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Low Fat Pineapple Upside Cake
Low Fat Pineapple Upside Cake

Low Fat Pineapple Upside Cake

55 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 can (20 oz.) pineapple rings, packed in juice
6 Tbsp reduced-calorie margarine, divided
2 Tbsp packed light brown sugar
7 maraschino cherries, halved
1 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp table salt
1/2 cup fat-free skim milk
1 tsp vanilla extract
1/2 cup sugar
2 large eggs
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Let's Make It
Preheat oven to 350ºF. Drain pineapple and reserve 2 tablespoons of juice; set aside. Melt 2 tablespoons of margarine and pour into the bottom of a 9-inch round cake pan. Top margarine with brown sugar and, using a fork, swirl together to make an even layer. Place 1 pineapple ring in center of pan and arrange 6 more rings around it. Place cherry halves, cut side up, in center of each ring and in spaces between rings; set aside.
In a medium bowl, combine flour, baking powder, baking soda and salt; set aside. In a small bowl, combine milk, 2 tablespoons of reserved pineapple juice and vanilla. In a large mixing bowl, beat together remaining 4 tablespoons of margarine and granulated sugar. Add eggs, one at a time, mixing well after each addition. Add flour mixture and milk mixture in small batches, alternating each and beginning and ending with flour mixture; mix until blended. Pour batter over pineapple in pan.
Bake until a wooden toothpick inserted near the center of cake comes out clean, about 30 to 35 minutes. Cool 2 minutes in pan, invert pan onto a serving plate and slice into 8 pieces. Serve warm or at room temperature.
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