Pineapple-and-Cheese Upside-Down Cake

Upside down cakes are so fun to make and this pineapple and cheese cake is no exception. The flavor combo is surprisingly tasty! Serve with a sweet Marsala.

Yield:

12 servings

Recipe from

Nutritional Information

Calories 212
Caloriesfromfat 32 %
Fat 7.5 g
Satfat 2.9 g
Monofat 2.8 g
Polyfat 1.4 g
Protein 4.2 g
Carbohydrate 32.5 g
Fiber 0.2 g
Cholesterol 29 mg
Iron 0.8 mg
Sodium 185 mg
Calcium 91 mg

Ingredients

1 (20-ounce) can unsweetened pineapple slices, undrained
1/2 cup firmly packed brown sugar
2 tablespoons stick margarine
Vegetable cooking spray
3/4 cup sugar
1/4 cup reduced-fat cream cheese
2 tablespoons stick margarine
2 egg whites
1 egg
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (3 ounces) finely shredded sharp cheddar cheese
1/2 teaspoon vanilla extract

Preparation

Preheat oven to 350°.

Drain pineapple, reserving 1/4 cup juice. Place reserved juice and 3 pineapple slices in a blender, and process until smooth; set aside.

Combine brown sugar and 2 tablespoons margarine in a saucepan; cook over medium-low heat until melted. Remove from heat; add 1/4 cup puréed pineapple, stirring until blended. Pour mixture into a 9-inch round cake pan coated with cooking spray.

Cut remaining pineapple slices in half crosswise, and arrange in a single layer over brown sugar mixture; set aside.

Combine 3/4 cup sugar, cream cheese, and 2 tablespoons margarine in a large bowl; beat at medium speed of a mixer until blended. Add 2 egg whites and egg, 1 at a time, beating after each addition. Combine flour, baking powder, and salt; add to creamed mixture, beating until blended. Stir in the remaining pureed pineapple, cheddar cheese, and vanilla.

Pour batter evenly over pineapple slices. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pan 10 minutes; invert cake onto a serving plate. Serve warm.

Note:

Jeanne Jones,

May 1996