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Ingredients
- For the Pineapples:
- 20 oz. can of pineapple chunks in heavy syrup
- 3 tbs. butter
- ½ cup brown sugar
- For the Cake:
- 1 cup sugar
- 3 eggs
- 1 tsp. vanilla extract
- 1 cup reserved pineapple juice
- 2 tbs. butter
- 3 ½ cups flour
- 2 tsp. baking powder
- ½ cup sour cream
Directions
- Preheat Oven 350 degrees:
- Melt the butter with the brown sugar. Distribute the pineapple chunks on the bottom of the baking pan. Cover the pineapples with the melted butter and brown sugar.
- In a bowl, combine the flour and baking powder.
- In a mix master combine the butter and sugar; then add the eggs, sour cream, vanilla extract and reserved pineapple juice.
- Distribute the batter over the pineapple chunks (I used a 9 x 12 baking pan, you may use a smaller baking pan and adjust the cooking time).
- Bake 35 – 40 minutes or until the toothpick test comes out clean
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 8 servings | |
| Calories 543 | |
| Calories from Fat 109 | 20% |
| Total Fat 12.34g | 15% |
| Saturated Fat 6.82g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 407mg | 17% |
| Potassium 246mg | 7% |
| Total Carbs 100.88g | 27% |
| Dietary Fiber 2.2g | 7% |
| Sugars 55.7g | 37% |
| Protein 8.51g | 14% |
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