Vikki's revised light pineapple upside-down cake

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 175.1
  • Total Fat: 0.3 g
  • Cholesterol: 0.7 mg
  • Sodium: 40.0 mg
  • Total Carbs: 41.0 g
  • Dietary Fiber: 1.6 g
  • Protein: 4.1 g

View full nutritional breakdown of Vikki's revised light pineapple upside-down cake calories by ingredient
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adapted from BANKGIRLCC recipe adapted from BANKGIRLCC recipe
Number of Servings: 10


    1/3 cup applesauce
    1 cup packed light brown sugar
    16 ounces canned pineapple chunks, drained
    1 cup all purpose flour
    1/2 cup whole wheat flour
    1 1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    3/4 cup low fat buttermilk
    3/4 cup egg whites
    1 teaspoon vanilla extract


Preheat oven to 350 degrees. Spray Pam on a 10-inch square pan; line with parchment paper leaving an overhang on sides. Spray paper with Pam. Sprinkle bottom of pan with 1/4 cup of brown sugar. Place pineapple chunks on top of paper.

In a medium bowl, mix together flours, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk together buttermilk, egg whites, vanilla, applesauce and remaining 3/4 cup of sugar.. Add flour mixture and mix until moistened. Pour batter over pineapple. Tap pan firmly on counter to settle batter.

Bake until toothpick inserted into the center of cake comes out clean, approximately 30 minutes. Cool 20 minutes in pan; invert onto serving tray. Servings: 10

Number of Servings: 10

Recipe submitted by SparkPeople user THEADMIRAL.

TAGS:  Desserts |

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