Pineapple Upside-Down Cake

Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 254
  • Calories from fat: 28%
  • Fat: 8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.3g
  • Carbohydrate: 44.5g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 244mg
  • Calcium: 0.0mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pineapple Upside-Down Cake Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy