What is the recipe for pineapple upside down cake?

Answer 1

* 1/4 cup butter * 1 cup of brown sugar * 3/4 cup chopped pecans * 20-ounce can of pineapple slices, drained, reserving 5 tablespoons juice * 3 eggs, separated * 1 cup sugar * 1 cup of plain flour * 1 teaspoon baking powder * 1/2 teaspoon salt * maraschino cherries Melt the butter in a 9-inch cast iron pan. Add the brown sugar and pecans; stir well to thoroughly combine, then turn off the heat. Arrange 8 pineapple slices in a single layer over the brown sugar mixture.

Preheat oven to 350°F.

Combine the flour, baking powder and salt in a bowl.

Beat the egg yolks and gradually add the sugar. Add the flour mixture to the yolk mixture, and stir in the reserved pineapple juice.

Beat the egg whites until stiff peaks then fold this into the cake batter. Pour the batter evenly over the pineapple slices in the iron pan.

Bake at 350°F for 40 to 45 minutes. Cool the cake in the pan for 30 minutes; then invert it onto a serving plate. Place a maraschino cherry in the center of each pineapple ring.

Answer 2

Good Cake Recipe

150g self raising flour

150g butter or margarine

150g caster sugar

3 medium eggs

cream the sugar and butter with the back of the spoon

whisk in 3 beaten eggs (does look a bit like sick)

fold in the flour, DON'T BEAT OUT THE AIR!

pour into greased and greaseproof papered tin

bake until well risen and golden brown

ENJOY

There are hundreds (probably thousands) of cake recipes. You should decide what type of cake you're interested in (chocolate, white, yellow, etc.) and then do a search for that type. Most all cakes include flour, baking powder or soda, eggs, milk, and sugar. From there the variations are endless.

Sponge cake recipe ingredients: Serves 4100g butter

100g caster sugar

100g self raising flour

Vanilla essence

Pinch of salt

2 medium eggs

Sponge cake recipe cooking instructions:1. Preheat oven to Gas mark 190°C.

2. Place the butter and sugar into a mixing bowl. Beat until smooth and creamy.

3. Beat the eggs in basin or cup and add to the mixture a little at the time, with the flour keeping the same smooth and creamy consistency.

4. Making sure the mixtures does not get too wet or dry as you go when you have used all the flour and the eggs.

5. Add the vanilla essence and a pinch of salt, mix for a few minutes.

6. Divide into two lined, or non-stick sponge tins, put into a moderately hot oven, middle shelf.

7. Put into the oven and bake for 20-25 minutes (it is important that the oven is well heated).

8. Put to cool on a rack to cool.

9.When cool put one upside down on a plate spread with jam, you can also put fresh cream in at this stage, put the other piece on the top and dust with icing sugar.

If you want anymore, please ask again !

Yellow Cake Ingredients

• 1 cup white sugar
• 1/2 cup butter
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Amount Per Serving Calories: 209 | Total Fat: 8.9g | Cholesterol: 56mg

for more cake recipes go to: Allrecipes.com

A basic white cake recipe is:

Preheat oven to 350 F. Grease two 8" cake tins, line the bottom with wax paper.

Sift together;

2 1/2 Cups - Flour

3 teaspoons - Baking Soda

1 teaspoon - Salt

In medium sized bowl,

Cream:

2/3 Cup - Shortening

Beat in:

1 3/4 Cups - Granulated Sugar

Blend in, beating until fluffy

3 - Eggs

1 teaspoon - Vanilla extract

Add sifted dry ingredients to creamed mixture alternately with

1 1/4 Cup - Milk

Make 3 dry and 2 liquid additions, combining lightly after each.

Turn into prepared cake tins.

Bake at 350 F for 35 to 40 minutes, or until done. Cake will spring back when lightly touched or a toothpick inserted into the center will come out clean.

Cool 5 minutes on a wire cooling rack, then remove from pans.

There are many different recipes for cakes. Most use a mix of the following types of ingredients

• Flour
• Shortening (such as butter)
• Eggs
• Sugar
• Rising agents (such as baking powder)
• liquid (such as milk or water)

The proportions of these vary, and some recipes do not have some of these, such as flourless cakes, egg free cakes or cakes that rely on the bubbles from beaten eggs to provide the rising.

