Directions:
- Drain pineapple, reserving juice. Combine 1/2 cup pineapple, brown sugar, butter and 3 tablespoons of pineapple juice. Spoon into a greased 10-in. fluted tube pan. Alternate cherries and pecans over the sugar mixture.
- Prepare cake batter according to package directions, substituting reserved pineapple juice for water. Stir in lemon peel, vanilla and remaining pineapple. Spoon over cherries and pecans.
- Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely. Yield: 12-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.24 Kcal (273 kJ) | ||
| Calories from fat | 26.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.97g | 5% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 18.66mg | 1% | |
| Potassium | 14.78mg | 0% | |
| Total Carbs | 9.69g | 3% | |
| Sugars | 8.54g | 34% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 0.16g | 0% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 358.93 Kcal (1503 kJ) | ||
| Calories from fat | 147.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.34g | 5% | |
|---|---|---|---|
| Cholesterol | 41.99mg | 3% | |
| Sodium | 102.64mg | 1% | |
| Potassium | 81.31mg | 0% | |
| Total Carbs | 53.33g | 3% | |
| Sugars | 47.01g | 34% | |
| Dietary Fiber | 0.91g | 1% | |
| Protein | 0.86g | 0% | |
| Vitamin C | 2.4mg | 1% | |
| Vitamin A | 0.2mg | 1% | |
| Iron | 0.6mg | 1% | |
| Calcium | 74.2mg | 1% | |
* 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.
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