Pineapple And Cheese Upside Down Cake
|Canned unsweetened pineapple slices||20 Ounce, undrained (1 Can)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Margarine||2 Tablespoon (Stick)|
|Vegetable cooking spray||1|
|Sugar||3⁄4 Cup (12 tbs)|
|Reduced fat cream cheese||1⁄4 Cup (4 tbs), softened|
|Margarine||2 Tablespoon, softened (Stick)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Finely shredded sharp cheddar cheese||3 Ounce (3/4 Cup)|
|Vanilla extract||1⁄2 Teaspoon|
Preheat oven to 350°.
Drain pineapple, reserving 1/4 cup juice.
Place reserved juice and 3 pineapple slices in a blender; cover and process until smooth; set aside.
Combine brown sugar and 2 tablespoons margarine in a saucepan; cook over medium-low heat until melted.
Remove from heat; add 1/4 cup pureed pineapple, stirring until blended.
Pour brown sugar mixture into a 9-inch round cake pan coated with cooking spray.
Cut remaining pineapple slices in half crosswise, and arrange in a single layer over brown sugar mixture; set aside.
Combine 3/4 cup sugar, cream cheese, and 2 tablespoons margarine in a large bowl; beat at medium speed of an electric mixer until blended.
Add 2 egg whites and egg, 1 at a time, beating after each addition.
Combine flour, baking powder, and salt; add to cream cheese mixture, beating until blended.
Stir in the remaining pureed pineapple, Cheddar cheese, and vanilla.
Pour batter evenly over pineapple slices.
Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean.
Let cool in pan 10 minutes; invert cake onto a serving plate.