Chef Way Kristin Ferguson, a pastry consultant at Firefly Bistro in South Pasadena, California, prepares this deliciously fruity pineapple upside-down cake in individual ring molds. She pairs the mini cakes with homemade buttermilk ice cream.Easy Way Bake a full-size cake in an 8-inch round pan and serve it with store-bought ice cream or whipped cream. More Cake Recipes
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|Serving Size: 1 Serving (96g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 199 (70%)|
|Amt Per Serving||% DV|
|Total Fat 22.1g||29 %|
|Saturated Fat 12.9g||65 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 158.1mg||49 %|
|Sodium 347.9mg||12 %|
|Potassium 107.4mg||3 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 15.4g|
|Protein 6.1g||9 %|
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Calories per serving: 286
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