Try this Fresh Pineapple Upside-Down Cake recipe, or contribute your own.
Suggest a better descriptionCREAM TOGETHER GRANULATED SUGAR and 1/2 cup butter at medium speed in mixer bowl until smooth. Lower speed; add vanilla, nutmeg, eggs, yolks and milk. Mix until incorporated. Add baking powder and salt, then flour and cornmeal. Mix until fluffy. Set aside. Combine remaining 1/4 cup butter, Madeira and pineapple in heavy, 10-inch oven-proof skillet over medium heat and cook 20 minutes. Pineapple will release a lot of liquid. Remove pineapple with slotted spoon. Cook liquid until its reduced nearly to a glaze. Add brown sugar and cook until mixture becomes smooth, about 2 minutes. Replace pineapple slices, arranging them nicely in syrup. Pour cake batter over fruit. Bake at 375F on middle rack 20 to 25 minutes. When done, wooden pick inserted into center of cake will come out clean. Place large platter over skillet and turn upside down to remove cake from skillet. Let cake cool.
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Serving Size: 1 Serving (513g) | ||
Recipe Makes: 6 | ||
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Calories: 1950 | ||
Calories from Fat: 1438 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 159.8g | 213 % | |
Saturated Fat 94.8g | 474 % | |
Monounsaturated Fat 44.5g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 1279.5mg | 394 % | |
Sodium 296.4mg | 10 % | |
Potassium 445.4mg | 12 % | |
Total Carbohydrate 107.7g | 32 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 104.5g | ||
Protein 25.9g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1950
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