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Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, August 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 fresh pineapple, peeled, cored and diced
1/3 c. fat-free caramel topping
9 maraschino cherries, drained
5 T. butter
2/3 c. sugar
2 large eggs
1/2 c. low-fat buttermilk
1 t. baking powder
1 t. vanilla
1/4 t. salt
1/4 t. baking soda
1 1/4 c. all purpose flour

Directions:
Directions:
1. Preheat oven to 350 degrees.
2. Press chopped pineapple between double thickness of paper towels until barely moist. Set aside.
3. Coat 8" or 9" squre baking pan with cooking spray. Drizzle caramel topping over bottom of pan. Arrange pineapple over caramel and place maraschino cherries in what will be the center of each of nine servings.
4. Place butter in a large microwave safe bowl. Cover and microwave on high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs and stir well. Stir in low-fat buttermilk and then baking powder, vanilla, salt and soda. Add flour just until blended. Pour batter into pan.
5. Bake at 350 degrees for 30 minutes or until done. Cool for 1 minute in pan on wire rack. Place a plate upside down on top of cake and invert onto plate. Cool completely. Cut cake into squares. Serves 9.

Number Of Servings:
Number Of Servings:
9
Personal Notes:
Personal Notes:
Old fashioned good snacking cake! The perfect use for the other half of the fresh pineapple that you bought for the fresh fruit salad.

 

 

 

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