>Recipes
Pineapple Upside Down Cake with Pecans
Makes 10 servings
Time to Prepare: 0:10
Time to Cook: 0:45
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Ingredients
3 tbls Syrups, corn, light 5 tbls Margarine, regular, unspecified oils, with salt added 2/3 cup Sugars, brown 3 tbls Nuts, pecans 8 oz Pineapple, canned, juice pack, solids and liquids 1 oz Cherries, sweet, canned, heavy syrup pack, solids and liquids 2/3 cup Sugars, granulated 1 large Egg, whole, raw, fresh 1/2 tsp Vanilla extract 1 1/3 cup Wheat flour, white, all-purpose, enriched, bleached 2 tsp Leavening agents, baking powder, double-acting, sodium aluminum sulfate 1/4 tsp Salt, table 3/4 cup Milk, nonfat, fluid, with added vitamin A (fat free or skim)
Directions
1. Preheat oven at 350F. Heat corn syrup and 1 tablespoon margarine until melted in small skillet. Stir in brown sugar and pecans and cook over medium heat until mixture is bubbly, 2 to 3 minutes. Pour topping mixture into ungreased 9-inch-round cake pan; arrange pineapple slices and cherries on top.
2. Beat remaining 4 tablespoons margarine, granulated sugar, egg, and vanilla extract in medium bowl until smooth. Mix in combined flour, baking powder, and salt alternately with milk, beginning and ending with dry ingredients. Pour batter over topping in pan.
3. Bake until cake springs back when touched, about 40 minutes. Loosen side of cake with sharp knife and immediately invert onto serving plate. Serve warm with whipped topping, if desired.
2. Beat remaining 4 tablespoons margarine, granulated sugar, egg, and vanilla extract in medium bowl until smooth. Mix in combined flour, baking powder, and salt alternately with milk, beginning and ending with dry ingredients. Pour batter over topping in pan.
3. Bake until cake springs back when touched, about 40 minutes. Loosen side of cake with sharp knife and immediately invert onto serving plate. Serve warm with whipped topping, if desired.
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