Upside Down Pineapple Cake Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Pineapple | 19 Ounce, sliced | |
| Cherries | 1⁄4 Cup (4 tbs) | |
| Almonds | 1⁄2 Cup (8 tbs) | |
| Coconut | 1⁄2 Cup (8 tbs), grated | |
| Brown sugar | 1⁄2 Cup (8 tbs) | |
| Milk | 3 Tablespoon | |
| Ground ginger | 1⁄4 Teaspoon | |
| Butter | 1⁄3 Cup (5.33 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| All purpose flour | 2 Cup (32 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1 Pinch | |
| Milk | 3⁄4 Cup (12 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 4061 Calories from Fat 1443
% Daily Value*
Total Fat 166 g255.8%
Saturated Fat 83.8 g418.8%
Trans Fat 0 g
Cholesterol 702.4 mg234.1%
Sodium 1698.2 mg70.8%
Total Carbohydrates 609 g202.9%
Dietary Fiber 28 g111.9%
Sugars 378.2 g
Protein 66 g132.9%
Vitamin A 81.1% Vitamin C 438%
Calcium 174.2% Iron 115.4%
*Based on a 2000 Calorie diet
Directions
– Melt 3 tbsp (45 ml) of butter in a cake pan in the oven, and spread the pineapple, cherries and almonds over the butter.
– In a bowl, mix the coconut, brown sugar, milk and ginger, and pour this over the fruit. Set aside.
– Cream 1/3 cup (80 ml) butter and gradually add 1 cup (250 ml) sugar. Blend in the eggs one by one, then add the milk in a thin stream while stirring. Add flour, baking powder and salt, and stir well.
– Cover the fruit with the batter. Bake for about 50 minutes.
Chef
