Photo: David Holifield
Pineapple Upside-Down Cake IV
13 ingredients
30 min + 1 hr
1 9-inch round pan
openrecipes
"Bottoms up and there's the topping! No need to make frosting. The cake's ready as soon as it pops out of the oven. Use 8 to 12 cherries and walnuts, depending on how many servings you want."
Estimated Nutrition (whole recipe, rough)
891
Calories
22g
Protein
21g
Fat
153g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons butter
- 1 (20 ounce) can crushed pineapple with juice
- 8 maraschino cherries
- 1/4 cup walnut halves
- 2/3 cup packed brown sugar
- 1/3 cup shortening
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups sifted cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup reserved pineapple juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes