Sinful Pineapple Upsidedown Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 188.3
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 382.9 mg
- Total Carbs: 42.7 g
- Dietary Fiber: 0.3 g
- Protein: 3.2 g
View full nutritional breakdown of Sinful Pineapple Upsidedown Cake calories by ingredient
Introduction
This healthy version of one of my favorie cakes let's you indulge in a delicious treat without the guilt or the calories. There is no fat in this awesome cake and you will find yourself making this one no matter what the season! Be sure to follow the cooking directions exactly or the top of the cake will not turn out with the crunchy topping that makes the cake so wonderful! This healthy version of one of my favorie cakes let's you indulge in a delicious treat without the guilt or the calories. There is no fat in this awesome cake and you will find yourself making this one no matter what the season! Be sure to follow the cooking directions exactly or the top of the cake will not turn out with the crunchy topping that makes the cake so wonderful!Number of Servings: 12
Ingredients
-
Angel Food Cake Mix
20 ounce can crushed pineapple in juice
1/4 cup brown sugar splenda
25 sprays Spray Butter
Directions
Preheat oven to 350 degrees
Use a very large bowl to mix this in or you will overflow the batter because it expands much more than a regular cake mix.
Combine the angelfood cake mix and the can of pineapple with the juice. Hand mix until combined. Spray a 13x9 glass pan with Pam cooking spray and pour the batter into the pan. Make sure to smooth the batter into the pan so it's evenly spread. Bake at 350 degrees for 28 minutes. Remove cake from oven. Cake will NOT be done cooking. Take the 1/4 cup brown sugar splenda and evenly sprinkle it on top of the cake, making sure to not touch the glass edges of the pan. When the sugar is sprinkled over the entire cake, spray the 25 sprays of the butter spray across the top of the cake evenly. Turn the oven off, and put the cake back in the oven for another 10 minutes. The cake will finish cooking as the oven is cooling. Remove the cake from the oven after the final 10 minutes and allow to cool totally. Do not cut the cake until it is allowed to cool totally. The top may look like it has a brown sugar liquid on top, but this will harden to make a crisp buttery glaze on top if you allow the cake to cool totally before you cut it. I usually serve this with a spoon of fat free cool whip. Try this cake, and you will think you have died and gone to heaven!
Number of Servings: 12
Recipe submitted by SparkPeople user KYMBERLEE42.
Use a very large bowl to mix this in or you will overflow the batter because it expands much more than a regular cake mix.
Combine the angelfood cake mix and the can of pineapple with the juice. Hand mix until combined. Spray a 13x9 glass pan with Pam cooking spray and pour the batter into the pan. Make sure to smooth the batter into the pan so it's evenly spread. Bake at 350 degrees for 28 minutes. Remove cake from oven. Cake will NOT be done cooking. Take the 1/4 cup brown sugar splenda and evenly sprinkle it on top of the cake, making sure to not touch the glass edges of the pan. When the sugar is sprinkled over the entire cake, spray the 25 sprays of the butter spray across the top of the cake evenly. Turn the oven off, and put the cake back in the oven for another 10 minutes. The cake will finish cooking as the oven is cooling. Remove the cake from the oven after the final 10 minutes and allow to cool totally. Do not cut the cake until it is allowed to cool totally. The top may look like it has a brown sugar liquid on top, but this will harden to make a crisp buttery glaze on top if you allow the cake to cool totally before you cut it. I usually serve this with a spoon of fat free cool whip. Try this cake, and you will think you have died and gone to heaven!
Number of Servings: 12
Recipe submitted by SparkPeople user KYMBERLEE42.