Pineapple Upside-Down Cakes

Course : Cakes
Serves: 4
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8 ounces can pineapple rings
1 tablespoon unsweetened pineapple juice concentrate - thawed
1/2 teaspoon cornstarch
1/4 teaspoon cinnamon
2 tablespoons butter
1/4 cup butter
1 large egg
1 teaspoon vanilla extract
1/2 cup unsweetened pineapple juice
1 cup white flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Preparation / Directions:

To prepare syrup, drain juice from can of sliced pineapple into a small saucepan. Reserve the pineapple slices for use later. Add pineapple juice concentrate, spices, and cornstarch to saucepan. Mix well. While stirring constantly, bring to a boil over medium heat. Boil 1 minute. Remove from heat, stir in butter, and set aside. To prepare cake, beat together butter (or shortening) and egg until creamy. Add vanilla extract and pineapple juice; beat thoroughly. Measure in flour, baking soda and baking powder. Beat just until blended. Batter will be thick. Set aside. Lightly butter 4 glass pyrex baking dishes approximately 4" in diameter. Spoon 1 tablespoon of syrup and place 1 ring of sliced pineapple into each dish. Top with batter, dividing it evenly in dishes. Spread to snooth. Bake in a preheated oven at 325 degrees for 25-30 minutes or until lightly browned. Remove from the oven. With a sharp knife loosen cake from baking dishes. Allow to cool 10 minutes, and turn out upside-down onto individual dessert saucers. Serve immediately.


Nutritional Information:

307 Calories (kcal); 19g Total Fat; (54% calories from fat); 5g Protein; 30g Carbohydrate; 93mg Cholesterol; 409mg Sodium

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