NEW Recipes from the August Issue

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

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

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

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Pineapple Upside-Down Cake

3.0 by 6 people
2,648 views
Rate me!
  • Makes: 8 servings
  • Prep: 25 mins
  • Cool: 30 mins
  • Bake: 30 mins 350°F

Pineapple Upside-Down Cake

Ingredients

Directions

  1. Preheat oven to 350 degrees F. Place 1/4 cup butter in a 9x1-1/2-inch round cake pan. Place pan in oven until butter melts. Stir in brown sugar. Arrange pineapple and pecans in pan. Set aside.
  2. In a medium mixing bowl stir together flour, granulated sugar, baking powder, salt, and ginger. Add milk, 1/4 cup softened butter, the egg, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. (Batter may still be lumpy.) Spread batter in prepared pan.
  3. Bake for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 5 minutes. Loosen side of cake; invert onto plate. Cool 30 minutes; serve warm. If desired, top with whipped cream.

From the Test Kitchen

Hawaiian Upside-Down Cake:

Prepare as above, except stir 1 tablespoon rum or 1 tablespoon water plus a few drops rum extract into the melted butter and brown sugar mixture. Substitute chopped toasted macadamia nuts for the pecans and add 2 tablespoons toasted flaked coconut to pan with the nuts.

Per serving: 405 cal., 20 g total fat (9 g sat. fat), 0 g trans fat, 59 mg chol., 242 mg sodium, 54 g carbo., 2 g fiber, 5 g pro.

Daily Values: 9% vit. A, 5% vit. C, 8% calcium, 9% iron

Exchanges: 1 Starch, 2.5 Other Carbo., 4 Fat

Cranberry-Walnut Upside-Down Cake:

Prepare as above, except stir 2 tablespoons orange juice into the melted butter and brown sugar mixture. Substitute 2/3 cup dried cranberries for the pineapple. Before using, place cranberries in a small bowl, add boiling water to cover, and let stand for 5 minutes; drain. Substitute chopped toasted walnuts for the pecans.

Cherry-Pecan Upside-Down Cake:

Prepare as above, except, stir 2 tablespoons orange juice into the melted butter and brown sugar mixture. Substitute 2/3 cup dried cherries for the pineapple. Before using, place cherries in a small bowl, add boiling water to cover, and let stand for 5 minutes; drain.

Per serving cranberry- and cherry-nut variations: 397 cal., 18 g total fat (8 g sat. fat), 0 g trans fat, 59 mg chol., 236 mg sodium, 57 g carbo., 2 g fiber, 5 g pro.

Daily Values: 9% vit. A, 3% vit. C, 7% calcium, 8% iron

Exchanges: 1 Starch, 3 Other Carbo., 3.5 Fat

Nutrition Facts (Pineapple Upside-Down Cake)

    Per serving:
  • 380 kcal cal.,
  • 18 g fat
  • (8 g sat. fat,
  • 2 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 59 mg chol.,
  • 236 mg sodium,
  • 53 g carb.,
  • 1 g fiber,
  • 36 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories

Comments

close
close
close
close
close

Loading... Please wait...