Pineapple-and-Cheese Upside-Down Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Upside down cakes are so fun to make and this pineapple and cheese cake is no exception. The flavor combo is surprisingly tasty! Serve with a sweet Marsala. Ingredients:
1 (20-ounce) can unsweetened pineapple slices, undrained |
1/2 cup firmly packed brown sugar |
2 tablespoons stick margarine |
vegetable cooking spray |
3/4 cup sugar |
1/4 cup reduced-fat cream cheese |
2 tablespoons stick margarine |
2 egg whites |
1 egg |
3/4 cup all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
3/4 cup (3 ounces) finely shredded sharp cheddar cheese |
1/2 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°.
2. Drain pineapple, reserving 1/4 cup juice. Place reserved juice and 3 pineapple slices in a blender, and process until smooth; set aside.
3. Combine brown sugar and 2 tablespoons margarine in a saucepan; cook over medium-low heat until melted. Remove from heat; add 1/4 cup puréed pineapple, stirring until blended. Pour mixture into a 9-inch round cake pan coated with cooking spray.
4. Cut remaining pineapple slices in half crosswise, and arrange in a single layer over brown sugar mixture; set aside.
5. Combine 3/4 cup sugar, cream cheese, and 2 tablespoons margarine in a large bowl; beat at medium speed of a 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 creamed mixture, beating until blended. Stir in the remaining pureed pineapple, cheddar cheese, and vanilla.
6. 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. Serve warm.
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