I have a yellow cake mix, and some crushed pineapple..?!
also, sugar and brown sugar!.!. can I make a pineapple upside down cake with only these ingredients!? If so !.!.can you give me some instructions on how to make it!. !?Www@FoodAQ@Com
Answers:
Sure you can! But you have to also have the ingredients indicated on the cake mix box so that you can make the cake part!.
I'm going to assume you have those :) And I'm going to assume you have butter :)
Prepare the yellow cake mix according to the recipe on the box!.
Get out your favorite cake pan - for this, 9x11 or 9x13 (second choice) is best and glass pyrex is my fave!)!. This is important ==>> Do not grease it, do not flour it, do not use baking spray on it!.
Melt about 3 tablespoons of butter in the pan and then spread it around so that the pan is coated nicely!.!.!. if you need more butter, add it!.
Sprinkle in about a 1/4 - 1/2 cup of brown sugar!.!.!. just srpinkle it in and make sure you get it all nice and covered in a good layer of brown sugar!.!.!. it's the yumminess!!!
Drain the can of crushed pineapple and then spoon in the crushed pineapple on top of the brown sugar so that you have a layer of butter on the bottom then a layer of brown sugar on top of the butter and then a layer of crushed pineapple on top of the brown sugar :)
Next, spoon your cake batter on top and then bake according to the box of cake mix directions!.
Take it out of the oven!.!.!. let it cool for a bit but not completely!.!.!. just like about 10 min!.!.!. then grab a platter bigger than your cake pan, set it on top of the cake pan so it's like a lid :) Then grab both sides and invert it!. You'll have the pineapple on top and the cake on the plate!.
For more pineapple yumminess in the cake, reserve about a 1/4c of the pineapple juice and use that in place of 1/4 of the liquid in the cake recipel
Hope this helps - I make it a lot and it's fantastic!!Www@FoodAQ@Com
I'm going to assume you have those :) And I'm going to assume you have butter :)
Prepare the yellow cake mix according to the recipe on the box!.
Get out your favorite cake pan - for this, 9x11 or 9x13 (second choice) is best and glass pyrex is my fave!)!. This is important ==>> Do not grease it, do not flour it, do not use baking spray on it!.
Melt about 3 tablespoons of butter in the pan and then spread it around so that the pan is coated nicely!.!.!. if you need more butter, add it!.
Sprinkle in about a 1/4 - 1/2 cup of brown sugar!.!.!. just srpinkle it in and make sure you get it all nice and covered in a good layer of brown sugar!.!.!. it's the yumminess!!!
Drain the can of crushed pineapple and then spoon in the crushed pineapple on top of the brown sugar so that you have a layer of butter on the bottom then a layer of brown sugar on top of the butter and then a layer of crushed pineapple on top of the brown sugar :)
Next, spoon your cake batter on top and then bake according to the box of cake mix directions!.
Take it out of the oven!.!.!. let it cool for a bit but not completely!.!.!. just like about 10 min!.!.!. then grab a platter bigger than your cake pan, set it on top of the cake pan so it's like a lid :) Then grab both sides and invert it!. You'll have the pineapple on top and the cake on the plate!.
For more pineapple yumminess in the cake, reserve about a 1/4c of the pineapple juice and use that in place of 1/4 of the liquid in the cake recipel
Hope this helps - I make it a lot and it's fantastic!!Www@FoodAQ@Com
INGREDIENTS:
1/3 cup butter or margarine
1/2 cup brown sugar, packed
1 can (8 ounces) pineapple slices, drained, reserve juice
2 cups quick cake mix (see link below)
2 eggs
1/4 cup sugar
1 teaspoon vanilla
PREPARATION:
Melt 1/3 cup butter or margarine in cake pan (round or 8x8-inch square)!. Sprinkle 1/2 cup brown sugar evenly over melted butter or margarine; arrange pineapple slices over sugar!. In a large mixing bowl, put 2 cups quick cake mix!. In a separate bowl, beat 2 eggs with 1/4 cup sugar; beat into cake mix!. Stir in 1/3 cup pineapple juice and 1 teaspoon vanilla!. Mix well and pour into cake pan over pineapple slices!. Bake in pre-heated 350° oven about 30-35 minutes!.Www@FoodAQ@Com
1/3 cup butter or margarine
1/2 cup brown sugar, packed
1 can (8 ounces) pineapple slices, drained, reserve juice
2 cups quick cake mix (see link below)
2 eggs
1/4 cup sugar
1 teaspoon vanilla
PREPARATION:
Melt 1/3 cup butter or margarine in cake pan (round or 8x8-inch square)!. Sprinkle 1/2 cup brown sugar evenly over melted butter or margarine; arrange pineapple slices over sugar!. In a large mixing bowl, put 2 cups quick cake mix!. In a separate bowl, beat 2 eggs with 1/4 cup sugar; beat into cake mix!. Stir in 1/3 cup pineapple juice and 1 teaspoon vanilla!. Mix well and pour into cake pan over pineapple slices!. Bake in pre-heated 350° oven about 30-35 minutes!.Www@FoodAQ@Com
ngredients:
* 1 (20 ounces) can crushed pineapple, undrained
* 1 (21 ounces) can prepared more fruit cherry pie filling
* 1 (18!.25 ounces) box yellow cake mix
* 2 sticks of butter or margarine, each cut into 12 slices
* 1/4 cup chopped nuts (your choice - optional)
Preparation:
Preheat oven to 350 degrees F (325 for glass baking dish)!. Have a 9 by 13-inch baking pan ready!.
