I’m not sure when this started, but lately I CAN.NOT eat without having something sweet when I’m finished. This Healthier Pineapple Upside Down Cake does just the trick.
Halloween style! *snort*
Yes, I am continuing to Pantry Cook and that includes sweets, too. I make this recipe I used to make this Healthier Pineapple Upside Down Cakerecipe all the time. S LOVES pineapple upside down cake and I tried the Cooking Light version but felt it was too time consuming. SO, I combined my usual box mix recipe with this one and VOILA! Healthier Pineapple Upside Down Cake was born.
I’m not sure when this started, but lately I CAN.NOT eat without having something sweet when I’m finished. Well, not RIGHT after I finished, but you know what I mean. So, I’m always on the lookout for easy, healthy, LOW FAT sweets recipes for us to try. And thoughts and ideas on making new, healthy, low fat sweets. That’s one of the reasons I LOVE this recipe. It is so easy and if you make your own cake mix can be SUPAH low to almost NO fat! I know, right?? NO FAT? How can that be? *snicker*
In the bowl is one box of vanilla cake mix. Actually, it’s Halloween confetti cake mix, but who’s counting. *snort* Yes, pantry cooking means cleaning it out and using it up! We didn’t really care that it had orange and black sprinkles in it. Cake is cake right? Right?
In the bottom of an 8″ square baking pan, pour 1 cup of Smucker’s fat free caramel flavored syrup making sure to coat the entire bottom of the pan.
Drain one can of pineapples rings in juice saving the juice for later. Lay them out in the bottom of the pan and place maraschino cherries in the center of each ring (and in the spaces between each ring if you’re like me.) Somehow, I don’t have any pictures of the batter. I think it was because we were making dinner at the same time. It was rather hectic in the kitchen when I made this.
I took the cake batter, added 1/3 cup of applesauce, 3/4 cup of egg substitute, 3/4 cup of the reserved pineapple juice, and 1/4 cup of the maraschino cherry juice. Stir until combined, then beat on medium speed for 2 minutes.
Now, if you pour the whole bowl of cake mix into the square pan, it’s going to be WAY too full! So, I have a small 6 cup muffin tin that I use for the over-flow of batter. I put liners in the 6 cup muffin pan, spray the liners with cooking spray, and fill 2/3 of the way full with cake batter. Then pour the remaining batter over the pineapples and cherries. Bake at 350 for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Confession: I need a platter for this Healthier Pineapple Upside Down Cake. I have two that are not large enough. When I make this, I put aluminum foil over the pan and fold the foil over the edges of the pan. That way, when I flip it upside down, the caramel doesn’t leak all over the place.
It’s like my baking muse knew I was making this one for show. I mean, this is the prettiest this Healthier Pineapple Upside Down Cake has EVER come out. Usually, there’s a corner missing or stuck in the pan. Sometimes there’s larger chunks stuck in the pan. But not this one. It’s so purdy!!
- 18.9 ounces cake mix
- 1/3 cup applesauce
- 3/4 cup egg substitute
- 1 cup pineapple juice
- 14 ounces canned pineapple rings in juice
- 13 maraschino cherries
- 1 cup fat free caramel flavored topping
- Heat oven to 350.
- Coat the bottom of an 8 inch baking pan with 1 cup of fat free caramel flavored topping.
- Arrange the 9 pineapple rings in the pan.
- Please the maraschino cherries in the holes of the pineapple rings and around the rest of the pan.
- Combine the cake mix, applesauce, and egg substitute and pineapple juice in a mixing bowl.
- Stir until combined, then beat on medium speed for 2 minutes.
- Line 6 muffin cups with liners and spray with cooking spray. Fill 2/3 full with cake batter.
- Pour remaining batter on top of pineapple slices.
- Bake in a 350 oven for 40-45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool 10 minutes.
- Place a serving platter, inverted, on top of the baking pan. Carefully invert the cake pan and serving plate. Leaving the pan on top of the cake, allow to rest 5 minutes. Remove the pan and cool 30 minutes before serving.