Find healthy, delicious upside down cake recipes, from the food and nutrition experts at EatingWell. Tangerine Upside-Down Cake. 1 hr 15 mins Pineapple-Ginger Upside-Down Cake. 1 hr 50 mins Pear Upside-Down Cake. 55 mins Pineapple Oatmeal Upside-Down Cake. 1 hr 30 mins Add oil, water, eggs, buttermilk, and extract into the bowl with the banana, stirring together to combine. Stir in the dry ingredients until mixed together. Chop remaining pineapple rings and stir into the batter. Pour batter over the pineapple rings. Bake in the oven until a toothpick inserted in the center of the cake comes out clean, about.
Healthy Pineapple Upside Down Cake El Mundo Eats
Preheat oven to 350. Mix your melted butter, coconut sugar, cinnamon, and ginger together in a small bowl. Evenly spread the sugar mixture over the bottom of an ungreased 11x7.5-inch pan, 9x13-inch pan, or 9-inch square or round pan. Arrange pineapple slices on top of the sugar mixture. Spread the softened butter in the bottom of an 8 x 8 baking dish. Put a layer of pineapple on top of the butter. Mix together the ¼ cup sweetener and the pineapple extract in a small bowl. Sprinkle that on top of the pineapple. Add the cake ingredient to a food processor. Process until smooth. Do not overmix the cake! The batter will be very thick. Bake peach upside down cake at 350 degrees F for 25 to 30 minutes. Let cool for 10 minutes in the pan, then invert the cake onto a serving plate. Let the cake rest for 1 minute. Then, gently lift the pan away from the cake and marvel at your peachy masterpiece. Whisk together the dry cake ingredients. In a medium mixing bowl, whisk together the flour , baking powder and salt. Add the fruit to the pan. Arrange the fruit in a single layer in the baking pan, being sure to crowd the pan as much as possible. The fruit will shrink a little when cooked.
Upside down caramel pear cake
Add both sugars and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the eggs and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. Prepare the cake batter: Whisk the dry ingredients together. In a separate bowl, cream the butter and sugar together. Beat in the egg whites and vanilla, then the sour cream. Pour the dry into the wet ingredients, pour in the pineapple juice & milk, and then beat to combine. Heat oven to 350°F (325°F for dark or nonstick pan). Melt butter in 13x9-inch pan in oven. Sprinkle brown sugar evenly over melted 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. 2. Arrange pineapple on top of the butter mixture in an even layer. Whisk eggs, cake mix, buttermilk, oil and the remaining 4 tablespoons melted butter in a medium bowl until thoroughly combined. Pour the mixture over the pineapple in the pan. Bake until golden brown and a wooden pick inserted in the center comes out clean, 50 to 55 minutes.
Pear & macadamia upsidedown cake
Milk Mixture: Whisk milk, yogurt, pineapple juice, and vanilla in a 2nd small or medium bowl. Cream butter and sugar: In a LARGE bowl, beat the butter and sugar for 2 minutes on medium-high speed (hand-held mixer) until fluffy. Eggs. Add eggs and beat for one additional minute. Caramel - Pour melted butter and sprinkle brown sugar in a 9-inch (18 cm) cake pan. Pineapple - Arrange pineapple slices and place some cherries in between. Dry ingredients - Mix all dry ingredients in a bowl. Whisk until pale - Whisk butter and erythritol until pale and fluffy. Add in eggs 1 by one and mix well.
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. Heat oven to 375 degrees F. Melt butter in an 8- or 9-inch cake pan, springform pan or cast iron skillet; sprinkle evenly with brown Swerve. Arrange apple slices in an even layer in a circular pattern, as desired, over brown Swerve in bottom of the pan. Whisk together self-rising flour, white sugar and granulated Swerve in a large bowl.
Pear & macadamia upsidedown cake
In a bowl, combine softened butter and sugar-free brown sweetener until creamy. Using a silicone spatula, press and rub the butter mixture on the bottom and the sides of the pan. Add the three pineapple rings to the bottom of the pan and add 3 raspberries into the hole of each ring. Instructions. 1 Heat the oven to 180°C/fan 160°C/gas 4. Line the base and sides of a 23cm diameter cake tin with baking paper. 2 Whisk together the flour, baking powder, yogurt, sugar, eggs, lime zest and juice and allspice. 3 Drizzle the agave nectar over the base of the cake tin.
