Marlene's Double Pineapple Upside Down Cake

By pavaldez

Ingredients

• 2 tablespoons butter
• 3 tablespoons brown sugar, divided
• 1 cup granulated no-calorie sweetener (like Splenda), divided
• 1 teaspoon cinnamon, divided
• 6 pineapple rings, packed in juice (drain and reserve juice)
• 1/4 cup margarine or butter, softened
• 1 large egg
• 1 teaspoon vanilla
• 1 1/3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup reserved pineapple juice
• 1/4 cup low-fat milk

Details

Servings 8

Preparation

Step 1

1. Preheat the oven to 350 degrees. Set oven rack to lower third of oven. Spray an 8-inch round cake pan with non-stick baking spray.

2. Melt the butter in the prepared pan in the oven. After the butter is melted, evenly sprinkle with 2 tablespoons brown sugar, 1/4 cup sweetener, and 3/4 teaspoon cinnamon. Arrange the pineapple slices in the pan and set aside.

3. In a medium bowl, using an electric mixer, cream butter, 1 tablespoon brown sugar, and 3/4 cup sweetener. Add egg and vanilla and beat until smooth.

4. In a small bowl, sift together the flour, baking powder, baking soda, and 1/4 teaspoon cinnamon. In another small bowl or liquid measure, combine the pineapple juice and milk. Alternate mixing the dry ingredients and pineapple juice into the egg mixture.

5. Pour the batter over the pineapple rings and bake for 30 to 35 minutes or until a toothpick inserted into the middle comes out clean. Cool the cake 10 minutes in the pan. Using a knife, loosen around the edges of the pan and invert the cake onto a plate.