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Pineapple Upside-Down Cake |
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Serves: 12 Print this RecipeThis delicious and pretty dessert uses only 1/4 the usual amount of sugar. A 2-inch square goes a long way. Serve warm with light whipped topping. 2 tablespoons stick margarine 2 tablespoons firmly packed brown sugar 4 slices water-packed canned pineapple, drained 2 maraschino cherries, cut in half 1 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 5 tablespoons stick margarine, softened 1/4 cup granulated sugar 1 egg 1 teaspoon vanilla extract 1/2 cup low-fat (1%) milk 1. Preheat the oven to 350°F. 2. In an 8 X 8-inch baking pan, over low heat, melt the margarine. Remove from the heat and stir in the brown sugar. Place the pineapple slices on the sugar mixture, centering the slices closely in the center of the pan so all the pieces are touching. Place a cherry half in the center of each pineapple slice. 3. In a medium bowl, whisk together the flour, baking powder, and salt. 4. In another medium bowl, with an electric mixer at medium speed, beat the margarine and granulated sugar until blended, about 1 minute. Add the egg and vanilla and continue beating until smooth, about 30 seconds. The batter will be thin. Add the flour mixture to the batter in thirds, alternating with milk, blending until smooth, 2 minutes. Spoonthe batter on top of the pineapple mixture and spread evenly. 5. Bake until golden brown, about 25-35 minutes. Unmold by sliding a thin knife around the cake, pressing against the pan. Invert onto a cake plate. Serve warm. EXCHANGES Carbohydrate 1 1/2 Fat 1 NUTRITION FACTS Calories 164(Calories from Fat 48) Total Fat 5 g Saturated Fat 3 g Cholesterol 34 mg Sodium 139 mg Carbohydrate 25 g Dietary Fiber 1 g Sugars 11 g Protein 4 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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