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Pineapple Upside Down Cake's picture
  Canned sliced pineapple juice 20 Ounce, undrained (1 Can)
  Brown sugar 1⁄3 Cup (5.33 tbs)
  Frozen pitted sweet cherries 12 , cut in half, do not thaw
  Unbleached flour 1 Cup (16 tbs)
  Whole wheat flour 2⁄3 Cup (10.67 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Baking soda 1 Teaspoon
  Baking powder 1 Teaspoon
  Honey 1⁄3 Cup (5.33 tbs)
  Egg whites 2
  Almond extract 1⁄2 Teaspoon

1. Drain the pineapple, reserving the juice.
2. Coat a 12-inch ovenproof skillet with nonstick cooking spray. Place 1 tablespoon of the reserved pineapple juice in the bottom of the skillet and distribute evenly. Sprinkle the brown sugar evenly over the juice. Place 1 pineapple ring in the center of the skillet, and arrange 8 more slices around it. Fill in the spaces with the cherry halves.
3. In a large bowl, combine the flours, sugar, baking soda, and baking powder, and stir to mix well. Stir in 3/4 cup of the reserved pineapple juice and the honey, egg whites, and almond extract. Pour the batter over the pineapple slices.
4. Bake at 350 °F for 25 to 30 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean. Let cool in the skillet for 15 minutes; then invert onto a serving platter.

Recipe Summary

Holiday, Healthy

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Pineapple Upside Down Cake Recipe