Fannie Farmer's Pineapple Upside-Down Cake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 389.3
- Total Fat: 15.7 g
- Cholesterol: 66.5 mg
- Sodium: 289.9 mg
- Total Carbs: 61.6 g
- Dietary Fiber: 3.2 g
- Protein: 4.6 g
View full nutritional breakdown of Fannie Farmer's Pineapple Upside-Down Cake calories by ingredient
Introduction
This is a good, old-fashioned recipe, slightly modified, that my family has been using for generations; my father always chose it for his birthday cake. By no means healthy, it is simple and delicious...and definitely to be eaten in moderation! This is a good, old-fashioned recipe, slightly modified, that my family has been using for generations; my father always chose it for his birthday cake. By no means healthy, it is simple and delicious...and definitely to be eaten in moderation!Number of Servings: 8
Ingredients
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10 tbsp. unsalted butter, divided
1 c. dark brown sugar
1/4 c. natural pineapple juice
6 whole pineapple rings
3 maraschino cherries, halved
1/2 c. milk (1% used for nutrition info)
1 egg
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. granulated sugar
Directions
Preheat the oven to 400 degrees F (205 C). Melt 2 tablespoons of the butter in an ovenproof skillet or an 8- or 9-inch cake pan. Stir in the brown sugar and continue to stir over low heat for 2 minutes. Add the pineapple juice and continue stirring until sugar dissolves; remove from heat. Arrange the pineapple rings in one layer in the pan (1 in the center, surrounded by the other 5), and the cherry halves cut-side up into the center of the rings; set aside.
Melt the remaining 8 tablespoons butter in a small pan. Remove from the heat and stir in the milk and egg, beating well. Mix the flour, baking powder, salt and granulated sugar in a medium mixing bowl, then add the milk-egg mixture and beat until smooth. Pour over the pineapple slices and bake for 25-35 minutes, until a toothpick comes out clean. Let cool in the pan for 10 minutes, then turn over onto a plate, fruit side up. Leave pan in place for a few minutes longer, to allow any remaining sauce to drip down the cake.
Serve with whipped cream, if desired.
Serving Size: Serves 8
Melt the remaining 8 tablespoons butter in a small pan. Remove from the heat and stir in the milk and egg, beating well. Mix the flour, baking powder, salt and granulated sugar in a medium mixing bowl, then add the milk-egg mixture and beat until smooth. Pour over the pineapple slices and bake for 25-35 minutes, until a toothpick comes out clean. Let cool in the pan for 10 minutes, then turn over onto a plate, fruit side up. Leave pan in place for a few minutes longer, to allow any remaining sauce to drip down the cake.
Serve with whipped cream, if desired.
Serving Size: Serves 8
