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Ingredientes
- 1 Tbsp. Stick Margarine Melted
- 1/3 c. Packed Dark Brown Sugar
- 1 tsp Rosemary Minced
- 6 x Pineapple Rings In Juice
- 1Â 1/4 c. All-Purpose Flour
- 1Â 1/2 tsp Baking Pwdr
- 1/8 tsp Salt
- 1/4 c. Stick Margarine Softened
- 2/3 c. Granulated Sugar
- 1 tsp Vanilla Extract
- 1 lrg Egg
- 1/2 c. Skim Lowfat milk
- Â Â Rosemary Sprigs Optional
Direcciones
- Preheat oven to 350F.
- Coat bottom of a 9-inch round cake pan with melted margarine. Sprinkle brownsugar and rosemary over margarine. Arrange pineapple slices in a a single layer over brown sugar-rosemary mix; set aside.
- Combine flour, baking pwdr, and salt in a bowl; stir well. Set aside.
- Beat 1/4 c. margarine and granulated sugar at medium speed of mixer till wellblended. Add in vanilla and egg; beat well. Add in flour mix to creamed mixturealternately with lowfat milk, beginning and ending with flour mix; beat well aftereach addition. Pour batter over pineapple slices. Bake at 350F for 35 min or possibly till a wooden pick inserted in center comes out clean. Cold in pan 5 min on a wire rack.
- Loosen cake from sides of pan, using a narrow metal spatula. Invert onto a cake plate; cut into wedges.
- Garnish with rosemary sprigs if you like. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 8 servings | |
| Calories 266 | |
| Calories from Fat 71 | 27% |
| Total Fat 8.02g | 10% |
| Saturated Fat 1.59g | 6% |
| Trans Fat 1.32g | |
| Cholesterol 26mg | 9% |
| Sodium 374mg | 16% |
| Potassium 104mg | 3% |
| Total Carbs 45.81g | 12% |
| Dietary Fiber 1.0g | 3% |
| Sugars 29.66g | 20% |
| Protein 3.51g | 6% |
