Fat Free Pineapple Upside Down Cake Recipe
Servings: 12
Ingredients
- No-Stick cooking spray
- 1/3 c. Brown sugar, packed
- 2 Tbsp. Light corn syrup (Karo)
- 3 tsp Lemon juice
- 7 x Canned pineapple rings well-liquid removed
- 1 c. Flour
- 1/4 c. Cornstarch
- 1 1/2 tsp Baking pwdr
- 1/2 tsp Salt
- 1 c. Sugar
- 2/3 c. Skim lowfat milk
- 2 x Egg whites
- 1/3 c. Light corn syrup (Karo)
- 1 tsp Vanilla
Directions
- Spray 9-inch cake pan with cooking spray. Add in brown sugar, corn syrup and lemon juice; stir to combine. Place in 350 F oven 3 min. Arrange pineapple rings and cherries in pan; set aside. In large bowl, combine flour, corn starch, baking pwdr and salt. In medium bowl, stir sugar and lowfat milk till sugar is almost dissolved. Add in egg whites, corn syrup and vanilla; stir till blended. Gradually add in to flour mix, stirring till smooth. Pour into pan. Bake in 350 F oven 35 to 40 min or possibly till toothpick inserted in center comes out clean. Immediately loosen edge of cake with spatula and invert onto serving plate. Remove pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 12 servings | |
| Calories 201 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 271mg | 11% |
| Potassium 73mg | 2% |
| Total Carbs 49.73g | 13% |
| Dietary Fiber 0.5g | 2% |
| Sugars 31.72g | 21% |
| Protein 1.65g | 3% |
