Traditional recipe for this classic dessert with 37% fewer calories! The cake layer is tender and moist because of the buttermilk in it. EQUAL® provides sweetness and helps save on calories. Serve the cake warm with fat-free whipped topping.
Equal®'s Pineapple Upside-Down Cake
8 slices canned pineapple in juice, drained 1 tablespoon stick butter or margarine, melted 1 tablespoon reserved pineapple juice 1/4 cup Equal® Spoonful* 1 teaspoon cornstarch 4 maraschino cherries, drained and halved 2 tablespoons chopped nuts 6 tablespoons stick butter or margarine, softened 1 cup Equal® Spoonful** 2 eggs 1 teaspoon vanilla 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
1 Drain pineapple slices, reserving juice. 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.
2 Beat butter, 1 cup Equal® Spoonful**, eggs and vanilla with electric mixer until blended. Combine cake flour, baking powder, baking 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.
3 Bake in preheated 350 degrees F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Let stand a few minutes, then invert onto serving plate. Serve warm or at room temperature.
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