Showy Pineapple Upside-Down Cake

Course : Cakes
Serves: 8
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 tablespoon margarine
1/4 cup brown sugar -- packed
2 tablespoons corn syrup
8 ounces pineapple rings in juice --drained -- halved
4 medium maraschino cherries -- halved
1 cup all-purpose flour
1 teaspoon baking powder
2 large egg whites
1 large egg
3/4 cup granulated sugar
1/2 cup skim milk
2 tablespoons margarine

Preparation / Directions:

In a small bowl, combine the flour and baking powder. In a medium mixing bowl, beat the egg whites and egg with an electric mixer on high speed for 4 minutes. Gradually add the sugar, beating until light and fluffy. Add the flour mixture and beat until just combined. In a small saucepan, heat and stir the milk and 2 tablespoons margarine until the margarine melts. Add to the batter, beating until combined. Pour over the pineapple. Bake for 30 to 35 minutes, or until the cake tests done. Cool in the pan for about 5 minutes. Loosen the sides and invert the cake onto a serving plate. Serve warm.


Nutritional Information:

380 Calories (kcal); 5g Total Fat; (12% calories from fat); 4g Protein; 82g Carbohydrate; 24mg Cholesterol; 209mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Cakes Recipes