Pineapple Upside Down Cake

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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

Calories430.44
Total Fat17.80 g
Saturated Fat7.03 g
Polyunsaturated Fat3.09 g
Monounsaturated Fat4.02 g
Omega-30.02 g
Omega-60.08 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 %