PASTEL INVERTIDO DE PIñA Y COCO

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Pastel invertido de piña y coco image

Provided by My Food and Family

Categories     Casa

Time 50m

Yield 12 porciones

Number Of Ingredients 10

1 (2 capas) de harina preparada para pastel (cake) amarillo
1 taza de crema agria BREAKSTONE'S Sour Cream o la de KNUDSEN
1/2 taza de agua
1/4 taza de aceite
3 huevoss
1/2 taza de mantequilla, derretida
2/3 taza de azúcar morena, compactada
2 latas (20 oz cada una) de anillos de piña, escurridos
14 cerezas de coctel (maraschino), escurridas
1 taza de coco rallado BAKER'S ANGEL FLAKE Coconut, tostado

Steps:

  • Calienta el horno a 350ºF.
  • Bate bien los 5 primeros ingredientes en un tazón grande con una batidora.
  • Vierte la mantequilla en 2 moldes redondos (9 pulg. cada uno); espolvoréalos con el azúcar. Acomoda la piña y las cerezas sobre el azúcar; espolvorea con el coco. Viérteles encima el batido.
  • Hornea durante 35 min. o hasta que un palillo salga limpio después de insertarlo en el centro de cada pastel. Inmediatamente voltea los pasteles sobre platos para servir.

Nutrition Facts : Calories 470, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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