
- Stir brown sugar and melted butter together in a bowl. Spread evenly over the bottom of the prepared cake pan. Place pieces of pineapple on top of brown sugar mixture and around the outer edge of the pan, all facing the same way. Place 2 pieces in the center. Place a cranberry between each pineapple piece.
- Beat white sugar and softened butter together using an electric mixer in a bowl until light and fluffy. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Pour in baking powder, vanilla extract, almond extract, cinnamon, and salt. Mix well.
- Add 1/2 cup flour and 1/4 cup milk to batter at a time, mixing well after each batch until thoroughly blended.
- Pour batter over pineapple slices, making sure batter gets between them. Spread and smooth batter using an offset spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
- Remove cake from the oven and let cool on a wire rack for 15 to 20 minutes. Run a knife around the edges of the cake to loosen. Place a plate over the cake pan and quickly invert, waiting a few seconds for it to fall if it doesn't immediately separate from the pan.
Nutrition Facts : Calories 319.3 calories, Carbohydrate 42.2 g, Cholesterol 75.3 mg, Fat 15.4 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.3 g, Sodium 158.4 mg, Sugar 26.8 g
CLASSIC PINEAPPLE UPSIDE-DOWN CAKE
This pineapple upside-down cake is a classic recipe that never goes out of style! It's delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. -Bernardine Melton, Paola, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 361 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 193mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.
PINEAPPLE UPSIDE-DOWN CAKE
Provided by Food Network
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Grease sides of a 9 by 3-inch round baking pan with nonstick cooking spray or butter.
- For topping: Beat the melted butter and brown sugar together in a small bowl. Spread mix over the bottom of prepared baking pan. Arrange 6 pineapple slices around the edge of the pan and 1 in the middle. Place a cherry in the middle of each ring, and the rest between slices at the edges.
- For the Cake: Stir together flour, baking powder, baking soda, salt, ginger and cloves in a large bowl. In another large bowl, beat together the butter and the sugar until light and fluffy. Beat in the eggs 1at a time. Using a spatula, alternately fold in the flour mixture and the heavy cream and pineapple juice until blended. Spread batter over the pineapple slices and bake for 1 hour or until a toothpick inserted in center comes out clean.
- Cool in pan for 5 minutes. Then run a metal spatula around the edge to loosen cake, invert a serving plate over the cake pan, and turn cake and plate over together. Remove cake from the pan, and serve the cake warm, with whipped cream.
ROSEMARY PINEAPPLE CAKE
I came across this recipe when looking for recipes that use fresh rosemary and thought this one sounded real interesting. Although I haven't made this yet I am planning to make it soon. Recipe source: Herb Companion (September 2004)
Provided by ellie_
Categories Dessert
Time 1h10m
Yield 1 9x13 cake, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350-degrees F.
- Combine all cake ingredients (flour- eggs) in a large bowl and mix well with a wooden spoon.
- Pour batter into a greased and floured 9 x 13-inch pan.
- Bake 45-55 minutes or until done (tested with a toothpick- if it comes out clean when inserted in the middle of the cake the cake is done).
- Let cake cool.
- While cake is cooling prepare frosting by mixing frosting ingredients (cream cheese- vanilla) together until smooth and spreadable.
- Spread on cooled cake.
- Refrigerate cake before serving and/or refrigerate leftovers.
Tips:
- Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any mishaps.
- Use fresh pineapple: Fresh pineapple has a brighter flavor than canned pineapple. If you can, use fresh pineapple for this recipe.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to tell if the cake is done baking.
- Let the cake cool completely before inverting it: This will help prevent the cake from breaking.
Conclusion:
This rosemary pineapple upside-down cake is a delicious and impressive dessert that is perfect for any occasion. The combination of sweet pineapple, tart rosemary, and moist cake is sure to please everyone. With a little planning and effort, you can easily make this cake at home. So next time you're looking for a special dessert, give this rosemary pineapple upside-down cake a try.
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