Upside-Down Pineapple-Spice Cake

Name: Upside-Down Pineapple-Spice Cake
Ingredients: 4 teaspoons stick margarine; 1/3 cup orange juice; 1/4 cup packed brown sugar; 7 (1/2-inch) slices fresh pineapple; 1/4 cup stick margarine, softened; 1/2 cup granulated sugar; 1/4 cup honey; 1 large egg; 1 1/4 cups sifted cake flour; 1 1/2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/4 cup skim milk; 2 teaspoons grated orange rind; 1 1/4 teaspoons vanilla extract

17 ingredients

4 steps

Ingredients

4 teaspoons stick margarine
1/3 cup orange juice
1/4 cup packed brown sugar
7 (1/2-inch) slices fresh pineapple
1/4 cup stick margarine, softened
1/2 cup granulated sugar
1/4 cup honey
1 large egg
1 1/4 cups sifted cake flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 cup skim milk
2 teaspoons grated orange rind
1 1/4 teaspoons vanilla extract

Directions

1

Preheat oven to 350°.
2

Melt 4 teaspoons margarine in a 10-inch cast-iron or heavy skillet. Add orange juice and brown sugar; bring to a boil, stirring constantly. Remove from heat. Arrange pineapple slices in a single layer over brown sugar mixture; set aside.
3

Beat 1/4 cup margarine, granulated sugar, honey, and egg at medium speed of a mixer until thick and fluffy. Combine flour and next 5 ingredients (flour through nutmeg) in a bowl. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture; beat well after each addition. Stir in rind and vanilla. Pour batter over pineapple slices.
4

Bake cake 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. Loosen cake from sides of pan using a narrow metal spatula. Invert onto a cake plate, and cut into wedges. Serve warm.