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Cherry Pineapple Upside Down Cake Recipe
|Cake flour||1 1⁄4 Cup (20 tbs), sifted|
|Baking powder||2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened (1 Stick)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Canned crushed pineapple||20 Ounce (Drained)|
|Canned pitted tart cherries||16 Ounce (Drained)|
|Mint leaves||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 3626 Calories from Fat 868
% Daily Value*
Total Fat 98 g151.2%
Saturated Fat 59.9 g299.7%
Trans Fat 0 g
Cholesterol 253.2 mg
Sodium 1401.3 mg58.4%
Total Carbohydrates 668 g222.6%
Dietary Fiber 33.2 g132.9%
Sugars 479.3 g
Protein 32 g64.6%
Vitamin A 75.5% Vitamin C 14.9%
Calcium 142.6% Iron 56.4%
*Based on a 2000 Calorie diet
Combine flour, baking powder and salt in medium bowl; set aside.
Beat together 1/4 cup butter and granulated sugar in large bowl until light and fluffy.
Blend in egg.
Add flour mixture alternately with milk, beating well after each addition.
Blend in vanilla.
Melt remaining 14 cup butter in 9-inch ovenproof skillet or 9-inch cake pan.
Stir in brown sugar.
If necessary, tilt skillet to cover bottom of skillet evenly with brown sugar mixture.
Top brown sugar mixture with pineapple.
Reserve a few cherries for garnish, if desired.
Spoon remaining cherries over pineapple; top with batter.
Bake 50 minutes or until wooden toothpick inserted in center comes out clean.
Cool cake in pan on wire rack 10 minutes.
Loosen edges and turn upside down onto cake plate.
Garnish, if desired.