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Pineapple Upside-Down Cake (lite)

16 servings

• 2 tablespoons butter
• ¼ cup brown sugar
• 1 can (20 ounces) pineapple in juice, drained (rings, chunks or crushed)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ cup (½ stick) butter, softened
• 1¼ cups sugar
• ½ cup liquid egg substitute or 4 egg whites
• 2 teaspoons vanilla extract
• 1 cup low-fat buttermilk

Preheat the oven to 350 degrees. Spray a 9-by-13-inch pan with nonstick spray.

Place the 2 tablespoons butter in the pan and put in the oven to melt. Remove the pan as soon as the butter is melted. Sprinkle the brown sugar over the bottom of the pan. Evenly distribute the drained pineapple over the brown-sugar mixture and set aside.

Combine the flour and baking soda in a small bowl. Set aside. In a large bowl, combine the butter and sugar, and mix until smooth. Add the egg substitute a little at a time, or the egg whites one at a time, beating for 30 seconds after each addition. Add the vanilla extract and mix well. Add half of the flour-and-soda mixture, then half of the buttermilk, mix and repeat.

Spoon the batter over the fruit – do not stir – and smooth the top. Bake for 40 minutes in the preheated oven, or until a sharp knife inserted in the center comes out clean. Allow the cake to cool for 5 to 10 minutes, then turn upside down onto a serving platter. Remove any pineapple or sugar that sticks in the pan and place it back on the cake.

Per serving: 197 calories, 5 g fat, 12 mg cholesterol, 154 mg sodium, 36 g carbohydrates, 3 g protein, 1 g fiber.

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