**Indexed** Pineapple Upside Down Cake

Discussion in 'Eating Healthy' started by ohMom, May 4, 2006.

  1. ohMom

    ohMom Kids Get Arthritis Too! Moderator

    Oct 8, 2001
    Pineapple Upside Down Cake

    POINTS® 4
    Servings | 18


    2 Tbsp unsalted butter
    1/4 cup McNeil Nutritionals Splenda brown sugar blend
    2 Tbsp McNeil Nutritionals Splenda brown sugar blend
    20 oz canned pineapple slices (rings) in juice
    18 1/4 oz unprepared yellow cake mix
    2 tsp orange zest
    1 Tbsp ground ginger
    1/2 tsp ground cinnamon
    1/2 cup Minute Maid Light orange tangerine
    1/2 cup fat-free half and half
    1/3 cup unsweetened applesauce
    3/4 cup fat-free egg substitute

    Preheat oven to 350 degrees

    Place butter in 9 x 13" nonstick baking pan and put in oven to melt. Remove from oven and sprinkle with Splenda brown sugar blend, place pineapple slices evenly over sugar.

    In large bowl, whisk together cake mix, zest, ginger, cinnamon; add juice, half-n-half, applesauce and egg substitute. Beat on low for 30 secs; increase mixer to medium and beat for 2 mins more.

    Pour batter over pineapple and carefully smooth out top. Bake until toothpick inserted in center comes out clean, about 1 hour.

    Loosen cake sides by running knife around the edges. Turn upside down onto a cooling rack set over a sheet pan to catch any drips. Cool to room temperature and slice ito 18 pieces.

    recipe from Weight Watchers online Rhubarb Upside Down cake modified

Share This Page