Pineapple Upside Down Cake - lowfat
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 230.6
- Total Fat: 5.9 g
- Cholesterol: 0.2 mg
- Sodium: 338.2 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 0.5 g
- Protein: 3.6 g
View full nutritional breakdown of Pineapple Upside Down Cake - lowfat calories by ingredient
Introduction
An easy way to cut the fat from a traditional cake An easy way to cut the fat from a traditional cakeNumber of Servings: 12
Ingredients
-
1 Box Yellow Cake mix
3 Tbs soft Margarine (country crock)
1/4 C. Brown sugar
1 can Crushed Pineapple jucie drained (researved for other use, or to replace water)
3/4 C. egg Substitute (equals 3 eggs)
1/2 C water
Directions
Preheat oven to 350. In a 9" round cake pan, put 3 Tbs Margarine, place in oven to melt (keep an eye on it so it does not burn).
In a large bowl place the yellow cake mix, add the egg subsitute, and apple sauce mix well. Add a small amount of water (or researved juice) at a time till good consistancy. Pull melted margarine out of oven and sprinkle brown sugar around pan to evenly coat. Add crushed pinapple (if it looks like too much, you can add the remainder to the cake mix. Pour cake mix on top of pineapple, and place into oven. I had more mix then needed and put the remainder into cup cake molds so not to waste any. Bake till knife inserted into center comes out clean (I did not cook enough the first time and had to put it back in) aprox 45 minutes, could be closer to 1 hour. The cupcakes should only take about a 1/2 hour.
Number of Servings: 12
Recipe submitted by SparkPeople user ROBINWA.
In a large bowl place the yellow cake mix, add the egg subsitute, and apple sauce mix well. Add a small amount of water (or researved juice) at a time till good consistancy. Pull melted margarine out of oven and sprinkle brown sugar around pan to evenly coat. Add crushed pinapple (if it looks like too much, you can add the remainder to the cake mix. Pour cake mix on top of pineapple, and place into oven. I had more mix then needed and put the remainder into cup cake molds so not to waste any. Bake till knife inserted into center comes out clean (I did not cook enough the first time and had to put it back in) aprox 45 minutes, could be closer to 1 hour. The cupcakes should only take about a 1/2 hour.
Number of Servings: 12
Recipe submitted by SparkPeople user ROBINWA.