• 4 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

Instructions Checklist
  • Preheat oven to 350°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.

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Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

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% ironExchanges: 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% ironExchanges: 1 Starch, 3 Other Carbo., 3.5 Fat

Nutrition Facts

380 calories; 18 g total fat; 8 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 59 mg cholesterol; 236 mg sodium. 147 mg potassium; 53 g carbohydrates; 1 g fiber; 36 g sugar; 4 g protein; 0 g trans fatty acid; 437 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 1 mg iron;

Reviews

4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1