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Pineapple Upside Down Cake
Source: U.S. Department of Defence

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DESSERTS (CAKES AND FROSTINGS) No.G 029 00
PINEAPPLE UPSIDE DOWN CAKE
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
341 cal
52 g
4g
14 g
60 mg
340 mg
93 mg
Ingredient
Weight
Measure
Issue
PINEAPPLE,CANNED,SLICES,JUICE PACK,INCL LIQUIDS
13-1/2 lbs
1 gal 2 qts
CHERRIES,MARASCHINO,WHOLE
1 lbs
1-3/4 cup
BUTTER,MELTED
1-1/2 lbs
3 cup
2-1/8 lbs
1 qts 2-1/2 cup
SUGAR,BROWN,PACKED
FLOUR,WHEAT,GENERAL PURPOSE
4 lbs
3 qts 2-1/2 cup
SUGAR,GRANULATED
4 lbs
2 qts 1 cup
SALT
1-1/2 oz
2-1/3 tbsp
BAKING POWDER
3-1/4 oz
1/4 cup 3 tbsp
MILK,NONFAT,DRY
3 oz
1-1/4 cup
SHORTENING
1-1/2 lbs
3-3/8 cup
WATER
2-1/3 lbs
1 qts 1/2 cup
EGGS,WHOLE,FROZEN
2-1/4 lbs
1 qts 1/4 cup
WATER
12-1/2 oz
1-1/2 cup
EXTRACT,VANILLA
1-7/8 oz
1/4 cup 1/3 tbsp
Method
1 Drain pineapple well. Drain cherries; slice in half. Set fruit aside for use in Step 3.
2 Pour 1-1/2 cups butter or margarine in each pan. Sprinkle 3-1/4 cups brown sugar evenly over butter or margarine.
3 Arrange 54 pineapple slices in rows of 6 by 9, over mixture in each pan. Place 1 cherry half, cut side up, into each pineapple slice.
Set aside for use in Step 5.
4 Sift together flour, sugar, salt, baking powder, and milk into mixer bowl.
5 Add shortening and water to dry ingredients; beat at low speed 1 minute until blended. Scrape down bowl; continue beating 2
minutes.
6 Combine eggs, water, and vanilla. Add slowly to mixture while beating at low speed about 2 minutes. Scrape down bowl. Beat at
medium speed 3 minutes.
7 Pour 3-1/2 quarts batter evenly over fruit in each pan.
8 Using a convection oven, bake at 325 F. 25-30 minutes on low fan, open vent or until done.
9 Remove cakes from pans while still hot. Cut 6 by 9. Serve fruit side up.



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Pineapple Upside Down Cake

Yield: 100 Portion: 1 Piece
Calories: 341 cal
Carbohydrates: 52 g
Protein: 4g
Fat: 14 g
Cholesterol: 60 mg
Sodium: 340 mg
Calcium: 93 mg

Ingredient Weight Measure Issue
PINEAPPLE,CANNED,SLICES,JUICE PACK,INCL LIQUIDS 13-1/2 lbs 1 gal 2 qts
CHERRIES,MARASCHINO,WHOLE 1 lbs 1-3/4 cup
BUTTER,MELTED 1-1/2 lbs 3 cup
SUGAR,BROWN,PACKED 2-1/8 lbs 1 qts 2-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 4 lbs 3 qts 2-1/2 cup
SUGAR,GRANULATED 4 lbs 2 qts 1 cup
SALT 1-1/2 oz 2-1/3 tbsp
BAKING POWDER 3-1/4 oz 1/4 cup 3 tbsp
MILK,NONFAT,DRY 3 oz 1-1/4 cup
SHORTENING 1-1/2 lbs 3-3/8 cup
WATER 2-1/3 lbs 1 qts 1/2 cup
EGGS,WHOLE,FROZEN 2-1/4 lbs 1 qts 1/4 cup
WATER 12-1/2 oz 1-1/2 cup
EXTRACT,VANILLA 1-7/8 oz 1/4 cup 1/3 tbsp

Method:
1 Drain pineapple well. Drain cherries; slice in half. Set fruit aside for use in Step 3.
2 Pour 1-1/2 cups butter or margarine in each pan. Sprinkle 3-1/4 cups brown sugar evenly over butter or margarine.
3 Arrange 54 pineapple slices in rows of 6 by 9, over mixture in each pan. Place 1 cherry half, cut side up, into each pineapple slice.
Set aside for use in Step 5.
4 Sift together flour, sugar, salt, baking powder, and milk into mixer bowl.
5 Add shortening and water to dry ingredients; beat at low speed 1 minute until blended. Scrape down bowl; continue beating 2
minutes.
6 Combine eggs, water, and vanilla. Add slowly to mixture while beating at low speed about 2 minutes. Scrape down bowl. Beat at
medium speed 3 minutes.
7 Pour 3-1/2 quarts batter evenly over fruit in each pan.
8 Using a convection oven, bake at 325 F. 25-30 minutes on low fan, open vent or until done.
9 Remove cakes from pans while still hot. Cut 6 by 9. Serve fruit side up.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/cakes_and_frostings/pineapple_upside_down_cake.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence