The hubs LOVES Pineapple Upside Down Cake. I can take it or leave it. If I’m having cake it better have some proper buttercream frosting. I am NOT wasting my precious calories on fruit and brown sugar. Plus..it just looks so ‘old lady’, doesn’t it?
But since I do try to make things he likes every once in a while, I decided to make one for him yesterday. I also decided to make it low-calorie because even though it’s not my favorite…there is no way that at least a little bit of it won’t find it’s evil way into my belly.
I haven’t tried it yet but it must have been good because only half of this cake is left in the house as I type this.
Here’s the recipe I used:
1 tbsp. light butter
1/4 cup brown sugar (not packed)
pineapple rings packed in juice, drained
Half of an 18.25-oz. box (about 1 1/2 cups) moist-style yellow cake mix
1 1/2 tsp. baking powder
1/2 cup water
1/4 cup no-sugar-added applesauce
And Then You:
Preheat oven to 350 degrees. Spray a round cake pan with nonstick spray and set aside.
Melt the butter in the microwave and add brown sugar and mix well. Spread mixture evenly along the bottom of the cake pan.
Lay pineapple rings in an even layer in the cake pan, and place one cherry in the center of each pineapple ring.
Combine cake mix with baking powder in a large bowl. Mix well. Add water and applesauce, and stir until smooth.
Evenly pour batter into the cake pan over the fruit layer. Bake in the oven until a toothpick inserted into the center comes out clean, 30 – 35 minutes. Start checking batter at 30 minutes.
Once the cake is completely cool you can flip it out onto a plate.
Cut into 8 pieces. This version has only 190 calories per slice!