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Chocolate Pineapple Upside Down Cake Recipe
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Hershey chocolate||1⁄4 Cup (4 tbs)|
|Sifted flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Cold water||1 Cup (16 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4331 Calories from Fat 1560
% Daily Value*
Total Fat 176 g270.2%
Saturated Fat 47.4 g237%
Trans Fat 16.7 g
Cholesterol 436.2 mg145.4%
Sodium 2727.4 mg113.6%
Total Carbohydrates 657 g218.9%
Dietary Fiber 10 g39.9%
Sugars 455.6 g
Protein 43 g85.1%
Vitamin A 48.7% Vitamin C 21.5%
Calcium 132.8% Iron 85.3%
*Based on a 2000 Calorie diet
Add eggs, one at a time; beat well.
Sift flour, baking powder, salt and chocolate together.
Add vanilla to water.
Alternately add dry and liquid ingredients; blend until smooth.
Sprinkle pan with brown sugar; dot with margarine.
Arrange pineapple slices in pan, place cherry in center of each slice.
Spread cake batter evenly over pineapple; may be baked with or without a cover.
Bake at 375 degrees for 5 minutes.
Reduce heat to 350 deg.and bake for 40 to 50 minutes.
Allow to stand 5 minutes before turning cake upside down on platter.