Cake, Torte and Frosting Recipes
Upside-Down Cake Recipes
Pineapple Upside-Down Gouda Cake
Source: Wisconsin Milk Marketing Board, Inc.
1/4 cup unsalted butter, melted
1/2 cup brown sugar
1/2 cup pineapple sauce, divided
3 to 4 canned pineapple rings, drained (do not use fresh pineapple)
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 cup (4 ounces) finely shredded Wisconsin Gouda cheese
Heavy cream, whipped (optional)
Line the bottom of a round 8 x 2-inch cake pan with parchment or wax paper.
Combine melted butter, brown sugar and 1/4 cup of the pineapple sauce. Pour
into the prepared cake pan. Arrange pineapple slices over mixture. Set aside.
Combine flour, baking powder and salt. In a large mixing bowl, cream butter
and sugar with an electric mixer. Add eggs, one at a time, beating well after
each addition. Add flour mixture and beat on low speed until well-combined.
Stir in remaining pineapple sauce and cheese.
Pour batter over pineapple slices in cake pan. Bake at 375 F for 30 to 35 minutes.
Cool 10 minutes. Carefully invert onto serving platter. Remove pan and paper.
Serve warm with whipped cream, if desired.
Nutrition information per serving: 241 calories, 29 grams carbohydrate,
6 grams protein, 11 grams fat, 86 milligrams cholesterol, 306 milligrams sodium,
132 milligrams calcium. (99 calories or 41% of calories from fat)
Serves: 6 to 8
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