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Pineapple Upside-Down Cake see video

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Product Description

Pineapple Upside-Down Cake

Serves: 12

Preparation Time: 35 minutes

Equipment: 3-quart stainless Mixing Bowl, Large Skillet

  • 1              20 ounce (570 g) can sliced pineapple (reserve liquid)
  • ½             box pineapple upside down cake mix, or yellow cake mix
  • 2              eggs
  • 1/3          cup butter
  • ¾             cup raw sugar
  • 7              Maraschino cherries

Drain pineapple juice into measuring cup. In the 3-quart Mixing Bowl, combine ½ box cake mix with eggs, and ½ cup pineapple juice. Mix well and let stand, about 5 minutes.  Mix again and let stand another 5 minutes.

In the Large Skillet, melt the butter over low heat, turning to coat the skillet up the sides to near the rim. Allow skillet to cool slightly, dust bottom and sides with sugar. Drain pineapple rings on paper towels and place in the bottom of Skillet, place a maraschino cherry in the center of each pineapple. Pour cake batter into the Skillet.

Cover (close vent) and cook over medium heat 5 minutes, reduce the heat to low and cook for 25-30 minutes. Test for doneness with toothpick.

Invert large cake plate over skillet, turn quickly and lift Skillet from cake. Serve warm of cold.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 247; Fat Grams 9; Carbohydrate Grams 40; Protein Grams 2; Cholesterol mg 38; Sodium mg 257.

THE POINT SYSTEM: Calorie Points 3½; Protein Points 0; Fat Grams 9; Sodium Points 11; Fiber Points 0; Carbohydrate Points 2½; Cholesterol Points 4.

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 Variation

Apricot Upside-Down Cake

Serves: 12

Preparation Time: 1 hour

Equipment: 13-inch (33 cm) Chef Pan

  • 1              stick (115 g) margarine or unsalted butter
  • 1              cup light brown sugar
  • 2              14.5 ounce (410 g) cans apricot halves, drained and juice reserved
  • 1              8 ounce (230 g) can crushed pineapple, drained and juice reserved
  • 1              teaspoon cinnamon
  • ½             teaspoon nutmeg
  • 1              stick (115 g) unsalted butter or margarine
  • 1              cup sugar
  • 2              eggs, beaten
  • 1              cup flour, sifted
  • 1½          teaspoon baking powder
  • ½             teaspoon baking soda
  • ½             teaspoon salt
  • ½             cup (120 ml) buttermilk
  • 1              teaspoon vanilla

In the 13-inch (33 cm) Chef Pan, melt butter, covering the sides of the pan. Add brown sugar and ½ cup (120 ml) apricot juice to butter. Simmer about 5 minutes or until slightly thickened. Arrange apricot halves in pan; sprinkle crushed pineapple over apricots, sprinkle with cinnamon and nutmeg. Remove from heat and set aside.

In the Mixing Bowl, cream butter and sugar, add eggs, and mix well. Alternately add flour, baking powder, baking soda and buttermilk, mix well. Add vanilla last. Pour batter over fruit mixture. Cover, close vent, and cook over low heat 45 minutes. Cool slightly, invert onto cake plate and serve warm with ice cream.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 247; Fat Grams 9; Carbohydrate Grams 40; Protein Grams 2; Cholesterol mg 38; Sodium mg 257.

THE POINT SYSTEM: Calorie Points 3½; Protein Points 0; Fat Grams 9; Sodium Points 11; Fiber Points 0; Carbohydrate Points 2½; Cholesterol Points 4.

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