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Healthy Cooking Guide
Yield: 8 to 12 servings
1 package (18 ounces) supermoist yellow or pineapple cake mix
⁄
cup egg substitute, or 2 eggs
1
2
1 can (20 ounces) pineapple slices, drained, reserve juice
3 tablespoons margarine, or butter
3 tablespoons packed brown sugar
1 tablespoon white corn syrup
Maraschino cherries, drained, halved, optional
Fat-free frozen whipped topping, thawed in refrigerator,
optional
Note: It is important to have all ingredients prepared as listed and at
hand before starting this recipe.
In large bowl, combine cake mix and egg substitute. Combine
reserved pineapple juice with enough water to make 1 cup liquid;
add to mix. With electric mixer, beat at low speed 2 minutes until well
blended, scraping sides of bowl as needed.
Preheat skillet to 325°F (165°C). Melt butter; stir in brown sugar and
syrup and mix well. Arrange pineapple rings in brown sugar mixture,
covering bottom of skillet (cut to fit if necessary). Place cherry half in
center of each ring, cut side up. Carefully spoon batter over pineapple
rings; cover and bake 5 minutes. Turn off heat; let stand, covered, 15
minutes. Do not lift cover at any time during baking. Remove cover;
invert large serving plate on top skillet. Using potholders, carefully
invert skillet and plate. Remove skillet straight up. Cool cake; serve
with whipped topping, if desired.
1 serving contains:
Cal
Prot
265
4.14 g
Pineapple Upside Down Cake
Fat
Carb
8.7 g
43.5 g
Fiber
Chol
0.78 g
29.7 mg
30
Sodium
308 mg
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