desserts

Ingredients

	20 oz canned pineapple, packed in juice, rings
	6 Tbsp reduced-calorie margarine
	2 Tbsp packed light brown sugar
	7 item(s) maraschino cherries, halved
	1 cup(s) all-purpose flour
	3/4 tsp baking powder
	1/4 tsp baking soda
	1/4 tsp table salt
	1/2 cup(s) fat-free skim milk
	1 tsp vanilla extract
	1/2 cup(s) sugar
	2 large egg(s)

Instructions

• Preheat oven to 350ºF. Drain pineapple and reserve 2 tablespoons of juice; set aside.
  
  
• Melt 2 tablespoons of margarine and pour into the bottom of a 9-inch round cake pan. Top margarine with brown sugar and, using a fork, swirl together to make an even layer. Place 1 pineapple ring in center of pan and arrange 6 more rings around it. Place cherry halves, cut side up, in center of each ring and in spaces between rings; set aside.
  
  
• In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
  
  
• In a small bowl, combine milk, 2 tablespoons of reserved pineapple juice and vanilla.
  
  
• In a large mixing bowl, beat together remaining 4 tablespoons of margarine and granulated sugar. Add eggs, one at a time, mixing well after each addition. Add flour mixture and milk mixture in small batches, alternating each and beginning and ending with flour mixture; mix until blended. Pour batter over pineapple in pan.
  
  
• Bake until a wooden toothpick inserted near the center of cake comes out clean, about 30 to 35 minutes. Cool 2 minutes in pan, invert pan onto a serving plate and slice into 8 pieces. Serve warm or at room temperature.

Chef Tips

• We renovated Pineapple Upside Down Cake by:
  
  • Using reduced-calorie margarine instead of butter in the topping and cake, and cutting back on the amount.
    
    
  • Substituting fat-free milk for whole milk in the cake batter.
    
    
  • Reducing the amount of sugar in both the topping and the cake.
    
    
  • Halving the cherries, so we could use half as many.