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Recipes - Pineapple Upside down cake

Recipe Name

Pineapple Upside-down cake

Submitted by Guest
Recipe Description original from Better Homes & Gardens cookbook from the 70s. Updated to use whole wheat flour and fruit packed in juice instead of syrup, and Splenda products to lower sugar.
Quantity 1 Quantity Unit pan Servings  
Prep Time (minutes) 25 Cook Time (minutes) 45 Ready In (minutes) 70
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
1/3
cupsPineapple juice, canned, unsweetened
1/2
cup, packedbrown sugar
3
tablespoonsI Can't Believe It's Not Butter
1/3
cupShortening, vegetable
1/2
cupsplenda granulated
1/2
cupbrown sugar blend
1
egg(Large) Free Roaming Organic Brown Eggs
1
teaspoonvanilla extract
1
cupwheat flour, wholewheat
1
1/4
teaspoonsbaking powder
1/4
teaspoonsalt
Steps
Sequence Step
1drain the juice from the pineapple into a measuring cup
2melt butter in an 8x8x2 pan
3mix Splenda brown sugar and 1 tablespoon of the pineapple juice with the butter in the baking pan.
4add water to remaining juice if needed to make 1/2 cup
5spread pineapple on bottom of the pan
6Cream shortening and sugar till light
7add egg and vanilla and beat till fluffy
8Sift together dry ingredients.
9mix in the dry alternately with the pineapple juice, beating after each.
10spread batter over pinapple in pan
11bake at 350 for 40 to 45 minutes
12cool 5 minutes then invert onto plate. Serve warm.






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