Pineapple Upside Down Cake
Topping:
1/4 cup brown sugar
2 tablespoons light Karo corn syrup
1 tablespoon lemon juice
7 maraschino cherries (optional)
Cake:
1 cup flour
1/4 cup corn starch
1-1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2/3 cup skim milk
2 egg whites
1/3 cup Karo light
1 teaspoon vanilla
Directions:
Preheat your oven to 350-degrees. Spray a 9-inch pan with non-stick
spray. Add the first three topping ingredients to the bottom
of the pan, stir and then put them in the heated oven for
three minutes. Add the pineapple rings in the configuration of
your choice Add cherries to the center of the
rings.
Combine first four cake ingredients and stir. In another bowl, whisk together the sugar and milk for one minute, and then blend in the other liquid ingredients. Stir in the dry ingredients. Pour by spoonfuls into the pan on top of your fruit configuration. Bake 35-40 minutes. Loosen immediately and invert.
Recipe makes 12 servings.
Tip: Use a nonstick pan to avoid sticking of batter.
200 calories, 0 grams fat.
See also:
Pineapple Salsa
Orange-Pineapple Smoothie
Good Eats: Pineapples
Low Calorie Peach Upside Down Cake
Pineapple Skillet Cake
Pineapple Sherbet Diabetic Recipe
Mexican Pineapple Dessert
Classic Pineapple Lime Mold
KITCHEN FACTS
Add Quotes to Your Site!
Print Recipe 
Back to Index 
Email this Page!