Pineapple-And-Cheese Upside-Down Cake
Pineapple Upside-Down Cake (Light)
Pineapple Upside Down Cake
Pineapple Upside Down Cake Iv (Microwave)


Pineapple-And-Cheese Upside-Down Cake

20 oz can unsweetened pineapple -slices,, undrained
1/2 cup firmly packed brown sugar
2 Tbsp stick margarine
1 vegetable cooking spray
3/4 cup sugar
1/4 cup reduced-fat cream cheese
2 Tbsp stick margarine
2 egg whites
1 egg
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup (3 oz.) finely shredded -sharp cheddar cheese
1/2 tsp vanilla extract

Preheat oven to 350 F.
Drain pineapple, reserving 1/4 cup juice. Place reserved juice and 3
pineapple slices in a blender, and process until smooth; set aside.
Combine brown sugar and 2 Tablespoons margarine in a saucepan; cook
over medium-low heat until melted. Remove from heat; add 1/4 cup
pureed pineapple, stirring until blended. Pour mixture into a 9-inch
round cake pan coated with cooking spray.
Cut remaining pineapple slices in half crosswise, and arrange in a
single layer over brown sugar mixture; set aside.
Combine 3/4 cup sugar, cream cheese, and 2 Tablespoons margarine in a
large bowl; beat at medium speed until blended. Add 2 eggs whites and
egg, 1 at a time, beating after each addition. Combine flour, baking
powder, and salt; add to creamed mixture, beating until blended. Stir
in the remaining pureed pineapple, cheddar cheese, and vanilla.

Pour batter evenly over pineapple slices. Bake at 350 F for 45
minutes or until a wooden pick inserted in the center comes out
clean. Let cool in pan 10 minutes; invert cake onto a serving plate.
Serve warm. Also good with a dollop of light whipped cream.

Cal 212 (32% from fat); Fat 7.5 g, Protein 4.2 g, Sodium 185 mg.
Reprinted from Cooking Light Magazine - May 1996


Servings: 12 servings

Source:
http://www.recipe-ideas.co.uk/recipe...own%20Cake.htm





Pineapple Upside-Down Cake (Light)

1 Tbsp butter, softened
1/2 cup light brown sugar, packed
3 can pineapple slices (8oz cans) in uns, weetened juice
9 maraschino cherries
1 cup cake flour
3/4 cup sugar
1 1/2 tsp baking powder
1/4 cup thawed frozen egg substitute equiv, alent to 1 egg
1/2 tsp vanilla
1/4 tsp coconut extract

Brush bottom and sides of 9-inch square baking pan with butter.
Sprinkle brown sugar over bottom of pan.
Drain pineapple slices reserving 1/2 cup juice. Arrange 9 pineapple
slices on brown sugar in pan. Place 1 maraschino cherry in center of
each pineapple slice. Puree 2 pineapple slices. Reserve remaining
pineapple slice for another use.
Stir together cake flour, sugar and baking powder in bowl. In
another container, combine 1/4 cup pureed pineapple, 1/2 cup
pineapple juice, egg substitute, vanilla and coconut extract. Quickly
combine liquid ingredients with dry ingredients, stirring just until
blended.
Pour batter over pineapple in pan, spreading evenly. Bake at 350
degrees 20 to 25 minutes or until cake tests done in center and is
golden brown. Cool about 5 minutes.
Loosen cake around edges of pan. Place inverted serving platter
over cake and turn both upside down. Shake gently, then remove pan.
Slice into squares and serve warm. Makes 9 servings.

Each serving contains about: 221 calories; 103 mg sodium; 3 mg
cholesterol; 2 grams fat; 51 grams carbohydrates; 2 grams protein;
0.3 gram fiber.

When preparing the cake, stir the liquid and dry ingredients
together just until blended --- overmixing causes toughness. Also
watch the baking closely. Bake only until the center of the cake
tests done -- overbaking causes dryness and toughness.
After baking, let the cake stand a few minutes, then loosen the
edges with a knife. Invert the cake into a serving platter to reveal
the fruit-and-sugar glaze. This cake is best when eaten warm. You may
want to serve it with nonfat frozen yogurt or a dollop of low-fat
whipped topping.

Printed in Los Angeles Times.

Servings: 9 servings

Source:
http://www.recipe-ideas.co.uk/recipes-4/Pineapple%20Upside-Down%20Cake%20(Light).htm





Pineapple Upside Down Cake

1 1/4 cup cake flour, sifted
1 1/4 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
4 Tbsp butter, softened
1 egg, well beaten
1/2 cup milk
1 tsp vanilla
4 Tbsp butter
1/2 cup brown sugar, packed
4 pineapple, slices/ cut in wedges
1 cup pecan, broken meats

Sift flour once, measure, add baking powder, salt, and sugar, and sift
together three times. Add butter. Combine egg, milk, and vanilla. Add
to flour mixture, stirring until all flour is dampened; then beat
vigorously 1 minute. Melt 4 tablespoons butter in 8x8x2-inch pan or
8-inch skillet over low flame. Add brown sugar and cook and stir
until thoroughly mixed. On this arrange pineapple wedges, and
sprinkle nuts over top. Turn batter out on contents of pan. Bake in
moderate oven ( 350 degrees F. ) 50 minutes, or until done. Loosen
cake from sides of pan with spatula, Turn upside down on dish with
pineapple on top. Garnish with whipped cream, if desired. Other
fruits may be substituted for pineapple and nuts in this recipe.
These fruits include sliced apples, sliced peaches, cooked apricots
or prunes, or canned or fresh cherries, seeded.

Source:
http://www.recipe-ideas.co.uk/recipe...own%20Cake.htm





Pineapple Upside Down Cake (Microwave)

1/4 cup margarine
1/3 cup firmly packed lt brown sugar
1 can pinnapple slices, 16 oz size
4 maraschino cherries cut 1/2
1 1/4 cup flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 egg
1/3 cup oil
1 cup pineapple juice
1/2 tsp vanilla extract
1/2 tsp almond extract

Cut 2 circles of waxed paper to fit bottom of microwaveable 8 inch
round cake pan. Place margarine on waxed paper. Microwave on high,
45 seconds; sprinkle brown sugar on melted margarine and arrange 7
pineapple slices on sugar, add cherries to center of pineapple
slices. Put flour, granulated sugar baking powder and salt in
mixing bowl. Blend together egg, oil, pineapple juice and extracts.
Pour into dry ingredients and blend with wooden spoon. Pour batter
over pineapple slices. Microwave at 50% (medium) 5 minutes. Rotate
disk once. Microwave on high, 4 to 4 1/2 minutes, rotating dish
twice. Let stand in pan 5 minutes. Invert onto Serving Plate. Peel
off wax paper if it comes out with cake.

Source:
http://www.recipe-ideas.co.uk/recipe...0Cake%20Iv.htm




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