Ingredients and Weight:
- 1 (20-ounce) can crushed pineapple, undrained
- 1/2 cup packed light brown sugar
- 1/2 cup chopped pecans
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut cream
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- In the prepared baking dish, combine the pineapple, brown sugar, and pecans.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the egg and vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, alternating with the coconut cream.
- Pour the batter over the pineapple mixture. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 5 minutes before inverting onto a serving plate.
Nutritional Information:
Per serving (1/8 cake):
- Calories: 350
- Fat: 15g
- Saturated fat: 7g
- Cholesterol: 50mg
- Sodium: 150mg
- Carbohydrates: 50g
- Dietary fiber: 2g
- Sugar: 30g
- Protein: 3g
Dish Characteristics:
- Golden brown and caramelized pineapple
- Moist and fluffy coconut cake
- Sweet and indulgent
User Comments:
- "The perfect balance of pineapple sweetness and coconut cream. Yum!"
- "This cake is a showstopper and always gets compliments."
- "Easy to make and sure to impress your guests."
- "The upside-down appearance adds a fun and unique touch."
- "A delicious and tropical dessert that will transport you to paradise."
Special Precautions and Tips:
- For a sweeter cake, use dark brown sugar instead of light brown sugar.
- To prevent burning, cover the edges of the cake with aluminum foil during the last 10 minutes of baking.
- Let the cake cool slightly before inverting to prevent the pineapple from sticking to the baking dish.
