Ingredients Jump to Instructions ↓

  1. 17 Jul

  2. 39 PDT

  3. From: Heather Brown <heather

  4. EECS.Berkeley.EDU>

  5. Fat Free Pineapple Upside Down Cake (from the back of the

  6. cornstarch box)

  7. Topping: 1/4 cup brown sugar

  8. 2 tablespoons light Karo corn syrup

  9. 1 tablespoon lemon juice

  10. 7 pineapple rings (packed in juice)

  11. 7 maraschino cherries

  12. Cake: 1 cup flour

  13. 1/4 cup corn starch

  14. 1 1/2 teaspoon baking powder

  15. 1/4 teaspoon salt

  16. 1 cup sugar

  17. 2/3 cup skim milk

  18. 2 egg whites

  19. 1/3 cup Karo light

  20. 1 teaspoon vanilla

  21. 350. Spray a

  22. 9 pan with non-stick

  23. spray. Add the first three topping ingredients to the bottom

  24. of the pan, stir and then put them in the heated oven for 3 minutes. Add the pineapple rings in the configuration of

  25. your choice (I put one in the middle of each side of the pan,

  26. one in the middle, and then cut the last two in half and put

  27. them around the corners). Add cherries to the center of the

  28. rings.

  29. Combine first four cake ingredients and stir. In another bowl,

  30. whisk together the sugar and milk for one minute, and then

  31. blend in the other liquid ingredients. Stir in the dry ingredients.

  32. Pour by spoonfuls into the pan on top of your fruit configuration.

  33. 35-40 minutes. Loosen immediately and invert.

  34. 12 servings.

  35. 200 calories,

  36. 0 grams fat. --

  37. Notes: you need to add the cake batter very gingerly, since otherwise

  38. the batter gets under the pineapple layer. I had this happen and half the cake stuck to the pan (should have used a non stick rather

  39. than glass!). I covered the error with a thin layer of the fatfree

  40. frosting I was using for the fatful cake (one of the frostings with

  41. sugar, egg white, cream of tartar and a lot of beating).


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