Pineapple Upside Down Cake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 335.5
- Total Fat: 14.2 g
- Cholesterol: 88.9 mg
- Sodium: 231.4 mg
- Total Carbs: 55.7 g
- Dietary Fiber: 1.0 g
- Protein: 4.8 g
View full nutritional breakdown of Pineapple Upside Down Cake calories by ingredient
Introduction
My husband made this for Easter this year (2014). He wound up making 2 because he forgot to put the 1 cup of sugar in the first cake batter. I ate the first one with the lower sugar content and found it really good, so I am entering it here. To have the full recipe, simply add the cup of sugar to the cake batter. My husband made this for Easter this year (2014). He wound up making 2 because he forgot to put the 1 cup of sugar in the first cake batter. I ate the first one with the lower sugar content and found it really good, so I am entering it here. To have the full recipe, simply add the cup of sugar to the cake batter.Number of Servings: 8
Ingredients
-
Cake Batter
1 1/3 c. Flour
¼ c. Shortening
2 tsp. Baking Powder
4 Tbs. Pineapple Puree (Recipe calculate with 1/3 cup of crushed or chucked pineapple, but use enough to make 4 Tbs. puree)
¼ tsp. Salt
1 c. Sugar
3 Eggs
All the Pineapple Juice drained from the pineapple (recipe calculated with 1 cup of juice).
Glaze
* ¾ c. Brown Sugar (packed)
* ½ stick Butter or Margarine
* ½ tsp. Lemon Juice
1 Large can of Pineapple – at least 7 slices
Directions
Preheat oven to 350 degrees F.
CAKE BATTER: Drain Pineapple and save juice. Mix all the batter ingredients together in a large mixing bowl and add enough of the Pineapple Juice to make a smooth cake batter.
GLAZE TOPPING: Melt butter in a large cast iron skillet. Mix in brown sugar and lemon juice. Heat over high moderate heat until bubbly all over. Remove from heat and arrange Pineapple slices over top of mixture. Place cherries (if desired) in center of slices (recipe not calculated with cherries, as mine did not have any). Pour cake batter into cast-iron skillet. Bake until a tooth pick or knife inserted in the center comes out clean (30 – 35 minutes). Allow the cake to cool for 10 minutes, then flop over onto cake plate.
Serving Size: Makes 8 slices, cut like a pie.
CAKE BATTER: Drain Pineapple and save juice. Mix all the batter ingredients together in a large mixing bowl and add enough of the Pineapple Juice to make a smooth cake batter.
GLAZE TOPPING: Melt butter in a large cast iron skillet. Mix in brown sugar and lemon juice. Heat over high moderate heat until bubbly all over. Remove from heat and arrange Pineapple slices over top of mixture. Place cherries (if desired) in center of slices (recipe not calculated with cherries, as mine did not have any). Pour cake batter into cast-iron skillet. Bake until a tooth pick or knife inserted in the center comes out clean (30 – 35 minutes). Allow the cake to cool for 10 minutes, then flop over onto cake plate.
Serving Size: Makes 8 slices, cut like a pie.