Ricotta Pineapple Upside-Down Cake
A combo of sweet, fresh pineapple paired with a tangy ricotta cake makes for a deliciously decadent flavor combo. Don't use skim ricotta for this—it's too watery, and won't provide the flavor that makes this cake so good.
Gallery
Credit: Kim
Recipe Summary
Ingredients
10
Original recipe yields 10 servings
Directions
Cook's Note:
The amount of pineapple you will need to cover the bottom of the pan will vary depending on the size of the fruit, and how it was trimmed. Just make sure to cover the bottom of the pan evenly with pineapple.
You can use canned pineapple rings in place of fresh, just be sure to drain them, and pat them dry before putting them into the pan. You can also add maraschino cherries for a more traditional look as well.
Nutrition Facts
Per Serving:
372 calories; fat 14g; cholesterol 98.4mg; sodium 240mg; carbohydrates 56.3g; protein 7.2g. Full Nutrition