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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
This unusual cake is just wonderful for breakfast or brunch. The addition of cornmeal gives the cake a delicious taste and texture, and the layers of pineapple an extra boost.
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.
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.
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.
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.