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Pineapple Upside-Down Cake

16 servings

TOPPING

• ¾ cup brown sugar
• ½ cup butter (1 stick)
• 1 can (20 ounces) crushed pineapple, drained

CAKE

• 1 cup butter (2 sticks)
• 2 cups sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 2¼ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup milk

For topping, combine the brown sugar and butter, mix until smooth and spread in the bottom of a 9-by-13-inch pan. Place the pineapple on top.

For cake, cream the two sticks of butter with 2 cups of sugar in the bowl of an electric mixer. Add vanilla and eggs, and beat well. Add the flour, baking soda and salt, then the milk, and mix.

Pour batter over pineapple and bake at 350 degrees for about 1 hour.

Remove from oven and allow cake to cool for 5 to 10 minutes, then turn upside down onto a serving platter.

Per serving: 376 calories, 19 g fat, 72 mg cholesterol, 339 mg sodium, 51 g carbohydrates, 3 g protein, 1 g fiber.

This revision is just as delicious as the original, which has almost four times the fat. You can use other canned fruits, such as peaches, apricots or pears, in place of the pineapple called for in this recipe.

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