The best delicious Pineapple Upside-down Cake (motts) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pineapple Upside-down Cake (motts) recipe today!
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8 oz Canned crushed pineapple in
-juice; undrained
2 tb Melted margarine; divided
1/2 c Firmly packed light brown
-sugar
6 Whole maraschino cherries
1 1/2 c All-purpose flour
2 tb Baking powder
1/4 ts Salt
1 c Granulated sugar
1/2 c Unsweetened Apple Sauce
1 Whole egg
3 Egg whites; beaten until
-stiff
Preheat oven to 375F. Drain pinepple, reserve juice. Spray sides of 8 inch
square baking pan with nonstick cooking spray.
Spread 1 tablespoon melted margarine evenly in bottom of prepared pan.
Sprinkle with brown sugar; top with pineapple. Slice cherries in half.
Arrange cherries, cut side up, so that when cake is cut, each piece will
have cherry half in center.
In small bowl, combine flour, baking powder and salt.
In large bowl, combine granulated sugar, apple sauce, whole egg, remaining
1 tablespoon melted margarine and reserved pineapple juice. Add flour
mixture to apple sauce mixture; stir until well blended. Fold in egg
whites. Gently pour batter over fruit, spreading evenly.
Bake 35 to 40 minutes or until lightly browned. Cool on wire reack 10
minutes. Invert cake onto serving plate. Serve warm or cool completely. Cut
into 12 pieces.
Notes: Pantry: Mott’s Natural Apple Sauce. (PER SERVING: 200 calories, 2.5
grams of fat, 240 mg of sodium, 20 mg of cholesterol, 12% calories from
fat)
Hanneman/Buster 1998-Apr
Yields
12 Servings
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