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Pineapple Upside Down Cake

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Ingredients
  Reduced calorie margarine 1⁄3 Cup (5.33 tbs)
  Firmly packed brown sugar 3⁄4 Cup (12 tbs)
  Chopped pecans 1⁄3 Cup (5.33 tbs)
  Canned pineapple in juice 15 1⁄4 Ounce, sliced (1 Can)
  Low fat yellow cake mix 18 1⁄4 Ounce (1/2 Package)
  Egg substitute 1⁄4 Cup (4 tbs) (Plus 2 Tablespoon)
  Water 1⁄3 Cup (5.33 tbs)
  Maraschino cherries with stems 7
Directions

Melt margarine in a 10-inch cast-iron skillet over low heat.
Set aside 1 tablespoon margarine.
Add sugar and pecans to margarine in skillet, stirring well.
Drain pineapple, reserving 1/3 cup juice.
Discard remaining juice.
Arrange pineapple over sugar mixture.
Combine reserved 1 tablespoon margarine, 1/3 cup juice, cake mix, egg substitute, and water.
Beat at low speed of an electric mixer 30 seconds.
Beat at medium speed 2 minutes.
Pour batter over pineapple in skillet.
Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.
Immediately invert cake onto a serving platter.
Place cherries in centers of pineapple rings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Pineapple
Interest: 
Healthy
Cook Time: 
35 Minutes

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