Fresh Pineapple Upside-Down Cake

Foodista
13Ingredients
190Calories
75Minutes

Ingredients

  • pineapple (1 sm. ripe)
  • 3 tablespoons butter (melted)
  • 1/4 cup brown sugar (firmly packed)
  • 1/4 cup unsweetened pineapple juice
  • vegetable cooking spray
  • 2 tablespoons walnuts (finely chopped)
  • 1/4 cup egg substitute (frozen, thawed)
  • 1/2 cup sugar
  • 1 1/2 cups cake flour (sifted)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup skim milk
  • 2 teaspoons vanilla extract

Directions

  1. Peel, core, and cut pineapple crosswise into 4 (1/2 inch thick) slices. Cut 3 pineapple slices in half; set slices aside. Reserve remaining pineapple for another use. Combine 1 tablespoon butter and brown sugar in a small saucepan. Cook over medium heat 1 minute. Add pineapple juice; cook 1 minute, stirring constantly. Spread mixture evenly over bottom of an 8 inch round cake pan coated with cooking spray; sprinkle with walnuts. Place whole pineapple slice in center of pan. Arra
  2. Beat egg substitute at high speed of an electric mixer until well blended; add sugar and remaining 2 tablespoons butter. Combine flour, baking powder, and salt; add to sugar mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Pour batter over pineapple. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes; invert onto a serving plate.
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NutritionView more

190Calories
Sodium9%DV210mg
Fat8%DV5g
Protein6%DV3g
Carbs11%DV33g
Fiber3%DV<1g

PER SERVING *

Calories190Calories from Fat45
% DAILY VALUE*
Total Fat5g8%
Saturated Fat2.5g13%
Trans Fat
Cholesterol10mg3%
Sodium210mg9%
Potassium95mg3%
Protein3g6%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate33g11%
Dietary Fiber<1g3%
Sugars16g32%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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