Pineapple Upside-Down Cake

Name: Pineapple Upside-Down Cake
Ingredients: 1/3 cup reduced-calorie margarine; 3/4 cup firmly packed brown sugar; 1/3 cup chopped pecans; 1 (15 1/4-ounce) can sliced pineapple in juice; 1/2 (18.25-ounce) package reduced-fat yellow cake mix; 1/4 cup plus 2 tablespoons egg substitute; 1/3 cup water; 7 maraschino cherries with stems

8 ingredients

2 steps

Ingredients

1/3 cup reduced-calorie margarine
3/4 cup firmly packed brown sugar
1/3 cup chopped pecans
1 (15 1/4-ounce) can sliced pineapple in juice
1/2 (18.25-ounce) package reduced-fat yellow cake mix
1/4 cup plus 2 tablespoons egg substitute
1/3 cup water
7 maraschino cherries with stems

Directions

1

Melt margarine in a 10-inch cast-iron skillet over low heat. Set aside 1 tablespoon margarine. Add sugar and pecans to margarine in skillet, stirring well. Drain pineapple, reserving 1/3 cup juice. Discard remaining juice. Arrange pineapple over sugar mixture.
2

Combine reserved 1 tablespoon margarine, 1/3 cup juice, cake mix, egg substitute, and water. Beat at low speed of an electric mixer 30 seconds. Beat at medium speed 2 minutes. Pour batter over pineapple in skillet. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Immediately invert cake onto a serving platter. Place cherries in centers of pineapple rings.