Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Pineapple Upside Down Cake (Mix)
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 DESSERTS (CAKES AND FROSTINGS) No.G 029 01
PINEAPPLE UPSIDE DOWN CAKE (MIX)
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
357 cal
60 g
3g
13 g
26 mg
353 mg
47 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
SUGAR,BROWN,PACKED
3 lbs
2 qts 1-3/8 cup
BUTTER,SOFTENED
1-1/2 lbs
3 cup
CAKE MIX,YELLOW
10 lbs
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 6 by 9, over mixture in each pan. Place 1 cherry half into each pineapple slice. Set aside.
4
Prepare mix according to instructions on container.
5
Pour 3-1/2 quarts batter evenly over fruit in each pan.
6
Using a convection oven, bake at 325 F. 25-30 minutes on low fan, open vent or until done.
7
Remove cakes from pans while still hot. Cut 6 by 9. Serve fruit side up.
 Please bookmark this page (add it to your favorites).
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_mix.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Piece |
| Calories: | 357 cal |
| Carbohydrates: | 60 g |
| Protein: | 3g |
| Fat: | 13 g |
| Cholesterol: | 26 mg |
| Sodium: | 353 mg |
| Calcium: | 47 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 | |
| SUGAR,BROWN,PACKED | 3 lbs | 2 qts 1-3/8 cup | |
| BUTTER,SOFTENED | 1-1/2 lbs | 3 cup | |
| CAKE MIX,YELLOW | 10 lbs |
| 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 6 by 9, over mixture in each pan. Place 1 cherry half into each pineapple slice. Set aside. 4 Prepare mix according to instructions on container. 5 Pour 3-1/2 quarts batter evenly over fruit in each pan. 6 Using a convection oven, bake at 325 F. 25-30 minutes on low fan, open vent or until done. 7 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence