Pineapple Upside-Down Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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This lightened version of an old-fashioned pineapple upside-down cake is full of the flavor you expect, as well as the pineapple slices with cherries in the middle, but has less than 8 grams of fat per serving. Ingredients:
1 (20-ounce) can pineapple slices in juice, drained |
cooking spray |
1/3 cup fat-free caramel topping |
9 maraschino cherries, drained |
5 tablespoons butter |
2/3 cup sugar |
2 large eggs |
1/2 cup low-fat buttermilk |
1 teaspoon baking powder |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
1/4 teaspoon baking soda |
1 1/4 cups all-purpose flour |
Directions:
1. Preheat oven to 350°.
2. Press 9 pineapple slices between paper towels until barely moist; set aside. Reserve the remaining pineapple for another use.
3. Coat a 9-inch square baking pan with cooking spray; drizzle caramel topping over bottom of pan. Arrange prepared pineapple slices in a single layer over caramel; place 1 cherry in the center of each slice.
4. Place the butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour, stirring just until blended (do not overstir). Pour the batter into prepared pan.
5. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack. Place a plate upside down on top of the cake, and invert onto plate. Cool completely. Cut cake into squares.
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