Fresh Pineapple Upside Down Cake Recipe
Servings: 6
Ingredients
- 2/3 c. Granulated sugar
- 3/4 c. Unsalted butter
- 1 tsp Vanilla
- 1/4 tsp Grnd nutmeg or possibly mace
- 2 x Large eggs
- 2 x Egg yolks
- 1 1/2 c. Lowfat milk
- 2 tsp Baking pwdr
- 1/4 tsp Salt
- 1 1/2 c. Flour
- 1 c. Yellow cornmeal
- 1/3 c. Madeira
- 1 lb Pineapple, peeled, cut into 1/2" thick slices, core removed (about 1/2 med pineapple)
- 3/4 c. Dark brown sugar, packed
Directions
- CREAM TOGETHER GRANULATED SUGAR and 1/2 c. butter at medium speed in mixer bowl till smooth. Lower speed; add in vanilla, nutmeg, Large eggs, yolks and lowfat milk.
- Mix till incorporated. Add in baking pwdr and salt, then flour and cornmeal. Mix till fluffy. Set aside. Combine remaining 1/4 c. butter, Madeira and pineapple in heavy, 10-inch oven-proof skillet over medium heat and cook 20 min. Pineapple will release a lot of liquid. Remove pineapple with slotted spoon. Cook liquid till it's reduced nearly to a glaze. Add in brown sugar and cook till mix becomes smooth, about 2 min. Replace pineapple slices, arranging them nicely in syrup. Pour cake batter over fruit. Bake at 375F on middle rack 20 to 25 min. When done, wooden pick inserted into center of cake will come out clean. Place large platter over skillet and turn upside down to remove cake from skillet. Let cake cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 6 servings | |
| Calories 697 | |
| Calories from Fat 229 | 33% |
| Total Fat 26.1g | 33% |
| Saturated Fat 15.6g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 581mg | 24% |
| Potassium 287mg | 8% |
| Total Carbs 104.19g | 28% |
| Dietary Fiber 2.5g | 8% |
| Sugars 57.65g | 38% |
| Protein 9.79g | 16% |
