Low-Fat Pineapple Upside-Down Cake
Low-Fat Pineapple Upside-Down Cake is an moderately easy dinner. Made with 18 oz. can crushed pineapple, drained (juice reserved), 1/2 c. brown sugar, 6 maraschino cherries, 1 1/2 c. all-purpose flour and 2 tbsp. baking powder (i used 1 1/2 tbsp.), this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 400Β°.
Spray an 8 x 8 x 2-inch square pan with cooking spray.
Drain crushed pineapple, reserving juice. Sprinkle brown sugar onto bottom of pan.
Top with an even layer of crushed pineapple.
Slice cherries in half and arrange cut side up in pan.
In medium size bowl, combine flour, baking powder and salt.
Set aside.
In large bowl, mix applesauce, sugar, reserved pineapple juice and egg whites.
Add flour mixture and mix just to blend.
Gently pour batter onto pineapple layer in pan.
Do not mix.
Bake 30 to 40 minutes or until cake tester inserted in center comes out clean.
Remove from oven and allow to cool 10 minutes.
Invert cake onto serving dish and cool completely before serving.
Yield
8 servings.
Each serving = 277 cals., 0 fat, 0 chol., 412 mg. sodium.
π· Perfect Pairings
Complete your meal with these
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