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Spiced Pineapple Upside Down Cake Recipe
|Butter/Margarine||1 1⁄3 Cup (21.33 tbs), softened|
|Packed brown sugar||1 Cup (16 tbs)|
|Canned pineapple slices||20 Ounce, drained (1 Can)|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 6345 Calories from Fat 2664
% Daily Value*
Total Fat 305 g469.7%
Saturated Fat 162.3 g811.4%
Trans Fat 0 g
Cholesterol 1068 mg
Sodium 2735.2 mg114%
Total Carbohydrates 875 g291.7%
Dietary Fiber 21.6 g86.4%
Sugars 649 g
Protein 57 g113.3%
Vitamin A 161.2% Vitamin C 97.8%
Calcium 119.8% Iron 102.5%
*Based on a 2000 Calorie diet
Spread in the bottom of an ungreased heavy 12-in.skillet or a 13-in.x 9-in.x 2-in.baking pan.
Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice.
Sprinkle with pecans and set aside.
In a mixing bowl, cream sugar and remaining butter.
Beat in eggs and vanilla.
Combine the dry ingredients; add alternately to batter with buttermilk, mixing well after each addition.
Carefully pour over the pineapple.
Bake at 350° for 40 minutes for skillet (50-60 minutes for baking pan) or until a wooden pick inserted near the center comes out clean.
Immediately invert onto a serving platter.