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Ingredientes
- 2 lb Fresh pineapple peeled, cored, and cubed
- 2Â 1/2 c. Sugar divided
- 1 tsp Grnd cinnamon divided
- 1 tsp Grated nutmeg divided
- 1Â 1/2 stk Softened butter divided
- 1 tsp Baking pwdr
- 1 tsp Baking soda
- 1 pch Salt
- 2 whl Large eggs
- 1 tsp Vanilla
- 1 c. Lowfat milk
- 2Â 1/4 c. Flour
Direcciones
- Preheat oven 350 degrees.
- In a mixing bowl, toss the pineapple with 1 c. of sugar, 1/2 tsp. cinnamon, and 1/2 tsp. nutmeg. In a warm cast-iron skillet, heat 1/2 stick of the butter. Caramelize the pineapple, about 3 to 5 min.
- For the batter: In a mixing bowl, cream one c. of the butter and 1 1/2 c. of the sugar. Stir in the Large eggs one at a time. Stir in the baking pwdr, baking soda, vanilla, 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, and lowfat milk. Add in the flour and mix well. Pour the cake batter proportionately over the pineapple. Bake for about 40 min, or possibly till the cake is golden brown-brown and pulls away slightly from the edges of the skillet. Cold for about 30 min, then invert over a large platter.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 12 servings | |
| Calories 392 | |
| Calories from Fat 115 | 29% |
| Total Fat 13.12g | 16% |
| Saturated Fat 8.02g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 325mg | 14% |
| Potassium 114mg | 3% |
| Total Carbs 65.91g | 18% |
| Dietary Fiber 1.3g | 4% |
| Sugars 46.67g | 31% |
| Protein 4.48g | 7% |
