Post by marlaoh on Oct 16, 2004 11:02:43 GMT -6
Diabetic Pineapple Upside-Down Cake
canned pineapple in juice, undrained 8 slices ---
stick butter or margarine, melted 1 Tbsp ---
reserved pineapple juice 1 Tbsp ---
Equal® Spoonful 1/4 cup ---
cornstarch 1 tsp ---
maraschino cherries, drained, halved 4 ea ---
chopped nuts 2 Tbsp ---
stick butter or margarine, melted 6 Tbsp ---
Equal® Spoonful 1 cup ---
eggs 2 ea ---
vanilla 1 tsp ---
cake flour 1 1/2 cups ---
baking powder 1 tsp ---
baking soda 1/2 tsp ---
ground cinnamon 1/2 tsp ---
salt 1/4 tsp ---
buttermilk, low-fat 1/3 cup ---
reserved pineapple juice 1/3 cup ---
Nutrition Information
Amount per serving
Calories 261
Calories From Fat 117
Total Fat 13 g
Saturated Fat 0 g
Cholestrol 81 mg
Sodium 342 mg
Total Carbohydrate 32 g
Dietary Fiber g
Sugars g
Protein 5 g
Preparation Instructions
Drain pineapple slices, reserving juice. combine melted butter, 1 Tbsp 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, baking 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 degree F oven 20 - 25 minutes or until wooded pick inserted in center comes out clean. Let stand a few minutes, then invert onto serving plate. Serve warm or at room temperature,
canned pineapple in juice, undrained 8 slices ---
stick butter or margarine, melted 1 Tbsp ---
reserved pineapple juice 1 Tbsp ---
Equal® Spoonful 1/4 cup ---
cornstarch 1 tsp ---
maraschino cherries, drained, halved 4 ea ---
chopped nuts 2 Tbsp ---
stick butter or margarine, melted 6 Tbsp ---
Equal® Spoonful 1 cup ---
eggs 2 ea ---
vanilla 1 tsp ---
cake flour 1 1/2 cups ---
baking powder 1 tsp ---
baking soda 1/2 tsp ---
ground cinnamon 1/2 tsp ---
salt 1/4 tsp ---
buttermilk, low-fat 1/3 cup ---
reserved pineapple juice 1/3 cup ---
Nutrition Information
Amount per serving
Calories 261
Calories From Fat 117
Total Fat 13 g
Saturated Fat 0 g
Cholestrol 81 mg
Sodium 342 mg
Total Carbohydrate 32 g
Dietary Fiber g
Sugars g
Protein 5 g
Preparation Instructions
Drain pineapple slices, reserving juice. combine melted butter, 1 Tbsp 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, baking 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 degree F oven 20 - 25 minutes or until wooded pick inserted in center comes out clean. Let stand a few minutes, then invert onto serving plate. Serve warm or at room temperature,