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Hawaiian Upside-Down Cake

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Submitted by BABY BRAT

YIELD

8 servings

PREP

20 min

COOK

45 min

READY

70 min

Ingredients

Topping
79
CUP ML BUTTER
1 237
CUP ML BROWN SUGAR
firmly packed *
1 237
CUP ML PINEAPPLE, CANNED, CRUSHED
drained, reserve juice *
¾ 177
CUP ML COCONUT
shredded *
4 4
Cake
2 2
LARGE LARGE EGGS
¾ 177
CUP ML SUGAR
granulated
½ 118
CUP ML PINEAPPLE JUICE
reserved
1 5
TEASPOON ML VANILLA EXTRACT
1 ¼ 296
1 5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML SALT

Directions

Melt butter in 10-inch oven proof skillet.

Sprinkle brown sugar evenly over butter; then pineapple, coconut and cherries.

Set aside.

Beat eggs in mixing bowl until light and thick (3 to 5 minutes).

Gradually beat in sugar.

Add ½ cup reserved pineapple juice and vanilla.

Stir in dry ingredients until smooth.

Pour over topping in 10-inch oven proof skillet.

Bake in 350℉ (180℃) F oven 40 to 45 minutes.

Cool 5 minutes.

Invert on serving plate.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 80g (2.8 oz)
Amount per Serving
Calories 260 37% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 221mg 9%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 4%
Sugars g
Protein 8g
Vitamin A 6% Vitamin C 11%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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