Pineapple Upside-Down Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Ingredients:
1/3 cup reduced-calorie margarine |
3/4 cup firmly packed brown sugar |
1/3 cup chopped pecans |
1 (15 1/4-ounce) can sliced pineapple in juice |
1/2 (18.25-ounce) package reduced-fat yellow cake mix |
1/4 cup plus 2 tablespoons egg substitute |
1/3 cup water |
7 maraschino cherries with stems |
Directions:
1. Melt margarine in a 10-inch cast-iron skillet over low heat. Set aside 1 tablespoon margarine. Add sugar and pecans to margarine in skillet, stirring well. Drain pineapple, reserving 1/3 cup juice. Discard remaining juice. Arrange pineapple over sugar mixture.
2. Combine reserved 1 tablespoon margarine, 1/3 cup juice, cake mix, egg substitute, and water. Beat at low speed of an electric mixer 30 seconds. Beat at medium speed 2 minutes. Pour batter over pineapple in skillet. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Immediately invert cake onto a serving platter. Place cherries in centers of pineapple rings.
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