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Pineapple Upside Down Cake Recipe
|Reduced calorie margarine||1⁄3 Cup (5.33 tbs)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|Canned pineapple in juice||15 1⁄4 Ounce, sliced (1 Can)|
|Low fat yellow cake mix||18 1⁄4 Ounce (1/2 Package)|
|Egg substitute||1⁄4 Cup (4 tbs) (Plus 2 Tablespoon)|
|Water||1⁄3 Cup (5.33 tbs)|
|Maraschino cherries with stems||7|
Serving size: Complete recipe
Calories 3489 Calories from Fat 613
% Daily Value*
Total Fat 64 g98.6%
Saturated Fat 8.1 g40.4%
Trans Fat 0 g
Cholesterol 1.2 mg
Sodium 2669.1 mg111.2%
Total Carbohydrates 692 g230.7%
Dietary Fiber 19.8 g79.1%
Sugars 491.3 g
Protein 34 g67.8%
Vitamin A 57.1% Vitamin C 1.3%
Calcium 24.6% Iron 19.5%
*Based on a 2000 Calorie diet
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.
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.