Best 4 Pineapple Zucchini Upside Down Cake Recipes

Let's embark on a culinary adventure as we explore the delightful world of "Pineapple Zucchini Upside Down Cake." This tantalizing treat combines the vibrant flavors of juicy pineapple with the subtle sweetness of zucchini, creating a symphony of tastes that will captivate your palate. The unique twist of using zucchini adds a moist and tender texture, while the caramel sauce brings a delectable gooeyness that elevates this cake to a new level of indulgence. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the steps of creating this delectable dessert, ensuring that every bite is bursting with flavor and delight.

Let's cook with our recipes!

PINEAPPLE-ZUCCHINI UPSIDE-DOWN CAKE

Pineapple-Zucchini Upside-Down Cake image

Pineapple upside-down cake gets a summery twist with this zucchini-laden recipe.

Provided by By Annalise Sandberg

Categories Dessert

Time 55m

Yield 8

Number Of Ingredients 14

Ingredients

1/2 cup unsalted butter, melted
3/4 cup packed light or dark brown sugar
1 can (20 oz) pineapple rings
12 walnut or pecan halves
3/4 cup Gold Medal™ all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup buttermilk
1/4 cup vegetable oil
1 egg
1 cup grated zucchini (about 1 small)

Steps:

Heat oven to 350°F.
Pour melted butter in 9-inch round cake pan. Use pastry brush to coat bottom and side of pan with butter. Sprinkle brown sugar in pan. Top with pineapple rings, and place walnuts in centers and between pineapple rings. Set aside.
In large bowl, mix flour, sugar, baking powder, baking soda, salt and cinnamon. In medium bowl, mix buttermilk, oil, egg and zucchini. Add the wet ingredients to the dry ingredients, and stir until just combined. Pour batter in pan over pineapple rings.
Bake 35 to 40 minutes or until cake is golden brown and toothpick inserted in center comes out with a few moist crumbs.
Cool 1 hour, then run knife around edge to release cake. Place plate or cake stand upside down on top of cake pan. Turn plate and cake upside down to release cake onto plate, gently tapping on pan, and then lifting it off the cake.
Cover and refrigerate any remaining cake, and serve within 5 days.

Nutrition Facts : ServingSize 1 Serving

ZUCCHINI PINEAPPLE CAKE

Zucchini Pineapple Cake image

Make and share this Zucchini Pineapple Cake recipe from Food.com.

Provided by Aroostook

Categories Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 (8 1/4 ounce) can crushed pineapple (well drained)
1 cup finely chopped walnuts
2 teaspoons pure vanilla extract
2 cups raw grated zucchini (squeezed in a paper towel)
1 cup confectioners' sugar
1 tablespoon milk

Steps:

Grease and flour a 10 inch tube pan.
Preheat oven to 350F Beat egg and sugar until lightly colored yellow Add oil and beat well.
Sift flour, leavenings and spices into egg mixture and beat 2 minutes.
Stir in pineapple, nuts, vanilla and zucchini.
Pour batter into pan.
Bake 1 hr 20 minutes Cool on rack 30 minutes Loosen cake from sides of pan.
Invert on a cake rack to cook completely.
Glaze: 1 c.
conf.
sugar and 1 tbls.
milk.
mix well and pour over cooled cake.

Nutrition Facts : Calories 511.8, Fat 26.5, SaturatedFat 3.5, Cholesterol 70.7, Sodium 386.3, Carbohydrate 65, Fiber 1.8, Sugar 46.8, Protein 6.1

PINEAPPLE UPSIDE-DOWN CAKE

Pineapple Upside-Down Cake image

Anne Polhemus of North Merrick, New York doles out slices of this sunny-colored dessert while it's still warm from the oven. The moist cake gets fruity flavor from crushed pineapple and lemon gelatin.

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 10 servings.

Number Of Ingredients 8

Ingredients

1 can (20 ounces) unsweetened crushed pineapple
1 package (.3 ounce) sugar-free lemon gelatin
1/2 cup egg substitute
1 egg white
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder

Steps:

Drain pineapple, reserving 1/3 cup juice (discard or save remaining juice for another use). Line a 9-in. round baking pan with waxed paper; coat with cooking spray. Spread pineapple over waxed paper; sprinkle with gelatin. , In a large bowl, beat egg substitute and egg white. Beat in the sugar, reserved pineapple juice and vanilla. Combine flour and baking powder; add to egg mixture and mix well. Pour over gelatin. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; invert onto a serving plate. Serve warm.

Nutrition Facts : Calories 139 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 95mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

LAYERED PINEAPPLE UPSIDE-DOWN CAKE

Layered Pineapple Upside-Down Cake image

I made this layered pineapple upside-down cake for my dad's birthday. Everyone in my family asked me for the recipe afterwards. It was so good. Enjoy!

Provided by Stevie Bowden

Categories Pineapple Upside-Down Cake

Time 1h30m

Yield 12

Number Of Ingredients 12

Ingredients

1 cup dark brown sugar
½ cup unsalted butter
1 (20 ounce) can pineapple rings, drained
2 ¼ cups all-purpose flour
9 tablespoons cake flour
1 ⅛ teaspoons baking powder
¾ teaspoon salt
2 ½ cups white sugar
1 ½ cups unsalted butter, softened
6 large eggs
1 ⅛ teaspoons vanilla extract
1 ⅛ cups sour cream

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom and sides of two 9-inch round, 1 1/2-inch tall cake pans.
Combine brown sugar and butter for topping in a saucepan over medium heat; stir until sugar dissolves and mixture is bubbly, about 3 to 4 minutes.
Pour mixture into one of the prepared cake pans. Arrange pineapple rings in a single layer on top.
Whisk together both flours, baking powder, and salt for cake in a large mixing bowl. Beat sugar and butter in a separate bowl with an electric mixer until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with sour cream in two additions each, beating well after each addition.
Pour 1/2 of the cake batter over the caramel and pineapple topping. Pour remaining cake batter into the second cake pan.
Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 60 to 75 minutes.
Remove from the oven and let sit in the pans for 5 minutes. Turn the cake without the topping layer onto a serving platter. Turn the cake with the topping layer on top of that. Serve warm.

Nutrition Facts : Calories 729.6 calories, Carbohydrate 93 g, Cholesterol 183.8 mg, Fat 38 g, Fiber 1.1 g, Protein 7.1 g, SaturatedFat 23.1 g, Sodium 251.4 mg, Sugar 68.2 g

Tips:

For a sweeter cake, use ripe pineapple. If your pineapple is not ripe, you can add a tablespoon of sugar to the batter.
Be sure to grease and flour the bundt pan well, so that the cake doesn't stick.
Don't overmix the batter, or the cake will be tough.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool for at least 10 minutes before inverting it onto a serving plate.

Conclusion:

This pineapple zucchini upside-down cake is a delicious and moist cake that is perfect for any occasion. The pineapple and zucchini add a unique flavor and texture to the cake, and the caramel sauce is the perfect finishing touch. If you're looking for a new dessert to try, this cake is definitely worth a try!