Pineapple Upside-Down Cake
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 (20-ounce) can pineapple slices in juice, drained Cooking spray 1/3 cup fat-free caramel topping 9 maraschino cherries, drained 5 tablespoons butter 2/3 cup sugar 2 large eggs 1/2 cup low-fat buttermilk 1 teaspoon baking powder 1 teaspoon vanilla extract 1/4 teaspoon salt 1/4 teaspoon baking soda 1 1/4 cups all-purpose flour
Preheat oven to 350°.
Press 9 pineapple slices between paper towels until barely moist; set aside. Reserve the remaining pineapple for another use.
Coat a 9-inch square baking pan with cooking spray; drizzle caramel topping over bottom of pan. Arrange prepared pineapple slices in a single layer over caramel; place 1 cherry in the center of each slice.
Place the butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour, stirring just until blended (do not overstir). Pour the batter into prepared pan.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack. Place a plate upside down on top of the cake, and invert onto plate. Cool completely. Cut cake into squares.
CALORIES 264(27% from fat); FAT 7.9g (sat 4.5g,mono 2.4g,poly 0.5g); PROTEIN 4g; CHOLESTEROL 65mg; CALCIUM 68mg; SODIUM 280mg; FIBER 0.9g; IRON 1.2mg; CARBOHYDRATE 45.1g
Number of Servings: 9
Recipe submitted by SparkPeople user AMELYSSA.
Press 9 pineapple slices between paper towels until barely moist; set aside. Reserve the remaining pineapple for another use.
Coat a 9-inch square baking pan with cooking spray; drizzle caramel topping over bottom of pan. Arrange prepared pineapple slices in a single layer over caramel; place 1 cherry in the center of each slice.
Place the butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour, stirring just until blended (do not overstir). Pour the batter into prepared pan.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack. Place a plate upside down on top of the cake, and invert onto plate. Cool completely. Cut cake into squares.
CALORIES 264(27% from fat); FAT 7.9g (sat 4.5g,mono 2.4g,poly 0.5g); PROTEIN 4g; CHOLESTEROL 65mg; CALCIUM 68mg; SODIUM 280mg; FIBER 0.9g; IRON 1.2mg; CARBOHYDRATE 45.1g
Number of Servings: 9
Recipe submitted by SparkPeople user AMELYSSA.
Nutritional Info Amount Per Serving
- Calories: 262.3
- Total Fat: 7.9 g
- Cholesterol: 65.2 mg
- Sodium: 217.7 mg
- Total Carbs: 45.1 g
- Dietary Fiber: 1.1 g
- Protein: 4.1 g
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