Pineapple Upside-Down Cake
- Makes: 8 servings
- Prep: 25 mins
- Cool: 30 mins
- Bake: 30 mins 350°F
Pineapple Upside-Down Cake
- 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.
- 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.
- 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