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heatherkarchmer
12-20-2000, 01:49 PM
Hi -- I'm in search of a light pineapple upside-down cake recipe to make for Christmas. It's a family favorite, but I'm curious if I can make it healthier as well. Any help would be appreciated!

kwormann
12-20-2000, 02:15 PM
Well, Heather, youve stumped me!

I know i made one from CL several years ago, but I checked MasterCook and search on this board...wait one sec...I am checking one other place...nope, nope, not on recipe finder either.

I would email cookling light (or call...I actually spoke to the test kitchen once) because I KNOW they had several versions about 4 years ago...

Good luck, and if you find it, post it please http://www.cookinglight.com/bbs/smile.gif

Kim

LSB
12-20-2000, 02:31 PM
There is one I've made from CL (Mar/Apr 93). I'll post it later tonight when I get a chance.

lorilei
12-20-2000, 02:45 PM
Just did a bit of a search and found some recipes that might be helpful http://www.cookinglight.com/bbs/smile.gif

Lowfat Pineapple Upsidedown Cake

1 (8 1/4 ounce) can crushed pineapple in juice, drain and reserve juice
1 (1 1/3 ounce) package sugar free, unflavored gelatin
1 tablespoon brown sugar
2 eggs
1 egg white
3/4 cup sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Heat oven to 375 degrees. Line a round pan (9x1 1/2 inch) with waxed
paper and spray with nonstick cooking spray. Sprinkle brown sugar on
waxed paper. Spread pineapple evenly in bottom of pan and sprinkle dry
gelatin over pineapple.

Beat eggs and egg whites using an electric mixer on high until very thick,
about 5 minutes. Gradually beat in sugar. Add enough water to pineapple
juice to measure 1/3 cup. Beat in pineapple juice and vanilla on low
speed. Gradually add flour, baking powder and salt, beating until batter is
smooth. Pour into pan. Bake about 25-30 minutes or until an inserted
toothpick comes out clean. Immediately loosed cake from edge of pan
with a knife and invert pan on a plate. Carefully remove waxed paper and
slice into 8 pieces.

Makes 8 Servings
Serving Size: 1 piece


Lowfat Pineapple Upsidedown Cake

Ingredients:

1 cup crushed pineapple and juice
1/2 cup packed brown sugar
6 maraschino cherries, drained, halved
1 1/2 cup all purpose flour
2 tbs baking powder
1/4 tsp salt
1/2 cup unsweetened apple sauce
1 cup granulated sugar
3 egg whites

Oven: 400F/ 200C

Drain pineapple and save juice.

Sprinkle brown sugar onto the bottom of 8" (2L) square baking pan
lightly sprayed with non-stick cooking spray.

Spread out pineapple evenly over brown sugar.

Place cherries, cut side up, in a pattern in the pan.

In a medium bowl, combine flour powder and salt.

In a large bowl, mix the apple sauce, white sugar, pineapple juice and
egg whites.

Add flour mixture to apple sauce mixture all at once, and stir only
until moistened.

Gently pour batter onto pineapple layer in pan. DO NOT MIX. (That's the
point of an upsidedown cake!)

Bake in pre-heated oven for 30-35 minutes, or until toothpick inserted
into the center comes out clean.

Cool in pan 10 minutes.

Invert onto serving plate; cool completely. Makes 8 servings.

Nutritional Info: 271 calories, 0.3g fat



[This message has been edited by lorilei (edited 12-20-2000).]

mb
12-20-2000, 03:50 PM
there are several upside-down cake recipes in the 1997 Annual Recipe book. i think they should all be fairly light. sorry this isn't that helpful. i'll try to get the names of the recipes to help the people who have mastercook (there's no way i could type all those recipes!). http://www.cookinglight.com/bbs/smile.gif

SHERRY
12-20-2000, 05:04 PM
Here are a couple from Mastercook 6.0
* Exported from MasterCook *

Pineapple Upside-Down Cake with Rosemary

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cooking Light 1996 Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon stick margarine -- melted
1/3 cup firmly packed dark brown sugar
1 teaspoon chopped rosemary
6 unsweetened canned pineapple slices
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup stick margarine -- softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup skim milk
Rosemary sprigs -- optional

Preheat oven to 350 degrees. Coat bottom of a 9-inch round cake pan with melted margarine. Sprinkle brown sugar and rosemary over margarine. Arrange pineapple slices in a single layer over brown sugar-rosemary mixture; set aside. Combine flour, baking powder, and salt in a bowl; stir well. Set aside. Beat 1/4 cup margarine and granulated sugar at medium speed of a mixer until well-blended. Add vanilla and egg; beat well. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture; beat well after each addition. Pour batter over pineapple slices. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan, using a narrow metal spatula.

(serving size: 1 wedge)

Source:
"Cooking Light, Sept. 1996, page 86"
Copyright:
" Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 262 Calories; 8g Fat (27.1% calories from fat); 3g Protein; 45g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 227mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

Serving Ideas : Garnish with rosemary sprigs if desired. Serve warm.

