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Pineapple Upside-Down Cakes

 

31

Yield

4

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free
 

Ingredients

Syrup
8 ounces pineapple rings
*
1 tablespoon pineapple juice concentrate
unsweetened, thawed
*
½ teaspoon cornstarch
¼ teaspoon cinnamon
*
2 tablespoons butter
Cake
¼ cup butter
1 large eggs
1 teaspoon vanilla extract
½ cup pineapple juice
unsweetened
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder

Directions

To prepare syrup, drain juice from can of sliced pineapple into a small saucepan.

Reserve the pineapple slices for use later.

Add pineapple juice concentrate, spices, and cornstarch to saucepan.

Mix well.

While stirring constantly, bring to a boil over medium heat.

Boil 1 minute.

Remove from heat, stir in butter, and set aside.

To prepare cake, beat together butter (or shortening) and egg until creamy.

Add vanilla extract and pineapple juice; beat thoroughly.

Measure in flour, baking soda and baking powder.

Beat just until blended.

Batter will be thick.

Set aside.

Lightly butter 4 glass pyrex baking dishes approximately 4 inch in diameter.

Spoon 1 tablespoon of syrup and place 1 ring of sliced pineapple into each dish.

Top with batter, dividing it evenly in dishes.

Spread to smooth.

Bake in a preheated oven at 325 degrees for 25 to 30 minutes or until lightly browned.

Remove from the oven.

With a sharp knife loosen cake from baking dishes.

Allow to cool 10 minutes, and turn out upside-down onto individual dessert saucers.

Serve immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 30456% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 210mg 9%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 12% Vitamin C 23%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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