RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5739
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| Recipe Name: |
Pineapple Upside Down Bundt Cake - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
20.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
1.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.61
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
16 Each cherries, marachino
0.33 Cup milk, whole delta to 1 cup
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Directions:
Prehreat oven to 350 degrees. Spray bundt pan with non stick spray.
Mix together the brown sugar and melted butter and pour into the bottom of the pan.
Cut the pineapple slices in half - alternate propping up on its end with the cherries into the bundt pan, place into the butter-brown sugar mixture in the bottom of the pan.
In a large bowl, combine the cake and puddling mixes together. Measure the pineapple juice in a 1-cup measure, add enough milk to equal 1 cup. Add the liquid to the mixes and mix well. Add in the eggs and oil and mix until fully blended.
Pour in the batter evenly over the pineapple and cherries.
Bake for 30 minutes, following the cake mix instructions for a bundt pan, until an inserted toothpick comes out clean.
Cool the cake for about 10 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple rings to serve. |
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| Nutrition per Serving: |
| Calories: |
429 |
Total Carbs: |
58.0 |
Net Carbs: |
57.4 |
| Cholesterol: |
53.4 |
Fat: |
20.5 |
Protein: |
3.66 |
| Fiber: |
0.54 |
Sodium: |
413.00 |
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