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Add one ring of pineapple to the middle of the cake pan and then surround it by 6 more. Add the cherries to the centers of the pineapple rings. Add cake batter. Prepare the yellow cake mix according to the directions on the box, substituting pineapple juice for water. Use the pineapple juice from your canned slices.
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Cool the pineapple upside-down cake on a cooling rack for 5 minutes. Losen the edges with a butter knife. Invert the pineapple cake onto a cutting board or platter. Leave the skillet over the cake for a few minutes to allow the brown sugar glaze to drizzle over the cake. Slice and serve warm or cold.
Pineapple & Cream Cheese Upside Down Cake Recipe Just A Pinch
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). Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined.
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In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter, granulated sugar, and brown sugar together until light and fluffy (about 4-5 minutes).
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Sprinkle brown sugar into an 8-in. ovenproof skillet. Arrange pineapple in a single layer over brown sugar; place a cherry in the center of each pineapple slice. For filling, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in flour and vanilla. Add egg; beat on low speed just until blended.
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Preheat oven to 350 degrees Fahrenheit. Combine the brown sugar and melted butter. Stir. Pour the mixture on a deep cake pan. Spread. Arrange the slices of pineapple over the mixture. Set aside. Meanwhile, combine the AP flour, white sugar, salt, and baking powder in a bowl. Mix well.
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Add the Sour Cream, Pineapple, and Vanilla. Scrape down the sides of the bowl, and add the sour cream, the reserved pineapple juice, and the vanilla extract. Mix again on LOW until the mixture is well combined and smooth. Add the Eggs. Let the mixture run on LOW while you add the eggs one by one.
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Instructions. Preheat your oven to 350 degrees F. Melt 1 stick, ½ cup, butter and divide evenly between two 9-inch cake pans. Sprinkle about ¼ cup of brown sugar into the bottom of each cake pan in an even layer. Layer half of the pineapple rings into the bottom of each cake pan in an even layer.
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Spread the mixture over the pineapple slices in the pan. Step 5. Beat together the cream cheese, bitter cream, the remainder of the granulated sugar, and the vanilla until smooth and creamy. Step 6. Whisk in the eggs. Step 7. Pour the mixture into the pan, and bake for 55-60 minutes.
Pineapple UpsideDown Cake Mirlandra's Kitchen
Step 1 Make topping: Preheat oven to 350° and grease a 8" springform pan with cooking spray. In an 8" cake pan, melt butter in oven. Add brown sugar to the bottom of the regular cake pan. Spread.
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Make the Topping. Place the butter and brown sugar in a small pot over low heat and melt the butter. Stir to combine the sugar and allow to simmer for one minute then remove from heat. Pour into a 9″ cake tin. Lay the pineapple rings in a circle with one in the center, then a cherry to the center of each ring.
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Remove from heat. Drain the pineapple and reserve 1/4 cup of the juice for the cake batter. Pat the pineapple chunks with some paper towels to remove as much of the moisture as you can. Arrange both cans of the pineapple chunks in the bottom of the cake pan. Pour the brown sugar mixture over the pineapple.
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Prepare cake mix according to the package directions. 5. Pour half cake batter evenly over pineapple. 6. Beat cream cheese, lemon gelatin and eggs in bowl of an electric mixer until smooth. 7. Spread cream cheese mixture gently over cake mix. 8. Pour remaining cake mix over cheese cake in pan.
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On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the pineapple juice and milk.
Fresh Pineapple Upside Down Cake
Press mixture over pineapple slices. Beat cream cheese and 3/4 cup white sugar in a bowl until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition until blended. Pour batter into the cake pan. Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour.
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Place cherries in centers of pineapple slices. Step 3. Combine graham crumbs, 3 Tbsp. granulated sugar and remaining butter; press gently into tops of pineapple slices. Step 4. Beat cream cheese and remaining granulated sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each.
