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    You are in: Home / Recipes / Pineapple-Coconut Upside-Down Cake Recipe
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    Pineapple-Coconut Upside-Down Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Shirl (J) 831's Note:

    A very impressive cake to serve.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat corn syrup and 1 Tbsp margarine till melted in small pan over medium heat.
    2. 2
      Stir in brown sugar; cook over medium heat till mixture is bubbly.
    3. 3
      Pour mixture into ungreased 9 inch round cake pan; sprinkle coconut evenly over top.
    4. 4
      Arrange pineapple slices on top of coconut.
    5. 5
      Heat oven to 350°F
    6. 6
      Combine flour, baking powder and salt in medium bowl.
    7. 7
      Set aside.
    8. 8
      Beat remaining 5 Tbsp of margarine in large bowl and beat till fluffy.
    9. 9
      beat in sugar, egg and vanilla.
    10. 10
      Add flour mixture to margarine alternately with milk, beginning and ending with flour mixture.
    11. 11
      Pour batter into cake pan.
    12. 12
      Bake 40 minutes or till cake springs back when touched lightly.
    13. 13
      Cool in pan on wire rack 2-3 minutes; loosen side of cake with knife and invert to plate.
    14. 14
      Cut in wedges. Serve warm or cool, topped with whipped topping.
    15. 15
      Garnish with pineapple slices if desired.

    Ratings & Reviews:

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    Nutritional Facts for Pineapple-Coconut Upside-Down Cake

    Serving Size: 1 (102 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 271.0
     
    Calories from Fat 77
    28%
    Total Fat 8.6 g
    13%
    Saturated Fat 2.3 g
    11%
    Cholesterol 21.4 mg
    7%
    Sodium 235.4 mg
    9%
    Total Carbohydrate 46.3 g
    15%
    Dietary Fiber 1.0 g
    4%
    Sugars 29.1 g
    116%
    Protein 3.3 g
    6%

    The following items or measurements are not included:

    light non-dairy whipped topping

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