The BEST Pineapple Upside Down Cake Recipe Ever

Using the hand mixer, gradually incorporate them into the butter and sugar until combined. In a separate bowl, sift the flour, baking soda, and baking powder. To the flour, add the butter and sugar mixture, pineapple juice, and shredded coconut. Using a spatula, gently fold until everything is combined.

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Milk Mixture: Whisk milk, sour cream, pineapple juice and vanilla in a 2nd bowl. Cream butter and sugar: In a third (final!) bowl, beat the butter and sugar for 2 minutes on speed 7 (handheld mixer) until fluffy. Eggs: Add eggs one at a time, beating for 20 seconds in between.

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To Finish. 1 Spoon cake batter onto the pineapple in the pan and spread into an even layer. Bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. 2 Cool the cake in the pan for 5 minutes, then run a knife around the edges and invert it onto a plate to cool.

Pineapple UpsideDown Cake

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. 3. Bake 40 to 46 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean.

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Preheat oven to 350F (175C) Pour melted butter into 9.5-10" pie plate or deep cake pan, make sure it entirely covers the bottom of the pan and use a spoon or spatula to grease the sides of the pan. ¼ cup salted butter. Sprinkle brown sugar evenly over butter mixture.

The BEST Pineapple Upside Down Cake Recipe Ever

Mix Cake Batter (15 minutes): In a large mixing bowl, cream together 1/3 cup butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with pineapple juice.

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Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9-inch round cake pan with cooking spray; set aside. Melt the butter and sugar for the topping. Melt the butter and sugar in a small frying pan over medium heat, stirring frequently. The mixture is done when the sugar is bubbly and slightly more brown.

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Heat the oven to 180C (160C fan)/350F/gas 4 and, if you have one, put in a bakestone or cast-iron griddle in there to warm up. In a large bowl, cream the butter and sugar until light and fluffy.

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Slowly add into wet ingredients and mix on low speed until blended. Step Seven: Spoon batter into pan over pineapple slices. Shimmy the pan on to get air bubbles to rise, and level the batter. Step Eight: Bake for 55-60 minutes, or until a toothpick comes out mostly clean, with some moist crumbs.

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Step 1. Place a rack in middle of oven and preheat to 350°. Place a 13x9" metal baking pan by the stove. Cook brown sugar, butter, vanilla extract, and salt in a small saucepan over medium heat.

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Step 2. Prepare the topping: In a medium bowl, whisk together sugar, butter, vanilla extract and cinnamon (if using). Pour the mixture into an ungreased 9-inch pie dish or round cake pan that's at least 2 inches deep. Step 3. Using a clean kitchen towel or a paper towel, blot any excess liquid off the fruit.

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For the topping: In a microwave safe bowl, melt the 1/3 cup butter. Add the brown sugar and rum (if using) and mix well; spread into the bottom of a greased 9" round cake pan. Arrange the pineapple, maraschino cherries and chopped pecans evenly over the brown sugar mixture.

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Place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside. In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).