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Recipe Summary

prep:
30 mins
bake:
20 mins to 23 mins at 400°
cook:
5 mins
Servings:
6
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Ingredients

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Directions

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  • Heat oven to 400 degrees F. Coat 6 mini angelfood cake pans (4 inches across top) with nonstick cooking spray.

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  • Drain pineapple slices, reserving juice. Sprinkle each cake pan with 1/2 teaspoon sugar. Drop 1 slice in each pan; place on baking sheet.

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  • Whisk flour, baking powder, salt, ginger, allspice in bowl. Beat butter in large bowl until smooth. Beat in brown sugar until well blended. Beat in eggs, one at a time. Beat in flour mixture, alternating with reserved pineapple juice, in 2 additions, beginning and ending with flour. Beat in vanilla.

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  • Drain crushed pineapple, gently pressing out juice; reserve juice. Fold pineapple and chopped pecans into batter. Divide equally among pans, generous 1/2 cup batter per pan. Place 6 cherry halves, cut side down, around top of each.

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  • Bake in 400 degree F oven 20 to 23 minutes or until toothpick tests clean.

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  • Bring reserved crushed pineapple juice, 1/4 cup sugar to boil. Cool syrup.

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  • Once cakes are baked, cool 3 minutes in pans. Invert and carefully remove pans, gently prying pineapple from bottom, if sticking. Just before serving, drizzle with pineapple syrup. Makes 6 servings.

Nutrition Facts

672 calories; total fat 31g; saturated fat 15g; cholesterol 62mg; sodium 632mg; carbohydrates 98g; fiber 3g; protein 5g.
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Reviews

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