Pineapple Upside Down Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I love this recipe because it is low in fat and still tastes great!!!!!! Ingredients:
6 tablespoons fat-free margarine |
2 tablespoons packed light brown sugar |
20 ounces canned pineapple, packed in juice |
7 maraschino cherries |
1 cup all-purpose flour |
3/4 teaspoon baking powder |
1/4 teaspoon baking soda |
1/2 cup fat free skim milk |
1 teaspoon vanilla extract |
1/2 cup sugar |
2 large eggs (s) |
Directions:
1. Preheat oven to 305 degresses.
2. Drain pineapple and reserve 2 tablespoons of juice; set aside.
3. Melt 2 tablespoons of margarine and pour into the bottom of a 9-inch round cake pan.
4. Top margarine with brown sugar and, using a fork, swirl together to make an even layer.
5. Place 1 pineapple ring in the center of the pan and arrange 6 more rings around it.
6. Place cherry halves, cut side up, in the center of each ring and in the spaces between rings; set aside.
7. In a medium bowl, combine flour, baking powder and baking soda, set aside.
8. In a small bow.
9. combine milk, 2 tablespoons of margarine and granulated sugar.
10. Add eggs, one at a time, mixing well after each addition.
11. Add flour mixture and milk mixture in small batches, alternating each and beginning and ending with flour mixture; mix until blended.
12. pour batter over pineapple in pan.
13. Bake until wooden toothpick near center of cake comes out clean.
14. about 30-35 minutes.
15. Cool 2 minutes in pan, invert pan onto a serving plate and serve warm or at room temperature.
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