Pineapple upside down cake  recipes

Pineapple Upside-Down Cake a la D Recipe at MyDish

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based on 1 reviews

by Mr D
Views 2702, Added Sat Sep 27 2008

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    Ingredients

    •  For the bottom:
    • 1 tbsp.  butter
    • 1/4 cup brown sugar
    • 1 tin of  pineapple slices
    •  For the cake:
    • 1/2 cup butter
    • 1/2 cup  white sugar
    • 1 cup flour
    • 2 tsp.  baking powder
    • 1/2 cup  milk
    • 1/2 tsp.  vanilla

    Method

    1. Pre-heat the oven to 350F. Melt the tablespoon of butter and brown sugar together. Pour into a baking dish and arrange the pineapple slices on top. Mix all the cake ingredients together until smooth. Pour the cake mixture over the pineapple slices. Bake for 35 minutes or until a toothpick inserted in the centre, comes out clean. Invert on a plate and serve hot with whipping cream or ice cream.

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    Pineapple Upside Down Cake Recipe at MyDish

    0
    based on 0 reviews

    by JoJo1802
    Views 878, Added Mon Dec 20 2010

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      Ingredients

      • 150g (5oz) margarine, divided
      • 110g (4oz) brown sugar, packed
      • 7-10 slices from 567g can dole Pineapple slices or Tropical Gold Pineapple slices
      • 7-10 maraschino cherries
      • 175g (6oz) sugar, divided
      • 2 eggs separated
      • 1tsp lemon zest
      • 5ml (1tsp) lemon juice
      • 5ml (1tsp) vanilla extract
      • 225g (7½ oz) plain flour
      • 1¾ baking powder
      • ¼ tsp salt
      • 120ml (4floz) soured cream

      Method

      1. Method
      2. Heat oven 180C (350F) Gas 4

      4. Melt half margarine in a small pan. Remove from heat, add brown sugar and stir until blended.
      5. Drain pineapple slices well, reserve 30ml (2tbsp) juice. Arrange pineapple slices in sugar mixture. In the base of a greased 23-25cm (9-10 inch) greased cake tin. Place cherry in centre of each slice.
      6. Beat remaining margarine with 110g (4oz) of the sugar until light and fluffy. Beat in egg yolks, lemon zest and juice, and vanilla. Combine flour, baking powder and salt. Blend into creamed mixture alternately with soured cream and reserved pineapple juice.

      8. Beat egg whites to soft peaks. Gradually beat in remaining sugar to make stiff meringue. Fold into batter and pour over the pineapple in the tin.
      9. Bake for 35- 45 minutes or until cake tests done. Let stand 10 minutes, then invert onto serving plate. Serve warm or cold
      Aunty Phyl's Pineapple Cake Recipe at MyDish

      3
      based on 1 reviews

      by Susaphone
      Views 1792, Added Fri Oct 24 2008

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        Ingredients

        • 6oz Butter
        • 5oz Soft brown sugar
        • 7oz SR Flour
        • 14oz Mixed fruit
        • 1 small tin Tin crushed pineapple well drained
        • 3 Eggs
        • 2 tablespoons Milk

        Method

        1. Oven 160C, grease and line a deep 8" round cake tin.
        2. Cream butter till light and fluffy, add sugar and cream again.
        3. Beat in eggs one at a time.
        4. Fold in fruit, pineapple and flour, add milk as required to give a soft dropping mixture.
        5. Bake for 2 hours.
        6. Cool for a while in tin before turning out.

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