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Pineapple Upside-Down Cake

Prep time 15 mins
Cook time 35 mins
Yield 10 servings.

Ingredients

  • 1/3 cup reduced-calorie margarine
  • 3/4 cup firmly packed brown sugar
  • 1/3 cup chopped pecans
  • 1 (15 1/4-ounce) can sliced pineapple in juice
  • 1/2 (18.25-ounce) package reduced-fat yellow cake mix
  • 1/4 cup plus 2 tablespoons egg substitute
  • 1/3 cup water
  • 7 maraschino cherries with stems

Nutrition Information

  • calories 254
  • caloriesfromfat 28 %
  • fat 8 g
  • satfat 1.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.3 g
  • carbohydrate 44.5 g
  • fiber 0.7 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 244 mg
  • calcium 0.0 mg

How to Make It

  1. Melt margarine in a 10-inch cast-iron skillet over low heat. Set aside 1 tablespoon margarine. Add sugar and pecans to margarine in skillet, stirring well. Drain pineapple, reserving 1/3 cup juice. Discard remaining juice. Arrange pineapple over sugar mixture.

  2. Combine reserved 1 tablespoon margarine, 1/3 cup juice, cake mix, egg substitute, and water. Beat at low speed of an electric mixer 30 seconds. Beat at medium speed 2 minutes. Pour batter over pineapple in skillet. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Immediately invert cake onto a serving platter. Place cherries in centers of pineapple rings.

Cooking Light The Lazy Gourmet