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If you don't want to make this cake from scratch, a box of yellow cake, mixed to directions, will do fine!
Put butter and brown sugar in a frying pan and melt until it boils or bubbles. I use a cast iron pan because it's heavy and cooks every evenly. I just move it from stove top straight to the oven.
Place pineapples in butter and sugar mixture. If you're using cherries, pop them in too. Put some smaller pieces of pineapple lined up the sides of the frying pan (standing up on edge). If you're not using a pan that can go into the oven, pour all this into a cake pan and arrange your pineapple accordingly.
When cake is done, loosen edges with a butter knife. Remove from heat and allow to rest five minutes, then turn it upside down on a serving dish.
By attosa from Los Angeles, CA
This really is quick and easy and you can substitute any fruit.
Mix cake as directed and set aside. Melt butter in sprayed 9x13 pan then add the brown sugar, remove from heat. Evenly place your fruit, top with nuts and cherries then prepared cake batter. Bake 35 minutes at 350 degrees F or until done. Immediately turn upside down on a cookie sheet, carefully remove the baking pan.
|Time:||15 Minutes Preparation Time|
35 Minutes Cooking Time
By Ann Winberg from Loup City, NE
Preheat the oven to 425 degrees F.
Melt 1/3 cup of butter in a heavy, round 10 inch iron or other oven proof skillet (cast iron is best). Stir in the brown sugar and cook over medium heat until the sugar is almost melted, spreading it evenly over the bottom of the pan. Pour out about 2 Tbsp. of the juice from the crushed pineapple and spread the remaining juice and pineapple evenly over the bottom of the pan. Sprinkle the pecans over, then arrange the pineapple rings evenly all over. Put a cherry in the middle of each pineapple ring. Set aside..
In a large bowl, beat the remaining 2/3 cup of butter and the sugar until blended. Add the eggs and beat well. Stir together the dry ingredients. Add them to the butter-sugar mixture. Pour in half the milk and beat well. Add the remaining milk and continue beating until the batter is smooth and well blended. Beat in the 2 Tbsp. reserved pineapple juice. Spread the batter evenly over the pineapple mixture in the prepared pan.
Bake for about 25 minutes, or until the cake springs back when touched in the center. Remove from the oven and let stand about 5 minutes, then invert onto a serving platter. If any of the brown-sugar mixture clings to the skillet, scrape it off and spread it over the cake. Serve warm or cold.
Source: The Fannie Farmer Baking Book, by Marion Cunningham.
By Free2B from North Royalton, OH
I love baking. I love making pineapple upside down cake but every time we would have some at work, I would see how people would struggle with the pineapple slices. So for my next pineapple cake, I used crushed pineapple and just sliced the cherries in half. This helped a lot. It was easier to eat and cut, especially with plastic forks. It also increases the moisture in the cake.
By Midq from San Antonio, TX
Heat oven to 350 degrees F. Heat butter in 9x9x2 pan until melted. Sprinkle brown sugar over butter, arrange pineapple slices on top. Place cherry in center of each pineapple.
Melt margarine, add brown sugar and pineapple. Spread in greased jelly roll pan. Beat 3 eggs until foamy. Slowly beat in 1 cup white sugar, beat until thick and fluffy. Stir in 5 Tbsp. water and 1 tsp. vanilla...
Sprinkle brown sugar over bottom of microwave round cake pan or 9 x 13 baking dish, dot with butter.
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I recently saw a recipe for pineapple upside down cake with cream cheese filling, but am now unable to find it. It was made in a springform pan with the pineapple and cherries on the bottom, half the cake mix, cream cheese filling, remaining half of cake mix. Does anyone have this recipe?
