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

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    KiwiHil's Note:

    This makes a fabulous pudding - warm or cold with cream or ice cream, or a luscious afternoon tea cake. A family favourite that my kids ask for often.

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    Ingredients:

    Servings:

    Units: US | Metric

    Topping

    Sponge

    Directions:

    1. 1
      Make the topping:.
    2. 2
      Cream butter and sugar and spread over the base of a deep cake tin. A loose bottomed tin can make it easier to remove the cake later - or you can line it with a piece of baking paper if you're nervous!
    3. 3
      Arrange fruit on top. If you like you can put a glace cherry in the centre of each pineapple ring.
    4. 4
      Make the sponge:.
    5. 5
      Cream butter and sugar.
    6. 6
      Add beaten egg and vanilla.
    7. 7
      Add sifted flour and baking powder alternately with milk (or use juice - not syrup - from the tin instead of milk).
    8. 8
      Pour sponge mixture on top of fruit.
    9. 9
      Bake at 180°C for 40 minutes, or until a skewer comes out clean.
    10. 10
      Let stand for a few minutes before inverting onto a plate.

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    Nutritional Facts for Pineapple Upside Down Cake

    Serving Size: 1 (122 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 430.3
     
    Calories from Fat 162
    37%
    Total Fat 18.0 g
    27%
    Saturated Fat 10.9 g
    54%
    Cholesterol 80.8 mg
    26%
    Sodium 265.4 mg
    11%
    Total Carbohydrate 63.8 g
    21%
    Dietary Fiber 1.4 g
    5%
    Sugars 39.1 g
    156%
    Protein 5.0 g
    10%

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