Pineapple-Apricot Upside Down Cake

Pineapple-Apricot Upside Down Cake

Tags: Dessert/Sweets

  • Prep Time: 15 min
  • Cook Time: 35 min
  • Ready Time: 60 min
  • Yield: 9 servings

Ingredients

  • Crisco® Butter Flavor No-Stick Cooking Spray
  • 1 (8 oz.) can pineapple tidbits, drained, reserve 1/4 cup juice for cake
  • 2/3 cup Smucker's® Apricot Preserves
  • 9 maraschino cherries, drained, cut in half
  • 1 cup Pillsbury BEST® All Purpose Flour
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • OR 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • Whipped cream

Preparation Directions

  • HEAT oven to 350°F. Coat 9-inch round cake pan with no-stick cooking spray.
  • COMBINE drained pineapple, preserves and cherries. Spread evenly in bottom of prepared pan.
  • BEAT flour, sugar, baking powder, shortening, egg, vanilla, milk and 1/4 cup pineapple juice in large bowl with electric mixer until evenly moistened. Beat on medium-high speed for 2 minutes. Spoon over pineapple layer.
  • BAKE 30 to 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Invert onto serving plate. Let rest 5 minutes. Remove pan. Serve slightly warm with whipped cream.

Nutritional Information Per Serving

Serving Size (1 slice, 1/9 of cake), Calories 190 (Calories from Fat 60), Total Fat 6g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 20mg, Sodium 70mg, Total Carbohydrate 31g (Dietary Fiber 1g, Sugars 70g), Protein 2g; Percent Daily Value*: Vitamin A 2%, Vitamin C 6%, Calcium 4%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.