|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Pineapple Upside-Down Cake |
|
Serves: 9 Print this RecipePrep: 15 min; Bake: 50 min; Cool: 15 min 1/4 cup butter or stick margarine 2/3 cup packed brown sugar 1 (20-ounce) can sliced or crushed pineapple in juice, drained Maraschino cherry without stem, if desired 1 1/3 cups all-purpose flour 1 cup granulated sugar 1/3 cup shortening 3/4 cup milk 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 large egg Sweetened whipped cream, if desired 1. Heat oven to 350°. 2. Melt butter in 10-inch ovenproof skillet or square pan, 9 X 9 X 2 inches, in oven. Sprinkle brown sugar over butter. Arrange pineapple on brown sugar, cutting one or more slices into pieces if necessary. Place cherry in center of each pineapple slice. 3. Beat remaining ingredients except Sweetened Whipped Cream with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour over pineapple. 4. Bake skillet 45 to 50 minutes, square pan 50 to 55 minutes, or until toothpick inserted in center comes out clean. 5. Immediately turn upside down onto heatproof plate. Let skillet or pan remain over cake a few minutes so brown sugar topping can drizzle over cake. Cool 15 minutes. Serve warm with Sweetened Whipped Cream. *Spreads with at least 65% vegetable oil can be used. **If using self-rising flour, omit baking powder and salt. NUTRITION FACTS: 1 Serving:; Calories 390 (Calories from Fat 125); Fat 14g (Saturated 6g); Cholesterol 40mg; Sodium 270mg; Carbohydrate 63g (Dietary Fiber 1g); Protein 4g % DAILY VALUE:; Vitamin A 6%; Vitamin C 4%; Calcium 10%; Iron 8% DIET EXCHANGES:; Not Recommended From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Apple Dumplings Baked Apples Strawberry Shortcakes Chocolate-Dipped Strawberries Pineapple Upside-Down Cake Gingerbread Boston Cream Pie Hot Fudge Sundae Cake Chocolate Mousse Brownie Dessert TOASTING NUTS, COCONUTS AND SESAME SEEDS Hot Chocolate Soufflé TIPS FOR CHEESECAKES Turtle Cheesecake New York Cheesecake Cream Puffs Bread Pudding with Whiskey Sauce Tiramisu Ladyfingers English Trifle Baked Custard Rich Chocolate Custard Creamy Stirred Custard Raspberry Stirred Custard Chocolate Mousse Crème Brûlée Rice Pudding Vanilla Pudding Orange Bavarian TIPS FOR MERINGUES Meringue for 9-Inch Pie Meringue Shell Lemon Meringue Torte Cherry-Berries on a Cloud TIPS FOR ICE CREAM Vanilla Ice Cream Fresh Lemon Sherbet Fresh Berry Frozen Lemonade Sorbet TIPS FOR DESSERT SAUCES Hot Fudge Sauce Glossy Chocolate Sauce Divine Caramel Sauce Butterscotch Sauce Lemon Sauce Raspberry Sauce Orange Sauce Sweetened Whipped Cream DESSERT BASICS LEARN WITH BETTY--BEATING WHIPPING CREAM MICROWAVING BAKED APPLES BAKING IN A WATER BATH BEATING EGG WHITES STOP THE SPATTER |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
