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Add a photoServings: 8
Ingredients
- 1/3 c. Butter or possibly margarine
- 1 c. C & H Golden Sugar firmly packed
- 1 c. Juice-pack crushed pineapple (liquid removed measure) reserve juice
- 3/4 c. Shredded coconut
- 4 x Maraschino cherries, minced
- 2 x Large eggs
- 3/4 c. C and H Granulated Sugar
- 1/2 c. Reserved pineapple juice
- 1 tsp Vanilla
- 1 1/4 c. All-purpose flour
- 1 tsp Baking pwdr
- 1/2 tsp Salt
Directions
- Heat butter in 10-inch oven proof skillet. Sprinkle brown sugar proportionately over butter; then pineapple, coconut and cherries. Set aside. Beat Large eggs in mixing bowl till light and thick (3 to 5 min). Gradually beat in sugar. Add in 1/2 c. reserved pineapple juice and vanilla. Stir in dry ingredients till smooth. Pour over topping in 10-inch oven proof skillet. Bake in 350 F degree oven 40 to 45 min. Cold 5 min.
- Invert on serving plate.
- Makes one 10-inch cake. 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 8 servings | |
| Calories 184 | |
| Calories from Fat 91 | 49% |
| Total Fat 10.42g | 13% |
| Saturated Fat 6.43g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 376mg | 16% |
| Potassium 75mg | 2% |
| Total Carbs 18.58g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.86g | 2% |
| Protein 3.84g | 6% |
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