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Quick Pineapple Upside Down Cake

Heart.Foods's picture
  Margarine 1⁄4 Cup (4 tbs), melted (Acceptable)
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Canned crushed no sugar added pineapple in juice 1 1⁄2 Cup (24 tbs)
  Sifted cake flour 1 Cup (16 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs) (Acceptable)
  Skim milk 1⁄4 Cup (4 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Egg whites 2 , unbeaten
  Vanilla extract 1⁄2 Teaspoon

Preheat oven to 350° F.
Pour melted margarine into an 8-inch square baking pan.
Sprinkle with brown sugar.
Spread crushed pineapple evenly oh bottom of pan.
In a mixing bowl, sift together flour and white sugar.
Add oil and 1/4 cup of the milk.
Stir until flour is dampened, then beat 1 minute.
Stir in baking powder, remaining milk, egg whites and vanilla.
Beat 2 minutes.
Pour batter over crushed pineapple in cake pan.
Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean.
Remove from oven, cool slightly and invert onto a serving plate.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2598 Calories from Fat 884

% Daily Value*

Total Fat 100 g153.5%

Saturated Fat 15.1 g75.5%

Trans Fat 0 g

Cholesterol 1.2 mg0.4%

Sodium 767.9 mg32%

Total Carbohydrates 413 g137.5%

Dietary Fiber 4.7 g18.7%

Sugars 306.8 g

Protein 21 g42.7%

Vitamin A 44% Vitamin C 39.2%

Calcium 79.3% Iron 70.6%

*Based on a 2000 Calorie diet

Quick Pineapple Upside Down Cake Recipe