Pineapple upside down cake (ss)

16 Servings

Ingredients

Quantity Ingredient
1¼ cup Brown sugar
2 tablespoons Corn syrup
20 ounces Pineapple rings in juice
¾ cup Sugar
¼ cup Egg substitute
2 teaspoons Vanilla
¼ cup Skim milk
1½ cup Flour
1 teaspoon Baking powder

Directions

Preheat oven to 375°F. Lightly spray 9x13 inch baking dish with nonfat cooking spray.

Combine 1 cup of brown sugar and corn syrup in baking dish and spread evenly across bottom. Drain pineapple, reserving juice. Arrange pineapple slices on top of sugar mixture and place cherry in center of each slice.

In a large bowl, combine sugar, egg substitute, vanilla, skim milk and ¼ cup brown sugar and mix until blended smooth. Add flour and baking powder and mix well. Stir in ¾ cup of reserved pineapple juice and mix well.

Pour batter over pineapple slices and bake in preheated oven for 35 minutes, until knife inserted in center comes out clean. Cool cake for 10 minutes, invert onto serving platter.

Serves 16, 184 calories per serving, Dietary Fiber 1 gram.

>From Jyl Steinback's "Recipes for Fat Free Living Desserts".

Typed by Gail Shermeyer <4paws@...>.

Recipe by: Successful Slimming Magazine Posted to MC-Recipe Digest V1 #979 by 4paws@... (Shermeyer-Gail) on Jan 02, 1998

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