Best 9 Pineapple Upside Down Corn Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

"Pineapple upside down corn cake" is a delightful and unique dessert that combines the flavors of pineapple, cornmeal, and butter. It is a popular choice for special occasions as well as everyday enjoyment. This article will provide you with an easy-to-follow recipe for this delicious treat. We will also discuss the history of the dish and its many variations. So whether you are an experienced baker or a beginner, this article has something for everyone!

Check out the recipes below so you can choose the best recipe for yourself!

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

CLASSIC PINEAPPLE UPSIDE-DOWN CAKE



Classic Pineapple Upside-Down Cake image

This pineapple upside-down cake is a classic recipe that never goes out of style! It's delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. -Bernardine Melton, Paola, Kansas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 12

1/3 cup butter, melted
2/3 cup packed brown sugar
1 can (20 ounces) sliced pineapple
1/2 cup chopped pecans
3 large eggs, separated, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
9 maraschino cherries
Whipped topping, optional

Steps:

  • Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.

Nutrition Facts : Calories 361 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 193mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple upside-down cake image

This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories

Provided by Sara Buenfeld

Categories     Afternoon tea, Snack, Treat

Time 55m

Number Of Ingredients 10

50g softened butter
50g light soft brown sugar
7 pineapple rings in syrup, drained and syrup reserved
7 glacé cherries
100g softened butter
100g golden caster sugar
100g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs

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.

Nutrition Facts : Calories 407 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.87 milligram of sodium

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

Can you imagine a world without pineapple upside-down cake? Neither can we! And this recipe is by far the greatest of all time. Brown sugar and butter create a rich, caramel glaze that coats juicy pineapple rings, maraschino cherries and a golden-brown cake-what's not to love? But the true secret to this cake's beauty is in the "flip" that happens when you remove it from the oven. It might sound intimidating, but it's so much easier than you think! The result is a picture-perfect upside-down pineapple cake made from scratch.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 9

Number Of Ingredients 11

1/4 cup butter
2/3 cup packed brown sugar
9 slices pineapple in juice (from 20-oz can), drained
9 maraschino cherries without stems, if desired
1 1/3 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Steps:

  • Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
  • In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Nutrition Facts : Calories 390, Carbohydrate 62 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg

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

PINEAPPLE UPSIDE-DOWN CORNMEAL CAKE



Pineapple Upside-Down Cornmeal Cake image

Photo by Lynne Calamia

Provided by Level Agency

Categories     Sweets

Time 1h50m

Number Of Ingredients 14

3/4 cup whole milk
1 cup stone-ground cornmeal
8 tablespoons (1 stick) unsalted butter
1 cup dark brown sugar
6 slices canned pineapple in heavy syrup
6 maraschino cherries
1/3 cup chopped pecans, toasted
3 tablespoons juice from canned pineapple
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
3 large eggs
3/4 cup sugar
1/2 cup canola oil

Steps:

  • Heat oven to 350ºF.
  • In a medium saucepan set over medium heat, bring the milk to a boil. Remove the pan from the heat and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
  • Melt the butter in a 10-inch cast-iron skillet over medium heat. Once the butter has melted, add the brown sugar, and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top.
  • Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
  • In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add the wet mixture to the flour, and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.

PINEAPPLE UPSIDE DOWN CORNMEAL CAKE



Pineapple Upside Down Cornmeal Cake image

This is taken from Alton Brown's show "Good Eats." Very different consistency (because of the cornmeal), and less sweet, but great with coffee.