Dump undrained pineapple baking dish or pan and spread it out evenly!.
Using a spoon, dump globs of cherry pie filling evenly on top of the pineapple!.
Sprinkle the cake mix evenly over the cherry and pineapple layers!.
Cut butter into slices with a butter knife and place slices evenly over cake mix!.
Sprinkle nuts on top if you're using them!.
Bake for one hour!. Use heavy oven mitts to remove the dump cake from oven or let your older helper do it!.
To serve, scoop cake out with a large spoon like a cobbler, and dump it on a nice plate!. A scoop of vanilla ice cream is delicious with dump cake!. Serve warm or cold!.
Yield: about 10 to 12 servingsWww@FoodAQ@Com
* 1 (20 ounces) can crushed pineapple, undrained
* 1 (21 ounces) can prepared more fruit cherry pie filling
* 1 (18!.25 ounces) box yellow cake mix
* 2 sticks of butter or margarine, each cut into 12 slices
* 1/4 cup chopped nuts (your choice - optional)
Preparation:
Preheat oven to 350 degrees F (325 for glass baking dish)!. Have a 9 by 13-inch baking pan ready!.
Dump undrained pineapple baking dish or pan and spread it out evenly!.
Using a spoon, dump globs of cherry pie filling evenly on top of the pineapple!.
Sprinkle the cake mix evenly over the cherry and pineapple layers!.
Cut butter into slices with a butter knife and place slices evenly over cake mix!.
Sprinkle nuts on top if you're using them!.
Bake for one hour!. Use heavy oven mitts to remove the dump cake from oven or let your older helper do it!.
To serve, scoop cake out with a large spoon like a cobbler, and dump it on a nice plate!. A scoop of vanilla ice cream is delicious with dump cake!. Serve warm or cold!.
Yield: about 10 to 12 servingsWww@FoodAQ@Com
Pineapple Upside Down Cake Recipe
Ingredients
Topping:*
1 cup of firmly packed dark brown sugar
1/2 cup unsalted butter
1 can (20 oz) of pineapple slices
Cake:
1 1/2 cups all purpose flour
6 Tbsp cake flour
6 Tbsp of ground almonds (from about 2 oz of whole almonds)
3/4 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups of sugar
1 cup (2 sticks) unsalted butter at room temperature
4 large eggs
3/4 teaspoon vanilla extract
3/4 cup sour cream
Method
1 Start by making the caramel topping!. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes!. Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides!. Arrange pineapple slices in a single layer ontop of the caramel mixture!.
2 Preheat oven to 325 degrees F!. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl!. In a separate bowl, use an electric mixer to beat the sugar and butter together until light!. Add eggs one at a time, beating after each addition!. Beat in the vanilla!. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition!. Pour cake batter over caramel and pineapple in pan!.
3 Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes!. Cool cake in pan on a rack for 10 minutes!. Turn cake out onto a platter!. Serve warm or at room temperature!.
Makes 12 to 14 servings!.
* Note an alternative topping that my father is favoring these days!. 2 cups granulated sugar, 1/2 cup water, 1/4 cup butter!. Combine sugar and water in a medium saucepan!. Heat on medium until all sugar is dissolved!. Increase heat to medium high and bring to a boil!. Boil until syrup becomes warm amber in color (about 10 minutes)!. Add 1/4 cup butter, carefully as it will foam up a bit!. Swirl the pan so that the butter is all incorporated, stirring with a wooden spoon if necessary!. Remove from heat and pour out into cake pan!. Continue with recipe as noted!.
http://www!.elise!.com/recipes/archives/00!.!.!.Www@FoodAQ@Com
Ingredients
Topping:*
1 cup of firmly packed dark brown sugar
1/2 cup unsalted butter
1 can (20 oz) of pineapple slices
Cake:
1 1/2 cups all purpose flour
6 Tbsp cake flour
6 Tbsp of ground almonds (from about 2 oz of whole almonds)
3/4 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups of sugar
1 cup (2 sticks) unsalted butter at room temperature
4 large eggs
3/4 teaspoon vanilla extract
3/4 cup sour cream
Method
1 Start by making the caramel topping!. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes!. Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides!. Arrange pineapple slices in a single layer ontop of the caramel mixture!.