Pineapple Upside - down Cheesecake
1/2 c. graham cracker crumbs
1/2 c. light brown sugar
1/4 c. butter, melted
1 #2 can sliced pineapple, well drained
20 maraschino cherries, drained
1 lb. creamy cottage cheese
1 c. heavy cream
1/4 c. flour
1/4 tsp. salt
1 tbsp. grated lemon rind
1 tbsp. lemon juice
4 eggs, separated
3/4 c. sugar
1 (8 oz.) pkg. cream cheese
1 c. heavy cream, whipped with 1/4 c. confectioners' sugar
Butter heavily the side of a 9 inch springform pan. Turn pan on side. Sprinkle with crumbs. In a bowl, mix the light brown sugar and melted butter. Sprinkle the bottom of pan with mixture. Arrange pineapple slices and cherries on bottom, filling in all the spaces. Use remaining fruit for garnish.
In the blender, beat the cottage cheese and cream. In mixer, beat cream cheese, 1/2 cup sugar, flour, salt, lemon rind and lemon juice. Gradually add the cottage cheese mixture, blending well. Add the egg yolks one at a time, beating well after each addition. Beat the egg whites with the remaining 1/4 cup sugar until soft peaks form. Fold into the cream cheese mixture. Pour over the pineapple. Place pan on large piece of foil for leakage.
Bake in a moderately slow oven (325 degrees) until cake tester inserted in center comes away clean. Turn off heat. Allow to remain in oven until oven is cold (2 hours). Remove to rack. When cold, carefully release cake with spatula from side of pan. Place serving dish over cake, turn upside down. Remove outer ring and bottom. Refrigerate. Garnish as desired. Serve in wedges with whipped cream and confectioners' sugar mixture.
It is on the site just pinch.com
Can I make a pineapple upside down cake from a box of Tres Leches cake mix?
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By Robin from Washington, IA
Bake at 350 degrees F for 55-60 minutes or until cake tester inserted in center comes out clean and cake begins to pull away from sides of pan. Do not under bake. Cool in pan 5 minutes.
Invert onto platter and let stand one minute; then remove pan. Serve warm with Cool Whip or ice cream.
By Robin from Washington, IA
This recipe may also be used with thinly sliced fresh apples, canned peaches, canned apricots, bananas, add some walnuts, pecans or almonds on top of the fruit. (03/31/2010)
By Robin from Washington, IA
The last time I made this cake with pineapple rings I decided I was going to use crushed pineapple next time so every bite got some of the topping - and it would be easier to eat. Headed in the kitchen right now to try it. (11/06/2009)
By Robin Brady
Preheat oven to 350 degrees F. Melt butter in 12 inch nonstick ovenproof skillet over low heat. Remove from heat; stir in sugar. Arrange pineapple slices over sugar mixture. Place cherry half, rounded side down, in center of each slice; sprinkle with nuts.
Add enough water to reserved pineapple juice to measure 1 1/3 cups; pour into large mixing bowl. Add cake mix, eggs and oil; beat at medium speed of electric mixer until well blended. Pour over fruit in skillet.
Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool 5 minutes. Carefully loosen edge of cake with knife; invert onto serving plate. Cool slightly. Decorate by piping whipped topping around edge of cake, if desired.
By Robin from Washington, IA
This is the 1925 winner of the Hawaiian Pineapple Co. Recipe Contest. I've had this recipe forever it seems, so have no idea where I obtained it. (magazine or newspaper)
Drain the juice from 1 large can of either Crushed or Sliced Hawaiian Pineapple. Sift 2 cups flour. Sift again with 2 tsp. baking powder and 1/2 tsp. salt. Cream 1/2 cup butter or margarine, gradually add 1 cup sugar and cream well.
Beat yolks and whites of 2 eggs separately. Add yolks to creamed mixture; mix well, then add flour and 1/2 cup milk alternately, mixing well. Fold the 2 beaten egg whites and 1 tsp. vanilla.
Melt 2 Tbsp. butter in large frying pan. Spread 1 cup of brown sugar over pan. Add pineapple (if sliced is used, place slices closely together on the sugar; if crushed, simply pour in the well-drained fruit). Pour cake batter over fruit. Bake 45 minutes at 350 degrees F.
Turn upside-down on serving plate and garnish with maraschino cherries. Whipped cream may be spread over top.
By Connie from Cotter, AR
Melt butter in cake pan. Add brown sugar and let dissolve. Lay in slices of pineapple. Stir together a yellow cake mix, using pineapple juice with the water.