Fresh Pineapple Upside-Down Cake


1 sm. ripe pineapple
3 tbsp.s butter, melted
1/4 c. brown sugar, firmly packed
1/4 c. unsweetened pineapple juice
Vegetable cooking spray
2 tbsp.s walnuts, finely chopped
1/4 c. frozen egg substitute, thawed
1/2 c. sugar
1 1/2 c.s sifted cake flour
1/4 tsp. salt
1/2 c. skim milk


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 tablespoon butter 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 cake pan coated with cooking spray; sprinkle with walnuts. Place whole pineapple slice in center of pan. Arra
Beat egg substitute at high speed of an electric mixer until well blended; add sugar and remaining 2 tablespoons butter. 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 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes; invert onto a serving plate.
Makes 10 servings.




1.0 servings


Friday, December 10, 2010 - 1:02am


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