.Amanda Cupcake. Sweet Dreamer ♥ Pineapple Upside Down Cake Pops!
Cut 6 pineapple slices in half and around the center pineapple slice on top of the brown sugar mixture. Place a maraschino cherry in the center of each pineapple ring. Set the pan aside. In a large mixing bowl, cream the sugar and butter until light and fluffy. Add 1 egg and mix.
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Cake. In a small bowl, stir the flour, baking powder, and salt until combined. In a large bowl, whisk together the butter, granulated sugar, and brown sugar until well combined. Whisk in the eggs and vanilla until smooth. Mix in 1/3 of the flour mixture, followed by 1/2 of the buttermilk.
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Mix the cake batter. Combine the reserved pineapple juice with enough water to make 1 total cup of liquid. Mix the cake batter as directed on the box using the second ¼ cup of melted butter, the pineapple juice with water, and 3 large eggs. * The cake box may call for oil but replace it with the ¼ cup of melted butter.
.Amanda Cupcake. Sweet Dreamer ♥ Pineapple Upside Down Cake Pops!
In a large bowl, add the room-temperature butter, vegetable oil, granulated sugar, and brown sugar. Using a hand mixer at medium speed, beat until creamy. Add the eggs one at a time, beat well after each addition. In a separate bowl, sift together the flour, baking powder, and salt.
.Amanda Cupcake. Sweet Dreamer ♥ Pineapple Upside Down Cake Pops!
Place a cherry in the middle of each pineapple flower. A pan this size will accommodate 6 flowers. Prepare the cake batter by combining all batter ingredients in a mixer bowl. Mix at low speed for 30 seconds or so to incorporate, then increase speed to medium and mix for 5 minutes, occasionally scraping bowl if needed.
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Preheat oven to 350°F. In a small sauce pan melt the butter. Pour the butter into into a 9 x 13 pan and sprinkle the brown sugar over the melted butter. Arrange the pineapple slices in the pan in nice little neat rows. Add 1 cherry in the middle of each pineapple slice.
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Place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside. 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).
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In the bowl of a stand mixer, cream together the oil and granulated sugar until moistened. Beat in the egg, salt, baking powder, and vanilla until combined. Beat in the sour cream. Gradually add some of the milk, alternating with the flour until a soft batter comes together. Gently beat in the pineapple juice last.
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In a large bowl, flake the cake into crumbs with a fork. Stir in the mascarpone and cherries until completely blended. Place in refrigerator for a minimum of 4 hours and up to 2 days to make the mixture easier to roll into balls. Roll mixture into 1-inch balls, place on cookie sheet and place in freezer for 20-30 minutes to stiffen balls.
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Step 3: Make the batter. TMB STUDIO. In a large bowl, use a hand mixer or stand mixer to beat the egg yolks until thick and lemon-colored. Gradually add the sugar, beating well. Beat in the vanilla and reserved pineapple juice until well combined. In a separate bowl, whisk together the flour, baking powder and salt.
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Prepare the cake batter: Whisk the dry ingredients together. In a separate bowl, cream the butter and sugar together. Beat in the egg whites and vanilla, then the sour cream. Pour the dry into the wet ingredients, pour in the pineapple juice & milk, and then beat to combine.
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Prepare the cake batter and then pour it over the pineapple slices. Use a spatula and smooth out the batter making sure it covers all the pineapple slices. Place the cake in the oven for 38-42 minutes, or until the center doesn't jiggle and the bottom is nicely golden brown.
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Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries. 3. Bake 40 to 46 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean.
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Preheat the oven to 350°F (180°C) and generously butter a 9x13-inch (23x33cm) baking pan. Set aside. In a small saucepan over medium-low heat, combine butter and brown sugar and simmer until the sugar is dissolved in about 2-3 minutes. Pour into the prepared baking pan.
.Amanda Cupcake. Sweet Dreamer ♥ Pineapple Upside Down Cake Pops!
Preheat oven to 350º. To prepare the base; pour the melted butter into a 9″ round deep-dish pie plate or deep-dish cake pan. Use a rubber spatula to coat the bottom and sides of the pan. Sprinkle the brown sugar evenly over the bottom surface. Then place the pineapple slices on top.
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Preheat oven to 350 degrees. For the cake batter: In a large bowl, whisk together flour, sugar, salt, baking powder, vanilla extract, eggs and pineapple juice until well mixed. Set aside. Next melt butter to a 9 inch cast iron skillet over medium heat. Once melted, whisk in brown sugar and cook for 1 minute.
