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Pineapple Upside-Down Cake

Pineapple Upside Down Cake recipe

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

Traditional recipe with 35% fewer calories!

Ingredients

* May substitute 6 packets Equal sweetener

** May substitute 24 packets Equal sweetener

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 degree 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.

Makes 8 servings.

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

Food exchanges: 1 fruit, 1 starch, 2 1/2 fat

Reprinted with permission from Equal Sweetener.


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