Best 8 Pineapple Upside Down Cake From Roys Hawaiian Recipes

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HAWAIIAN PINEAPPLE UPSIDE DOWN CAKE



Hawaiian Pineapple Upside Down Cake image

On my way to a Hawaiian-themed party, all I could think of was Pineapple Upside Down Cake. The recipes did not seem Hawaiian enough. The additions of coconut, banana and macadamia nuts brought the tropics to the recipe. I can't tell you how many people raved at the party. The whole cake is gone.

Provided by Kim

Categories     Desserts     Cakes     Upside-Down Cake Recipes     Pineapple Upside-Down Cake Recipes

Time 2h5m

Yield 12

Number Of Ingredients 13

½ cup butter, melted
1 ½ cups brown sugar
8 canned sliced pineapple rings (drain and reserve juice)
½ cup chopped macadamia nuts
½ cup flaked coconut, divided
2 canned sliced pineapple rings, chopped
12 maraschino cherries
½ cup reserved pineapple juice
½ cup coconut water
⅓ cup vegetable oil
3 eggs
1 ripe banana, mashed
1 (18.25 ounce) package white cake mix

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Pour the melted butter into a 9x13-inch baking dish.
  • Sprinkle the brown sugar evenly over the butter.
  • Arrange 8 pineapple rings in two rows in the baking dish.
  • Sprinkle the macadamia nuts, half of the flaked coconut, and 2 chopped pineapple slices between the rows of pineapple rings.
  • Place a maraschino cherry in each pineapple ring, then scatter the remaining cherries over the coconut mixture. Set baking dish aside.
  • Whisk together the pineapple juice, coconut water, vegetable oil, and eggs in a large bowl. Stir in the mashed banana, yellow cake mix, and remaining flaked coconut until well blended.
  • Slowly pour the batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then run a paring knife between the cake and the edge of the pan.
  • Cover the cake pan with a large serving plate, and invert it to tip the cake out of the pan and onto the plate with the pineapple slices showing.

Nutrition Facts : Calories 505.6 calories, Carbohydrate 69 g, Cholesterol 66.8 mg, Fat 24.8 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 8.3 g, Sodium 383.9 mg, Sugar 53.3 g

PINEAPPLE UPSIDE DOWN CAKE FROM ROY'S HAWAIIAN RECIPE - (4.2/5)



Pineapple Upside Down Cake from Roy's Hawaiian Recipe - (4.2/5) image

Provided by Onolicious

Number Of Ingredients 13

SAUCE:
7 ounces butter
2 1/2 tablespoons sugar
5 1/2 ounces dark brown sugar, about 3/4 cup
3 eggs
1 tablespoon vanilla
1 pound cake flour, about 4 cups
1/2 teaspoon salt
1 tablespoon baking powder
7 ounces milk
2 pounds fresh pineapple, diced small
1 1/4 pounds butter
1 pound brown sugar, about 2 1/4 cups

Steps:

  • Spray 18, 4 ounce molds with cooking oil spray. Sauce: Heat butter and sugar over medium heat and bring to boil, stirring so sugar doesn't burn. Pour 2 tablespoons into each mold; chill 1 hour. Preheat oven to 350°F. Batter: Cream butter and sugars. Beat in eggs. Sift together flour, salt and baking powder. Add mixture gradually to creamed mixture and beat until incorporated. Fold in milk and vanilla. Arrange pineapple slices over glaze in molds. Top with 1/4 cup batter. Bake 17 to 18 minutes. Turn molds over on plates and un-mold cakes. Serve hot.

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

Trisha Yearwood shows off her easy, classic pineapple upside-down cake on Food Network.

Provided by Trisha Yearwood

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons butter
1/2 cup light brown sugar, packed
9 slices canned pineapple in juice, drained
5 maraschino cherries
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup solid vegetable shortening
2/3 cup granulated sugar
1 large egg
3/4 teaspoon vanilla extract
2/3 cup milk

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the butter in an 8-by-8-by-2-inch square baking pan and set it over low heat to melt. When melted, sprinkle the brown sugar over the butter. Arrange the pineapple rings in a single layer on top of the sugar, making 3 rows. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. Set the pan aside.
  • Sift the flour, baking powder and salt, then sift once more. Set aside. Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla. Blend in the flour mixture alternately with the milk, beginning and ending with flour. Stir only enough after each addition to combine.
  • Pour the batter carefully into the pineapple-lined baking pan and bake for 40 minutes. Test for doneness by inserting a toothpick in the center or pressing the cake lightly with a fingertip; if the impression springs back, the cake is done. Run a knife around the edges of the pan and place a serving dish on top. Invert the cake onto the serving dish. Leave the pan inverted over the cake for several moments to allow the syrup to soak into the cake.

