Pineapple Upside-Down Cake
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Nutrition Per Serving
Calories: 254
Carbohydrates: 44.5g
Protein: 2.3g
Fat: 8g
Cholesterol: 0mg
Sodium: 244mg
Exchanges
Starch: 2
Fruit: 1
Fat: 2
- 1/3 cup
- reduced-calorie margarine
- 3/4 cup
- brown sugar, firmly packed
- 1/3 cup
- chopped pecans
- 1
- (15.25oz) can sliced pineapple in juice
- 1/2
- (18.25oz) package reduced-fat yellow cake mix
- 1/4 cup
- plus 2 tablespoons egg substitute
- 1/3 cup
- water
- 7
- maraschino cherries with stems
- Melt margarine in a 10-inch cast-iron skillet over low heat. Set aside 1 tablespoon margarine.
- Add sugar and pecans to margarine in skillet, stirring well. Drain pineapple, reserving 1/3 cup juice. Discard remaining juice. Arrange pineapple over sugar mixture.
- Combine reserved 1 tablespoon margarine, 1/3 cup juice, cake mix, egg substitute, and water. Beat with an electric mixer on low speed for 30 seconds. Beat at medium speed 2 minutes. Pour batter over pineapple in skillet.
- Bake at 350° F for 35 minutes or until a wooden pick inserted in center comes out clean. Immediately invert cake onto a serving platter.
- Place cherries in centers of pineapple rings.
