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Awesome Pineapple Upside-Down Cake

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Submitted by md42701

Best Pineapple Upside-Down Cake recipe

YIELD

16 servings

PREP

20 min

COOK

35 min

READY

hrs

Ingredients

Topping
20 578
OUNCES ML/G PINEAPPLE
¼ 59
CUP ML BUTTER
1 237
CUP ML BROWN SUGAR *
Cake
1 ¼ 296
CUPS ML ALL-PURPOSE FLOUR
sifted
158
CUP ML SUGAR
2 1E+1
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML MACE
ground
79
CUP ML BUTTER
½ 118
CUP ML MILK
1 5
TEASPOON ML VANILLA EXTRACT
1 1
LARGE EACH EGGS

Directions

Preheat oven to 350℉ (180℃).

Drain the pineapple well in a sieve, discard liquid; spray the sides and bottom of a 9 inch square pan with non-stick spray, and melt the butter in the pan in the preheated oven.

Add the brown sugar to the butter and blend. Spread the drained pineapple evenly over the sugar mixture, but do not mix. Set aside.

Mix flour, sugar, baking powder, salt and mace. Add the softened butter, milk and vanilla. Beat on low speed for 1½ minutes, then add the egg and beat 1½ minutes longer.

Spread the batter evenly over the pineapple with a rubber spatula -- the batter will be quite thick.

Bake for 35 to 40 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from oven.

Loosen edges with knife and invert immediately onto a platter. Let cool, serve warm or cooled.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 147 45% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 130mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 5% Vitamin C 14%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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