Pineapple coconut upside-down cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 298.5
- Total Fat: 7.9 g
- Cholesterol: 35.8 mg
- Sodium: 445.6 mg
- Total Carbs: 53.7 g
- Dietary Fiber: 1.2 g
- Protein: 3.9 g
View full nutritional breakdown of Pineapple coconut upside-down cake calories by ingredient
Introduction
This is not healified. It is just a great pineapple upside-down cake that you can enjoy on a splurge day. This is not healified. It is just a great pineapple upside-down cake that you can enjoy on a splurge day.Number of Servings: 12
Ingredients
-
CAKE
2 cup all-purpose flour
1 tbsp Baking Powder
1 tsp Salt
4 oz unsweetened applesauce
2 tbsp margarine, softened
1 cup Granulated Sugar
2 large Eggs
3/4 cup skim Milk
1 tsp Vanilla extract
1/2 cup flaked Coconut, sweetened
PINEAPPLE LAYER
7 slices Dole Pineapple rings
1/2 cup packed Brown Sugar
1/4 cup Granulated Sugar
6 tbsp Margarine
Directions
Preheat oven to 350 degrees.
Grease and flour a 10" spring form or other 2" deep pan. If using spring form pan wrap foil around bottom and sides of outside of pan (believe me, you don't want to skip this, also put a drip pan in the oven on the bottom shelf.) Set aside.
Combine flour, baking powder and salt, set aside.
Cream sugar, margarine, and applesauce in mixing bowl, beating until well incorporated.
Beat in eggs, one at a time until well mixed.
Add 1/2 the flour mixture, then 1/2 the milk.
Add vanilla and mix.
Beat in remaining flour and milk and beat until smooth.
Fold in the coconut.
Set a side.
In a medium saucepan, combine margarine and sugars. Cook until sugars and dissolved and mixture is bubbly.
Remove from heat and let cool for 3 minutes.
Pour sugar mixture into pan.
Lay pineapple rings in a design in the sugar. (six around outside, 1 in center).
Add cake batter and smooth out.
Bake at 350 degrees for 45-45minutes or until tester comes out clean.
Let cake cool for 15 minutes. Run knife around edge and invert onto a plate.
Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user HWR2036127.
Grease and flour a 10" spring form or other 2" deep pan. If using spring form pan wrap foil around bottom and sides of outside of pan (believe me, you don't want to skip this, also put a drip pan in the oven on the bottom shelf.) Set aside.
Combine flour, baking powder and salt, set aside.
Cream sugar, margarine, and applesauce in mixing bowl, beating until well incorporated.
Beat in eggs, one at a time until well mixed.
Add 1/2 the flour mixture, then 1/2 the milk.
Add vanilla and mix.
Beat in remaining flour and milk and beat until smooth.
Fold in the coconut.
Set a side.
In a medium saucepan, combine margarine and sugars. Cook until sugars and dissolved and mixture is bubbly.
Remove from heat and let cool for 3 minutes.
Pour sugar mixture into pan.
Lay pineapple rings in a design in the sugar. (six around outside, 1 in center).
Add cake batter and smooth out.
Bake at 350 degrees for 45-45minutes or until tester comes out clean.
Let cake cool for 15 minutes. Run knife around edge and invert onto a plate.
Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user HWR2036127.