Pineapple And Cheese Upside Down Cake Recipe
Ingredients
| 1 (20-ounce) can unsweetened pineapple slices, undrained | ||
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| 2 tablespoons stick margarine | ||
| Vegetable cooking spray | ||
| Sugar | 3/4 Cup (16 tbs) | |
| 1/4 cup reduced-fat cream cheese, softened | ||
| 2 tablespoons stick margarine, softened | ||
| Egg whites | 2 | |
| Egg | 1 | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Shredded sharp Cheddar cheese | 3/4 Cup (16 tbs) | |
| Vanilla extract | 1/2 Teaspoon | |
Directions
Preheat oven to 350°.
Drain pineapple, reserving 1/4 cup juice.
Place reserved juice and 3 pineapple slices in a blender; cover 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 brown sugar 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 of an electric mixer until blended.
Add 2 egg whites and egg, 1 at a time, beating after each addition.
Combine flour, baking powder, and salt; add to cream cheese mixture, beating until blended.
Stir in the remaining pureed pineapple, Cheddar cheese, and vanilla.
Pour batter evenly over pineapple slices.
Bake at 350° 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.
Drain pineapple, reserving 1/4 cup juice.
Place reserved juice and 3 pineapple slices in a blender; cover 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 brown sugar 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 of an electric mixer until blended.
Add 2 egg whites and egg, 1 at a time, beating after each addition.
Combine flour, baking powder, and salt; add to cream cheese mixture, beating until blended.
Stir in the remaining pureed pineapple, Cheddar cheese, and vanilla.
Pour batter evenly over pineapple slices.
Bake at 350° 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.
Chef
