Pineapple Upside-Down Cake
Serves 8
A tender yellow cake topped with traditional pineapple upside down ingredients with reduced calories thanks to Equal® sweetener.
Ingredients
TOPPING
- 2 cans (8 ounces each) pineapple slices in juice, undrained
- 1 tablespoon butter, melted
- 1 tablespoon reserved pineapple juice
- 6 packets Equal sweetener*
- 1 teaspoon cornstarch
- 4 maraschino cherries, drained, halved
CAKE
- 1-1/2 cups reduced-fat baking mix (Bisquick)
- 18 packets Equal sweetener**
- 1/2 teaspoon ground cinnamon
- 1/2 cup nonfat milk
- 2 large egg whites
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
*Substitute 1/4 cup Equal Spoonful for the packets.
**Substitute 3/4 cup Equal Spoonful for the packets.
Preparation
- Preheat oven to 350°F.
- For Topping, drain pineapple slices, reserving juice. Combine melted butter, reserved pineapple juice, Equal and cornstarch in bottom of a 9-inch round cake pan. Arrange drained pineapple slices and cherries over butter mixture.
- For Cake, beat all ingredients in a medium bowl with electric mixer on low speed 30 seconds, scraping side of bowl constantly. Beat on medium speed 2 minutes, scraping side of bowl frequently. Spread batter over pineapple mixture in pan.
- Bake 25 to 28 minutes or until wooden pick inserted in center comes out clean. Let stand a few minutes, then invert onto serving plate. Serve warm or at room temperature.
Nutrition Information (per serving)
- Calories: 177
- Protein: 3 g
- Carbohydrates: 27 g
- Fat: 6 g
- Cholesterol: 4 mg
- Sodium: 284 mg
Exchanges
- Starch - 1
- Fat - 1
- Fruit - 1/2
