Low Fat Pineapple Upside Cake Recipes

SKINNY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray. Sprinkle brown sugar in pan. Arrange pineapple slices over brown sugar. Drizzle with reserved juice. Place cherry in center of each pineapple slice.
• In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top is golden brown. Run knife around inside edges of pan. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake 3 minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm.

MAKEOVER PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange pineapple slices in a single layer in pan; place cherry halves in center of pineapple slices; set aside., In a large bowl, beat the sugar, milk, oil, egg and extracts until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended. Pour into prepared pan., Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm.

EASY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

LOW-FAT PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 375 degrees.
• Line a round 9x1 1/2 inch pan with waxed paper and spray with nonstick cooking spray.
• Sprinkle brown sugar on waxed paper.
• Drain pineapple and reserve juice.
• Spread pineapple evenly in bottom of pan and sprinkle dry gelatin over pineapple.
• Using an electic hand mixer, beat eggs and egg whites on high until very thick (about 5 minutes).
• Gradually add sugar.
• Add 1/3 cup reserved pineapple juice and vanilla and beat on low speed.
• Gradually add flour, baking powder and salt, blending until batter is smooth.
• Pour batter into pan.
• Bake 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
• When done, immediately loosen cake from edge of pan with a knife and turn the pan over onto a plate.
• Carefully remove waxed paper.

EASY MINI PINEAPPLE UPSIDE-DOWN CAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 24 jumbo muffin cups.
• Drain pineapple rings and pour juice into a 2-cup liquid measure. Add water, if needed, to reach 2 cups. Set aside.
• Mix brown sugar and butter in a small bowl with a fork until completely combined. Divide mixture evenly between the prepared muffin cups. Place one pineapple ring in each cup and place a cherry in the center.
• Combine cake mix, reserved pineapple juice-water mixture, oil, and eggs in a large mixing bowl. Mix with an electric mixer on medium speed for 2 minutes. Fill each muffin up 2/3 full with batter.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 24 minutes.
• Remove from the oven and immediately invert onto wire racks to cool.

LIGHT PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Trim pineapple wedges to no more than 4 to 5 inches long; arrange in pan in groups of four, alternating direction.
• In a medium bowl, whisk together flours, baking powder, baking soda, and salt; set aside.
• In a large bowl, whisk together buttermilk, eggs, vanilla, oil, and remaining 3/4 cup sugar. Add flour mixture; mix just until combined. Pour batter over pineapple. Tap pan firmly on counter to settle batter, then smooth top.
• Bake until a toothpick inserted in center of cake comes out clean, 50 to 60 minutes. Cool 20 minutes in pan; invert onto a serving platter (peel off and discard paper).

PINEAPPLE UPSIDE DOWN CAKE - SUGAR FREE

Steps:

• Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans, 1.
• tablespoon lemon juice, 1/4 cup sugar substitute and cornstarch in bottom of a 8-inch square or 9-inch round cake pan; spread mixture evenly in pan.
• Beat margarine and 1/2 cup sugar substitute in medium bowl until fluffy;.
• beat in egg. Combine flour, baking powder, baking soda and spices in small.
• bowl. Add to margarine mixture alternately with buttermilk, 1/4 cup reserved.
• pineapple juice and remaining 1 tablespoon lemon juice, beginning and ending with dry ingredients.
• Spread batter over pineapple mixture in pan. Bake in a preheated 350 degree oven until browned and toothpick inserted in center comes out clean, about 25 minutes. Invert cake immediately onto serving plate. Serve warm or at room temperature.
• Note: If desired, maraschino cherry halves may be placed in bottom of cake.
• pan with pineapple mixture.