Low Sugar Pineapple Upside-down Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Low on sugar for watchful diabetics, juice from pineapple slices helps sweeten cake, nice for a quick treat. Ingredients:
2 tablespoons stick margarine |
2 tablespoons firmly packed brown sugar |
4 slices canned pineapple in their own juices, drained |
2 maraschino cherries, cut in half |
1-1/4 cups all-purpose flour |
1-1/2 teaspoon baking powder |
1/2 teaspoon salt |
5 tablespoons stick margarine, softened |
1/4 cup granulated sugar substitute (splenda) |
1 egg |
1 teaspoon vanilla extract |
1/2 cup milk |
Directions:
1. In an 8x8 inch baking pan, over low heat, melt the margarine. Remove from the heat and stir in the brown sugar.
2. Place the pineapple slices on the sugar mixture, centering the slices closely in the center of the pan so all the pieces are touching.
3. Place a cherry half in the center of each pineapple slice.
4. In a medium bowl, whisk together the flour, baking powder, and salt.
5. In another medium bowl, with an electric mixer at medium speed, beat the margarine and granulated sugar until blended, about 1 minute.
6. Add the egg and vanilla and continue beating until smooth, about 30 seconds. The batter will be thin.
7. Add the flour mixture to the batter in thirds, alternating with milk, blending until smooth, 2 minutes.
8. Spoon the batter on top of the pineapple mixture and spread evenly.
9. Bake until golden brown, about 25-35 minutes.
10. Unmold by sliding a thin knife around the cake, pressing against the pan. Invert onto a cake plate.
11. Serve warm.
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