Rusty's Pineapple Upside Down Cake with Sauce
Prep: 20 min, Cook: 55 min.
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1-1/4 lbs. unsweetened pineapple slices, drained, juice reserved
- 1/4 cup pecan halves
- 1-1/3 cups all purpose flour
- 1 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2/3 cup whole milk
- 1 tsp. vanilla extract
- 1/3 cup unsalted butter, softened
- 1 large egg
- 1/3 cup brown sugar
- 1 Tbs. cornstarch
- 1 tsp. lemon juice
- 2 cups whipped cream (optional)
Preheat oven to 350°F. Melt 1/3 cup butter in a 9x9 inch baking dish (or 10 inch round cake pan) in the oven. Remove from oven. Sprinkle with 1/2 cup brown sugar and cover with a single layer of pineapple slices. Place pecan halves in center of rings and any other available spaces. Set aside.
Sift next 4 ingredients together in a mixing bowl. Add milk, vanilla and 1/3 cup softened butter. Beat 2 minutes at medium speed with an electric mixer. Add egg and mix thoroughly. Pour over pineapple and bake 40-50 minutes until a tester comes out clean when inserted in center of cake.
Meanwhile, combine 1/3 cup brown sugar with cornstarch. Mix thoroughly to remove any lumps. Add enough water to pineapple juice to measure 1 cup and stir into brown sugar mixture. Bring to a boil over medium high heat or in microwave, stirring frequently until just thickened. Remove from heat. Stir in remaining 2 Tbs. butter and lemon juice. Serve over cake with a dollop of whipped cream if desired.
Options: Substitute maraschino cherries, or other dried fruit in the center of the pineapple slices when arranging.
This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.
Per serving: calories 668, fat 32.0g, 42% calories from fat, cholesterol 119mg, protein 6.0g, carbohydrates 95.0g, fiber 1.9g, sugar 72.5g, sodium 98mg, diet points 16.2.
Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.5, Bread: 1.3, Lean meat: 0.3, Fat: 6.0, Sugar: 3.5, Very lean meat protein: 0.0
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