Sunday, February 28, 2010

Pineapple Upside Down Cake

Someone in my house LOVES pineapple so I decided it was time to try this out! Ours is cholesterol-free but I've listed it both ways if that's not a concern for you!


3 Tbsp margarine (you can use unsalted butter)
3/4 cup firmly packed light brown sugar
6 slices of pineapple (I've tried fresh and canned and the canned in juice turned out better)

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
8 Tbsp margarine (or 1 stick of butter) at room temperature
1/2 cup sugar
4 egg whites (or 2 eggs) at room temperature

Preheat oven to 350 degrees.
Melt 3 Tbsp margarine in bottom of 9 inch cake pan. With hands evenly distribute brown sugar in pan. Lay pineapple pieces on brown sugar in any design you want.

Mix all cake ingredients together with electric blender until smooth. Pour into pan over pineapple/butter/brown sugar mix. The butter will show on the sides of the cake.

Bake for 40 minutes (or until tester comes out clean). Remove and allow to cool for 10 minutes.

Put cake plate on top of cake pan and flip over. Cake should slide right out of pan.

Cut, serve and enjoy!