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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Pineapple Upside-down Cake By Chefmom
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Cakesandfrostings - Cake Pineapple Upside-down Cake By Chefmom Post by :braveheart1l Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1741

Click below to download : Cakesandfrostings - Cake Pineapple Upside-down Cake By Chefmom (Format : PDF)

Cakesandfrostings - Cake Pineapple Upside-down Cake By Chefmom

2 sticks (1 cup) butter
2 cups brown sugar
1/4 cup corn syrup or honey
1/3 cup oil
1 cup pineapple juice
1/4 cup water
4 large sized eggs
1 Duncan Hines yellow or French vanilla cake mix
2 cans of pineapple rings, you will have a few leftover rings
maraschino cherries if desired
pecans if desired

Prepare a 9x13 pan by spraying the bottom with spray grease. Preheat the oven to 350º.

Place the butter and brown sugar and corn syrup in the pan and place in the oven until melted. Stir to evenly combine and to coat the bottom of the pan.

Drain the rings of pineapple, save the juice. Place the rings in the pan laying them 3 by 4. If you like, place drained and patted dry maraschino cherries in the center of the rings, and lay pecans in between the rings. Set aside and prepare the cake.

In a mixing bowl, combine the oil, juice, water and eggs, then add the cake mix. Mix on low until combined, then mix on medium for 2 minutes. Pour over the pineapple rings and bake until the cake tests done.

Cool in the pan for 5-7 minutes, then turn onto a serving platter. If any rings should stick to the bottom, just gently remove them and place them back onto their place on the cake.

This cake is best served upon cooling to a warm room temperature with a little whipped cream or even better, ice cream!

12 Servings.

Variations: Mini version-The rings perfectly fit into a jumbo cupcake pan. Simple grease two pans (6 impressions each), prepare the brown sugar/butter/syrup mixture in a large measure or bowl in the microwave(just micro until its bubbly) and pour into the pans. Then place the rings into the cups and cherries if you like.

Then pour the cake batter over the top. It will make 12 jumbo cups.

If you only have one jumbo muffin pan, then cut the amount of butter/brown sugar/corn syrup mixture in half, and only use one can of rings, if you don't have enough juice to make 1 cup, just make up the difference for a total of 1 1/4 cups of water/juice.

Make 6 individual pineapple upsidedown cakes, and then drop out regular cupcakes with the rest of the batter.
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Cakesandfrostings - Cake Pineapple Upside-down Cakesandfrostings - Cake Pineapple Upside-down

Cakesandfrostings - Cake Pineapple Upside-down
Serves: 12 Ingredients: 1-1/2 c. flour 3/4 c. sugar 2 t. baking powder 1/2 t. salt 1/3 c. shortening 1/2 c. milk 1 t. vanilla 1 egg brown sugar 8 oz. can crushed pineapple, drained Instructions: Sift flour, sugar, baking powder, and salt into large bowl. Add shortening, milk, and vanilla and beat with electric beater on low speed 1/2 minute. Increase speed to high and beat 2 minutes. Add egg and beat another minutes. Cover bottom of lightly greased 8" square baking pan with brown sugar, then pineapple. Cover with batter. Smooth top. Bake at 350 degrees about 25 minutes.

Cakesandfrostings - Cake Pineapple Upside-down Cake Cakesandfrostings - Cake Pineapple Upside-down Cake

Cakesandfrostings - Cake Pineapple Upside-down Cake
1 1/3 cups flour 3/4 cups sugar 3 tsp. baking powder 1/2 tsp. salt 1/4 cup shortening 1 egg 3/4 cup milk 3 tbsp. butter 1/2 cup brown sugar 9 pineapple slices Combine flour, sugar, baking powder and salt. Cut in shortening. Mix together egg and milk and add to flour mixture. Meanwhile, melt butter in an 8" round (or square) pan in oven at 350°F. Sprinkle with brown sugar, then arrange a layer of pineapple slices close together in pan, over butter and sugar. Cover with batter. Bake at 350°F for 30 minutes. Turn cake upside-down on plate and remove