Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Caramel Pineapple Upside-Down Cake
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- #42318
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 can (20 ounce size) pineapple tidbits in juice, undrained
1/4 cup milk
1 tablespoon stick margarine or butter
30 small soft caramel candies
1 cup canned mashed sweet potatoes
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large egg whites
1 egg
1 package (18.25 ounce size) yellow cake mix
directions
Heat oven to 350 degrees F.
Drain pineapple in a colander over a bowl, reserving 1 cup juice.
Arrange pineapple evenly in bottom of 2 round (9") greased cake pan. Combine milk, margarine and caramels in a small bowl; microwave on high 2-1/2 minutes or until caramels are melted, stirring every minute. Pour caramel mixture evenly over pineapple in pans.
Combine reserved pineapple juice, sweet potatoes and remaining ingredients in a large bowl; beat at low speed of a mixer for 30 seconds. Beat at medium speed for 2 minutes or until well-blended.
Pour batter evenly over caramel layer in pans; bake for 40 minutes or until cake tests done. Cool in pan 5 minutes.
Place a plate upside down on top of each pan and invert onto plates. Serve warm.
added by
spicyolivial
nutrition data
Nutritional data has not been calculated yet.
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