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Pineapple Upside Down Cake

  • 8servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsSelenium, Copper, Natrium, Fluorine, Manganese, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Topping:

  2. 8 slices canned pineapple in juice, undrained

  3. 1 tablespoon stick butter or margarine, melted

  4. 1 tablespoon reserved pineapple juice

  5. 1/4 cup Equal Spoonful*

  6. 1 teaspoon cornstarch

  7. 4 maraschino cherries, drained, halved

  8. 2 tablespoons chopped nuts Cake:

  9. 6 tablespoons stick butter or margarine, softened

  10. 1 cup Equal Spoonful**

  11. 2 large eggs

  12. 1 teaspoon vanilla extract

  13. 1 1/2 cups cake flour

  14. 1 teaspoon baking powder

  15. 1/2 teaspoon baking soda

  16. 1/2 teaspoon ground cinnamon

  17. 1/4 teaspoon salt

  18. 1/3 cup buttermilk

  19. 1/3 cup reserved pineapple juice

Instructions Jump to Ingredients ↑

  1. For Topping : Drain pineapple slices, reserving juice. Combine melted butter, 1 tablespoon reserved pineapple juice, 1/4 cup Equal and cornstarch in bottom of a 9-inch round cake pan. Arrange drained pineapple slices, cherries and nuts over butter mixture.

  2. For Cake : Beat butter, 1 cup Equal, eggs and vanilla in mixing bowl on medium speed of electric mixer until blended. Combine cake flour, baking powder, baking soda, cinnamon and salt. Add to butter mixture alternately with buttermilk and 1/3 cup reserved pineapple juice, beginning and ending with dry ingredients. Mix well after each addition. Spread batter over pineapple slices in pan.

  3. Bake in preheated 350°F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Let stand a few minutes, then invert onto serving plate. Serve warm or at room temperature

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