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Pineapple And Cheese Upside Down Cake

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  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)
  Egg whites 2
  Egg 1
  All purpose flour 3⁄4 Cup (12 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄4 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.

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Pineapple And Cheese Upside Down Cake Recipe