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Pineapple Rosemary Upside-Down Cake

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Submitted by ellkay

YIELD

12 servings

PREP

15 min

COOK

25 min

READY

50 min

Ingredients

Topping
3 45
TABLESPOONS ML BUTTER
¼ 59
CUP ML SUGAR
brown
16 462.4
OUNCES ML/G PINEAPPLE
crushed
Cake
¼ 59
CUP ML BUTTER
¾ 177
CUP ML SUGAR
1 15
TABLESPOON ML ROSEMARY LEAVES
packed
¼ 59
CUP ML SOUR CREAM
½ 2.5
TEASPOON ML VANILLA EXTRACT
1 1
EACH EACH EGGS
beaten
2 1E+1
TEASPOONS ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
1 ¼ 296
½ 118
CUP ML WALNUTS
chopped

Directions

Topping: Preheat oven to 350℉ (180℃).

Melt butter in an 8 x 8 inch pan in the oven.

Mix in brown sugar and spread evenly over pan bottom.

Drain juice from pineapple into a measuring cup and reserve.

Spread drained pineapple evenly over the butter mixture.

Cake: Cream butter, add sugar and mix thoroughly.

Stir in rosemary.

In a separate bowl, combine ¼ cup of the reserved pineapple juice with sour cream, vanilla extract, and beaten egg.

In another bowl, combine dry ingredients.

Add dry ingredients to butter and sugar mixture alternately with liquid mixture, mixing well after each addition.

Quickly fold in chopped nuts.

Spread batter evenly over topping in pan.

Bake about 25 minutes until cake tests done.

Cool on wire rack 10 to 15 minutes before turning out onto plate.

Top with whipped cream to serve, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 231 44% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 105mg 4%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 5%
Sugars g
Protein 7g
Vitamin A 6% Vitamin C 16%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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