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Pineapple Upside Down Cake With Rosemary

January 28, 2023

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 350Â°. 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  350Â° 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) ---------------------------------------------- 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