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Light Pineapple Upside-Down Cake Recipe

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This recipe for Light Pineapple Upside-Down Cake, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Tuesday, July 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup vegetable oil
1 cup packed light-brown sugar
1 ripe firm pineapple, skin removed, cut into 16 thin wedges and cored
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk
2 large eggs
1 teaspoon pure vanilla extract

Directions:
Directions:
Preheat oven to 350. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhand on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Trim pineapple wedges to no more than 4-5 inches long, arrange in pan in groups of four, alternating directions.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a large bowl, whisk together buttermilk, eggs, vanilla, oil, and remaining 3/4 cup sugar. Add flour mixture; mix just until combined. Pour batter over pineapple. Tap pan firmly on counter to settle batter, then smooth top.
Bake until toothpick inserted in center of cake comes out clean, 50 to 60 minutes. Cool 20 minutes in pan; invert onto serving platter.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 212.0
Total Fat: 6.8 g
Cholesterol: 36.1 mg
Sodium: 387.2 mg
Total Carbs: 35.8 g
Dietary Fiber: 1.4 g
Protein: 3.4 g

I got this recipe from Recipe submitted by SparkPeople user BANKGIRLCC.

 

 

 

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