Pineapple Upside-Down Cake

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 35 Minutes

Nutritional 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


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


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.

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,

Oxmoor House

January 1997
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