Weight Watchers Pineapple Upside Down Cupcakes Pound Dropper Recipes

WEIGHT WATCHER 3 PT PINEAPPLE UPSIDE DOWN CUPCAKE

Steps:

• Preheat oven to the temperature for muffin pans as directed in the cake mix package.
• Prepare cake mix by mixing it with applesauce and the amount of water directed in the package.
• Grease two 12-muffin pans with cooking spray.
• Drain pineapple slices and cut into chunks that will fit into the muffin pans. Mix the chunks with the syrup. Divide to 24 portions and add to each muffin slot.
• Divide prepared cake mix into 24 portions and spoon over the pineapple mixture in each muffin slot.
• Bake according to cake mix direction.
• Serve by flipping each cupcake upside down on a plate.

PINEAPPLE UPSIDE-DOWN CUPCAKES

Steps:

• Mix the cake as directed on box, substitute pineapple juice from the canned pineapple in place of water called for in recipe. (Optional).
• Melt the butter.
• Spray cupcake pan with cooking spray. (Do not use paper liners!).
• Place one teaspoon of melted butter in the bottom of each cup of the pan.
• Add one tablespoon of brown sugar on top of the melted butter.
• Place one cherry in the center.
• Scatter the tidbits around the cherry to form a circle.
• Add cake mix on top of the pineapple. (3/4 full).
• Bake for 18-20 minutes or until cupcakes are cooked.
• Let the pan cool on a cooling rack for about 5 minutes.
• Run a knife along the inside edge.
• Invert cupcake pan on the cooling rack.
• Some of the brown sugar and pineapple might stay behind in the pan, just scrap it out and lay it on top of the cupcakes.

WEIGHT WATCHERS FIVE INGREDIENT PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 375°F.
• Melt 2 tbsp butter in 9 inch round, flameproof, aluminum pan over medium low heat (make sure to cover entire bottom of pan).
• Sprinkle sugar over top.
• Carefully place pineapple rings in a single layer in bottom of pan.
• Increase heat to medium - high and cook until pineapple caramelizes, flipping once, about 2 minutes per side.
• Remove pan from heat.
• Melt remaining 2 tbsp butter on stove top or in microwave.
• In a medium size mixing bowl beat egg with remaining melted butter,.
• Add cake mix and reserved pineapple juice. Combine well.
• Pour batter over pineapple.
• Bake until a toothpick inserted in centre of cake comes out clean, about 30 to 35 minutes.
• Allow cake to cool for about 15 to 20 minutes.
• When still warm loosen sides with a knife and invert cake onto a serving plate.
• Slice into 10 pieces and serve.
• Yields 1 slice per serving.