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Pineapple Upside-Down Loaf

 

57

Yield

1

loaf

Prep

20

min

Cook

50

min

Ready

90

min

Trans-fat Free, Good source of fiber
 

Ingredients

8 ounces pineapple rings
drained
*
4 each maraschino cherries
halved
2 packages cake mix
coffe, 10.5 ounces each
2 large eggs
1 cup milk
divided

Directions

Preheat oven to 350℉ (180℃).

Generously butter the bottom and sides of an 8½ x 8½-inch loaf pan.

Cut pineapple rings in half.

Place 4 pineapple-ring halves decoratively on the bottom of the prepared pan, and the remaining 4 halves standing along the long side of the pan.

Place cherry halves, cut-side-down, in the center indentations of the pineapple-halves.

Sprinkle bottom and sides of the pan with 8½ packets of the crumb mixture from coffee-cake mix.

Discard remaining crumb mixture.

Prepare bags of coffee-cake mix with eggs as package directs, but use the milk instead of water called for.

Squeeze batter from both bags gently over streusel, pineapple, and cherries.

Let stand 10 minutes.

Tap pan gently on counter to release any air bubbles.

Bake 40 to 50 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool on a wire rack for 20 minutes.

With a long, serrated knife, cut the top of the bread level with the top of the pan.

Invert bread onto a serving plate while warm.

To serve, cut with a sharp (not serrated) knife.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 353g (12.5 oz)
Amount per Serving
Calories 120625% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 116mg 39%
Sodium 1782mg 74%
Total Carbohydrate 70g 70%
Dietary Fiber 3g 12%
Sugars g
Protein 33g
Vitamin A 5% Vitamin C 1%
Calcium 44% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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