Caramel-Pineapple Upside-Down Cake

By Lv2Cook

Ingredients

• 1 (20-ounce) can pineapple tidbits in juice undrained
• Cooking spray
• 1/4 cup fat-free milk
• 1 tablespoon stick margarine or butter
• 30 small soft caramel candies
• 1 cup canned mashed sweet potatoes or yams
• 1/4 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 large egg whites
• 1 large egg
• 1 (18.25-ounce) package light yellow cake mix

Details

Servings 1

Preparation

Step 1

Preheat oven to 350º.

Drain pineapple in a colander over a bowl, reserving 1 cup juice. Arrange pineapple tidbits evenly in bottom of 2 (9-inch) round cake pans coated with cooking spray. Combine milk, margarine, and caramels in a small microwave-safe bowl; microwave at HIGH 2 1/2 minutes or until caramels are melted, stirring every minute. Pour caramel mixture evenly over pineapple in pans.

Combine reserved pineapple juice, sweet potatoes, and remaining ingredients in a large bowl; beat at low speed of a mixer 30 seconds. Beat at medium speed 2 minutes or until well-blended. Pour batter evenly over caramel layer in pans; bake at 350º for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes. Place a plate upside down on top of each pan, and invert onto plates. Serve cakes warm.