Provided by Kenny Embry

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

3/4 cup whole milk
1 cup coarse ground cornmeal
4 ounces unsalted butter
8 ounces dark brown sugar
7 slices canned pineapple slices in syrup
7 maraschino cherries
1/3 cup chopped pecans, toasted
3 tablespoons pineapple juice (from can)
3 whole eggs
4 3/4 ounces all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
5 3/4 ounces sugar
1/2 cup canola oil

Steps:

  • Preheat oven to 350°F.
  • In a microwave-proof dish, bring the milk to a boil.
  • Remove the milk from the microwave and add the cornmeal.
  • Stir and let soak at room temperature for 30 minutes.
  • Set aside.
  • Melt the butter in a 10-inch cast iron skillet over medium heat.
  • Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes.
  • Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan.
  • Place the other 5 slices around the center slice in a circle.
  • Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit.
  • Drizzle pineapple juice over top.
  • Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
  • In a separate mixing bowl, whisk the eggs.
  • Add the sugar to the eggs and whisk to combine.
  • Add the canola oil and whisk.
  • Add the cornmeal and milk mixture to the egg mixture and whisk to combine.
  • Add this to the flour and stir just until combined.
  • Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes.
  • Remove from oven and let cool for 30 minutes in the skillet.
  • Set a platter on top of the skillet and carefully invert the cake.
  • Serve.

Nutrition Facts : Calories 856.1, Fat 42.3, SaturatedFat 12.9, Cholesterol 136.7, Sodium 384.9, Carbohydrate 115, Fiber 3.3, Sugar 78.5, Protein 9.1

PINEAPPLE UPSIDE-DOWN CORNMEAL CAKE



Pineapple Upside-Down Cornmeal Cake image

Provided by Alton Brown

Categories     dessert

Time 1h50m

Yield 1 (10-inch) cake

Number Of Ingredients 14

3/4 cup whole milk
1 cup coarse-ground cornmeal
4 ounces unsalted butter (8 tablespoons)
1 cup packed dark brown sugar
6 slices canned pineapple, in heavy syrup, reserve syrup
6 maraschino cherries
1/3 cup chopped pecans, toasted
3 tablespoons canned pineapple syrup
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 whole eggs
3/4 cup granulated sugar
1/2 cup canola oil

Steps:

  • Preheat oven to 350 degrees F.
  • In a microwave-safe dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
  • Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 2 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle the reserved pineapple syrup over top.
  • Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
  • In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 35 to 45 minutes, or until a cake tester comes out clean. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake.

PINEAPPLE UPSIDE DOWN CORNBREAD



Pineapple Upside Down Cornbread image

I love pineapple upside down cake and I love cornbread. I decided to combine the both and I found it to be so rich and heavenly.

Provided by ScottySauce

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 14

3/4 cup whole milk
1 cup coarse ground cornmeal
4 ounces unsalted butter
8 ounces dark brown sugar, approximately 1 cup
6 slices canned pineapple slices in syrup
6 maraschino cherries
1/3 cup chopped pecans, toasted
3 tablespoons juice from canned pineapple
3 whole eggs
4 3/4 ounces all-purpose flour, approximately 1 cup
2 teaspoons baking powder
1/2 teaspoon salt
5 3/4 ounces sugar, approximately 3/4 cup
1/2 cup canola oil

Steps:

  • In a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
  • Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top.
  • Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
  • In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.

Nutrition Facts : Calories 423.3, Fat 21.1, SaturatedFat 6.5, Cholesterol 68.3, Sodium 192.3, Carbohydrate 56.3, Fiber 1.6, Sugar 38.3, Protein 4.5

Tips:

  • Use fresh pineapple: Fresh pineapple gives the cake a more intense flavor and a juicier texture. If you don't have fresh pineapple, you can use canned pineapple, but be sure to drain it well and pat it dry before using.
  • Don't overmix the batter: Overmixing the batter will make the cake tough. Mix the batter just until the ingredients are combined.
  • Bake the cake in a preheated oven: This will help the cake rise evenly and prevent it from sinking in the middle.
  • Let the cake cool completely before inverting it: This will help prevent the cake from breaking.
  • Serve the cake with whipped cream or ice cream: This will add a delicious sweetness and creaminess to the cake.

Conclusion:

Pineapple upside-down corn cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist texture, sweet and tangy flavor, and beautiful presentation, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give pineapple upside-down corn cake a try. You won't be disappointed.

Related Topics