Upside-Down Pineapple-Spice Cake

By Lv2Cook

Ingredients

• 4 teaspoons stick margarine
• 1/3 cup orange juice
• 1/4 cup packed brown sugar
• 7 slices (1/2-inch) 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

Preparation

Step 1

Preheat oven to 350º.

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

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.

Bake cake at 350º 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.

Serving Size: 1 wedge