Pineapple-and-cheese Upside-down Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
20 ounce: Can unsweetened pineapple -slices, undrained
1/2 cup: Firmly packed brown sugar,
2 tbsp: Stick margarine,
Vegetable cooking spray,
3/4 cup: Sugar,
1/4 cup: Reduced-fat cream cheese,
2 tbsp: Stick margarine,
2: Egg whites,
1: Egg,
3/4 cup: All-purpose flour,
1 tsp: Baking powder,
1/4 tsp: Salt,
3/4 cup: , (3 oz.) finely shredded -sharp cheddar cheese
1/2 tsp: Vanilla extract,
Directions:
Preheat oven to 350 F.
Drain pineapple, reserving 1/4 cup juice. Place reserved juice and 3
pineapple slices in a blender, and process until smooth; set aside.
Combine brown sugar and 2 Tablespoons margarine in a saucepan; cook
over medium-low heat until melted. Remove from heat; add 1/4 cup
pureed pineapple, stirring until blended. Pour mixture into a 9-inch
round cake pan coated with cooking spray.
Cut remaining pineapple slices in half crosswise, and arrange in a
single layer over brown sugar mixture; set aside.
Combine 3/4 c sugar, cream cheese, and 2 Tablespoons margarine in a
large bowl; beat at medium speed until blended. Add 2 eggs whites and
egg, 1 at a time, beating after each addition. Combine flour, baking
powder, and salt; add to creamed mixture, beating until blended. Stir
in the remaining pureed pineapple, cheddar cheese, and vanilla.
Pour batter evenly over pineapple slices. Bake at 350 F for 45
minutes or until a wooden pick inserted in the center comes out
clean. Let cool in pan 10 minutes; invert cake onto a serving plate.
Serve warm. Also good with a dollop of light whipped cream.
Cal 212 (32% from fat); Fat 7.5 g, Protein 4.2 g, Sodium 185 mg.
Reprinted from Cooking Light Magazine - May 1996
Source from luhu.jp
Drain pineapple, reserving 1/4 cup juice. Place reserved juice and 3
pineapple slices in a blender, and process until smooth; set aside.
Combine brown sugar and 2 Tablespoons margarine in a saucepan; cook
over medium-low heat until melted. Remove from heat; add 1/4 cup
pureed pineapple, stirring until blended. Pour mixture into a 9-inch
round cake pan coated with cooking spray.
Cut remaining pineapple slices in half crosswise, and arrange in a
single layer over brown sugar mixture; set aside.
Combine 3/4 c sugar, cream cheese, and 2 Tablespoons margarine in a
large bowl; beat at medium speed until blended. Add 2 eggs whites and
egg, 1 at a time, beating after each addition. Combine flour, baking
powder, and salt; add to creamed mixture, beating until blended. Stir
in the remaining pureed pineapple, cheddar cheese, and vanilla.
Pour batter evenly over pineapple slices. Bake at 350 F for 45
minutes or until a wooden pick inserted in the center comes out
clean. Let cool in pan 10 minutes; invert cake onto a serving plate.
Serve warm. Also good with a dollop of light whipped cream.
Cal 212 (32% from fat); Fat 7.5 g, Protein 4.2 g, Sodium 185 mg.
Reprinted from Cooking Light Magazine - May 1996
Source from luhu.jp