Pineapple Upside-Down Cake
Source of Recipe
Annie's Recipe of the Day Newsletter
List of Ingredients
1 can (14 ounces) unsweetened crushed pineapple in juice, undrained
1/4 cup pecan pieces (optional)
2 tablespoons lemon juice
1-3/4 teaspoons Equal® for Recipes or 6 packets Equal® sweetener or
1/4 cup Equal® Spoonful™
1 teaspoon cornstarch
4 tablespoons margarine, at room temperature
3-1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or
1/2 cup Equal® Spoonful™
1 egg
1 cup cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/3 cup buttermilkRecipe
Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans, 1
tablespoon lemon juice, 1-3/4 teaspoons Equal® for Recipes or 6
packets Equal® sweetener or 1/4 cup Equal® Spoonful™ and cornstarch
in bottom of 8-inch square or 9-inch round cake pan; spread mixture
evenly in pan.
Beat margarine and 3-1/2 teaspoons Equal® for Recipes or 12 packets
Equal® sweetener or 1/2 cup Equal® Spoonful™ in medium bowl until
fluffy; beat in egg. Combine flour, baking powder, baking soda and
spices in small bowl. Add to margarine mixture alternately with
buttermilk, 1/4 cup reserved pineapple juice and remaining 1
tablespoon lemon juice, beginning and ending with dry ingredients.
Spread batter over pineapple mixture in cake pan.
Bake in preheated 350ºF oven until browned and toothpick inserted in
center comes out clean, about 25 minutes. Invert cake immediately
onto serving plate. Serve warm or at room temperature.
Note: If desired, maraschino cherry halves may be placed in bottom of
cake pan with pineapple mixture.
Nutrition information per serving:
Calories: 156, Protein: 3 g, Carbohydrates: 22 g, Fat: 7 g
Cholesterol: 27 mg, Sodium: 257 mg Fiber 0g
Source: http://www.equal.com
Makes 8 servings.
Weight Watcher Points - 4 Points*
Calculated using a Weight Watcher Calculator
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