DOUBLE LAYER PINEAPPLE UPSIDE DOWNCAKE

DOUBLE LAYER PINEAPPLE UPSIDE DOWNCAKE   

Ingredients

• 1 large can sliced pineapples, drained
• 1 large jar Maraschino Cherries
• 1 box of Pineapple Supreme Cake Mix
• 4-5 large eggs
• 1/3 cup vegetable oil
• 1-1/3 cups pineapple juice
• 2 cups firmly packed brown sugar
• 1 cup butter
• 1 (8 oz) can vanilla frosting
• 1 small can crushed pineapples, drained

Pineapple Upside Down Instructions:
Topping:
Place pineapple slices at the bottom of two well oiled baking pans. Place whole cherries in the center of each pineapple slice and in between each of the slices. Melt butter in medium sauce pan. Add brown sugar and cook until bubbling.
Pour the brown sugar mix over the pineapples and cherries in each pan, up to two inches deep.

Cake:
Blend cake mix, pineapple juice, eggs, vegetable oil together until smooth. Pour equal amounts of cake mix over brown sugar and pineapple mixture into each pan.
Bake on center rack of oven under 350°F for 30 minutes or until center is done (cake tester inserted in center comes out clean).
Allow cakes to cool for 15 minutes. Remove from pans on to plates and allow to cool for another two hours.

Frosting:
Drain the can of pineapples so that is no liquid is left. Mix the pineapples and frosting together.
Putting it together: Once the cakes have cooled for two hours, place one on top of the others with pineapple side up. Frost the sides of the cake.
Leave the top and center of the cakes unfrosted. Place frosted cakes in the refrigerator until ready to serve. Enjoy !

PINEAPPLE UPSIDE DOWN CAKE

PINEAPPLE UPSIDE DOWN CAKE

Pineapple Upside Down Ingredients

FOR THE TOPPING

•     50g softened butter
•     50g light soft brown sugar
•     7 pineapples rings in syrup, drained and syrup
•     glacé cherry

FOR THE CAKE

•     100g softened butter
•     100g golden caster sugar
•     100g self-raising flour
•     1 tsp baking powder
•     1 tsp vanilla extract
•     2 eggs

Pineapple Upside Down Instructions
    First of alleat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.
    And then place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, 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. Enjoy!

Pineapple Upside Down Cake-1

Pineapple Upside Down Cake-1

Pineapple Upside Down Ingredients :

Topping:

• 4 tablespoons (1/4 cup) (55 grams) unsalted butter, cut in small pieces
• 3/4 cup (160 grams) light brown sugar
• 1 medium pineapple (peeled, quartered, cored, and sliced 1/4 inch thick)
• Maraschino cherries or candied cherries (optional)

Cake Batter:

• 1 1/2 cups (195 grams) all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (113 grams) unsalted butter, at room temperature
• 1 cup (200 grams) granulated white sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs, separated
• 1/2 cup (120 ml) milk
• 1/4 teaspoon cream of tartar

Pineapple Upside Down Cake Instructions:

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan with three inch (7.5 cm) sides.

Topping: Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking, without stirring, for a few more minutes or until bubbles just start to appear around the outside edges of the mixture (the sugar starts to caramelize). Then remove from heat, and pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on top of the sugar mixture. (Can also garnish with cherries.)

Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.

In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 45 - 55 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake (not the pineapple) will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate. Serve with softly whipped cream.
Makes one - 9 inch (23 cm) cake. Enjoy!

New Fashioned Pineapple Upside-Down Cake

New Fashioned Pineapple Upside-Down Cake
Pineapple Upside Down Ingredients :

•     4 eggs
•     1/2 cup butter
•     1 cup packed light brown sugar
•     1 (20 ounce) can sliced pineapple
•     10 maraschino cherries, halved
•     1 cup sifted cake flour
•     1 teaspoon baking powder
•     1/4 teaspoon salt
•     1 cup white sugar
•     1 tablespoon butter, melted
•     1 teaspoon almond extract

Pineapple Upside Down Instructions

    First of all preheat oven to 325 degrees F (165 degrees C).
    And then in a 10 inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter or margarine over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Next is to 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 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 sjillet.
    Bake for 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.