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Photo of Pineapple upside down cake by WW

Pineapple upside down cake

11
Points®
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
8
Difficulty
Difficult
This pretty-as-a-picture dessert is rich in taste, without costing you in calories and fat. It's lightened with canned pineapples, reduced-calorie margarine, maraschino cherries, and fat-free skim milk. To make this cake look so beautiful, all you have to do is swirl the margarine and brown sugar together in the bottom of the cake pan. Arrange the pineapple rings on top, then place the cherries in the center of the rings and any space in between. It's as easy as that! After you make the batter, pour it over the prettily arranged fruit and then bake until the cake is nice and golden brown. Invert the pan onto a platter and marvel at your creation.

Ingredients

Canned pineapple packed in juice

20 oz, rings

Reduced-calorie margarine

6 Tbsp

Packed light brown sugar

2 Tbsp

Maraschino cherries

7 item(s), halved

All-purpose flour

1 cup(s)

Baking powder

¾ tsp

Baking soda

¼ tsp

Table salt

¼ tsp

Fat free skim milk

½ cup(s)

Vanilla extract

1 tsp

Sugar

½ cup(s)

Egg

2 large egg(s)

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.
  6. 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.

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