Pineapple Upside-down Cake (fruit Sweet)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Eggs, Dairy | Cakes | 16 | Servings | |
INGREDIENTS
| 2 | T | Butter, melted |
| 1/3 | c | Butter |
| 3/4 | c | Fruit Sweet, divided |
| 1 | c | Pineapple, sliced in its |
| own juice about 20 oz | ||
| 16 | Walnut or pecan halves | |
| 1 | Egg | |
| 2 | t | Vanilla |
| 2/3 | c | Milk |
| 1 1/2 | c | Flour |
| 2 | t | Baking powder |
| 1 | t | Salt |
INSTRUCTIONS
Combine 2 tablespoons melted butter and 1/4 cup Fruit Sweet. Spread evenly in a 9" square or round pan. Drain pineapple, reserving 1/4 cup of the juice. Arrange pineapple rings in pan. Arrange nuts around pineapple. In a large bowl, combine 1/2 cup Fruit Sweet and 1/3 cup butter. Blend in slightly beaten egg and vanilla. Add reserved juice and milk. In a separate bowl, combine flour, baking powder, and salt. Add to batter. Pour batter over pineapple. Bake 25-35 minutes, until cake springs back when lightly touched. Turn upside down onto serving platter and let set a few minutes. Fruit Sweet is made of peach and pear juices and pineapple syrup. It is available from Wax Orchards; R4 ~ 320; Vashon Island, WA 98070 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 106
Calories From Fat: 52
Total Fat: 5.9g
Cholesterol: 26.4mg
Sodium: 216.7mg
Potassium: 52.6mg
Carbohydrates: 11g
Fiber: <1g
Sugar: 1.9g
Protein: 2.1g