Pineapple upside down cake #9
12 Squares
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Pineapple rings or 1/2 cup pineapple chunks packed in it's own juice | |
| 2 | tablespoons | Molasses |
| ⅓ | cup | Margarine |
| ⅓ | cup | Honey |
| 1 | each | Egg |
| 1½ | cup | All-purpose flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Baking soda |
| ¾ | cup | Pineapple juice - reserved from pineapple slices - add enough water if not enough juice |
Directions
SOURCE: Special Celebrations and Parties Cookbook by Betty Wedman, M.S., R.D., copyright 1989, ISBN #0-13-004219-6. MM format by Ursula R. Taylor.
Liberally oil 9 inch square baking pan. Arrange pineapple rings or pineapple chucks in bottom of pan. Drizzle on molasses. Beat together margarine, honey, and egg. Add rest of ingredients. Stir until smooth. Pour batter over pineapple rings. Bake in 350~ oven for 30 to 35 minutes. Cool.
Yield: 12 squares.
Food Exchanges per square: 1 starch/bread + 1 fruit + 1 fat.
Nutritional information per square: 180 calories, 2 g Protein, 30 g Carbohydrate, 6 g Fat, 152 mf Sodium, 145 mg Potassium and 23 mg Cholesterol.