Low-Fat Pineapple Upside Down Cake


1 (8 oz.) can crushed pineapple in juice, undrained
2 tablespoons margarine, melted, divided
1/2 cup firmly packed light brown sugar
6 whole maraschino cherries
1-1/2 cups all-purpose flour
2 tablespoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup apple sauce
1 whole egg
3 egg whites, beaten until stiff


Preheat oven to 375F. Drain pineapple, reserve juice. Spray sides of 8 inch square baking pan with nonstick cooking spray. Spread 1 tablespoon melted margarine evenly in bottom of prepared pan. Sprinkle with brown sugar; top with pineapple. Slice cherries in half. Arrange cherries, cut side up, so that when cake is cut, each piece will have cherry half in center. In small bowl, combine flour, baking powder and salt. In large bowl, combine granulated sugar, apple sauce, whole egg, remaining 1 tablespoon melted margarine and reserved pineapple juice. Add flour mixture to apple sauce mixture; stir until well blended. Fold in egg whites. Gently pour batter over fruit, spreading evenly. Bake 35 to 40 minutes or until lightly browned. Cool on wire rack 10 minutes. Invert cake onto serving plate. Serve warm or cool completely. Cut into 12 pieces. Makes 12 servings.

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