Pineapple upside-down cake (light)

 
                     PINEAPPLE UPSIDE-DOWN CAKE (LIGHT)
 
 Recipe By     : 
 Serving Size  : 9    Preparation Time :0:00
 Categories    : Desserts                         Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Butter, softened
      1/2   c            Light brown sugar, packed
    3       cn           Pineapple slices (8oz cans)
                         - in unsweetened juice
    9                    Maraschino cherries
    1       c            Cake flour
      3/4   c            Sugar
    1 1/2   ts           Baking powder
      1/4   c            Thawed frozen egg substitute
                         - equivalent to 1 egg
      1/2   ts           Vanilla
      1/4   ts           Coconut extract
 
      Brush bottom and sides of 9-inch square baking pan with butter. Sprinkle
   brown sugar over bottom of pan.
      Drain pineapple slices reserving 1/2 cup juice.  Arrange 9 pineapple
   slices on brown sugar in pan.  Place 1 maraschino cherry in center of each
   pineapple slice.  Puree 2 pineapple slices.  Reserve remaining pineapple
   slice for another use.
      Stir together cake flour, sugar and baking powder in bowl.  In another
   container, combine 1/4 cup pureed pineapple, 1/2 cup pineapple juice, egg
   substitute, vanilla and coconut extract. Quickly combine liquid ingredients
   with dry ingredients, stirring just until blended.
      Pour batter over pineapple in pan, spreading evenly.  Bake at 350
   degrees 20 to 25 minutes or until cake tests done in center and is golden
   brown.  Cool about 5 minutes.
      Loosen cake around edges of pan.  Place inverted serving platter over
   cake and turn both upside down.  Shake gently, then remove pan. Slice into
   squares and serve warm.  Makes 9 servings.
   
   Each serving contains about: 221 calories; 103 mg sodium; 3 mg cholesterol;
   2 grams fat; 51 grams carbohydrates; 2 grams protein; 0.3 gram fiber.
   
      When preparing the cake, stir the liquid and dry ingredients together
   just until blended --- overmixing causes toughness.  Also watch the baking
   closely.  Bake only until the center of the cake tests done -- overbaking
   causes dryness and toughness.
      After baking, let the cake stand a few minutes, then loosen the edges
   with a knife.  Invert the cake into a serving platter to reveal the
   fruit-and-sugar glaze.  This cake is best when eaten warm.  You may want to
   serve it with nonfat frozen yogurt or a dollop of low-fat whipped topping.
   
   Printed in the June 18, 1992, issue of the Los Angeles Times.
  
 
 
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