Classic Pineapple UpsideDown Cake Recipe How to Make It
Add one ring of pineapple to the middle of the cake pan and then surround it by 6 more. Add the cherries to the centers of the pineapple rings. Add cake batter. Prepare the yellow cake mix according to the directions on the box, substituting pineapple juice for water. Use the pineapple juice from your canned slices.
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Pour the cake batter over the pineapples. Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in the pan for about 5 minutes. Run a knife along the edge of the pan. Turn the cake upside down onto a tray. Leave the pan on top of the cake for about 1-2 minutes.
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Preheat the oven to 375°F. Lightly grease a 9" round cake pan. To make the topping: Melt the butter, and mix with the brown sugar, cinnamon, and ginger. Spoon the mixture into the prepared pan. Space the pineapple rings atop the brown sugar mixture.
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Preheat oven to 350 degrees F. Grease the sides of a 9×13-inch pan with cooking spray. Pour melted butter into the pan and sprinkle with brown sugar. Arrange the pineapple slices and cherries on top of the brown sugar. In a large bowl, combine the cake mix with water, oil and eggs.
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Set aside for now. In a mixing bowl, prepare the cake mix by combining boxed mix, with 2 eggs, oil and the 1 cup of pineapple/water. Once the butter has melted in your pan, remove it from the oven. Sprinkle the brown sugar evenly on to the bottom. Then place the drained pineapple slices over the brown sugar.
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On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the pineapple juice and milk.
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Cool the pineapple upside-down cake on a cooling rack for 5 minutes. Losen the edges with a butter knife. Invert the pineapple cake onto a cutting board or platter. Leave the skillet over the cake for a few minutes to allow the brown sugar glaze to drizzle over the cake. Slice and serve warm or cold.
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Add in maraschino cherries and set aside. In a large bowl, stir cake mix together with water, oil and eggs according to package directions. Pour batter over pineapple and cherries in pan and smooth the top. Bake at 350° F for 28-35 minutes or until toothpick comes out clean or with a few moist crumbs.
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In a large mixing bowl, add the cake mix, eggs, pineapple juice (or water), and vegetable oil and mix well. (Make the cake according to the package directions). Gently pour over the pineapple and cherries. Bake for 40-45 minutes or until a cake tester comes out clean. Allow the cake to cool for about five minutes.
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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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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). Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined.
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Mix the cake batter. Combine the reserved pineapple juice with enough water to make 1 total cup of liquid. Mix the cake batter as directed on the box using the second ¼ cup of melted butter, the pineapple juice with water, and 3 large eggs. * The cake box may call for oil but replace it with the ¼ cup of melted butter.
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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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Pineapple Upside-Down Cake made with "JIFFY. In separate bowl, beat cake mix, egg, vanilla and reserved juice for 4 minutes on medium. Pour over pineapple. Step 5. Bake 40 - 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 1 - 2 minutes.
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Instructions. Preheat oven to 350 degrees (325 for dark or nonstick pan) Spray 2 8″x3″ cake pans with non-stick spray and set aside. Open and drain both the pineapple tidbits and crushed pineapple in a colander, reserving 1 cup of juice for the cake mix.
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If you prefer to use a round cake pan, use a 10-inch cake pan. 2. Place your pineapple rings and maraschino cherries on top of the brown sugar. (You can add more cherries between pineapple rings if you like!) 3. Make your yellow cake mix according to directions, replacing the water with the reserved pineapple juice.
