Pinterest Recipes Pineapple Upside Cake

Pineapple UpsideDown Cake American Heart Association Recipes

WebMay 28, 2018 · Preheat the oven to 350°F. Make the pineapple glaze: Drain pineapple juice from the canned pineapple slices (about 1 cup) into a medium heavy-duty pot. …

Rating: 2.7/5(91)

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Skinny Pineapple Upside Down Cake Pound Dropper

WebNov 23, 2022 · Directions: Preheat oven to 350 degrees. In a large mixing bowl combine, 1 (8 oz.) can crushed, drained pineapple, cake mix, …

Rating: 4.4/5(72)
1. Preheat oven to 350 degrees.
2. In a large mixing bowl combine, 1 (8 oz.) can crushed, drained pineapple, cake mix, eggs, water and unsweetened applesauce.
3. Beat on low until batter is completely combined. Mix on high for 90 seconds.
4. Spray a 9-inch Bundt Tube Panwith non stick cooking spray.

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Pineapple Upside Down Cake Sally's Baking Addiction

WebApr 9, 2020 · On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and …

Rating: 4.8/5(233)
1. Preheat oven to 350°F (177°C).
2. Pour 1/4 cup melted butter into an ungreased 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep. I recommend this pie dish, which is 1.8 inches deep but I never have an overflow issue.) Sprinkle brown sugar evenly over butter. Blot any excess liquid off the fruit with a clean towel or paper towel. (The wetter the fruit, the more likely the cake could overflow or the topping could seep over the sides when inverted.) Arrange about 6-7 blotted pineapple slices and all the cherries on top of the brown sugar. I like to halve 3 pineapple rings and arrange them around the sides of the pan, too. See my photo and video above for a visual of the arranged topping. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or “set” the topping’s arrangement.
3. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. 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.

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