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So Good Pineapple Upside Down Cake

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Submitted by nunu

So Good Pineapple Upside Down Cake recipe

YIELD

16 servings

PREP

20 min

COOK

50 min

READY

hrs

Ingredients

1 ¼ 296
CUPS ML CAKE FLOUR
1 ¼ 6.3
TEASPOONS ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
¾ 177
CUP ML SUGAR
granulated
4 6E+1
TABLESPOONS ML BUTTER
softened
1 1
LARGE EACH EGGS
well beaten
½ 118
CUP ML MILK
1 5
TEASPOON ML VANILLA EXTRACT
4 6E+1
TABLESPOONS ML BUTTER
½ 118
CUP ML BROWN SUGAR
packed *
4 4
SLICES SLICES PINEAPPLE
cut into wedges, slices
1 237
CUP ML PECANS
broken meats

Directions

Sift flour once, measure, add baking powder, salt, and sugar, and sift together three times. Add butter. Combine egg, milk, and vanilla.

Add to flour mixture, stirring until all flour is dampened; then beat vigorously 1 minute.

Melt 4 tablespoons butter in 8×8×2-inch pan or 8-inch skillet over low flame. Add brown sugar and cook and stir until thoroughly mixed. On this arrange pineapple wedges, and sprinkle nuts over top.

Turn batter out on contents of pan. Bake in moderate oven 350℉ (180℃) F 50 minutes, or until done.

Loosen cake from sides of pan with spatula, turn upside down on dish with pineapple on top. Let cool. Garnish with whipped cream, if desired. Other fruits may be substituted for pineapple and nuts in this recipe.

These fruits include sliced apples, sliced peaches, cooked apricots or prunes, or canned or fresh cherries, seeded.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 191 53% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 85mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 4% Vitamin C 13%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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