Servings: 8

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Pineapple and Pine Nut Upside-Down Cake


2 tablespoons butter or margarine
1 3-ounce package dried pineapple chunks
1/2 cup Frieda’s Pine Nuts
1 tablespoon Frieda’s Fresh Ginger, minced
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/3 cup butter or margarine, softened
1/2 cup granulated sugar
2 eggs
3/4 cup plain yogurt
1 teaspoon vanilla


Preheat oven to 350°F. In a 9-inch round cake pan place butter. Set pan in oven till butter is melted. Remove from oven; tilt pan to coat sides with butter. Sprinkle brown sugar, Pineapple Chunks, Pine Nuts, and Ginger evenly over bottom of pan. Set aside. In a small bowl stir together flour, baking powder, soda and cinnamon. In a mixer bowl beat butter on high speed of electric mixer, gradually adding sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add reserved flour mixture alternately with yogurt, beginning and ending with flour mixture, until well blended. Beat in vanilla. Pour batter evenly over pineapple mixture in pan, spreading to edges. Bake about 25 to 30 minutes, or until a wooden pick inserted in center comes out clean. Immediately place a serving plate over the pan. Invert cake onto plate. Cool slightly before serving or serve at room temperature.