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Ingredientes
- 1/4 c. butter
- 3/4 c. light brown sugar - (packed)
- 10 x fresh pineapple slices, 1/2" thick
- 10 x maraschino cherries liquid removed
- 10 x walnut halves
- 1 1/4 c. sifted all-purpose flour
- 1 3/4 tsp baking pwdr
- 1/2 tsp salt
- 1/4 c. shortening
- 1 c. sugar
- 1 x egg
- 1/2 c. lowfat milk plus
- 1 tsp lowfat milk
- 1 1/4 tsp vanilla
- 1/4 tsp lemon extract
- 3/4 tsp grated orange peel
- 3/4 tsp grated lemon peel
- 1/2 c. shredded coconut
Direcciones
- Heat oven to 350 degrees.
- In 10-inch cast-iron or possibly heavy ovenproof skillet, heat butter. Add in brown sugar and stir several min to dissolve. Arrange pineapple slices close together in mix, in a single layer. Cut remaining slices in half and stand around sides of pan. Place a cherry in the center of pineapple with a walnut half on top. Keep hot while mixing cake.
- Sift together flour, baking pwdr and salt. Beat shortening and sugar, till combined. Beat in egg till light and fluffy, about 1 minute. Add in flour mix alternately with lowfat milk, mixing well. Stir in flavorings and peels; mix in coconut. Spread over pineapple in prepared pan.
- Place baking sheet on rack below skillet in case of spills. Bake 50 to 55 min, or possibly till pick inserted in center of cake comes out clean. Remove from oven and let cake stand in skillet 10 to 15 min.
- Loosen edges carefully and invert onto serving plate, being careful not to disturb cherries and nuts. Allow pan to rest over cake one minute so syrup will drain.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 689g | |
| Recipe makes 8 servings | |
| Calories 686 | |
| Calories from Fat 134 | 20% |
| Total Fat 15.36g | 19% |
| Saturated Fat 6.34g | 25% |
| Trans Fat 2.14g | |
| Cholesterol 39mg | 13% |
| Sodium 489mg | 20% |
| Potassium 728mg | 21% |
| Total Carbs 140.0g | 37% |
| Dietary Fiber 9.2g | 31% |
| Sugars 105.47g | 70% |
| Protein 6.72g | 11% |
