Reduced-Fat Pineapple Upside-Down Cake

By LaLaCooks

Cook's Country Test Recipe

Ingredients

• Pineapple Topping:
• 4 cups frozen pineapple, thawed (juices reserved) and cut into 1/2-inch pieces
• 1/3 cup light brown sugar
• 1 1/2 tablespoons unsalted butter
• 2 teaspoons lemon juice
• 1/2 teaspoon vanilla extract
• Cake:
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup fat-free sour cream
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 tablespoons butter, melted and cooled slightly

Details

Servings 8

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch cake pan. Cook pineapple, along with reserved juices, and brown sugar in large skillet over medium-high heat, stirring frequently, until pineapple in light brown and sauce is thick and syrupy, 12 to 15 minutes. Off heat, stir in butter, lemon juice, and vanilla. Scrape pineapple mixture into bottom of prepared pan. 2. Combine flour, baking powder, and salt in medium bowl. Whisk sour cream, granulated sugar, brown sugar, eggs, and vanilla in large bowl until smooth. Slowly whisk butter into sour cream mixture until incorporated. Stir flour mixture into wet mixture until just combined. 3. Scrape batter over pineapple mixture, spread to cover. Bake until cake is golden brown and toothpick inserted into center comes out clean, 25 to 30 minutes. Cool cake in pan 10 minutes, then turn out onto serving platter. Cool completely, at least 1 hour. Serve.