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A traditional-style recipe with 35% fewer
calories! Serve it warm with fat-free whipped topping.
Pineapple Upside Down Cake
8 slices canned pineapple in juice, undrained
1 tablespoon stick butter or margarine, melted
1 tablespoon reserved pineapple juice
1/4 cup Equal® Spoonful*
1 teaspoon cornstarch
4 maraschino cherries, drained, halved
2 tablespoons chopped nuts
6 tablespoons stick butter or margarine, softened
1 cup Equal® Spoonful**
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup buttermilk
1/3 cup reserved pineapple juice
- For Topping:
Drain pineapple slices, reserving juice. Combine melted butter,
1 tablespoon reserved pineapple juice, 1/4 cup Equal® and
cornstarch in bottom of a 9-inch round cake pan. Arrange drained
pineapple slices, cherries and nuts over butter mixture.
- For Cake:
Beat butter, 1 cup Equal®, eggs and vanilla in mixing bowl
on medium speed of electric mixer until blended. Combine cake
flour, baking powder, baking soda, cinnamon and salt. Add to
butter mixture alternately with buttermilk and 1/3 cup reserved
pineapple juice, beginning and ending with dry ingredients. Mix
well after each addition. Spread batter over pineapple slices
- Bake in preheated 350°F oven 20 to
25 minutes or until wooden pick inserted in center comes out
clean. Let stand a few minutes, then invert onto serving plate.
Serve warm or at room temperature
Makes 8 servings.
* May substitute 6 packets Equal sweetener
** May substitute 24 packets Equal sweetener
Nutrition Information Per Serving: calories
276, protein 6 g, carbohydrate 26 g, fat 17 g, cholesterol 6
mg, sodium 277 mg.
Food Exchanges: 2 starch, 2 fat.
Recipe and photograph provided courtesy
of Merisant Corporation ® and the NutraSweet Company, makers
for more information on the artificial sweetner Aspartame.
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