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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 211.7
  • Total Fat: 6.8 g
  • Cholesterol: 31.6 mg
  • Sodium: 388.5 mg
  • Total Carbs: 42.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 3.5 g

View full nutritional breakdown of MAKEOVER: Light Pineapple Upside-Down Cake (by NUMBRSLADY4U2) calories by ingredient
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MAKEOVER: Light Pineapple Upside-Down Cake (by NUMBRSLADY4U2)

Submitted by: NUMBRSLADY4U2

View the original recipe for Light Pineapple Upside-Down Cake

Introduction

A LIGHTER VERSION USE APPLESAUCE FOR OIL AND 3 EGG WHITES UNSTEAD OF 2 WHOLE EGGS A LIGHTER VERSION USE APPLESAUCE FOR OIL AND 3 EGG WHITES UNSTEAD OF 2 WHOLE EGGS
Number of Servings: 12

Ingredients

    1/3 c. vegetable oil
    1 c. packed light-brown sugar
    1 ripe firm pineapple, skin removed, cut into 16 thin wedges and cored
    1 c. all-purpose flour
    1/2 c. whole-wheat flour
    1 1/2 tsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. salt
    3/4 c. low-fat buttermilk
    2 large eggs
    1 tsp. pure vanilla extract

Directions

Preheat oven to 350. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhand on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Trim pineapple wedges to no more than 4-5 inches long, arrange in pan in groups of four, alternating directions.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.

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

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






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