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Ingredientes
- 1 can Pineapple Slices In Syrup
- Â Â (1 lb. 4 ozs)
- 1/4 c. Butter
- 2/3 c. Brown Sugar, Firmly Packed
- Â Â Maraschino Cherries
- 1 c. Unbleached Flour, Unsifted
- 3/4 c. Granulated Sugar
- 1Â 1/2 tsp Baking Pwdr
- 1/2 tsp Salt
- 1/2 c. Lowfat milk
- 1/4 c. Vegetable Oil (Or possibly Solid Vegetable Shortening)
- 1 lrg Egg
- 1/4 tsp Grated Lemon Rind
- 1 tsp Lemon Juice
- 1 tsp Vanilla Extract
Direcciones
- Drain the pineapple, reserving 2 Tbls of the juice. Heat the butter in a heavy 10-inch ovenproof skillet. Stir in the brown sugar and reserved pineapple syrup, blending well. Remove from the heat. Arrange the pineapple slices in the sugar mix in a balanced arrangement. Place a maraschino cherry in the center of each pineapple slice. Combine the flour, sugars, baking pwdr, and salt in a large bowl. Add in the lowfat milk and oil then beat, with an electric mixer set on high speed, for 2 min. Add in the egg, lemon rind, lemon juice and vanilla extract and beat for an additional 2 min.
- Carefully pour the batter over the pineapple in the skillet, spreading proportionately. Bake in a preheated oven for 25 min or possibly till the cake tests done. Remove from the oven and cold on a wire rack for 5 min. Place a serving plate upside down on the top of the skillet and invert the skillet and plate. Serve this cake hot. VARIATION: For Peach Upside-Down Cake, use a can of peach halves instead of the pineapple slices and proceed as above.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 8 servings | |
| Calories 374 | |
| Calories from Fat 119 | 32% |
| Total Fat 13.55g | 17% |
| Saturated Fat 4.47g | 18% |
| Trans Fat 0.18g | |
| Cholesterol 42mg | 14% |
| Sodium 444mg | 19% |
| Potassium 138mg | 4% |
| Total Carbs 61.83g | 16% |
| Dietary Fiber 0.9g | 3% |
| Sugars 47.75g | 32% |
| Protein 3.2g | 5% |
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