Pineapple Upside-Down Cake

The cake layer is tender due to buttermilk. Equal provides sweetness and saves on calories. Serve it warm with fat-free whipped topping.

Yield: 8 servings

Traditional recipe with 35% fewer calories!

Ingredients

• 8 slices canned pineapple in juice, undrained
• 1 tablespoon stick butter or margarine, melted
• 1 tablespoon reserved pineapple juice
• 1/4 cup Equal Spoonful*
• 1 teaspoon cornstarch
• 4 maraschino cherries, drained, halved
• 2 tablespoons chopped nuts
• 6 tablespoons stick butter or margarine, softened
• 1 cup Equal Spoonful**
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup buttermilk
• 1/3 cup reserved pineapple juice

Instructions

1. Drain pineapple slices, reserving juice.
2. Combine melted butter, 1 tablespoon reserved pineapple juice, 1/4 cup Equal Spoonful and cornstarch in bottom of 9 inch round cake pan. Arrange drained pineapple slices, cherries and nuts over butter mixture.
3. Beat butter, 1 cup Equal Spoonful, eggs and vanilla extract with electric mixer until blended. Combine cake flour, baking powder and soda, cinnamon and salt. Add to butter mixture alternately with buttermilk and 1/3 cup reserved pineapple juice, beginning and ending with dry ingredients. Mix well after each addition. Spread batter over pineapple slices in pan.
4. Bake in preheated 350 degrees F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean.
5. Let stand fir a few minutes, then invert onto serving plate.
6. Serve warm or at room temperature.

Notes

* May substitute 6 packets Equal sweetener

** May substitute 24 packets Equal sweetener

Nutrition

Per serving: 253 cal., 4 g pro., 31 g carb., 13 g fat, 80 mg chol., 247 mg sodium

Exchanges: 1 fruit, 1 starch, 2 1/2 fat

Attribution

Recipe and photo credit: Equal Sweetener