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Carmel-Pineapple Upside-Down Cake




Source of Recipe


Internet


List of Ingredients




20 oz. can pineapple tidbits, undrained
Cooking spray
1/4 cup fat-free milk
1 TBS. stick butter or margarine
30 small soft caramel candies
1 cup mashed sweet potatoes
1/4 cup vegetable oil
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 large egg whites
1 large egg
1 (81/4 oz.) pkg. lite yellow cake mix

Recipe



Preheat oven to 350°
Drain pineapple, reserve 1 cup juice. Arrange tidbits evenly in bottom of 2 (9 inch) round cake pans coated with cooking spray.
Combine milk, butter and caramels in small bowl. Microwave at HIGH for 2-1/2 minutes or until caramels are melted, stirring every minute.
Pour caramel mixture over pineapple in pans.
Combine reserved juice, sweet potatoes and remaining ingredients in large bowl; beat at low speed for 30 seconds. Beat at medium speed for 2 minutes or until well blended.
Pour batter evenly over caramel layer in pans; bake at 350° for 40 minutes or until toothpick come out clean.
Cool in pan for 5 minutes.
Place upside down plate over each pan, and invert onto plates.
Serve warm.
Can be frozen up to three weeks