Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ stick (4 tbsp ) butter
- ⅔ cup brown sugar
- 1 can pineapple slices
- 1 can crushed pineapple
- 1 ⅓ cups all-purpose flour
- 1 cup white granulated sugar
- ¾ cup milk
- 1 egg
- ⅓ cup shortening
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
Directions
Melt the butter in the cake pan
Sprinkle the brown sugar over the butter
Top with the drained pineapple slices.
Fill in gaps with crushed drained pineapple.
Mix the flour, sugar, milk, egg, shortening, salt, and baking powder in a bowl.
Blend together.
Stop blending when the batter is lemony-white.
Pour the batter on top of pineapple/brown sugar in the pan. Put into oven at 350°F, and bake for 40–50 minutes. A toothpick inserted into the center should come out clean.
Remove pan from oven. Immediately unmold cake by covering with a plate and flipping it over. Let cool before serving.