Pineapple Upside-Down Cake

Yield: 9 servings (serving size: 1 cake square)

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

Preparation

Preheat oven to 350°.

Press 9 pineapple slices between paper towels until barely moist; set aside. Reserve the remaining pineapple for another use.

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.

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.

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.

Nutritional Information

Calories:

264 (27% from fat)

Fat:

7.9g (sat 4.5g,mono 2.4g,poly 0.5g)

Protein:

4g

Carbohydrate:

45.1g

Fiber:

0.9g

Cholesterol:

65mg

Iron:

1.2mg

Sodium:

280mg

Calcium:

68mg