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Syrup-Glazed Pineapple Upside Down Cake Recipe
|Brown sugar||1⁄2 Cup (8 tbs), firmly packed|
|Pineapple||1 Can (10 oz), sliced (in syrup, about 1 lb. 4 oz)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Granulated sugar||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2393 Calories from Fat 575
% Daily Value*
Total Fat 65 g100.2%
Saturated Fat 35.7 g178.4%
Trans Fat 0 g
Cholesterol 763.4 mg
Sodium 1101 mg45.9%
Total Carbohydrates 435 g145%
Dietary Fiber 7.4 g29.4%
Sugars 329.3 g
Protein 34 g67.7%
Vitamin A 47.9% Vitamin C 225.9%
Calcium 52% Iron 55.4%
*Based on a 2000 Calorie diet
Add brown sugar and cook, stirring constantly, for about 10 minutes or until bubbly.
Remove pan from heat.
Drain pineapple and reserve 1/4 cup of the syrup.
Place pineapple slices in a single layer atop sugar-butter mixture; set aside to cool.
Meanwhile, in a small bowl, combine flour, baking powder, and salt; set aside.
In another bowl, beat eggs with the granulated sugar until light and fluffy; add the reserved 1/4 cup pineapple syrup.
Fold dry ingredients into egg mixture.
Pour over pineapple in frying pan.
Bake, uncovered, in a 350° oven for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
While still warm, loosen cake with a spatula and immediately turn out on a serving plate; let pan rest briefly on cake so syrup can drizzle over cake.