Pineapple Upside-Down Cake
- Number of Servings: 8
Ingredients
1/4 cup butter or margarine1/2 cup packed brown sugar6 slices pineapple in juice (from 14-oz can), drained6 maraschino cherries without stems, if desired1 1/4 cups Gold MedalŪ all-purpose flour1 cup granulated sugar1/3 cup shortening1 1/2 teaspoons baking powder1/2 teaspoon salt3/4 cup milk1 egg
Heat oven to 350°F. In 9-inch round pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user MESSIET.
In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user MESSIET.
Nutritional Info Amount Per Serving
- Calories: 382.9
- Total Fat: 14.9 g
- Cholesterol: 47.7 mg
- Sodium: 412.1 mg
- Total Carbs: 65.0 g
- Dietary Fiber: 1.0 g
- Protein: 3.6 g
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