Fresh Pineapple Upside Down Cake

By ctaubenheim

Ingredients

• 1 small ripe pineapple
• 3 Tbsp margarine, melted and divided
• 1/4 cup firmly packed brown sugar
• 1/4 cup unsweetened pineapple juice
• vegetable spray
• 2 Tbsp finely chopped walnuts
• 1/4 cup frozen egg substitute, thawed
• 1/2 cup sugar
• 1 1/2 cup sifted cake flour
• 2 tsp baking powder
• 1/4 tsp salat
• 1/2 cup skim milk
• 2 tsp vanilla extract

Details

Preparation time 30mins
Cooking time 75mins

Preparation

Step 1

Peel, core, and cut pineapple crosswise into 4 (1/2 inch thick) slices. Cut 3 pineapple slices in half; set slices aside. Reserve remaining pineapple for another use. Combine 1 Tbsp margarine and brown sugar in a small saucepan. Cook over medium heat 1 minute. Add pineapple juice; cook 1 minute, stirring constantly. Spread mixture evenly over bottom of an 8 inch round cakepan coated with cooking spray; sprinkle with walnuts. Place whole pineapple slice in center of pan. Arrange pineapple pieces around center slice. Set aside. Beat egg substitute at high speed of an electric mixer until well belnded. Combine flour, baking powder, and salt; add to sugar mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Pour batter over pineapple. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes; inverted onto a serving plate.

Calories: 182
Total Fat: 4.6
Carbs: 32.9
Cholesterol: 0
Sodium: 177