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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 178.4
  • Total Fat: 1.2 g
  • Cholesterol: 36.0 mg
  • Sodium: 249.0 mg
  • Total Carbs: 45.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.3 g

View full nutritional breakdown of Light Pineapple Upside-Down Cake, adapted calories by ingredient
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Light Pineapple Upside-Down Cake, adapted

Submitted by: THEADMIRAL

Introduction

BANKGIRLCC's recipe changed to use applesauce instead of oil and canned pineapple slices instead of fresh pineapple BANKGIRLCC's recipe changed to use applesauce instead of oil and canned pineapple slices instead of fresh pineapple
Number of Servings: 12

Ingredients

    1/3 cup applesauce
    1 cup packed brown sugar
    1 20 ounce can of pineapple slices in pineapple juice
    1 cup all purpose flour
    1/2 cup whole wheat flour
    1 1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    3/4 cup low fat buttermilk
    2 large eggs
    1 teaspoon vanilla extract

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Directions

Preheat oven to 350 degrees. Spray vegetable spray in 9 inch square baking pan and line with parchment paper., overlapping on two sides. Spray paper with vegetable spray. Sprinkle bottom of pan with 1/4 cup sugar. Drain pineapple juice, place slices on top of sugar.

In a medium bowl, whisk together flours, baking powder, baking soda and salt. Set aside.

In a large bowl, whisk together buttermilk, eggs, vanilla, applesauce and remaining 3/4 cup sugar. Add flour mixture and mix until just combined. Pour batter over pineapple slices. Tap pan firmly on counter to settle batter, then smooth top.

Bake until toothpick inserted into center of cake comes out clean, approximately 50-60 minutes. Cool 20 minutes in pan; invert onto a serving platter.

Serves 12.

Number of Servings: 12

Recipe submitted by SparkPeople user THEADMIRAL.





TAGS:  Desserts |

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