Pineapple Upside-Down Cake

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 557.2
  • Total Fat: 17.5 g
  • Cholesterol: 82.1 mg
  • Sodium: 393.7 mg
  • Total Carbs: 103.4 g
  • Dietary Fiber: 1.2 g
  • Protein: 4.3 g

View full nutritional breakdown of Pineapple Upside-Down Cake calories by ingredient
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Number of Servings: 10


    1 can (20 oz) pineapple slices
    1/3 c. butter
    2/3 c. brown sugar, packed
    10 maraschino cherries
    1/3 c. butter
    1/2 c. sugar
    2 egg yolks
    1 tsp. grated lmeon peel
    1 tsp. lemon juice
    1 tsp. vanilla
    1 1/2c. flour
    1 3/4 tsp. baking powder
    1/2 tsp. salt
    1/2 c. sour cream
    2 egg whites
    1/4 c. sugar


Preheat oven to 350 degrees. Drain pineapple, reserve 2 tbsp. of the juice. In a skillet, melt 1/3 c. butter, add brown sugar and stir until blended. Pour sugar syrup in a 9x13" baking pan. Arrange pineapple slices in pan. Place 1 cherry in center of each pineapple slices. In a large bowl, beat remaining 1/3 c. butter with 1/2 c. sugar until fluffy. Beat in egg yolks, lemon peel, and lemon juice and salt. Blend dry ingredients into creamed mixture alternately with sour cream and reserved pineapple liquid. In another large bowl, beat egg whites until soft peaks form. Gradually beat in remaining 1/4 c. granulated sugar until stiff peaks form. Fold into batter. Spread evenly over pinneaple in baking pan. Bake in preheated oven for 35 min. or until cake springs backed when touched. Let stand in pan on wire rack for 10 min. Invert onto serving plate. Serve hot or cold. Makes 10, 3x3" pieces

TAGS:  Desserts |

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