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Pineapple Upside-Down Cake

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  • 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

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