Hawaiian Upside-Down Cake |
 |
| Course : |
Cakes |
| From: |
HungryMonster.com |
| Serves: |
8 |
|
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Ingredients:
|
|
---TOPPING--- |
| 1/3 |
cup |
butter or margarine |
| 1 |
cup |
golden brown sugar -- - firmly packed |
| 1 |
cup |
juice-pack crushed pineapple -- - (drained measure) reserve juice |
| 3/4 |
cup |
shredded coconut |
| 4 |
medium |
maraschino cherries -- chopped |
|
|
---CAKE--- |
| 2 |
large |
eggs |
| 1 |
Cup |
granulated sugar |
| 1/2 |
cup |
reserved pineapple juice |
| 1 |
teaspoon |
vanilla |
| 1 1/4 |
cups |
all-purpose flour |
| 1 |
teaspoon |
baking powder |
| 1/2 |
teaspoon |
salt |
|
| |
Preparation:
Melt butter in 10-inch oven proof skillet. Sprinkle brown sugar evenly over butter; then pineapple, coconut and cherries. Set aside. Beat eggs in mixing bowl until light and thick (3 to 5 minutes). Gradually beat in sugar. Add 1/2 cup reserved pineapple juice and vanilla. Stir in dry ingredients until smooth. Pour over topping in 10-inch oven proof skillet. Bake in 350 F degree oven 40 to 45 minutes. Cool 5 minutes. Invert on serving plate. Makes one 10-inch cake. 8 servings. |
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Nutritional Information:
303 Calories (kcal); 9g Total Fat; (26% calories from fat); 4g Protein; 52g Carbohydrate; 67mg Cholesterol; 347mg Sodium |