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Ingredients
- 1/2 x Recipe yellow cake batter, see index (use 1 egg and 1 egg yolk)
- 1 c. Caramel pan spread
- 1 can (8 oz) pineapple rings, liquid removed
- Â Â Maraschino cherries or possibly pecan halves
Directions
- Preheat oven to 350. Spread caramel pan spread in bottom of 9 inch round cake pan. Arrange pineapple rings in pan. Fill centers of rings with cherries or possibly pecans. Pour batter into pan; bake for 35 to 40 min, or possibly till golden, top springs back when lightly touched, and cake shrinks from sides of pan. Remove from oven, cover with serving plate and invert.
- Remove pan. Cold to lukewarm before cutting; serve with whipped cream if you like.
- CARAMEL PAN SPREAD
- 1/4 c. vegetable shortening 2 Tbsp. butter, at room temperature 1 1/4 c. firmly packed light brown sugar 2 Tbsp. water 2 Tbsp. light corn syrup1/4 tsp. salt
- Mix together till smooth and creamy. Keeps indefinitely in refrigerator.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 494g | |
| Calories 1108 | |
| Calories from Fat 167 | 15% |
| Total Fat 19.45g | 24% |
| Saturated Fat 5.89g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 582mg | 24% |
| Potassium 771mg | 22% |
| Total Carbs 235.16g | 63% |
| Dietary Fiber 2.2g | 7% |
| Sugars 199.44g | 133% |
| Protein 11.78g | 19% |
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