Heirloom Pineapple Upside Down Cake Recipe

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Heirloom Pineapple Upside Down Cake
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Ingredients
10
Count
Nutrition
523
Calories
Total time
60
Minutes
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Ingredients:

  • 1/2 cup butter
  • 2 cups brown sugar (i prefer light but either depending on what i have)
  • 1 (30 oz) can pineapple rings
  • 1 cup sugar
  • 2 tbsp pineapple juice ( reserved from the can)
  • 1 cup flour
  • walnuts (optional)
  • candied cherry (optional)

Directions:

  1. Preheat oven to 350.
  2. Melt butter in bottom of a 9 or 10 inch cast iron skillet by either placing it in the oven or melting on the stove top over low heat. Don't let it brown.
  3. Cover melted butter with brown sugar spreading in an even layer.
  4. Put one slice of drained pineapple in the center and cut the other rings in half. Arrange the rest of the pineapple halves like a spoked wheel - rounded edges facing the same way. You may have a few unused pieces.
  5. Fill spaces with nuts and candied cherries if you have them. (The cherries are pretty and I use them when I have them. The walnuts I think are great in this recipe so use them unless there is an allergy problem.).
  6. Make batter as directed below and pour over all.
  7. Bake for about 30 minutes, then check every five minutes until a toothpick inserted in the center comes out clean.
  8. When done, run a knife around the edge to separate cake well from the edge of the skillet. Very important. You do not want that cake to stick when you try to flip it over.
  9. Let cool for a few minutes (just a few - the cake can't set and cool or it will glue itself to the pan) so the syrup isn't like molten lava. While wearing kitchen mitts and long sleeves, (this stuff is hot and you do NOT want to splash any on you) place a large plate on top of the skillet and then in one smooth motion invert skillet and dump cake onto the plate.
  10. Allow to cool for about an hour and serve very warm.
  11. Make batter-.
  12. Beat 4 egg yolks and sugar and pineapple juice until light.
  13. Sift flour and baking powder and fold into the egg/sugar mixture 1/3 cup at a time.
  14. Fold in 4 stiffly beaten egg whites.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 523.27 Kcal (2191 kJ)
Calories from fat 157.83 Kcal
% Daily Value*
Total Fat 17.54g 27%
Cholesterol 112.34mg 37%
Sodium 466.13mg 19%
Potassium 214.92mg 5%
Total Carbs 89.07g 30%
Sugars 68.94g 276%
Dietary Fiber 2.15g 9%
Protein 5.43g 11%
Vitamin C 0.6mg 1%
Vitamin A 0.1mg 5%
Iron 2.2mg 12%
Calcium 144.9mg 14%
Amount Per 100 g
Calories 366.53 Kcal (1535 kJ)
Calories from fat 110.55 Kcal
% Daily Value*
Total Fat 12.28g 27%
Cholesterol 78.69mg 37%
Sodium 326.51mg 19%
Potassium 150.54mg 5%
Total Carbs 62.39g 30%
Sugars 48.29g 276%
Dietary Fiber 1.5g 9%
Protein 3.8g 11%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 5%
Iron 1.6mg 12%
Calcium 101.5mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.5
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

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