Pineapple Upside-Down Cake
Source of Recipe
Annie's Recipe of the Day Newsletter
List of Ingredients
1 can (14 ounces) unsweetened crushed pineapple in juice, undrained
1/4 cup pecan pieces (optional)
2 tablespoons lemon juice
1-3/4 teaspoons Equal� for Recipes or 6 packets Equal� sweetener or
1/4 cup Equal� Spoonful�
1 teaspoon cornstarch
4 tablespoons margarine, at room temperature
3-1/2 teaspoons Equal� for Recipes or 12 packets Equal� sweetener or
1/2 cup Equal� Spoonful�
1 egg
1 cup cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/3 cup buttermilkRecipe
Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans, 1
tablespoon lemon juice, 1-3/4 teaspoons Equal� for Recipes or 6
packets Equal� sweetener or 1/4 cup Equal� Spoonful� and cornstarch
in bottom of 8-inch square or 9-inch round cake pan; spread mixture
evenly in pan.
Beat margarine and 3-1/2 teaspoons Equal� for Recipes or 12 packets
Equal� sweetener or 1/2 cup Equal� Spoonful� in medium bowl until
fluffy; beat in egg. Combine flour, baking powder, baking soda and
spices in small bowl. Add to margarine mixture alternately with
buttermilk, 1/4 cup reserved pineapple juice and remaining 1
tablespoon lemon juice, beginning and ending with dry ingredients.
Spread batter over pineapple mixture in cake pan.
Bake in preheated 350�F oven until browned and toothpick inserted in
center comes out clean, about 25 minutes. Invert cake immediately
onto serving plate. Serve warm or at room temperature.
Note: If desired, maraschino cherry halves may be placed in bottom of
cake pan with pineapple mixture.
Nutrition information per serving:
Calories: 156, Protein: 3 g, Carbohydrates: 22 g, Fat: 7 g
Cholesterol: 27 mg, Sodium: 257 mg Fiber 0g
Source: http://www.equal.com
Makes 8 servings.
Weight Watcher Points - 4 Points*
Calculated using a Weight Watcher Calculator
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