Pineapple Upside-Down Cakes

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 417
  • Calories from fat: 22%
  • Fat: 10.1g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 4.5g
  • Protein: 4.9g
  • Carbohydrate: 75.1g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 2.6mg
  • Sodium: 232mg
  • Calcium: 123mg

Ingredients

  • Vegetable cooking spray
  • 6 tablespoons brown sugar
  • 6 drained canned unsweetened pineapple slices
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup low-fat buttermilk
  • 3/4 cup maple syrup
  • 1/4 cup vegetable oil
  • 2 tablespoons vanilla extract
  • 1 tablespoon lemon juice

Preparation

  1. Coat each cup of a minibundtlette pan with cooking spray. Place 1 tablespoon brown sugar and 1 pineapple slice in the bottom of each cup; set aside.
  2. Combine flour, baking powder, baking soda, and salt in a bowl; make a well in center of mixture. Combine buttermilk, syrup, oil, vanilla, and lemon juice; stir well. Add to flour mixture, stirring just until moistened.
  3. Divide cake batter evenly among prepared minibundtlette cups. Bake at 350° for 30 minutes or until a wooden pick inserted in center of cakes comes out clean. Invert cakes onto a wire rack. Serve warm or at room temperature.
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