There are many different methods of mixing the ingredients and most involve dissolving the sugar by beating or creaming it with the shortening or eggs, or stirring it in the liquid.

Most methods also involve beating to incorporate air to lighten the texture of the cake.

Flours are usually gently folded in towards the end of the mixing process to minimise the forming of gluten proteins (which are formed when most types of flour have moisture added) which can make a cake tough and chewy.

Flavours are usually added. These can be liquids such as vanilla essence/extract, alcohols, or solids such as fruit, cocoa.

Cake recipe vary with cake type. I will explain recipe of pumpkin cheesecake

• 1.2 cups (280 ml) graham cracker crumbs
• ½ teaspoon (2 ml) ground cinnamon
• 4.5 tablespoon (70 ml) melted butter
• 1 tablespoon (15 ml) brown sugar, packed firmly
• For the Filling:
• 2 packages cream cheese, approximately 8 ounces each
• 2.75 cups (687 ml) brown sugar
• 1 cans pumpkin puree, around 15 ounce
• 1 teaspoon (5 ml) vanilla extract
• ¾ teaspoon (4 ml) ground cinnamon
• ¼ teaspoon (1.25 ml) ground ginger
• ¼ teaspoon (1.25 ml) ground nutmeg
• 2 tablespoon (30 ml) ground flax seeds soaked in 6 tablespoon (90 ml) of water
• ¼ teaspoon (1.25 ml) salt
• Preparation: 1.Preheat the oven to 170 degrees Celsius (350 degrees F).2.For the crust, combine the crackers, butter, brown sugar and cinnamon and press into the bottom of 8″ spring-form pan. Place the pan into the oven and bake for 5-7 minutes.3.Take a large mixing bowl and beat the cheese until fluffy.4.Now gradually add the pumpkin puree, brown sugar, vanilla and spices.5.As the next step, add flax seeds soaked in water and mix well.6.Add salt as the last step and mix well.7.Now pour the mixture into the crust, and bake for around an hour or until the cheesecake is brownish.8.Turn off the oven and remove the pan. Transfer the cheesecake to a wire rack. Allow it to cool fully and refrigerate for 6-8 hours.

Answer 3

Deluxe Pineapple CakePrep time: 20 min

Cook Time: 40 min

Yield: one (13x9-inch) cake

Ingredients:Crisco® Flour No-Stick Spray2 (8 oz.)cans juice-pack crushed pineapple, well drained, reserving juiceWater1 (18.25 oz.)package Pillsbury® Yellow Cake3large eggs1 (14 oz.)canEagle Brand® Sweetened Condensed Milk, divided1/3cup Crisco® Pure Vegetable Oil1 (3 oz.)package cream cheese, softened2 to 3drops yellow food coloring (optional) Preparation Directions:1.HEAT oven to 350°F. Spray 13 x 9-inch baking pan with flour no-stick cooking spray. Add enough water to reserved Pineapple Juice to make 1 cup.2.COMBINE cake mix, 1 cup pineapple liquid, eggs, 1/3 cup sweetened condensed milk and oil in large bowl. Beat on low speed until moistened, then beat on high speed 3 minutes. Stir in 1 can drained pineapple. Pour into prepared pan.3.BAKE 35 to 40 minutes or until toothpick inserted near center comes out clean. Cool.4.BEAT cream cheese until fluffy in medium bowl. Gradually beat in remaining sweetened condensed milk until smooth. Stir in food coloring and remaining can of drained pineapple. Chill. Spread evenly over cooled cake.

Answer 4

Written in an easy to follow recipe format.

IngredientsTopping:

• 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

• 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.
• 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.
• 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.

Answer

Or you can find an easy recipe on the ehow link below.

Answer 5

I use the recipe from the BBC Good Food magazine website - I serve it warm (not hot) with cold pouring cream. http://www.bbcgoodfood.com/recipes/5562/pineapple-upsidedown-cake

Answer 6

Pineapples, brownsugar and cherries laid in the pan first. A yellow cake mix poured over the top. Flip it after it has cooled for 30 minutes or so.

Answer 7

The pineapples are suppose to be at the bottom of the pan and once its done when you flip it over, the pineapples would be at top.

Answer 8

Can I have this recipe automatically put in my phone