Pineapple Upside Down Cake #9

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Pineapple Upside Down Cake #9 Ingredients

8 Pineapple rings or 1/2 cup	1 1/2 c All-purpose flour
2 tb Molasses	2 ts Baking powder
1/3 c Margarine	1/2 ts Baking soda
1/3 c Honey	1/2 ts Baking soda
1 Egg	3/4 c Pineapple juice - reserved

Instructions for Pineapple Upside Down Cake #9

SOURCE: Special Celebrations and Parties Cookbook by Betty Wedman, M.S., R.D., copyright 1989, ISBN #0-13-004219-6. MM format by Ursula R. Taylor. Liberally oil 9 inch square baking pan. Arrange pineapple rings or pineapple chucks in bottom of pan. Drizzle on molasses. Beat together margarine, honey, and egg. Add rest of ingredients. Stir until smooth. Pour batter over pineapple rings. Bake in 350~ oven for 30 to 35 minutes. Cool. Yield: 12 squares. Food Exchanges per square: 1 starch/bread + 1 fruit + 1 fat. Nutritional information per square: 180 calories, 2 g Protein, 30 g Carbohydrate, 6 g Fat, 152 mf Sodium, 145 mg Potassium and 23 mg Cholesterol. Posted to MM-Recipes Digest by "Robert Ellis" on Feb 3, 1998

Main Ingredient: CakeCuisine: Uncategorized

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