Try this Cherry Upside-Down Cake recipe, or contribute your own.
Suggest a better descriptionMelt 1/3 cup butter in 10-inch cast iron skillet. Spread 1/2 cup sugar evenly over butter. Continue cooking over low heat until sugar is dissolved. Arrange cherries and chopped pecans in skillet. Remove from heat and set aside. Cream remaining 2/3 cup butter. Gradually add remaining 1 1/2 cups sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Stir well and add to creamed mixture alter- nately with milk, beginning and ending with flour mixture. Stir in vanilla. Spoon batter evenly over cherries and pecans in skillet. Bake at 350 degrees for 50 minutes or until cake tests done. Cool in skillet 10 minutes, then invert cake onto a plate. Cool cake completely. Top with whipped cream or Cool Whip and garnish with cherries and pecan halves, if desired. Yield: 1 (10-inch) cake. Posted to Bakery-Shoppe Digest V1 #441 by Pamela Morrisson
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Serving Size: 1 Serving (982g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2618 | ||
Calories from Fat: 1188 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 132g | 176 % | |
Saturated Fat 23.2g | 116 % | |
Monounsaturated Fat 64g | ||
Polyunsanturated Fat 31.7g | ||
Cholesterol 2118.3mg | 652 % | |
Sodium 5775.8mg | 199 % | |
Potassium 1591.5mg | 42 % | |
Total Carbohydrate 257.6g | 76 % | |
Dietary Fiber 19.3g | 77 % | |
Sugars, other 238.3g | ||
Protein 105.3g | 150 % | |
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: 2618
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