CookingLight diet CookingLight diet
Yield
12 servings

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.

Ratings & Reviews