Options

Format:
Include:
PRINT
See more
Becky Luigart-Stayner; Melanie J. Clarke Photo by: Becky Luigart-Stayner; Melanie J. Clarke

Pineapple Upside-Down Cake

This lightened version of an old-fashioned pineapple upside-down cake is full of the flavor you expect, as well as the pineapple slices with cherries in the middle, but has less than 8 grams of fat per serving.

Cooking Light AUGUST 2001

  • Yield: 9 servings (serving size: 1 cake square)

Ingredients

  • 1 (20-ounce) can pineapple slices in juice, drained
  • Cooking spray
  • 1/3 cup fat-free caramel topping
  • 9 maraschino cherries, drained
  • 5 tablespoons butter
  • 2/3 cup sugar
  • 2 large eggs
  • 1/2 cup low-fat buttermilk
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/4 cups all-purpose flour

Preparation

Preheat oven to 350°.

Press 9 pineapple slices between paper towels until barely moist; set aside. Reserve the remaining pineapple for another use.

Coat a 9-inch square baking pan with cooking spray; drizzle caramel topping over bottom of pan. Arrange prepared pineapple slices in a single layer over caramel; place 1 cherry in the center of each slice.

Place the butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour, stirring just until blended (do not overstir). Pour the batter into prepared pan.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack. Place a plate upside down on top of the cake, and invert onto plate. Cool completely. Cut cake into squares.

Nutritional Information

Amount per serving
  • Calories: 264
  • Calories from fat: 27%
  • Fat: 7.9g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 4g
  • Carbohydrate: 45.1g
  • Fiber: 0.9g
  • Cholesterol: 65mg
  • Iron: 1.2mg
  • Sodium: 280mg
  • Calcium: 68mg
advertisement

Go to full version of

Pineapple Upside-Down Cake recipe

advertisement