Pineapple Upside Down Cranberry Cake
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 157.3
- Total Fat: 2.4 g
- Cholesterol: 23.0 mg
- Sodium: 162.1 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 1.1 g
- Protein: 1.4 g
View full nutritional breakdown of Pineapple Upside Down Cranberry Cake calories by ingredient
Introduction
Lowfat no oil used cranberry sauce instead of oil dessert that tastes amazing - yields 2 8" cake pans and 1/2 a bread pan Lowfat no oil used cranberry sauce instead of oil dessert that tastes amazing - yields 2 8" cake pans and 1/2 a bread panNumber of Servings: 24
Ingredients
-
Pillsbury Moist Supreme Yellow Cake Mix, 12 serving
Egg, fresh, 3 large
Cranberry Sauce, canned, 2.5 cup
8 Dole Pineapple Slices in 100% pineapple juice
3/4 cup Water, tap,
1/2 cup Pineapple Juice (saved from rings)
1/4 cup Granulated Sugar
Cinnamon, ground, 1 tbsp
Directions
Preheat oven to 350 degrees
In a mixing bowl, add cake mix, 3 eggs, cranberry sauce, pineapple juice, and water.
I used 2 8" pans sprayed them well, sprinkled cinnamon sugar mixture on it. Laid 4 pineapple rings in each pan.
Poured cake mixture into pans.
Sprayed extra bread pan for extra.
Bake for 35 minutes or until toothpick comes out clean.
Bake bread pan for 45 minutes.
Let cake pans sit for 20 minutes to cool before turning them out.
Serving Size: 24 slices
Number of Servings: 24
Recipe submitted by SparkPeople user MSCOSSET.
In a mixing bowl, add cake mix, 3 eggs, cranberry sauce, pineapple juice, and water.
I used 2 8" pans sprayed them well, sprinkled cinnamon sugar mixture on it. Laid 4 pineapple rings in each pan.
Poured cake mixture into pans.
Sprayed extra bread pan for extra.
Bake for 35 minutes or until toothpick comes out clean.
Bake bread pan for 45 minutes.
Let cake pans sit for 20 minutes to cool before turning them out.
Serving Size: 24 slices
Number of Servings: 24
Recipe submitted by SparkPeople user MSCOSSET.
