Pineapple Zucchini Upside Down Cake
Recipe: #18797
May 03, 2015
Categories: Desserts, Cakes, Pineapple, Brunch Fathers Day, Mothers Day, Potluck, Oven Bake, Vegetarian, Zucchini, Kosher Dairy, more
"From Betty Crocker site, my adaptions"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (212.4 g)
- Calories 451.1
- Total Fat - 18.3 g
- Saturated Fat - 6.6 g
- Cholesterol - 57.3 mg
- Sodium - 361.7 mg
- Total Carbohydrate - 70.7 g
- Dietary Fiber - 1.7 g
- Sugars - 56.2 g
- Protein - 4.1 g
- Calcium - 156 mg
- Iron - 0.7 mg
- Vitamin C - 7.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oven to 350°F.
Step 2
Pour melted butter in 9-inch round cake pan.
Step 3
Use pastry brush to coat bottom and side of pan with butter.
Step 4
Sprinkle brown sugar in pan.
Step 5
Top with pineapple,
Step 6
In large bowl, mix flour, sugar, baking powder, baking soda, salt and cinnamon.
Step 7
Mix buttermilk, oil, egg and zucchini and stir until just combined.
Step 8
Pour batter in pan over pineapple.
Step 9
Bake 35 to 40 minutes or until cake is golden brown and toothpick inserted in center comes out with a few moist crumbs.
Step 10
Cool 1 hour, then run knife around edge to release cake. Place plate or cake stand upside down on top of cake pan. Turn plate and cake upside down to release cake onto plate, gently tapping on pan, and then lifting it off the cake.
Tips
No special items needed.
0 Reviews
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