Your store:Meals For You
Change Store
You are not signed in. Sign In

My Favorites
Shopping List
No recipes selected yet.
My Cookbook
No recipes selected yet.
May We Suggest
Please select a recipe and we will suggest others that may be of interest to you.
print this recipe add to my shopping list
email this recipe add to my cookbook
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

  view detailed nutritional information