Tuesday, June 14, 2011

Pineapple Upside Down Cake

My husband loves fresh pineapple, but doesn't care for it from a can...unless it's baked.


I had just bought a can of canned pineapple rings the week before seeing this recipe at A'lil Country Sugar , so of course I HAD to try this great recipe.


We both loved it.

I lightened it up for our dietary needs, so I will share those changes in BOLD font within the recipe.

MMMMMMelt in Your Mouth Goodness!



PINEAPPLE UPSIDE DOWN CAKE
(From The Better Baker and A'lil Country Sugar)

1/4 c. butter  (nothin's better than butter=)
2/3 c. packed brown sugar
(I substituted with 2 Tb. brown sugar splenda {equal to 1/4 c.) + 1/3 c. packed brown sugar - mixed together before sprinkling over melted butter)
1 can (16 ozs.)  sliced pineapple - in heavy (light) syrup
maraschino cherries
1/2 c.(1/4 c.) chopped walnuts or pecans
1-1/3 c. flour
1 c. white sugar (I used 1/2 xylitol)
1/3 c. shortening
3/4 c. milk (I used 1%)
1-1/2 tsp. baking powder
1/2 tsp. salt (I omitted)
1 egg (I used 2 egg whites)


Preheat oven to 350. Melt butter in 10" round baking pan.  Sprinkle brown sugar ove melted butter. Arrange pineapple on top with cherry in center.  Sprinkle nuts on top (or fill in around pineapple rings). Beat remaining ingredients on low for 30 seconds, then on high for 3 minutes.  Pour over pineapple.  Bake 45 - 50 minutes. (I baked for 35 minutes...splenda always bakes faster).

Linked to Totally Tasty Tuesday
              Made it on Monday