Pineapple Upside-Down Cake
A classic dessert made with on-hand ingredients -- a moist yellow cake topped with pineapple rings and a rich, caramelized brown sugar mixture
- PAM® Baking Spray
- 3/4 cup Fleischmann's® Original-stick, divided
- 2/3 cup firmly packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1 can (20 oz each) pineapple slices, drained, patted dry
- maraschino cherries
- 1-1/2 cups Ultragrain® All Purpose Flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup fat free milk
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 1/2 cup Egg Beaters® Original
- Reddi-wip® Fat Free Dairy Whipped Topping
- Preheat oven to 350°F. Spray 9-inch round baking pan with baking spray. Place 4 tablespoons of the Fleischmann's in microwave-safe container; heat on HIGH in microwave 30 seconds or until melted. Stir in brown sugar and cinnamon. Spread mixture evenly over bottom of pan. Arrange pineapple slices over sugar; place cherries in center of each pineapple slice.
- Combine flour, baking powder and salt in medium bowl; set aside. In a small bowl, combine milk and vanilla; set aside.
- Cream remaining Fleischmann's and granulated sugar in large bowl with electric mixer on medium speed 1 to 2 minutes or until well blended. Slowly add Egg Beaters and mix 1 to 2 minutes more (batter may appear curdled). Gradually add flour mixture, mixing 1 to 2 minutes or until well combined. Slowly add milk mixture; mix just until blended. Pour batter evenly over fruit.
- Bake 35 to 40 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes at room temperature. Invert cake onto serving plate; remove pan. Serve warm, topping each serving with Reddi-wip just before serving.
|Amount per Serving|
|% Daily Value*|
|Total fat||14 g||22%|
|Saturated fat||3 g||15%|
|Dietary fiber||2 g||8%|
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