| 4 tbs butter, melted |
3/4 teaspoon |
$3.99 per 16 ounces
|
$0.03 |
| 1/3 cup brown sugar (Demerara) |
1 teaspoon |
$2.79 per 2 pounds
|
$0.01 |
| ½ pineapple, fresh, cleaned and chopped finely, or pulsed in a food processor |
0.03 pineapple |
$4.49 per item
|
$0.14 |
| 2 tsp lemon juice, freshly squeezed |
1/8 teaspoon |
$2.19 per 15 fluid ounces
|
$0.00 |
| 1 1/3 cup all-purpose flour |
1 tablespoon |
$2.99 per 5 pounds
|
$0.01 |
| 1 2/4 tsp baking powder |
0.09 teaspoon |
$2.59 per 10 ounces
|
$0.00 |
| ¼ tsp baking soda |
0.02 teaspoon |
$2.59 per 10 ounces
|
$0.00 |
| ½ tsp sea salt |
0.03 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 110 g butter, at room temperature |
6 7/8 g |
$3.99 per 16 ounces
|
$0.06 |
| ¾ cup brown sugar (Demerara) |
2 1/4 teaspoons |
$2.79 per 2 pounds
|
$0.03 |
| 2 eggs |
1/8 eggs |
$2.53 per 12 items
|
$0.03 |
| 1 tsp vanilla extract |
0.06 teaspoon |
$8.00 per 8 fluid ounces
|
$0.01 |
| ½ tsp almond extract |
0.03 teaspoon |
$8.00 per 8 fluid ounces
|
$0.01 |
| ¾ cup sour cream |
2 1/4 teaspoons |
$2.65 per 16 ounces
|
$0.06 |
| ½ cup milk |
1 1/2 teaspoons |
$3.49 per gallon
|
$0.01 |
| Total per Serving |
$0.41 |
| Total Recipe |
$6.59 |
Pineapple upside-down cake - Recipe Cost
Suggestions?