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 | ||
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Calories: 286 | ||
Calories from Fat: 199 (70%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 286
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