Pineapple-and-cheese upside-down cake

12 Servings

Ingredients

Quantity Ingredient
20 ounces Can unsweetened pineapple slices, undrained
½ cup Firmly packed brown sugar
2 tablespoons Stick margarine
Vegetable cooking spray
¾ cup Sugar
¼ cup Reduced-fat cream cheese
2 tablespoons Stick margarine
2 Egg whites
1 Egg
¾ cup All-purpose flour
1 teaspoon Baking powder
¼ teaspoon Salt
¾ cup (3 oz.) finely shredded sharp cheddar cheese
½ teaspoon Vanilla extract

Directions

Preheat oven to 350 F.

Drain pineapple, reserving ¼ 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 ¼ 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 ¾ 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 7½ g, Protein 4⅕ g, Sodium 185 mg.

Reprinted from Cooking Light Magazine - May 1996

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