Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light August 2001

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Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

264 calories; calories from fat 27%; fat 7.9g; saturated fat 4.5g; mono fat 2.4g; poly fat 0.5g; protein 4g; carbohydrates 45.1g; fiber 0.9g; cholesterol 65mg; iron 1.2mg; sodium 280mg; calcium 68mg.
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