• Prep Time:
  • Cooking Time:
  • Serves: 8 servings

Pineapple Upside Down Cake with Rosemary

  • Recipe Submitted by on

Category: Cakes

 Ingredients List

  • 1 tb Stick Margarine; Melted
  • 1/3 c Packed Dark Brown Sugar
  • 1 ts Rosemary; Chopped
  • 6 Pineapple Rings In Juice
  • 1 1/4 c All-Purpose Flour
  • 1 1/2 ts Baking Powder
  • 1/8 ts Salt
  • 1/4 c Stick Margarine; Softened
  • 2/3 c Granulated Sugar
  • 1 ts Vanilla Extract
  • 1 lg Egg
  • 1/2 c Skim Milk
  • Rosemary Sprigs; Optional


Preheat oven to 350°. Coat bottom of a 9-inch round cake pan with melted
margarine. Sprinkle brown sugar and rosemary over margarine. Arrange
pineapple slices in a a single layer over brown sugar-rosemary mixture; set
aside. Combine flour, baking powder, and salt in a bowl; stir well. Set
aside. Beat 1/4 cup margarine and granulated sugar at medium speed of mixer
until well blended. Add vanilla and egg; beat well. Add flour mixture to
creamed mixture alternately with milk, beginning and ending with flour
mixture; beat well after each addition. Pour batter over pineapple slices.
Bake at 350° for 35 minutes or until a wooden pick inserted in center comes
out clean. Cool in pan 5 minutes on a wire rack. 4. Loosen cake from sides
of pan, using a narrow metal spatula. Invert onto a cake plate; cut into
wedges. Garnish with rosemary sprigs if desired. Serve warm.

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