Favorite Pineapple Upside Down Cake Recipe
Ingredients
| Sugar | 1 Cup (16 tbs) | |
| Cornstarch | 3 Tablespoon | |
| Crushed pineapple | 1 3⁄4 Cup (28 tbs) | |
| Melted butter | 2 Tablespoon | |
| Maraschino cherries | 1⁄2 Cup (8 tbs) | |
| All purpose flour | 1 2⁄3 Cup (26.67 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Baking powder | 2 1⁄4 Teaspoon | |
| Shortening | 1⁄3 Cup (5.33 tbs) | |
| Eggs | 2 , beaten | |
| Vanilla | 1⁄2 Teaspoon | |
| Milk | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 3190 Calories from Fat 960
% Daily Value*
Total Fat 109 g167%
Saturated Fat 38.1 g190.3%
Trans Fat 9 g
Cholesterol 498.8 mg166.3%
Sodium 2061.4 mg85.9%
Total Carbohydrates 523 g174.4%
Dietary Fiber 13.4 g53.6%
Sugars 310 g
Protein 42 g83.8%
Vitamin A 28.1% Vitamin C 70.1%
Calcium 111.7% Iron 75.6%
*Based on a 2000 Calorie diet
Directions
Stir constantly until sauce boils and becomes clear.
Add drained pineapple and butter.
Drain cherries thoroughly and arrange in a pattern in the pineapple mixture.
Sift flour, measure, and .resift 3 times with salt and baking powder.
Cream the 1/3 cup shortening until soft, add the remaining 2/3 cup sugar and the eggs, and beat vigorously until smooth and fluffy.
Stir in the vanilla.
Add flour mixture and milk alternately, beginning and ending with flour and beating well after each addition.
Pour batter into skillet over pineapple, and bake in a moderate oven (350° F.) for 35 to 40 minutes, or until center of cake is springy when lightly pressed with finger tips.
Cool in pan on cake rack about 10 minutes; then turn out onto a serving plate.
Chef
