SKINNY PINEAPPLE UPSIDE-DOWN CAKE
Rich and caramely pineapple teams up with yellow cake mix for a great retro dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 9
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray. Sprinkle brown sugar in pan. Arrange pineapple slices over brown sugar. Drizzle with reserved juice. Place cherry in center of each pineapple slice.
- In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top is golden brown. Run knife around inside edges of pan. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake 3 minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm.
Nutrition Facts : Calories 350, Carbohydrate 60 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 42 g, TransFat 0 g
MAKEOVER PINEAPPLE UPSIDE-DOWN CAKE
Both of my boys loved this makeover version of a family favorite, and even my husband, who is a bit picky, wants a piece in his lunch tomorrow! -Mary Lou Moeller, Wooster, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange pineapple slices in a single layer in pan; place cherry halves in center of pineapple slices; set aside., In a large bowl, beat the sugar, milk, oil, egg and extracts until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended. Pour into prepared pan., Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm.
Nutrition Facts : Calories 288 calories, Fat 9g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 172mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
LIGHT PINEAPPLE UPSIDE-DOWN CAKE
Vegetable oil subs in for butter in this fruit-topped, vanilla-scented cake, reducing the saturated fat; whole-wheat flour boosts the fiber and lends a nutty flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Trim pineapple wedges to no more than 4 to 5 inches long; arrange in pan in groups of four, alternating direction.
- In a medium bowl, whisk together flours, baking powder, baking soda, and salt; set aside.
- In a large bowl, whisk together buttermilk, eggs, vanilla, oil, and remaining 3/4 cup sugar. Add flour mixture; mix just until combined. Pour batter over pineapple. Tap pan firmly on counter to settle batter, then smooth top.
- Bake until a toothpick inserted in center of cake comes out clean, 50 to 60 minutes. Cool 20 minutes in pan; invert onto a serving platter (peel off and discard paper).
Nutrition Facts : Calories 343 g, Fat 11 g, Fiber 2 g, Protein 6 g
LOW-FAT PINEAPPLE UPSIDE DOWN CAKE
A friend from my gym made this and I had to have the recipe! While this version doesn't taste the same as the "real thing", it's relatively guilt-free and better than not eating dessert at all! I have not made it myself yet, but I plan to very soon!
Provided by AnnieLynne
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Line a round 9x1 1/2 inch pan with waxed paper and spray with nonstick cooking spray.
- Sprinkle brown sugar on waxed paper.
- Drain pineapple and reserve juice.
- Spread pineapple evenly in bottom of pan and sprinkle dry gelatin over pineapple.
- Using an electic hand mixer, beat eggs and egg whites on high until very thick (about 5 minutes).
- Gradually add sugar.
- Add 1/3 cup reserved pineapple juice and vanilla and beat on low speed.
- Gradually add flour, baking powder and salt, blending until batter is smooth.
- Pour batter into pan.
- Bake 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
- When done, immediately loosen cake from edge of pan with a knife and turn the pan over onto a plate.
- Carefully remove waxed paper.
Nutrition Facts : Calories 195.9, Fat 1.4, SaturatedFat 0.4, Cholesterol 52.9, Sodium 257.5, Carbohydrate 44.6, Fiber 0.9, Sugar 30.9, Protein 4.3
FABULOUS FAT-FREE PINEAPPLE CAKE
Make and share this Fabulous Fat-free Pineapple Cake recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- Spray 13 x 9 x 2-inch baking pan with nonstick cooking spray.
- CAKE: Beat egg whites and sugar until blended.
- In another bowl, combine flour and baking soda.
- Beat into wet ingredients.
- Add pineapple and vanilla extract.
- Pour batter into prepared pan.
- Bake for 40 minutes, or until it tests done when a toothpick inserted in the center comes out clean.
- Cool for 10 minutes.
- FROSTING: Gradually whisk in confectioners' sugar into cream cheese and vanilla.
- Frost cake with a knife, or by pouring it on if the frosting is thin.
PEACHY PINEAPPLE UPSIDE-DOWN CAKE
For a twist on a traditional dessert, top crushed pineapple with peach halves. Delicious!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Remove from oven; sprinkle brown sugar evenly over butter. Place peach halves on paper towels to absorb liquid; pat dry. Place maraschino cherry in center of each peach half; place cut side down on brown sugar (cherries will be on bottom). Spoon pineapple around peaches.
- Add enough water to reserved pineapple juice to measure 3/4 cup. In large bowl, beat cake mix, juice mixture, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over peaches and pineapple; spread as evenly as possible.
- Bake 45 to 53 minutes or until toothpick inserted in center of cake comes out clean and top is deep golden brown. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down on pan; turn pan and plate over. Leave pan over cake 1 minute so topping can drizzle over cake. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
Nutrition Facts : Calories 320, Carbohydrate 54 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 40 g, TransFat 0 g
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