PINEAPPLE UPSIDE DOWN CAKE
Source of Recipe
WW
Recipe Introduction
POINTS® value of | 5
Servings | 8
Preparation Time | 20 min
Cooking Time | 35 min
This is pretty as a picture! I have also made in a muffin tin, to make individual servings with a pineapple ring centered on each one with a cherry. The extra may be easily frozen so there are not tempting leftovers around!
List of Ingredients
20 oz canned pineapple, packed in juice, rings
6 Tbsp reduced-calorie margarine
2 Tbsp packed light brown sugar
7 maraschino cherries, halved
1 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp table salt
1/2 cup fat-free skim milk
1 tsp vanilla extract
1/2 cup sugar
2 large egg(s)
Recipe
Preheat oven to 350ºF. Drain pineapple and reserve 2 tablespoons of juice; set aside.
Melt 2 tablespoons of margarine and pour into the bottom of a 9-inch round cake pan. Top margarine with brown sugar and, using a fork, swirl together to make an even layer.
Place 1 pineapple ring in center of pan and arrange 6 more rings around it.
Place cherry halves, cut side up, in center of each ring and in spaces between rings; set aside.
In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
In a small bowl, combine milk, 2 tablespoons of reserved pineapple juice and vanilla.
In a large mixing bowl, beat together remaining 4 tablespoons of margarine and granulated sugar.
Add eggs, one at a time, mixing well after each addition.
Add flour mixture and milk mixture in small batches, alternating each and beginning and ending with flour mixture; mix until blended.
Pour batter over pineapple in pan.
Bake until a wooden toothpick inserted near the center of cake comes out clean, about 30 to 35 minutes.
Cool 2 minutes in pan, invert pan onto a serving plate and slice into 8 pieces.
Serve warm or at room temperature.
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