Preheat oven to 350.? Spread caramel pan spread in bottom of 9 inch round cake pan. Arrange pineapple rings in pan. Fill centers of rings with cherries or pecans. Pour batter into pan; bake for 35 to 40 minutes, or until golden brown, top springs back when lightly touched, and cake shrinks from sides of pan. Remove from oven, cover with serving plate and invert. Remove pan. Cool to lukewarm before cutting; serve with whipped cream if desired. CARAMEL PAN SPREAD 1/4 cup vegetable shortening 2 tablespoons butter, at room temperature 1 1/4 cups firmly packed light brown sugar 2 tablespoons water 2 tablespoons light corn syrup 1/4 teaspoon salt Mix together until smooth and creamy. Keeps indefinitely in refrigerator. Recipe by: From Gottliebs Bakery 100 Years of Recipes Cookbook Posted to Bakery-Shoppe Digest V1 #190 by C4
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|Serving Size: 1 Serving (224g)|
|Recipe Makes: 1|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2.2mg||0 %|
|Potassium 273.3mg||7 %|
|Total Carbohydrate 35.2g||10 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 33.4g|
|Protein 0.9g||1 %|
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Calories per serving: 134
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