Becky Luigart-Stayner; Melanie J. Clarke
Yield
9 servings (serving size: 1 cake square)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

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