Best 2 Caramel Pineapple Upside Down Cake Recipes

Are you ready to tantalize your taste buds with a delectable treat? Look no further than the luscious caramel pineapple upside-down cake! This classic dessert is a harmonious blend of tropical flavors, caramelized sweetness, and a tender, moist cake that will leave you craving more. With its vibrant presentation and heavenly taste, it's the perfect centerpiece for any occasion. Whether you're a seasoned baker or a novice in the kitchen, this step-by-step guide will lead you through the process of creating this mouthwatering masterpiece, ensuring that every bite is a moment of pure bliss.

Let's cook with our recipes!

CARAMEL PINEAPPLE UPSIDE DOWN CAKE

Caramel Pineapple Upside Down Cake image

Moist butter cake, with a melt in your mouth caramel topping and caramelized pineapples and cherries. One of my favorite cakes of all times!

Provided by TwinGodesses

Categories Dessert

Time 55m

Yield 1 1/4 sheet cake, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 (18 1/4 ounce) box butter cake mix, we used Duncan Hines
3 large eggs
1/2 cup softened butter
3/4 cup pineapple juice
20 ounces sliced pineapple
maraschino cherry (without stems)
1/2 cup butter
1 cup packed golden brown sugar
2 tablespoons canned evaporated milk
1 teaspoon vanilla extract

Steps:

Preheat oven to 375 degrees. Line a 9"x13" pan with parchment paper.
In a large bowl, beat together cake mix, butter, eggs and pineapple juice. Mix well.Set aside.
In a medium sauce pan over medium high heat melt butter and whisk in brown sugar and evaporated milk. Bring to a boil stirring consistently. Adjust heat to simmer and continue to stir for about 5-7 minuets being careful not to burn mixture. Remove from heat and whisk in vanilla.
Carefully pour hot caramel mixture into baking pan over parchment paper. Distribute pineapple rings over caramel sauce. Add cherries.
Pour cake batter over caramel and fruit.
Bake for about 45 minuets or until inserted toothpick comes out clean.
Once cake is finished baking, allow to sit for 3-5 minuets then remove cake from pan by flipping cake onto wired rack and carefully and slowly, pull back paper from caramel. to continue to cool. Failure to do this will allow the cake to keep baking, which will result to a dry cake.
Place cake onto desired dish and serve. Refrigerate leftovers.

PINEAPPLE UPSIDE DOWN CAKE WITH PINK PEPPERCORN CARAMEL

Pineapple Upside Down Cake with Pink Peppercorn Caramel image

Provided by Alex Guarnaschelli

Categories dessert

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

8 tablespoons unsalted butter, softened
1 large pineapple, skinned, cored and cut into eight or nine 3/4-inch-thick slices
3/4 cup dark brown sugar
1/2 cup buttermilk
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon kosher salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup granulated sugar
2 tablespoons light corn syrup
Juice from 1 large lime
2 teaspoons pink peppercorns

Steps:

For the cake: Preheat the oven to 350 degrees F.
Heat a 9-inch skillet over medium heat and melt 2 tablespoons butter. Add the slices of pineapple in a single layer and sprinkle the brown sugar over the fruit. Cook until the pineapple browns slightly, 2 to 3 minutes. Flip the pineapple slices. Turn off the heat and keep warm.
Whisk together the buttermilk, vanilla, eggs and the remaining 6 tablespoons butter in a medium bowl until smooth. Use a rubber spatula to stir in the flour, granulated sugar, salt, baking powder and baking soda until completely smooth. (The batter will be fairly stiff.) Pour the batter over the pineapple.
Transfer the skillet to the center of the oven and bake until a toothpick inserted in the center of the cake emerges clean, 40 to 45 minutes. Cool for about 10 minutes before carefully unmolding onto a serving platter. (See Cook's Note.)
For the caramel: Combine the granulated sugar, corn syrup, lime juice and 1/4 cup cold water in a medium stainless saucepan. Stir in the pink peppercorns and bring to a gentle simmer. Cook until the sugar is dissolved, then cook, 10 minutes. Set aside to cool slightly. When the cake is unmolded, pour the caramel over the cake.

Tips:

Use fresh pineapple. Fresh pineapple has a brighter flavor and a more tender texture than canned pineapple.
Slice the pineapple thinly. This will help it to caramelize evenly.
Make sure the butter and sugar are melted and bubbling before adding the pineapple. This will help to create a smooth caramel sauce.
Cook the pineapple until it is golden brown. This will give it a rich flavor and a slightly chewy texture.
Use a 9-inch round cake pan. This is the standard size for an upside-down cake.
Grease and flour the cake pan. This will help the cake to come out of the pan easily.
Pour the batter over the pineapple. Make sure the batter is evenly distributed.
Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool for 10 minutes before inverting it onto a serving plate.
Serve the cake warm or at room temperature.

Conclusion:

Caramel pineapple upside-down cake is a classic dessert that is perfect for any occasion. It is easy to make and always a crowd-pleaser. The combination of sweet pineapple, rich caramel sauce, and moist cake is simply irresistible. So next time you are looking for a special dessert, give this recipe a try. You won't be disappointed!