Pineapple Upside-Down Cake

13 ingredients
5 steps

Ingredients

  • 1 (20-ounce) can pineapple slices in juice, drained
  • Cooking spray
  • 1/3 cup fat-free caramel topping
  • 9 maraschino cherries, drained
  • 5 tablespoons butter
  • 2/3 cup sugar
  • 2 large eggs
  • 1/2 cup low-fat buttermilk
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/4 cups all-purpose flour

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Press 9 pineapple slices between paper towels until barely moist; set aside. Reserve the remaining pineapple for another use.
  3. 3
    Coat a 9-inch square baking pan with cooking spray; drizzle caramel topping over bottom of pan. Arrange prepared pineapple slices in a single layer over caramel; place 1 cherry in the center of each slice.
  4. 4
    Place the butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour, stirring just until blended (do not overstir). Pour the batter into prepared pan.
  5. 5
    Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack. Place a plate upside down on top of the cake, and invert onto plate. Cool completely. Cut cake into squares.

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