“So you think this is going to better than sex?” is the question I get every time I tell the name of this dessert. Well, that depends on what kind of sex you’e talking about, lol. But seriously, this is a great tasting cake that is low fat and has only 365 calories.
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ingredients
1 (20-ounce) can pineapple slices in juice, drained
Cooking spray
1/3 cup fat-free caramel topping
9 maraschino cherries, drained
5 tablespoons butter
2/3 cup sugar
2 large eggs
1/2 cup low-fat buttermilk
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups all-purpose flour
Directions
- Preheat oven to 350°.
- Press 9 pineapple slices between paper towels until barely moist; set aside. Reserve the remaining pineapple for another use.
- Coat a 9-inch square baking pan with cooking spray; drizzle caramel topping over bottom of pan. Arrange prepared pineapple slices in a single layer over caramel; place 1 cherry in the center of each slice.
- Place the butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour, stirring just until blended (do not overstir). Pour the batter into prepared pan.
- Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack. Place a plate upside down on top of the cake, and invert onto plate. Cool completely. Cut cake into squares.
RECIPE: Pineapple Upside Down Cake was originally published on blackdoctor.org
