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Pineapple Upside Down Cake

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Ingredients
  Butter 1 Ounce
  Light brown sugar 1 Ounce
  Canned pineapple rings 20 Ounce (1 Small Can)
  Glace cherries 1 Tablespoon
  Flour 6 Ounce
  Baking powder 1 1⁄2 Teaspoon
  Semolina 2 Ounce
  Butter 4 Ounce
  Castor sugar 4 Ounce
  Eggs 3
  Vanilla essence 1⁄2 Teaspoon
Directions

Melt the butter and brown sugar and pour into a 7 in cake tin.
Arrange the pineapple in the tin and place a glace cherry in the centre of each ring.
Sift the flour, semolina and baking powder.
Cream the butter and sugar until light and fluffy.
Beat in half the eggs, then fold in half the flour mixture.
Add rest of eggs and vanilla and a little milk.
Fold in rest of flour mixture.
Spread evenly over fruit.
Bake in a moderately hot oven, Mark 5, 375°F., for about 20 minutes.
Turn out and serve hot or cold.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Pineapple

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4.175
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3116 Calories from Fat 1164

% Daily Value*

Total Fat 132 g203.3%

Saturated Fat 77.8 g389.1%

Trans Fat 0 g

Cholesterol 939.2 mg313.1%

Sodium 873.4 mg36.4%

Total Carbohydrates 440 g146.5%

Dietary Fiber 11.6 g46.5%

Sugars 255.8 g

Protein 45 g89.7%

Vitamin A 85.5% Vitamin C 96.3%

Calcium 70.1% Iron 67.8%

*Based on a 2000 Calorie diet

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Pineapple Upside Down Cake Recipe