The Pineapple Upside-Down Cake is one of Ina Garten's favorite cakes ever, and it's one of my favorites too. Jump to Recipe Jump to Video Print Recipe Barefoot Contessa Pineapple Upside Down Cake Ingredients 1/4 cup unsalted butter, melted 1/2 cup firmly packed light brown sugar 7 slices canned pineapple (reserve 1/2 cup juice for cake) The Barefoot Contessa Pineapple Upside-Down Cake is a popular recipe from Ina Garten, the host of the Food Network show The Barefoot Contessa. This classic recipe is made by arranging pineapple rings on the bottom of a springform pan and then pouring in a fluffy vanilla batter.
Ina garten pineapple upside . Cook and Post
Showing 1-18 of 33 Pineapple Upside-Down Cake Video | 01:04 Damaris gives a tutorial on how to make her to-die-for Pineapple Upside-Down Cake. Pineapple Upside Down Donuts. Pineapple Upside-Down Cake is baked with rings of canned pineapple slices that become sticky and sweet during their time in the oven. After baking, the cake gets inverted in one big flip so that the pineapple rounds end up topping the cake as its displayed upside down—or right side up, depending on your point of view. Preheat your oven to 350°F and grease the sides of a 9- inch round baking pan with nonstick cooking spray or butter. Ensure that the pan has a depth of at least 3 inches to accommodate the cake batter. Step 2: Make the topping In a small bowl, combine the melted butter and brown sugar. Preheat oven to 350 degrees. Grease sides of a 9 9 by 9 by 3-inch round baking pan with nonstick cooking spray or butter. For topping: Beat the melted butter and brown sugar together in a small.
Ina garten pineapple upside . Cook and Post
Place a rack in the middle of the oven and preheat to 350 degrees F. Cut out a circle of parchment or wax paper and place it in the bottom of a 9 x 2-inch round cake pan. Lightly butter the sides. 1½ hours Rating 4 (479) Notes Read community notes This Southern staple is the kind of cake that's always on the table, ready to greet anyone who comes over. Good enough for dessert, it's also. Step 1: Stir together the brown sugar and butter Preheat the oven to 375°F. In an ungreased 9-inch square baking pan, stir together the butter and brown sugar. Step 2: Add the pineapples and nuts Drain the pineapple rings from the can, reserving 1/3 cup of the pineapple juice to use for later. This pineapple upside down cake is soft and buttery with a caramelized brown sugar pineapple & cherry topping. Its juices seep down into the cake, adding even more luscious flavor and texture. A classic favorite using canned pineapple and maraschino cherries, this retro cake is served upside down and perfect any time of year.
Classic Pineapple UpsideDown Cake Recipe Taste of Home
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). Prepare the cake batter and then pour it over the pineapple slices. Use a spatula and smooth out the batter making sure it covers all the pineapple slices. Place the cake in the oven for 38-42 minutes, or until the center doesn't jiggle and the bottom is nicely golden brown.
Step 5. Spread batter evenly over pineapple and bake until a toothpick or cake tester inserted in center of cake comes out clean, 40 to 45 minutes. Cool 15 minutes in pan on a rack, then invert. Pineapple upside-down cake is a pineapple version of a popular cake where sugar and fruit are cooked in the bottom of a pan, then a silky cake batter is spread over the fruit, so once flipped over after it bakes, the fruit sits on top of the cake.
Classic Pineapple UpsideDown Cake Jessica Gavin
Melt butter in a 10-inch nonstick skillet, preferably cast iron, over medium heat. Add brown sugar and cook, stirring, until moistened. Remove from heat; arrange pineapple and pecans on top. Pour batter evenly over top and smooth with a spatula. Bake until a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan 10 minutes. Directions Combine butter and brown sugar in a 12-inch cast iron skillet and heat until bubbly. Add pineapple and caramelize to a deep golden brown, turning once. Remove from skillet and set.
