Preheat oven to 350. Mix ¼ c butter and brown sugar in 9” cake pan. Heat in oven until sugar and begins to turn dark but not burnt. Add crushed pineapple and coconut. Mix and spread evenly in pan. Place pineapple slices around edge of pan and one slice in center.
Combine remaining ingredients together and mix at low speed to blend. Mix at medium speed until well blended. Pour over pineapple in pan. Bake 40 minutes or until cake test done. Invert onto serving platter and garnish with raspberries in center of each slice. Glaze each berry with syrup from preserves.
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|Serving Size: 1 Recipe (1848g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1603 (48%)|
|Amt Per Serving||% DV|
|Total Fat 178.1g||238 %|
|Saturated Fat 111.4g||557 %|
|Monounsaturated Fat 42.2g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 612.3mg||188 %|
|Sodium 553.4mg||19 %|
|Potassium 2357.1mg||62 %|
|Total Carbohydrate 412.9g||121 %|
|Dietary Fiber 47.7g||191 %|
|Sugars, other 365.2g|
|Protein 46.5g||66 %|
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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: 3342
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