2 Preheat oven to 325 degrees F!. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl!. In a separate bowl, use an electric mixer to beat the sugar and butter together until light!. Add eggs one at a time, beating after each addition!. Beat in the vanilla!. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition!. Pour cake batter over caramel and pineapple in pan!.
3 Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes!. Cool cake in pan on a rack for 10 minutes!. Turn cake out onto a platter!. Serve warm or at room temperature!.
Makes 12 to 14 servings!.
* Note an alternative topping that my father is favoring these days!. 2 cups granulated sugar, 1/2 cup water, 1/4 cup butter!. Combine sugar and water in a medium saucepan!. Heat on medium until all sugar is dissolved!. Increase heat to medium high and bring to a boil!. Boil until syrup becomes warm amber in color (about 10 minutes)!. Add 1/4 cup butter, carefully as it will foam up a bit!. Swirl the pan so that the butter is all incorporated, stirring with a wooden spoon if necessary!. Remove from heat and pour out into cake pan!. Continue with recipe as noted!.
http://www!.elise!.com/recipes/archives/00!.!.!.Www@FoodAQ@Com
Here is a great recipe for pineapple upside down cake:
http://allrecipes!.com/Recipe/Pineapple-U!.!.!.
INGREDIENTS
1 (10 ounce) jar maraschino cherries, drained
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup flaked coconut
1 (8 ounce) can sliced pineapple, drained with juice reserved
1 (8 ounce) can crushed pineapple, drained with juice reserved
1 (18!.25 ounce) package yellow cake mix
DIRECTIONS
1!. Preheat oven to 350 degrees F (175 degrees C)!. Butter two 9 inch round cake pans!. Sprinkle the bottom of each pan with 1/4 cup of brown sugar!.
2!. In one of the pans, sprinkle coconut over the brown sugar!. Lay pineapple rings in a single layer on top of coconut!. Place a cherry in the center of each ring!. In the other pan, spread the drained crushed pineapple!.
3!. Mix the cake as directed on package, but substitute reserved pineapple juice in place of water!. Divide batter between the 2 pans!. Remember which pan has the pineapple rings in it!.
4!. Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean!. Cool in pans for 20 minutes!.
5!. While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake!.
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It will probably still be good even if you don't have the cherries or the coconut!. You can use the crushed pineapple in place of the rings, it just won't be quite as pretty!.Www@FoodAQ@Com
http://allrecipes!.com/Recipe/Pineapple-U!.!.!.
INGREDIENTS
1 (10 ounce) jar maraschino cherries, drained
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup flaked coconut
1 (8 ounce) can sliced pineapple, drained with juice reserved
1 (8 ounce) can crushed pineapple, drained with juice reserved
1 (18!.25 ounce) package yellow cake mix
DIRECTIONS
1!. Preheat oven to 350 degrees F (175 degrees C)!. Butter two 9 inch round cake pans!. Sprinkle the bottom of each pan with 1/4 cup of brown sugar!.
2!. In one of the pans, sprinkle coconut over the brown sugar!. Lay pineapple rings in a single layer on top of coconut!. Place a cherry in the center of each ring!. In the other pan, spread the drained crushed pineapple!.
3!. Mix the cake as directed on package, but substitute reserved pineapple juice in place of water!. Divide batter between the 2 pans!. Remember which pan has the pineapple rings in it!.
4!. Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean!. Cool in pans for 20 minutes!.
5!. While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake!.
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It will probably still be good even if you don't have the cherries or the coconut!. You can use the crushed pineapple in place of the rings, it just won't be quite as pretty!.Www@FoodAQ@Com
You can make a simple syrup with the sugars and add the pineapple!.!.!.!.basically cook them on the stovetop for a little while until it looks saucy, then pour it into your bundt cake pan (or whatever pan you're using) and put your cake mix on top! I usually throw a little rum extract or actual rum in there if i have it to give it some kick!.!.!.!.but it should work just fine to do with what you have!. Just make sure you cook it on the stove first so your sugars are nice and carmalized!Www@FoodAQ@Com
do you have butter or margarine!?
melt butter in cake pan
spread in brown sugar and mix then spread out like a crust
place your pineapple on top of crust
mix cake according to directions
pour batter over pineapple and bake according to mix directions!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
when cool turn out upside down on cake plateWww@FoodAQ@Com
melt butter in cake pan
spread in brown sugar and mix then spread out like a crust
place your pineapple on top of crust
mix cake according to directions
pour batter over pineapple and bake according to mix directions!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
when cool turn out upside down on cake plateWww@FoodAQ@Com
Place parchment or wax paper on a sheet pan, or whatever container you will be using!. Spread the crushed pineapple evenly over it!. Sprinkle with brown sugar!. Add cake batter, and bake according to instructions!. It's one of the simplest cakes to bake!.Www@FoodAQ@Com
Go to duncanhines!.com and you will find instructions!. You have all you need but check with their site to be sure!. Retired Duncan Hines Salesman!.Www@FoodAQ@Com