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Pampered Chef: Pineaplle Upside Down Cake

  1. mrssyvo

    mrssyvo Veteran Member

    1,934
    0
    I am looking for a recipe for Pineapple Updside Down cake, that is done on the stovetop- Does anyone have one? It is a PC recipe
     
    Mar 31, 2009
    #1
  2. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
    33
    I'm pretty sure it was in a past Spanish language SB - but don't know which one.
     
    Mar 31, 2009
    #2
  3. EpTxGuy

    EpTxGuy Member

    164
    0
    Is this the recipe you're looking for?

    Stovetop Chocolate Pineapple Upside Down Cake Recipe
    Pampered Chef Recipes



    Stovetop Chocolate Pineapple Upside Down Cake

    1/4 cup butter
    1/2 cup brown sugar, firmly packed
    1 can (20 ounces) pineapple slices
    4 maraschino cherries, drained and halved
    2 packages (9 ounces each) chocolate cake mix
    1 1/2 tablespoons Pantry Korintje Cinnamon
    2 eggs
    1 teaspoon rum extract
    Vanilla ice cream (optional)
    1/2 cup sweetened flaked coconut, toasted (optional)

    Melt butter in Large (10-inch) Skillet over low heat. Stir in brown sugar until well blended using Bamboo Spoon. Remove skillet from heat; cool on Stackable Cooling Rack.

    Meanwhile, drain pineapple slices in small colander of 4-Piece Colander & Bowl Set; reserve juice in small bowl. Arrange 8 pineapple slices over sugar mixture. Place a cherry half in the center of each pineapple slice.

    Add enough water to pineapple juice to measure 1 cup. Combine cake mix, cinnamon, liquid, eggs and extract. Whisk with Stainless Steel Whisk until well blended. Gently pour over fruit in skillet.

    Place cover on top of skillet. Place skillet over medium heat. Cook 8-10 minutes or until batter bubbles around edges of skillet. Reduce temperature to low. Cook 20-30 minutes or until Cake Tester inserted in center comes out clean. Remove skillet from heat. Carefully loosen edge of cake; invert onto heat-safe serving plate. Cool slightly.

    If desired, serve with a scoop of vanilla ice cream using Ice Cream Dipper. Sprinkle with toasted coconut, if desired.

    Yield: 10 servings

    Nutrients per serving: (1 piece of cake, 1/4 cup of ice cream): Calories 70, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 80 mg, Carbohydrates 36 g, Protein 4 g, Sodium 200 mg, Fiber 1 g

    Cook's Tip: Preheat oven to 350°F. Spread shredded coconut in a single layer over bottom of Small Bar Pan. Bake 8-10 minutes (stir coconut occasionally for even browning) or until light golden brown; cool completely.

    Source: Pampered Chef
     
    Mar 31, 2009
    #3
  4. mrssyvo

    mrssyvo Veteran Member

    1,934
    0
    Yes, I beleive it is - Thank you !!!!
     
    Mar 31, 2009
    #4
  5. mrssyvo

    mrssyvo Veteran Member

    1,934
    0
    No, I was wrong, it is not this one, I am looking for the one that is yellow, not chocolate.
     
    Mar 31, 2009
    #5
  6. JMT

    JMT Member

    57
    0
    fall winter 08 seasons best has one, just called pina colada skillet cake I believe. I've done that to show the pineapple cutter and use the rest of the pineapple for the new pineapple salsa.
     
    Mar 31, 2009
    #6
  7. ChefPaulaB

    ChefPaulaB Veteran Member

    1,386
    1
    This one is awesome!
     
    Mar 31, 2009
    #7
  8. EpTxGuy

    EpTxGuy Member

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    0
    I wonder how the above chocolate pineapple cake would turn out if you substituted yellow cake mix for the chocolate cake mix? Anyone adventurous enough to try and report back?
     
    Mar 31, 2009
    #8
  9. mrssyvo

    mrssyvo Veteran Member

    1,934
    0
    I was wondering that as well, but I do not want to experiment at the show.
     
    Mar 31, 2009
    #9
  10. EpTxGuy

    EpTxGuy Member

    164
    0
    Yeah, I wouldn't want to encourage anyone to experiment at a show. Especially when changing a recipe around.
     
    Mar 31, 2009
    #10
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