Pineapple Upside-Down Cake

1 Can (8 oz. / 227 g) Pineapple Slices
1 Tbsp. / 15 mL Butter or Margarine
1/4 Cup / 60 mL Brown Sugar
1/4 teas. / 2.5 mL Watkins Cinnamon
1 Tbsp. / 15 mL Reserved Pineapple Juice
4 Maraschino Cherries, halved
1 Cup / 250 mL All-Purpose Flour
1-1/2 teas. / 7.5 mL Watkins Baking Powder
2 Egg Whites
1 Egg
2/3 Cup / 160 mL Sugar
1/3 Cup / 80 mL Skim Milk
2 Tbsp. / 30 mL Butter or Margarine, melted
1 teas. / 5 mL Watkins Original Double-Strength Vanilla Extract
1/2 teas. / 2.5 mL Watkins Pineapple Extract
Watkins Cooking Spray

Drain pineapple, reserving juice. Cut pineapple slices in half. Spray a 9-inch / 23-cm round cake pan with Watkins Cooking Spray. Melt 1 Tbsp. / 15 of butter in the pan by placing pan in oven for 5 minutes while it preheats to 350ºF / 180ºC. Remove pan from oven and stir in brown sugar, cinnamon, and pineapple juice. Spread evenly in pan. Arrange pineapple and cherries in pan on top of sugar mixture; set aside.

Combine flour and baking powder in small bowl; set aside. In medium bowl, beat egg whites and egg with an electric mixer for 4 minutes. Gradually add sugar, beating until light and fluffy. Add flour mixture and beat until just combined. Add milk, butter and extracts; mix well. Pour batter over pineapple and cherries. Bake for 30 to 35 minutes or until cake tests done. Cool in pan 5 minutes. Loosen sides and invert cake onto serving plate. Serve warm. Makes 8 servings.

Nutritional Information Per Serving:
Calories 240, Protein 4g, Carbohydrates 41g, Sodium 130mg, Fat 6g, Saturated Fat 3g, Cholesterol 92mg, Dietary Fiber 1g

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