Pineapple Upside-Down Cake (Light)
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Pineapple Upside-Down Cake (Light)
  Pineapple    Cakes  
Last updated 6/12/2012 1:18:07 AM. Recipe ID 48807. Report a problem with this recipe.
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      Title: Pineapple upside-down cake (light)
 Categories: Desserts, Cakes
      Yield: 9 Servings
      1 tb Butter, softened
    1/2 c  Light brown sugar, packed
      3 cn Pineapple slices (8oz cans)
           - in unsweetened juice
      9    Maraschino cherries
      1 c  Cake flour
    3/4 c  Sugar
  1 1/2 ts Baking powder
    1/4 c  Thawed frozen egg substitute
           - equivalent to 1 egg
    1/2 ts Vanilla
    1/4 ts Coconut extract
     Brush bottom and sides of 9-inch square baking pan with butter.
  Sprinkle brown sugar over bottom of pan.
     Drain pineapple slices reserving 1/2 cup juice. Arrange 9 pineapple
  slices on brown sugar in pan. Place 1 maraschino cherry in center of
  each pineapple slice. Puree 2 pineapple slices. Reserve remaining
  pineapple slice for another use.
     Stir together cake flour, sugar and baking powder in bowl. In
  another container, combine 1/4 cup pureed pineapple, 1/2 cup
  pineapple juice, egg substitute, vanilla and coconut extract. Quickly
  combine liquid ingredients with dry ingredients, stirring just until
     Pour batter over pineapple in pan, spreading evenly. Bake at 350
  degrees 20 to 25 minutes or until cake tests done in center and is
  golden brown. Cool about 5 minutes.
     Loosen cake around edges of pan.  Place inverted serving platter
  over cake and turn both upside down. Shake gently, then remove pan.
  Slice into squares and serve warm. Makes 9 servings.
  Each serving contains about: 221 calories; 103 mg sodium; 3 mg
  cholesterol; 2 grams fat; 51 grams carbohydrates; 2 grams protein;
      0.3    gram fiber.
     When preparing the cake, stir the liquid and dry ingredients
  together just until blended --- overmixing causes toughness. Also
  watch the baking closely. Bake only until the center of the cake
  tests done -- overbaking causes dryness and toughness.
     After baking, let the cake stand a few minutes, then loosen the
  edges with a knife.  Invert the cake into a serving platter to reveal
  the fruit-and-sugar glaze. This cake is best when eaten warm. You may
  want to serve it with nonfat frozen yogurt or a dollop of low-fat
  whipped topping.

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Recipe ID 48807 (Apr 03, 2005)

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