Pineapple Upside Down Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ fresh pineapple, peeled, cored and diced
⅓ c. fat-free caramel topping
9 maraschino cherries, drained
5 T. butter, melted
⅔ c. sugar
2 large eggs
½ c. low-fat buttermilk
1 tsp. baking powder
1 tsp. vanilla
¼ tsp. salt
¼ tsp. baking soda
1¼ c. all purpose flour
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Directions: |
Directions:1. Preheat oven to 350º.
2. Press chopped pineapple between double thickness of paper towels until barely moist. Set aside.
3. Coat 8" or 9" squre baking pan with cooking spray. Drizzle caramel topping over bottom of pan. Arrange pineapple over caramel and place maraschino cherries in what will be the center of each of nine servings.
4. Mix butter and sugar with a whisk. Add eggs and stir well. Stir in low-fat buttermilk and then baking powder, vanilla, salt and soda. Add flour just until blended. Pour batter into pan.
5. Bake for 30 minutes or until done. Cool for 1 minute in pan on wire rack. Place a plate upside down on top of cake and invert onto plate. Cool completely. Cut cake into squares. Serves 9. |
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Number Of
Servings: |
Number Of
Servings:9 |
Personal
Notes: |
Personal
Notes: Old fashioned good snacking cake! The perfect use for the other half of the fresh pineapple that you bought for the fruit salad.
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