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Pineapple Upside Down Cake
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 710
% Daily Value**
Total Fat 27g
41%
Saturated Fat 9g
14%
Unsaturated Fat 5g
Cholesterol 66mg
22%
Sodium 413mg
17%
Total Carbohydrate 120g
40%
Dietary Fiber 8g
32%
Sugars 91g
Protein 7g
Vitamin A  14%Vitamin C  361%
Calcium  20%Iron  14%
Potassium  21%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Pineapple Upside Down Cake

Date Added: January 04, 2014

Ingredients:

1 1/4 Cups Cake Flour sifted
1 1/4 Teaspoons Baking Powder
1/4 Teaspoon Salt ; (optional)
3/4 Cup Sugar (optional)
4 Tablespoons Butter softened
1 Egg well beaten
1/2 Cup Milk To 7/8 C, (7/8-1 C)
1 Teaspoon Vanilla or grated peel of One Orange
4 Tablespoons Butter (1 1/2 Lbs.)
1/2 Cup Brown Sugar packed
4 Pineapples slcs/ cut in wedg
1 Cup Pecan broken meats
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Directions:

1. Sift flour once, measure, add baking powder, salt, and sugar, and sift together three times.

2. Add butter. Combine egg, milk, and vanilla. Add to flour mixture, stirring until all flour is dampened; then beat vigorously 1 minute.

3. Melt 4 tablespoons butter in 8x8x2-inch pan or 8-inch skillet over low flame.

4. Add brown sugar and cook and stir until thoroughly mixed.

5. On this arrange pineapple wedges, and sprinkle nuts over top.

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

7. Loosen cake from sides of pan with spatula, Turn upside down on dish with pineapple on top.

8. Garnish with whipped cream, if desired. Other fruits may be substituted for pineapple and nuts in this recipe.

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

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Dietary Notes:
This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving. This recipe is high in Vitamin C with 361% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Pineapple, Butter, Gluten, Natural Sweeteners, Pecan allergies.
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