Lightened Up Pineapple Upside Down Cake

The recipe Lightened Up Pineapple Upside Down Cake can be made in roughly 50 minutes. One serving contains 355 calories, 5g of protein, and 10g of fat. For $1.03 per serving, you get a dessert that serves 8. 64 people were glad they tried this recipe. If you have lemon juice, vanila, pineapple tidbits, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Country Cleaver. Overall, this recipe earns a good spoonacular score of 51%. Try Lightened-Up Chocolate Peanut Butter Upside Down Banana Cake, Pineapple Upside Down Cake, and Pineapple Upside-Down Cake for similar recipes.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the Pineapple -Preheat the oven to 350 degrees. In a skillet, combine pineapple and brown sugar over medium high heat and cook, stirring often, until the pineapple is light brown and the juices are nearly evaporated. This will take about 12 minutes. Remove from the heat and add butter and vanilla. Pour the pineapple into a 9 inch cake pan that has been sprayed with non-stick spray. Spread the pineapple out on the bottom of the pan into a single layer. If there is excess pineapple, remove from the pan and set aside.For the Cake -In a small bowl, whisk together the flour, baking powder, and salt. In the larger mixing bowl, whisk together the sour cream, sugar, brown sugar, eggs, vanilla and butter. Gently stir in the flour until just combined. Pour over the pineapple in the cake pan and bake for 25-27 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, and then invert on a plate and release from pan. Top with extra pineapple if there was any. Wait for 1 hour for cake to cool before serving.

 

Step by step:

1. For the Pineapple -Preheat the oven to 350 degrees. In a skillet, combine pineapple and brown sugar over medium high heat and cook, stirring often, until the pineapple is light brown and the juices are nearly evaporated. This will take about 12 minutes.

2. Remove from the heat and add butter and vanilla.

3. Pour the pineapple into a 9 inch cake pan that has been sprayed with non-stick spray.

4. Spread the pineapple out on the bottom of the pan into a single layer. If there is excess pineapple, remove from the pan and set aside.For the Cake -In a small bowl, whisk together the flour, baking powder, and salt. In the larger mixing bowl, whisk together the sour cream, sugar, brown sugar, eggs, vanilla and butter. Gently stir in the flour until just combined.

5. Pour over the pineapple in the cake pan and bake for 25-27 minutes, or until a toothpick inserted in the center comes out clean.

6. Let cool in the pan for 10 minutes, and then invert on a plate and release from pan. Top with extra pineapple if there was any. Wait for 1 hour for cake to cool before serving.

Nutrition Information:

covered percent of daily need