Pineapple Upside-Down Cake IV Recipe
Bottoms up, and there's the icing on the cake! There's no need to create icing. As soon as the cake comes out of the oven, it's ready to eat. Depending on how many servings you want, use 8 to 12 cherries and walnuts.
Servings Per Recipe: 12 | Calories: 268.1
Ingredients:
- 1 egg
- 1 (20 ounce) can crushed pineapple with juice
- ½ cup white sugar
- 1 ¼ cups sifted cake flour
- 1 ½ teaspoons baking powder
- 8 maraschino cherries
- ¼ cup walnut halves
- ½ teaspoon salt
- ½ cup reserved pineapple juice
- 1 teaspoon vanilla extract
- ⅔ cup packed brown sugar
- ⅓ cup shortening
- 3 tablespoons butter
Directions:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees C). Drain half of the pineapple juice and set aside.
- In a 9-inch round pan, melt the butter. Depending on how many servings you want, arrange the cherries and walnut halves in the pan. Brown sugar is sprinkled on top, followed by pineapple.
- Shortening and granulated sugar should be creamed together until light and fluffy. In a separate bowl, whisk together the egg and vanilla extract. Combine flour, baking powder, and salt in a sifter. After each addition, alternate with the reserved pineapple syrup, beating thoroughly after each addition.
- Over the pineapple, spread the batter in the pan. Preheat oven to 350°F (175°C) and bake for 45–50 minutes. Allow 5 minutes in the pan to cool before inverting onto a platter. Warm the dish before serving.
Nutrition Facts:
| Nutritions | Facts | Calories From Fat | 94.8 | Calcium | 59.9mg | Magnesium | 15.7mg | Saturated Fat | 3.5g | Sodium | 188.6mg | Vitamin C | 5.5mg | Potassium | 124.5mg | Niacin Equivalents | 1.7mg | Carbohydrates | 42.5g | Iron | 1.6mg | Thiamin | 0.2mg | Dietary Fiber | 0.8g | Cholesterol | 23.1mg | Folate | 36.2mcg | Vitamin B6 | 0.1mg | Sugars | 28.1g | Fat | 10.5g | Protein | 2.4g | Vitamin A Iu | 127.7IU |
|---|
