PINEAPPLE UPSIDE - DOWN CAKE

INGREDIENTS

2 tablespoons butter, melted
1 cup brown sugar
1/2 cup chopped nuts (optional)
8 maraschino cherries
1 (16 oz.) can pineapple slices
1/2 teaspoon ginger

COOKING DIRECTIONS

Heat butter, sugar, nuts, and ginger until a paste is formed. Place pineapple slices in 9 x 13 inch pan on top of brown sugar mixture; put cherry inside each of the pineapple centers. Set aside.

CAKE:
INGREDIENTS

1/4 cup butter
1 cup sugar
2 eggs, separated
1 1/2 cup flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon desired flavoring: lemon, almond, orange, pineapple
1/2 cup milk

COOKING DIRECTIONS

Cream butter with sugar. Add 2 egg yolks, beaten. Sift flour, baking powder, and salt together. Add alternately with milk to the sugar- butter mixture.

Beat egg whites until stiff (but not dry) and fold into batter gently. Pour over pineapple-brown sugar icing.

Bake at 350°F for 45 minutes or until done.

Cool 5 minutes.

Turn upside-down onto a serving plate or tray.

PINA COLADA CAKE

INGREDIENTS

white or pineapple cake mix
pineapple slices
maraschino cherries
coconut icing or whipped cream (whichever you prefer)
malibu rum

COOKING DIRECTIONS

Mix the cake mix according to directions. Pour half of the mix into pan, place pineapple slices and cherries on top. Then pour the other half of the mix on top.

Bake as directed on package.

When cool, poke hole in cake with a fork then pour the Malibu rum on top, saturating the cake. Then spread the icing or whipped cream on top.

PINEAPPLE UPSIDE-DOWN CAKE

INGREDIENTS

8 slices canned pineapple in juice, undrained
1 tablespoon stick butter, melted
1 tablespoon reserved pineapple juice
1/4 cup Equal® Spoonful
1 teaspoon cornstarch
4 maraschino cherries, drained, halved
2 tablespoons chopped nuts
6 tablespoons stick butter, softened
1 cup Equal® Spoonful
2 eggs
1 teaspoon vanilla
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup buttermilk
1/3 cup reserved pineapple juice

COOKING DIRECTIONS

Drain pineapple slices, reserving juice. Combine melted butter, 1 tablespoon reserved pineapple juice, 1/4 cup Equal® Spoonful and cornstarch in bottom of 9-inch round cake pan. Arrange drained pineapple slices, cherries and nuts over butter mixture.

Beat butter, 1 cup Equal® Spoonful, eggs and vanilla with electric mixer until blended. Combine cake flour, baking powder and soda, cinnamon and salt. Add to butter mixture alternately with buttermilk and 1/3 cup reserved pineapple juice, beginning and ending with dry ingredients. Mix well after each addition. Spread batter over pineapple slices in pan.

Bake in preheated 350°F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Let stand a few minutes, then invert onto serving plate. Serve warm or at room temperature.

Note: May substitute 6 packets Equal® sweetener.
May substitute 24 packets Equal® sweetener.

Makes 8 servings.

It is a 35% calorie reduction from traditional recipe.

PINEAPPLE UPSIDE DOWN CAKE(another way)

INGREDIENTS

1/4 c. butter
1/2 c. packed brown sugar
1 c. cake flour
1/2 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, softened
1/2 c. milk
1 egg
1/2 tsp. vanilla
1 can pineapple slices in syrup
maraschino cherries (as many as pineapple slices used)

COOKING DIRECTIONS

Use an 8" square or round pan. Drain can of pineapple, saving the syrup.

Place butter in 8" pan, melt in the oven while preheating to 375°F.

Sprinkle brown sugar over melted butter. Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan. Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).

In a bowl, combine cake flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup.

Pour batter into the pan being careful not to disturb the pineapples and cherries.

Bake at 375°F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.

Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.

PINEAPPLE UPSIDE DOWN CAKE

INGREDIENTS

2/3 cup butter
3/4 cup brown sugar

COOKING DIRECTIONS

Place the butter and brown sugar in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it's heavy and will be less likely to scorch.

INGREDIENTS

1 can pineapple slices
maraschino cherries (enough to fill centers of pineapples)

COOKING DIRECTIONS

Place pineapples in the butter and sugar mixture. Put cherries in the center of the pineapple. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge).

Prepare a box of yellow cake mix following the directions on the box to mix the batter (do not bake in a separate pan; follow instructions below).

Pour the batter over the pineapple and cherries.

Bake at 350°F degrees. When the cake is done, loosen the edges with a butter knife. Remove from heat and allow to sit five minutes, then turn it upside down on a serving dish.

Optional: Instead of using a cake mix, you can prepare the batter from scratch using the recipe below, or any recipe for yellow cake.

Scratch Cake:
INGREDIENTS

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2/3 cup sugar
1/4 cup milk

COOKING DIRECTIONS

Combine ingredients and beat 1 minute. Pour batter over pineapples and cherries (same as above). Bake at 350°F and follow same steps as above.