Pineapple Upside Down Cake
11
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
This pretty-as-a-picture dessert is rich in taste, without costing you in calories and fat.
Ingredients
Canned pineapple packed in juice
20 oz, rings
Reduced-calorie margarine
6 tbsp(s)
Packed light brown sugar
2 tbsp(s)
Maraschino cherries
7 item(s), halved
All-purpose flour
1 cup(s)
Baking powder
¾ tsp(s)
Baking soda
¼ tsp(s)
Table salt
¼ tsp(s)
Fat-free skim milk
½ cup(s)
Vanilla extract
1 tsp(s)
Sugar
½ cup(s)
Raw egg
2 large
Instructions
1
Preheat oven to 350ºF. Drain pineapple and reserve 2 tablespoons of juice; set aside.
2
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.
3
In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
4
In a small bowl, combine milk, 2 tablespoons of reserved pineapple juice and vanilla.
5
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.
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