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

The combination of rich, buttery cake and caramelized pineapples in this classic dessert will transport guests to the good ol' days. It's traditionally made in a cast-iron skillet, but a 9- or 10-inch cake pan will also get the job done in a pinch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h25m

Yield One 10-inch cake

Number Of Ingredients 13

1 1/3 cups unbleached all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 cup safflower or other neutral-flavored oil
1/2 cup whole milk
1 teaspoon pure vanilla extract
1 large egg
1/4 cup unsalted butter (1/2 stick)
1/2 cup packed light brown sugar
7 slices fresh pineapple (each 1/4 inch thick and 3 inches in diameter)
1/4 cup pecans
Maraschino cherries, for garnish (optional)

Steps:

  • Preheat oven to 350 degrees. In the bowl of a mixer fitted with the whisk attachment, beat together flour, granulated sugar, baking powder, and salt. Add oil and milk; beat on medium speed until smooth, about 1 minute. Beat in egg and vanilla until well combined.
  • Melt butter in a 10-inch nonstick skillet, preferably cast iron, over medium heat. Add brown sugar and cook, stirring, until moistened. Remove from heat; arrange pineapple and pecans on top. Pour batter evenly over top and smooth with a spatula.
  • Bake until a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan 10 minutes. Run a knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature, garnished with cherries if desired.

EASY PINEAPPLE UPSIDE-DOWN CAKE



Easy Pineapple Upside-Down Cake image

Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 12

Number Of Ingredients 6

1/4 cup butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Vegetable oil and eggs called for on cake mix box

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.

Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g

BANANA-PINEAPPLE UPSIDE-DOWN CAKE



Banana-Pineapple Upside-Down Cake image

Make and share this Banana-Pineapple Upside-Down Cake recipe from Food.com.

Provided by Linky

Categories     Dessert

Time 35m

Yield 1 8 inch square cake

Number Of Ingredients 12

3/8 cup butter
3/4 cup sugar
1 egg
3/4 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 banana, mashed
1 cup crushed pineapple
1/2 cup nuts, chopped
1/3 cup butter
2/3 cup brown sugar

Steps:

  • Cream butter and sugar, add beaten egg.
  • Sift flour, baking powder and salt, add gradually with milk to butter mixture. Fold in mashed banana.
  • Melt butter and sprinkle brown sugar through it on bottom of pan, 8 inches square or small angel food pan.
  • Add well drained crushed pineapple and chopped nuts. Pour batter over this mixture and bake in pre-heated oven of 350 degrees for 20-30 minutes.

PINEAPPLE UPSIDE-DOWN CAKE FROM SCRATCH



Pineapple Upside-Down Cake from Scratch image

This is an old-fashioned upside-down cake recipe from my German grandmother from scratch. She used this same cake batter for many different fruits as an alternative to pineapple. She often used fresh Italian prunes or pitted fresh cherries. My grandparents owned a bakery and this cake was very popular in the 1950s and 1960s. Serve warm or at room temperature with whipped cream.

Provided by BakerGal

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h10m

Yield 10

Number Of Ingredients 14

½ cup brown sugar
¼ cup unsalted butter, melted
3 (1/2 inch thick) slices fresh pineapple, quartered
12 frozen cranberries
⅔ cup white sugar
½ cup unsalted butter, softened
2 large eggs
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cups unbleached all-purpose flour
¾ cup milk

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.

Nutrition Facts : Calories 319.3 calories, Carbohydrate 42.2 g, Cholesterol 75.3 mg, Fat 15.4 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.3 g, Sodium 158.4 mg, Sugar 26.8 g

PINEAPPLE UPSIDE DOWN COOKIES



Pineapple Upside Down Cookies image

Make and share this Pineapple Upside Down Cookies recipe from Food.com.

Provided by fantom10198

Categories     Drop Cookies

Time 13m

Yield 1 serving(s)

Number Of Ingredients 7

4 eggs
1/2 cup oil
1 cup candied pineapple, chopped
1 cup candied cherry, chopped
36 1/2 ounces pineapple cake mix (2 boxes) or 36 1/2 ounces yellow cake mix (2 boxes)
1/4 cup packed brown sugar
1 1/2 tablespoons butter

Steps:

  • Preheat oven to 325°F.
  • Mix eggs, oil and one box of cake mix. once combined mix in the other cake mix. fold in the pineapple and the cherries. the batter will be very thick.
  • Mix together the brown sugar and butter.
  • Drop about a tablespoon full on a cookie sheet, then sprinkle a little bit of the sugar and butter mixture on top.
  • Bake for 8-11 minutes cool on a cookie rack.

Nutrition Facts : Calories 1617.6, Fat 146.2, SaturatedFat 31.2, Cholesterol 891.8, Sodium 424.1, Carbohydrate 55.1, Sugar 54.5, Protein 25.3

### Tips - **Use a cast iron skillet or a heavy-bottomed pot.** This will help to evenly distribute the heat and prevent the cake from burning. - **Make sure the skillet or pot is well-seasoned.** This will help to prevent the cake from sticking. - **Use fresh pineapple.** Fresh pineapple will give the cake the best flavor. - **Use brown sugar.** Brown sugar will give the cake a richer flavor. - **Do not overmix the batter.** Overmixing the batter will make the cake tough. - **Bake the cake until it is golden brown.** A toothpick inserted into the center of the cake should come out clean. - **Let the cake cool for a few minutes before inverting it.** This will help to prevent the cake from breaking. ### Conclusion Pineapple upside-down cake is a delicious and easy-to-make dessert. By following these tips, you can make a perfect pineapple upside-down cake every time.

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