Pineapple Upside Down Cake

                                           

                                              Pineapple Upside Down Cake
                                              (from Cooking Light Annual Recipes 2002)


Ingredients:

9 pineapple slices

1/3 cup fat-free caramel topping

9 maraschino cherries, drained

5 Tbsp. butter

2/3 cup sugar

2 large eggs

1/2 cup lowfat buttermilk

1 tsp. baking powder

1 tsp. baking powder

1 tsp. vanilla extract

1/4 tsp. salt

1/4 tsp. baking soda

1 1/4 cups all-purpose flour


1. Preheat oven to 350 degrees.

2. Press 9 pineapple slices between paper towels until slightly moist.Set aside.

3. Coat a 9-inch square baking dish with cooking spray; drizzle caramel topping over bottom of pan. Arrange prepared pineapple slices in a single layer over caramel; place one cherry in center of each slice.

4. Place butter in saucepan and melt on low heat. Add sugar, stirring with a whisk.Add eggs, and stir well. 

5. Stir in low-fat buttermilk and next four ingredients.

6. Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour to mixture, stirring just until blended(do not over stir . Pour batter into prepared pan.

7. Bake at 350 degrees for 30 minutes, or until a wooden pick inserted in center comes out clean. Cool for one minute, then place a plate upside down on top of cake, and invert cake onto plate. Cool completely. Cut cake into squares. Serves 9.