The best delicious Pineapple Upside Down Cake #9 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pineapple Upside Down Cake #9 recipe today!
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8 Pineapple rings or 1/2 cup
-pineapple chunks packed in
-it’s own juice
2 tb Molasses
1/3 c Margarine
1/3 c Honey
1 ea Egg
1 1/2 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Baking soda
3/4 c Pineapple juice – reserved
-from pineapple slices – add
-enough water if not enough
-juice
SOURCE: Special Celebrations and Parties Cookbook by Betty Wedman,
M.S., R.D., copyright 1989, ISBN #0-13-004219-6. MM format by Ursula
R. Taylor.
Liberally oil 9 inch square baking pan. Arrange pineapple rings or
pineapple chucks in bottom of pan. Drizzle on molasses. Beat together
margarine, honey, and egg. Add rest of ingredients. Stir until
smooth. Pour batter over pineapple rings. Bake in 350~ oven for 30
to 35 minutes. Cool.
Yield: 12 squares.
Food Exchanges per square: 1 starch/bread + 1 fruit + 1 fat.
Nutritional information per square: 180 calories, 2 g Protein, 30 g
Carbohydrate, 6 g Fat, 152 mf Sodium, 145 mg Potassium and 23 mg
Cholesterol.
Yields
12 Squares
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