Pineapple Upside Down Cake
Source: Mommy Stone
Note: This is a very sugary cake. The topping over-powers the cake but that's the way we Stones like it :)
- 20 oz can sliced or tidbit size pineapple in light syrup or pineapple juice
- 4 Tablespoon butter
- 1/2 Cup brown sugar
- 1/2 Cup light corn syrup or brown rice syrup
- Maraschino cherries
- 1/2 Cup shortening or butter
- 1/2 Cup sugar
- 1 egg, or 2 egg whites
- 1 Teaspoon vanilla
- 1 Cup flour
- 1 1/4 Teaspoon baking powder
- 1/4 Teaspoon salt
Make topping: Drain pineapple reserving syrup. Melt butter in saucepan. Add brown sugar and white syrup. Pour syrup into 8 X8 inch pan. Arrange pineapple on top of syrup. Sprinkle as many Maraschino cherries as desired in the pan.
Cream shortening and sugar till light. Add egg and vanilla; beat till fluffy. Add dry ingredients; add with the 1/2 Cup reserved pineapple juice. Beat well. Spread over pineapple. Bake at 350 degrees for 40- 45 minutes till toothpick comes out clean. Cool 5 minutes. Invert plate. Serve warm.
See also Mini-Pineapple Upside Down Cakes
Nutritional Information
Servings Per Recipe: 8
Nutrition information is calculated using 2 egg whites.
3% of calories from protein
60% of calories from carbs
37% of calories from fat
Calories | 430.44 |
Total Fat | 17.80 g |
Saturated Fat | 7.03 g |
Polyunsaturated Fat | 3.09 g |
Monounsaturated Fat | 4.02 g |
Omega-3 | 0.02 g |
Omega-6 | 0.08 g |
Cholesterol | 15.00 |
Sodium | 218.53 mg |
Potassium | 153.57 mg |
Total Carbohydrate | 66.03 g |
Dietary Fiber | 0.99 g |
Sugars | 42.56 g |
Protein | 2.77 g |
Vitamin A | 5 % |
Vitamin C | 9 % |
Calcium | 7 % |
Iron | 8 % |
Vitamin D | 0 % |
Vitamin E | 0 % |
Vitamin K | 0 % |
Thiamin | 13 % |
Riboflavin | 8 % |
Niacin | 6 % |
Vitamin B6 | 3 % |
Folate | 8 % |
Vitamin B12 | 0 % |
Biotin | 0 % |
Pantothenic Acid | 2 % |
Phosphorus | 4 % |
Iodine | 0 % |
Magnesium | 5 % |
Zinc | 2 % |
Selenium | 11 % |
Copper | 7 % |
Manganese | 47 % |
Chromium | 0 % |
Molybdenum | 0 % |
Chloride | 0 % |