Weight Watchers Pineapple Upside Down Cupcakes Pound Dropper Recipes

WEIGHT WATCHER 3 PT PINEAPPLE UPSIDE DOWN CUPCAKE

Steps:

• Preheat oven to the temperature for muffin pans as directed in the cake mix package.
• Prepare cake mix by mixing it with applesauce and the amount of water directed in the package.
• Grease two 12-muffin pans with cooking spray.
• Drain pineapple slices and cut into chunks that will fit into the muffin pans. Mix the chunks with the syrup. Divide to 24 portions and add to each muffin slot.
• Divide prepared cake mix into 24 portions and spoon over the pineapple mixture in each muffin slot.
• Bake according to cake mix direction.
• Serve by flipping each cupcake upside down on a plate.

PINEAPPLE UPSIDE-DOWN POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with cooking spray.
• Beat cream cheese and butter together together in a bowl using an electric mixer until creamy. Add white sugar and mix until light and fluffy. Add eggs and flour in an alternating fashion, starting and ending with an egg and beating well after each addition. Add almond extract, pineapple extract, and food coloring; mix batter well.
• Pour brown sugar evenly into the bottom of the prepared pan. Arrange pineapple rings on top of sugar and place a cherry in the center of each. Pour batter evenly over pineapple.
• Bake in the preheated oven until top is golden brown and springs back when touched lightly, about 45 minutes.

PINEAPPLE UPSIDE DOWN CUPCAKES

Steps:

• Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
• Spray 24 muffin cups with cooking spray.
• Line a work surface with waxed paper.
• Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
• Spoon 1 tablespoon brown sugar in each muffin cup.
• Press a maraschino cherry into the center of the brown sugar in each muffin cup.
• Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
• Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
• Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
• Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.

PINEAPPLE UPSIDE-DOWN CUPCAKES

Steps:

• Heat oven to 350ºF.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Cool 10 min.
• Meanwhile, mix sugar and butter in medium bowl; stir in pineapple and nuts. Place cherry half, cut side up, in center of each of 24 paper-lined muffin cups. Cover with pineapple mixture.
• Beat remaining ingredients in large bowl with mixer until blended. Add gelatin; mix well. Spoon over pineapple mixture in muffin cups. (Cups will almost be completely filled.)
• Bake 15 to 18 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely. Invert onto plates just before serving; remove paper liners.

WEIGHT WATCHERS FIVE INGREDIENT PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 375°F.
• Melt 2 tbsp butter in 9 inch round, flameproof, aluminum pan over medium low heat (make sure to cover entire bottom of pan).
• Sprinkle sugar over top.
• Carefully place pineapple rings in a single layer in bottom of pan.
• Increase heat to medium - high and cook until pineapple caramelizes, flipping once, about 2 minutes per side.
• Remove pan from heat.
• Melt remaining 2 tbsp butter on stove top or in microwave.
• In a medium size mixing bowl beat egg with remaining melted butter,.
• Add cake mix and reserved pineapple juice. Combine well.
• Pour batter over pineapple.
• Bake until a toothpick inserted in centre of cake comes out clean, about 30 to 35 minutes.
• Allow cake to cool for about 15 to 20 minutes.
• When still warm loosen sides with a knife and invert cake onto a serving plate.
• Slice into 10 pieces and serve.
• Yields 1 slice per serving.