| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 8 | Servings | |
INGREDIENTS
| 1 | T | Stick Margarine, Melted |
| 1/3 | c | Packed Dark Brown Sugar |
| 1 | t | Rosemary, Chopped |
| 6 | Pineapple Rings In Juice | |
| 1 1/4 | c | All-Purpose Flour |
| 1 1/2 | t | Baking Powder |
| 1/8 | t | Salt |
| 1/4 | c | Stick Margarine, Softened |
| 2/3 | c | Granulated Sugar |
| 1 | t | Vanilla Extract |
| 1 | Egg | |
| 1/2 | c | Skim Milk |
| Rosemary Sprigs, Optional |
INSTRUCTIONS
Preheat oven to 350°. Coat bottom of a 9-inch round cake pan with melted margarine. Sprinkle brown sugar and rosemary over margarine. Arrange pineapple slices in a a single layer over brown sugar-rosemary mixture; set aside. Combine flour, baking powder, and salt in a bowl; stir well. Set aside. Beat 1/4 cup margarine and granulated sugar at medium speed of mixer until well blended. Add vanilla and egg; beat well. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture; beat well after each addition. Pour batter over pineapple slices. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. 4. Loosen cake from sides of pan, using a narrow metal spatula. Invert onto a cake plate; cut into wedges. Garnish with rosemary sprigs if desired. Serve warm. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Oct 23, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 293
Calories From Fat: 71
Total Fat: 8g
Cholesterol: 23.6mg
Sodium: 230.2mg
Potassium: 160.5mg
Carbohydrates: 53g
Fiber: 1.2g
Sugar: 36.7g
Protein: 3.7g