Pineapple Upside Down Cake
|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|
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.