The best delicious Fat-free Pineapple Upside Down Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fat-free Pineapple Upside Down Cake recipe today!
Hello my friends, this Fat-free Pineapple Upside Down Cake recipe will not disappoint, I promise! Made with simple ingredients, our Fat-free Pineapple Upside Down Cake is amazingly delicious, and addictive, everyone will be asking for more Fat-free Pineapple Upside Down Cake.
What Makes This Fat-free Pineapple Upside Down Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fat-free Pineapple Upside Down Cake.
Ready to make this Fat-free Pineapple Upside Down Cake Recipe? Let’s do it!
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No-Stick cooking spray
1/3 c Brown sugar, packed
2 tb Light corn syrup (Karo)
3 ts Lemon juice
7 Canned pineapple rings
– well-drained
1 c Flour
1/4 c Cornstarch
1 1/2 ts Baking powder
1/2 ts Salt
1 c Sugar
2/3 c Skim milk
2 Egg whites
1/3 c Light corn syrup (Karo)
1 ts Vanilla
Spray 9-inch cake pan with cooking spray. Add brown sugar, corn syrup and
lemon juice; stir to combine. Place in 350 F oven 3 minutes. Arrange
pineapple rings and cherries in pan; set aside. In large bowl, combine
flour, corn starch, baking powder and salt. In medium bowl, stir sugar
and milk until sugar is almost dissolved. Add egg whites, corn syrup and
vanilla; stir until blended. Gradually add to flour mixture, stirring
until smooth. Pour into pan. Bake in 350 F oven 35 to 40 minutes or
until toothpick inserted in center comes out clean. Immediately loosen
edge of cake with spatula and invert onto serving plate. Remove pan.
Each serving provides: 200 Calories, 2 g protein, 47 g carbohydrate, 0 mg
cholesterol, 160 mg sodium
*
Yields
12 Servings
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