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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 386.8
  • Total Fat: 19.4 g
  • Cholesterol: 84.1 mg
  • Sodium: 204.0 mg
  • Total Carbs: 57.2 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.0 g

View full nutritional breakdown of Pineapple upside down cake calories by ingredient
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Pineapple upside down cake

Submitted by: SPAZWRITER

Introduction

This is a tradition for my mother-in-law's bday. I keep having to find a new recipe. This one was easy and turned out great. NOT low fat or healthy in anyway, but it did have whole wheat and raw sugar...got this recipe from the Pioneerwomancooks tasty kitchen site. This is a tradition for my mother-in-law's bday. I keep having to find a new recipe. This one was easy and turned out great. NOT low fat or healthy in anyway, but it did have whole wheat and raw sugar...got this recipe from the Pioneerwomancooks tasty kitchen site.
Number of Servings: 16

Ingredients

    Egg white, 3
    Egg Yolk, 3 large
    Pineapple Slices in 100% pineapple juice 1 can
    Pineapple Juice, 1 cup (from can)
    *Whole Wheat Flour, 2 cups
    Baking Powder, 2 tsp
    Kroger brand Marachino Cherries, 1 small jar
    Butter, salted, 3 sticks
    *Sugar In The Raw, 1 1/2 C
    Vanilla Extract, 1 tsp
    Brown Sugar, 1 cup, packed
    *Nut Topping, peanuts & pecans chopped, 2 TB

Directions

Preheat oven to 350 and place a 12" cast iron pan in it to get hot.
Beat egg whites in a small bowl until forms stiff peaks. Set aside. In a medium bowl, combine flour and baking powder. In a larger bowl, cream 2 sticks of butter and raw sugar. When creamed, add egg yolks and vanilla and mix well. Alternatively add flour and pineapple juice untill all combined. Gently fold in egg whites.
Carefully remove the hot pan from the oven; add remaining stick of butter and brown sugar and stir to combine. Allow to carmelize a little, then arrange pineapple slices around the pan, with one in the middle. Place cherries in center of pineapples and in between. Sprinkle the chopped nuts over the surface of the pineapples and cherries. Pour cake batter over the pineapples to fill the pan to within 1/2 inch from the top. Bake for 45 -50 minutes, or until a tester comes out clean. Allow to rest for a couple of minutes on a cooling rack before carefully inverting onto a serving plate. Serve plain or with whipped topping.

Serving Size: makes about 16 servings

Number of Servings: 16

Recipe submitted by SparkPeople user SPAZWRITER.






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