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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pineapple-and-cheese Upside-down Cake.
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20 oz Can unsweetened pineapple
–slices, undrained
1/2 c Firmly packed brown sugar
2 tb Stick margarine
Vegetable cooking spray
3/4 c Sugar
1/4 c Reduced-fat cream cheese
2 tb Stick margarine
2 Egg whites
1 Egg
3/4 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
3/4 c (3 oz.) finely shredded
–sharp cheddar cheese
1/2 ts Vanilla extract
Preheat oven to 350 F.
Drain pineapple, reserving 1/4 cup juice. Place reserved juice and 3
pineapple slices in a blender, 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 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 c sugar, cream cheese, and 2 Tablespoons margarine in a
large bowl; beat at medium speed until blended. Add 2 eggs whites and
egg, 1 at a time, beating after each addition. Combine flour, baking
powder, and salt; add to creamed mixture, beating until blended. Stir
in the remaining pureed pineapple, cheddar cheese, and vanilla.
Pour batter evenly over pineapple slices. Bake at 350 F 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.
Serve warm. Also good with a dollop of light whipped cream.
Cal 212 (32% from fat); Fat 7.5 g, Protein 4.2 g, Sodium 185 mg.
Reprinted from Cooking Light Magazine – May 1996
Yields
12 Servings
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