chefRom's Recipes

Recipe from October 7, 2001: Pineapple Upside-Down Cake


Pineapple Upside-Down Cake (Serves 16)

2tablespoons lower fat margarine
1/2cup firmly packed brown sugar
1tablespoon dark corn syrup
1can (20 ounces) pineapple slices in unsweetened juice, drained
10maraschino cherries
2cups all-purpose flour
2teaspoons baking powder
1cup granulated sugar
1/4cup lower fat margarine, softened
6egg whites
1/2cup fat-free milk
2tablespoons imitation vanilla flavor


  1. Preheat oven to 350oF. In 10-1/2x2-inch cast iron skillet, melt the 2 tablespoons margarine over low heat; add brown sugar and corn syrup. Remove skillet from heat and firmly press mixture in bottom of skillet using back of wooden spoon. Arrange pineapple rings in circle on top of mixture. Fill each pineapple ring with a maraschino cherry. Set aside.

  2. In medium bowl, combine flour and baking powder. Set aside.

  3. In large mixing bowl, beat granulated sugar, the remaining 1/4 cup margarine and egg whites at medium speed of electric mixer for 2 minutes until combined. Beat in dry ingredients alternately with milk, beginning and ending with dry ingredients. Beat batter until smooth; scraping sides and bottom of bowl with rubber spatula. Stir in imitation vanilla flavor.

  4. Pour batter over pineapple mixture in cast iron skillet. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool skillet on wire cake rack for 3 or 4 minutes, or until syrup around edges stop bubbling. Top skillet with large serving plate and, holding both together with potholders, invert (carefully, the skillet will be hot!). Replace any fruit that may stick to skillet. Serve warm.


    Nutrition Information per Serving: Serving size: 1 slice; Servings: 16; 195 Calories; Calories from Fat 21; 2.3 g Fat; 3 g Protein; 41 g Carbohydrate; 126 mg Sodium; 0 mg Cholesterol.





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