Rosemary Pineapple Upside-Down Cake Recipe

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Rosemary Pineapple Upside-Down Cake Recipe

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When it's time to get back to baking, you'll want to try this delicious scratch pineapple upside-down cake with a twist...a bit of fresh rosemary is sprinkled over the pineapple to create an unexpected, but superb flavor combination. Paula Marchesi, Lenhartsville, Pennsylvania, says this cake has been such a hit at church dinners that she now brings two or three.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 1 tablespoon plus 1/4 cup butter, softened, divided
  • 1/3 cup packed brown sugar
  • 1 teaspoon minced fresh rosemary
  • 6 canned unsweetened pineapple slices, drained
  • 2/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup fat-free milk
  • Fresh rosemary sprigs, optional

Directions

Melt 1 tablespoon butter; pour into 9-in. round baking pan. Sprinkle with brown sugar and rosemary. Top with pineapple slices; set aside.
In a small bowl, cream sugar and remaining butter. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Spoon over pineapple.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Cool completely. Garnish with rosemary sprigs if desired. Yield: 8 servings.
Originally published as Rosemary Pineapple Upside-Down Cake in Light & Tasty August/September 2006, p55

Nutritional Facts

1 piece: 264 calories, 8g fat (5g saturated fat), 46mg cholesterol, 207mg sodium, 45g carbohydrate (30g sugars, 1g fiber), 3g protein.

  • 1 tablespoon plus 1/4 cup butter, softened, divided
  • 1/3 cup packed brown sugar
  • 1 teaspoon minced fresh rosemary
  • 6 canned unsweetened pineapple slices, drained
  • 2/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup fat-free milk
  • Fresh rosemary sprigs, optional
  1. Melt 1 tablespoon butter; pour into 9-in. round baking pan. Sprinkle with brown sugar and rosemary. Top with pineapple slices; set aside.
  2. In a small bowl, cream sugar and remaining butter. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Spoon over pineapple.
  3. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Cool completely. Garnish with rosemary sprigs if desired. Yield: 8 servings.
Originally published as Rosemary Pineapple Upside-Down Cake in Light & Tasty August/September 2006, p55

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