Best 10 Five Ingredient Pineapple Upside Down Cake Recipes

FIVE-INGREDIENT PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375˚F.
• Melt 2 tbsp butter in a 9-inch round, flameproof, aluminum pan over medium-low heat (make sure to cover entire pan bottom); sprinkle sugar over top. Carefully place pineapple rings in a single layer in bottom of pan (you'll use about 7 slices). Increase heat to medium-high and cook until pineapple caramelizes, flipping once, about 2 minutes per side; remove pan from heat.
• Melt remaining 2 tbsp butter on stove top or in microwave. In a medium-size mixing bowl, beat egg with melted butter. Add cake mix and reserved pineapple juice; combine well.
• Pour batter over pineapple; bake until a toothpick inserted in center of cake comes out clean, about 30 to 35 minutes. Allow cake to cool for about 15 to 20 minutes; when still warm, loosen sides with a knife and invert cake onto a serving plate. Slice into 8 pieces and serve.
• Serving size: 1 piece of cake

FIVE-INGREDIENT PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 190°C (375˚F).
• Melt 30ml (2 Tbsp) butter in a 22.5-cm (9-in) round, flameproof, aluminum pan over medium-low heat (make sure to cover entire pan bottom); sprinkle sugar over top. Carefully place pineapple rings in a single layer in bottom of pan. Increase heat to medium-high and cook until pineapple caramelizes, flipping once, about 2 minutes per side; remove pan from heat.
• Melt remaining 30ml (2 Tbsp) butter on stove top or in microwave. In a medium-size mixing bowl, beat egg with remaining melted butter. Add cake mix and reserved pineapple juice; combine well.
• Pour batter over pineapple; bake until a toothpick inserted in centre of cake comes out clean, about 30 to 35 minutes. Allow cake to cool for about 15 to 20 minutes; when still warm, loosen sides with a knife and invert cake onto a serving plate. Slice into 10 pieces and serve. Yields 1 slice per serving.

WEIGHT WATCHERS FIVE INGREDIENT PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 375°F.
• Melt 2 tbsp butter in 9 inch round, flameproof, aluminum pan over medium low heat (make sure to cover entire bottom of pan).
• Sprinkle sugar over top.
• Carefully place pineapple rings in a single layer in bottom of pan.
• Increase heat to medium - high and cook until pineapple caramelizes, flipping once, about 2 minutes per side.
• Remove pan from heat.
• Melt remaining 2 tbsp butter on stove top or in microwave.
• In a medium size mixing bowl beat egg with remaining melted butter,.
• Add cake mix and reserved pineapple juice. Combine well.
• Pour batter over pineapple.
• Bake until a toothpick inserted in centre of cake comes out clean, about 30 to 35 minutes.
• Allow cake to cool for about 15 to 20 minutes.
• When still warm loosen sides with a knife and invert cake onto a serving plate.
• Slice into 10 pieces and serve.
• Yields 1 slice per serving.

WEIGHT WATCHERS 5 INGREDIENT PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 375 degrees Melt 2 Tablespoons butter in a 9 inch round, flameproof, aluminum pan over medium-low heat (make sure to cover entire pan bottom); Sprinkle sugar over top. Carefully place pineapple rings in a single layer in bottom of pan. Increase heat to medium-high and cook until pineapple caramelizes, flipping once, about 2 minutes per side; Remove pan from heat. Melt remaining 2 tablesppons butter on stovetop or in a microwave. In a medium size mixing bowl, beat egg with remaining melted butter. Add cake mix and reserved pineapple juice; combine well. Pour batter over pineapple; bake until a toothpick inserted in center of cake comes out clean, about 30-35 minutes. Allow cake to cool for about 15-20 minutes; When still warm, loosen sides with a knife and invert cake onto a serving plate. Slice into 10 pieces an serve. Yields 1 slice per serving, 4 points plus per slice.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Put the chopped pineapple in a baking dish, cover with foil and roast in the oven until soft and lightly golden brown. Leave the oven at 350 degrees F.
• Put the sugar, vanilla bean and 1/2 cup of water in a medium saucepan and cook over high heat until it turns a light caramel. Add the chopped pineapple, cream, salt and arbol and cook until slightly reduced. Let cool for about 5 minutes before adding it to a blender. Remove the vanilla bean, then carefully transfer the mixture to a blender and blend until smooth. Strain through a medium mesh strainer into a bowl. Return the mixture to the saucepan and reduce it to a sauce consistency. Pour the caramel into a seasoned 10-inch cast iron pan and let cool slightly. Arrange the pineapple slices on top of the caramel and set aside.
• Cream the butter and sugar in the bowl of a stand mixer fitted with paddle attachment until light and fluffy, scraping down the sides and bottom of the bowl once. Add the eggs, 1 at a time, beating until each is incorporated.
• Whisk together the flour, cornmeal, baking soda, baking powder and salt in a bowl until combined. Whisk together the buttermilk, sour cream, rum, vanilla extract and vanilla seeds in a measuring cup. Alternate the dry and wet ingredients starting and ending with the flour and mix until just combined, scraping the sides and bottom of the bowl. Pour the batter over the pineapple in the cast iron pan and bake until the top is lightly golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached, 30 to 40 minutes. Cool on a baking rack for 10 minutes, then invert onto a large platter. Let cool for 30 minutes before serving.

