Pineapple Upside-down Cake


3.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 283.5
  • Total Fat: 9.2 g
  • Cholesterol: 73.3 mg
  • Sodium: 166.8 mg
  • Total Carbs: 47.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 3.8 g

View full nutritional breakdown of Pineapple Upside-down Cake calories by ingredient


Introduction

My mom's specialty. A cast-iron pan is essential. My mom's specialty. A cast-iron pan is essential.
Number of Servings: 8

Ingredients

    1/3 cup butter
    1/2 cup brown sugar, packed
    1 cup Pineapple, drained - reserve juice

    Batter:
    2 eggs, beaten
    2/3 cup sugar
    6 Tbsp of reserved liquid from pineapple or apple juice
    1 tsp vanilla
    1 cup flour
    1/3 tsp baking powder
    1/4 tsp salt


Directions

Melt 1/3 cup butter in heavy 10" skillet . Sprinkle 1/2 cup brown sugar evenly over butter. Arrange drained pineapple on top. We used pineapple rings.

Cake Batter
Beat 2 minutes eqgs and sugar
Add reserved liquid/juice and vanilla.
Gradually add mixture of flour, baking powder and salt.

Pour cake batter over fruit. Bake at 350 degrees for 45 minutes. Immediately turn upside-down on serving dish. DO NOT REMOVE PAN for a few minutes. Brown sugar mixture will run down over cake instead of clinging to pan.

Serve warm.

Number of Servings: 8

Recipe submitted by SparkPeople user LREISDORPH.

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    I used a 10" iron skillet and it was the perfect size (line your oven w foil because it boiled over just a bit). This IS a tasty & easy recipe, I tried it today (with Greek yogurt and a bit of omega-3-rich oil instead of eggs, since I was out). My DH REALLY liked it and I thought it was decadent! - 1/2/11


  • no profile photo

    Good
    crispy, sweet frisbee for husband's birthday. too sweet, but they liked it. batter should be doubled for my cast iron pan. it didn't even get to the edges. we had crispy pineapple edges. also, 45 mins may be too long. i did sub whole wheat flour, but increased bak. pwd. still 2 dense. - 5/11/10