30-Minute Healthy Chicken Recipes

For a healthy dinner that's easy, too, try one of our healthy chicken recipes. Ready in under 30 minutes and ringing in at under 400 calories per serving, each chicken recipe is easy and good for you. There's no need to cook separate meals for the rest of the family with these healthy recipe ideas for chicken breasts, chicken salad, chicken soup, and family-friendly chicken sandwiches that everyone will enjoy.

View Slideshow

Cake Batter: 6 Ways to Bake

One box of two-layer cake can be used as cupcakes, muffins, a large sheet cake, and more. Learn the six ways to transform this staple.

View Video

NEW Recipes from Our August Magazine

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Our Best Summer Salads

These fresh summer salad recipes are anything but ordinary. Our irresistible combinations of seasonal vegetables and fruits come together with tasty dressings and tangy vinaigrettes for summer salads everyone will love.

View Slideshow

Fast Shrimp Bisque in 25 Minutes!

A satisfying seafood dinner takes just 25 minutes and cooks in one dish. Best yet, you need just 8 ingredients. Bonus: We'll show you how easy it is to peel cooked shrimp.

View Video

Irresistible Ice Cream Treats

Creamy homemade ice cream is simply the best. Summer tastes better when you have an ice cream cone in hand.

View Slideshow
Popular in Food

Pineapple Upside-Down Coffee Cake

4.0 by 79 people
85K views
Rate me!
  • Makes: 12 servings
  • Prep: 25 mins
  • Bake: 35 mins to 40 mins 350°F

Pineapple Upside-Down Coffee Cake

Ingredients

Directions

  1. Heat oven to 350 degrees F. Butter the bottom and sides of a 13x9x2-inch baking pan. Line bottom of pan with parchment paper; set pan aside. For pineapple topping, melt 1/2 cup butter in a medium saucepan over low heat. Stir in 1 cup brown sugar. Bring to boiling over medium heat, stirring frequently. Pour into prepared pan. Drain pineapple rings, reserving 1/2 cup juice. Fit 12 rings into bottom of pan.
  2. In a medium bowl, whisk together flour, baking powder, salt and nutmeg. In a large bowl, beat softened butter, granulated sugar, and 1/2 cup brown sugar with an electric mixer on medium speed for 2 minutes, scraping sides of bowl occasionally. Add eggs; beat until combined. On low speed, beat in half the flour mixture. Pour in reserved 1/2 cup pineapple juice and the milk; beat until combined. Beat in remaining flour mixture and vanilla.
  3. Spread batter carefully atop pineapple slices in pan. Bake 35 to 40 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. (If you invert the coffee cake too soon, the pineapple rings may stick to pan.) Place a serving tray or baking sheet over coffee cake; carefully invert. If any pineapple sticks to pan, gently replace on cake top.
  4. Serve warm topped with yogurt and maraschino cherries. Store at room temperature up to 3 days. Makes 12 servings.

From the Test Kitchen

*

You will need to purchase 1, 20-ounce can of pineapple slices and 1, 8-ounce can of pineapple slices for the 12 slices. There will be a few slices of leftover pineapple.

Nutrition Facts (Pineapple Upside-Down Coffee Cake)

    Per serving:
  • 396 kcal cal.,
  • 17 g fat
  • (10 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 77 mg chol.,
  • 290 mg sodium,
  • 60 g carb.,
  • 1 g fiber,
  • 43 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...