PINEAPPLE UPSIDE DOWN CAKE RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 325F. 2. Sift flour, baking powder, and salt into a bowl and set aside. 3. Melt 1/2 Cup butter in microwave. 4. Spread brown sugar evenly on bottom of pan (9-10")and pour melted butter over the top- saturating the brown sugar. 5. Lay pineapple slices out evenly covering the whole pan. Distribute the cherries around the pineapple. 6. Separate egg whites and yolks into two bowls- a large bowl for the whites and a smaller bowl for the yolks. 7. Beat egg whites just until soft peaks form. 8. Gradually add white sugar into egg whites, beating well after each addition. 9. Beat egg yolks with fork or whisk, high speed, until thick. 10. Using a whisk or spatula and an over/under motion, gradually fold in egg yolks and flour mixture into the egg white mixture. 11. Fold in the tablespoon of butter (melted) and the almond extract. 12. Spread batter evenly over the top of the pineapples. 13. Bake for 45-60 minutes until golden brown and surface springs back when pressed with fingertip. 14. Loosen the edges of the cake from the pan with a cake knife. Let cake cool for at least five minutes before flipping over onto serving dish.

FIVE INGREDIENT PINEAPPLE UPSIDE DOWN CAKE RECIPE

Steps:

• preheat oven to 375 melt 2 T butter in a 9 inch round aluminum pan over medium low heat (make sure to cover entire pan bottom) sprinkle sugar over top carefully place pineapple rings in a single layer in bottom of pan increase heat to med high and cook until pineapple caramelizes flipping once about 2 mins per side-remove pan from heat melt remaining 2 T butter on stove top or in microwave in a medium bowl beat egg with remaining melted butter add cake mix and reserved pineapple juice-combine well pour batter over pineapple and bake until toothpick comes out clean 30-35 mins-allow cake to cool 15-20 mins when still warm loosen sides with a knife and invert cake onto serving plate-slice into 10 slices and serve

PINEAPPLE UPSIDE-DOWN CAKE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch diameter, 2 1/2-inch tall round cake pan.
• Stir brown sugar and melted butter together in a bowl. Spread evenly over the bottom of the prepared cake pan. Place pieces of pineapple on top of brown sugar mixture and around the outer edge of the pan, all facing the same way. Place 2 pieces in the center. Place a cranberry between each pineapple piece.
• Beat white sugar and softened butter together using an electric mixer in a bowl until light and fluffy. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Pour in baking powder, vanilla extract, almond extract, cinnamon, and salt. Mix well.
• Add 1/2 cup flour and 1/4 cup milk to batter at a time, mixing well after each batch until thoroughly blended.
• Pour batter over pineapple slices, making sure batter gets between them. Spread and smooth batter using an offset spatula.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
• Remove cake from the oven and let cool on a wire rack for 15 to 20 minutes. Run a knife around the edges of the cake to loosen. Place a plate over the cake pan and quickly invert, waiting a few seconds for it to fall if it doesn't immediately separate from the pan.

EASY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4.
• For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
• Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. 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.