Fresh Pineapple Upside-Down Cake

Name: Fresh Pineapple Upside-Down Cake
Ingredients: pineapple 1 sm. ripe; 3 tablespoons butter melted; 1/4 cup brown sugar firmly packed; 1/4 cup unsweetened pineapple juice; vegetable cooking spray; 2 tablespoons walnuts finely chopped; 1/4 cup egg substitute frozen, thawed; 1/2 cup sugar; 1 1/2 cups cake flour sifted; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup skim milk; 2 teaspoons vanilla extract

13 ingredients

2 steps

Ingredients

pineapple 1 sm. ripe
3 tablespoons butter melted
1/4 cup brown sugar firmly packed
1/4 cup unsweetened pineapple juice
vegetable cooking spray
2 tablespoons walnuts finely chopped
1/4 cup egg substitute frozen, thawed
1/2 cup sugar
1 1/2 cups cake flour sifted
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup skim milk
2 teaspoons vanilla extract

Directions

1

Peel, core, and cut pineapple crosswise into 4 (1/2 inch thick) slices. Cut 3 pineapple slices in half; set slices aside. Reserve remaining pineapple for another use. Combine 1 tablespoon butter and brown sugar in a small saucepan. Cook over medium heat 1 minute. Add pineapple juice; cook 1 minute, stirring constantly. Spread mixture evenly over bottom of an 8 inch round cake pan coated with cooking spray; sprinkle with walnuts. Place whole pineapple slice in center of pan. Arra
2

Beat egg substitute at high speed of an electric mixer until well blended; add sugar and remaining 2 tablespoons butter. Combine flour, baking powder, and salt; add to sugar mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Pour batter over pineapple. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes; invert onto a serving plate.