Today's treat is posted in honor of my sweet Hubby. We just celebrated our 6th anniversary on February 18th and even though he'll eat many "treats"; Pineapple Upside-Down Cake is his all-time favorite. Needless to say, I NEVER make decadent sweets because we are on a "healthy lifestyle" diet (lots of fruits, veggies, water, and exercise). I have made this "light" version though and he found it quite palatable (it was gone in 2 days). The recipes comes from HEALTHY COOKING MAGAZINE.
MAKEOVER PINEAPPLE UPSIDE-DOWN CAKE
3 tbsp. butter, melted
1/3 c. packed brown sugar
9 canned unsweetened pineapple slices
9 maraschino cherries halves
2/3 c. sugar
2/3 c. fat-free milk
3 tbsp. canola oil
1 egg
1 tsp. lemon extract
1/2 tsp. vanilla extract
1 1/3 c. cake flour
1 1/4 tsp. baking powder
1/4 tsp. salt
Pour butter into a 9" square baking pan; sprinkle with brown sugar. Arrange pineapple slices in a single layer in pan;place cherry halves in the center of pineapple slices; set aside.
In a large bowl, beat the sugar, milk, oil, egg and extracts until well blended. Combine the flour, baking powder and salt; gradually beat into the sugar mixture until blended. Pour into prepared pan.
Bake at 350 for 35-45 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm.
EAT AND SMILE!- 1 piece=288 calories as opposed to the "heavier" version at 389 calories per slice
No comments:
Post a Comment