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Title: Pineapple Upside-Down Cakes
Categories: Diabetic Cake
Yield: 4 Servings
| SYRUP | ||
| 1 | cn | 8 oz pineapple rings |
| 1 | tb | Unsweetened pineapple juice |
| Concentrate, thawed | ||
| 1/2 | ts | Cornstarch |
| 1/4 | ts | Cinnamon |
| 2 | tb | Butter |
| CAKE | ||
| 1/4 | c | Butter |
| 1 | lg | Egg |
| 1 | ts | Vanilla extract |
| 1/2 | c | Unsweetened pineapple juice |
| 1 | c | White flour |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Baking powder |
To prepare syrup, drain juice from can of sliced pineapple into a small saucepan. Reserve the pineapple slices for use later. Add pineapple juice concentrate, spices, and cornstarch to saucepan. Mix well. While stirring constantly, bring to a boil over medium heat. Boil 1 minute. Remove from heat, stir in butter, and set aside.
To prepare cake, beat together butter (or shortening) and egg until creamy. Add vanilla extract and pineapple juice; beat thoroughly. Measure in flour, baking soda and baking powder. Beat just until blended. Batter will be thick. Set aside.
Lightly butter 4 glass pyrex baking dishes approximately 4" in diameter. Spoon 1 tablespoon of syrup and place 1 ring of sliced pineapple into each dish. Top with batter, dividing it evenly in dishes. Spread to snooth. Bake in a preheated oven at 325 degrees for 25-30 minutes or until lightly browned. Remove from the oven. With a sharp knife loosen cake from baking dishes. Allow to cool 10 minutes, and turn out upside-down onto individual dessert saucers. Serve immediately.
Serves 4.
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