Hawaiian Upside-Down Cake |
Course : Cakes
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 |
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Preparation / Directions:
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 |
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