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Candied Cherry Pineapple Upside Down Cake Recipe
|Butter||1⁄4 Cup (4 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Canned pineapple slices||8 1⁄4 Ounce (1 can)|
|Maraschino cherries/Candied cherries||4 , cut in half|
|Unsifted all purpose flour||1 1⁄4 Cup (20 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Soft shortening||1⁄3 Cup (5.33 tbs)|
|Pineapple liquid||1⁄4 Cup (4 tbs) (adjust quantity as needed)|
|Milk||1⁄4 Cup (4 tbs) (adjust quantity as needed)|
|Vanilla extract||1 Teaspoon|
Serving size: Complete recipe
Calories 2813 Calories from Fat 1080
% Daily Value*
Total Fat 122 g188.3%
Saturated Fat 48.8 g244.1%
Trans Fat 9 g
Cholesterol 338.1 mg
Sodium 1906.3 mg79.4%
Total Carbohydrates 412 g137.2%
Dietary Fiber 7 g28%
Sugars 283.1 g
Protein 25 g50.2%
Vitamin A 34.4% Vitamin C 85.3%
Calcium 94.8% Iron 56.7%
*Based on a 2000 Calorie diet
Microwave at High (10) 1/2 to 1 Minute, to melt.
Sprinkle sugar over butter.
Drain pineapple (save liquid) on paper towels and arrange in dish.
Decorate with cherries.
In small mixer bowl place flour, sugar, baking powder, salt, shortening, egg, liquid and vanilla.
Beat 3 minutes on lowest mixer speed, scraping bowl constantly first 1/2 minute.
Carefully spread batter over fruit in dish.
Microwave at High (10) 10 to 13 Minutes.
Some batter may run onto edges of dish, but will not spill.
When done, toothpick stuck in cake comes out clean.
Invert cake onto plate, let dish stand over cake a few minutes.