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IT ONLY TAKES MINUTES to get this cake into the oven. It's one of my favorite desserts. I love serving this treat to guests, and it's also one of my grandchildren frequently request I make for them. -Margaret Sanders, Indianapolis, Indiana
Nutritional Facts 1 serving (1 piece) equals 253 calories, 9 g fat (2 g saturated fat), 26 mg cholesterol, 237 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Dinette Cake in Reminisce Extra August 1998, p47
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Reviewed on Dec. 15, 2008 by Ms. Hilary
I have always used this recipe for our Xmas morning breakfast tradition, Pineapple Upside Down Cake. My great grandmother started this tradition and we carry it on today. (Simply layer 1/4 c. melted butter, pineapple slices, cherries, and walnuts in the bottom of the pan before pouring in the batter.) I also have a vegetarian (vegan) adaptation that is more health conscious. I substitute soy milk for the dairy milk and 1/4 c. of unsweetened applesauce for the egg. I also reduce the amount of sugar to 3/4 c. and use organic demera sugar.
Reviewed on Nov. 18, 2008 by Allspice_Mo
Sounds really good. I like a good moist cake so I am hoping this will also be moist. I especially like the fact that it is small since we are down to 2 not.
Reviewed on Jul. 01, 2008 by Joscy
I remember making this cake as a young girl, under my mother's guidance. This recipe was in my mother's Betty Crocker cookbook, which she passed down to me. Spread with homemade chocolate frosting, it's a divine treat!
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