Rusty's Pineapple Upside Down Cake with Sauce

Preparation:  20 min. Cooking: 55 min. Total: 75 min.
Recipe photo
  • 1/2 Cup unsalted butter
  • 1/2 Cup brown sugar, packed
  • 1 1/4 Lb unsweetened pineapple slices , drained, juice reserved
  • 4 Tbsp pecan halves
  • 1 1/4 Cup all purpose flour
  • 1 Cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 5 1/4 Fl Oz whole milk
  • 1 tsp vanilla extract
  • 1/4 Cup unsalted butter , softened
  • 1 large eggs
  • 1/4 Cup brown sugar
  • 3 tsp cornstarch
  • 1 tsp lemon juice
  • 2 Cup whipped cream (optional)
Preheat oven to 350 ℉. Melt 1/3 whole cup butter in a 9x9 inch baking dish (or 10 inch round cake pan) in the oven. Remove from oven. Sprinkle with 1/2 whole 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 whole 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 whole cup brown sugar with cornstarch. Mix thoroughly to remove any lumps. Add enough water to pineapple juice to measure 1 whole 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 whole Tbsp 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.
Calories
730 Cal
Fat
35 g
Carbs
100 g
Protein
6.6 g
Fiber
1.9 g
Sugar
76 g
Cholesterol
120 mg
Sodium
400 mg


Nutrients

Fiber     1.9 g
Fat     35 g
Sugar     76 g
Carbs     100 g
Protein     6.6 g
Calories     730 Cal

Fats

Fat, Poly     2.4 g
Fat, Mono     10 g
Fat, Sat     20 g
Fat, Trans     0.1 g
Fat, Percent     43 %

Vitamins

Vitamin, K     3.6 mcg     3 %
Vitamin, A     1000 IU     35 %
Vitamin, B12     0.3 mcg     13 %
Niacin     2.1 mg     13 %
Riboflavin     0.3 mg     22 %
Vitamin, C     9.4 mg     10 %
Vitamin, D     14 IU     2.4 %
Vitamin, B6     0.1 mg     8.3 %
Vitamin, E     1.1 mg     7.1 %
Panto, Acid     0.6 mg     12 %
Choline     42 mg     7.7 %
Thiamin     0.4 mg     30 %

Minerals

Calcium     220 mcg     22 %
Phosphorus     270 mg     38 %
Magnesium     34 mg     8.2 %
Copper     0.2 mcg     22 %
Fluoride     6.7 mcg     170 %
Zinc     0.8 mg     7.3 %
Cholesterol     120 mg     0.3 %
Sodium     400 mg     26 %
Selenium     14 mcg     26 %
Manganese     1.5 mg     21 %
Potassium     290 mg     6.2 %
Iron     2.2 mg     27 %