NOTES : Rosemary and pineapple provide an unexpectedly superb flavor combination in this cake. If you prefer a more traditional pineapple upside-down cake, you can just omit the rosemary. To serve, invert onto a cake plate; cut into wedges.


* Exported from MasterCook *

Apricot Upside-Down Cake

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts March '97


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups pineapple juice
3/4 cup dried apricots -- quartered
2 tablespoons stick margarine
1/3 cup firmly packed dark brown sugar
2 tablespoons finely chopped walnuts
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 cup granulated sugar -- divided
1/3 cup 1% low-fat milk
1 large egg yolk
1 teaspoon vanilla extract
3 large egg whites (at room temperature)

Preheat oven to 350.

Combine pineapple juice and apricots in a small saucepan; bring to a boil. Reduce heat; simmer 8 minutes or until plump. Drain apricots in a colander over a bowl, reserving 1/3 cup pineapple juice.

Melt margarine in a 9-inch cast-iron skillet over medium heat. Spoon 1 tablespoon melted margarine into a small bowl; set aside. Add reserved pineapple juice and brown sugar to margarine in skillet. Bring to a boil; cook 1 minute or until slightly thick. Sprinkle apricots and walnuts over brown sugar mixture; set aside.

Combine flour and baking powder in a bowl. Add 1/4 cup granulated sugar, milk, egg yolk, and vanilla to margarine in bowl; stir well. Add to flour mixture, stirring well; set aside. Beat egg whites at high speed of a mixer until foamy. Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks almost form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Pour batter over apricot mixture in skillet.

Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Let stand 5 minutes on a wire rack. Loosen cake from sides of skillet, using a narrow metal spatula. Invert onto a cake plate; cut into wedges.

Source:
"Cooking Light, March 1997, p.142"
Copyright:
" Cooking Light"
T(Baking Time):
"0:30"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 233 Calories; 5g Fat (18.4% calories from fat); 4g Protein; 44g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 126mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates.



* Exported from MasterCook *

Upside-Down Pineapple-Spice Cake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Sept '97


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 teaspoons stick margarine
1/3 cup orange juice
1/4 cup packed brown sugar
7 slices (1/2-inch) fresh pineapple
1/4 cup stick margarine -- softened
1/2 cup granulated sugar
1/4 cup honey
1 large egg
1 1/4 cups sifted cake flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 cup skim milk
2 teaspoons grated orange rind
1 1/4 teaspoons vanilla extract

Preheat oven to 350.

Melt 4 teaspoons margarine in a 10-inch cast-iron or heavy skillet. Add orange juice and brown sugar; bring to a boil, and stir. Remove from heat. Arrange pineapple slices in a single layer over brown sugar mixture; set aside.

Beat 1/4 cup margarine, granulated sugar, honey, and egg at medium speed of a mixer until thick and fluffy. Combine flour and next 5 ingredients (flour through nutmeg) in a bowl. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture; beat well after each addition. Stir in rind and vanilla. Pour batter over pineapple slices.

Bake cake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Invert onto a cake plate, and cut into wedges. Serve warm.

Serving Size: 1 wedge

Source:
"Cooking Light, September 1997, p.90"
Copyright:
" Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 258 Calories; 7g Fat (24.1% calories from fat); 2g Protein; 48g Carbohydrate; 2g Dietary Fiber; 19mg Cholesterol; 302mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates.

NOTES : Spice cake was a staple because Salem, Massachusetts, and other New England ports, were hubs for the Far East spice trade. After ships from the Caribbean brought back pineapples, an inventive cook layered pineapple and sugar on the bottom of the spice cake pan. The result: an instant classic.



* Exported from MasterCook *

Caramel-Pineapple Upside-Down Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : April '98 Cake
Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (20-ounce) can pineapple tidbits in juice -- undrained
Cooking spray
1/4 cup fat-free milk
1 tablespoon stick margarine or butter
30 small soft caramel candies
1 cup canned mashed sweet potatoes or yams
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large egg whites
1 large egg
1 (18.25-ounce) package light yellow cake mix

Preheat oven to 350.

Drain pineapple in a colander over a bowl, reserving 1 cup juice. Arrange pineapple tidbits evenly in bottom of 2 (9-inch) round cake pans coated with cooking spray. Combine milk, margarine, and caramels in a small microwave-safe bowl; microwave at HIGH 2 1/2 minutes or until caramels are melted, stirring every minute. Pour caramel mixture evenly over pineapple in pans.

Combine reserved pineapple juice, sweet potatoes, and remaining ingredients in a large bowl; beat at low speed of a mixer 30 seconds. Beat at medium speed 2 minutes or until well-blended. Pour batter evenly over caramel layer in pans; bake at 350 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes. Place a plate upside down on top of each pan, and invert onto plates. Serve cakes warm.

Source:
"Cooking Light, April 1998, p.152"
Copyright:
" Cooking Light"
Yield:
"2 Cakes"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 273 Calories; 10g Fat (31.7% calories from fat); 4g Protein; 44g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 284mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 2 1/2 Other Carbohydrates.

NOTES : This recipe makes two cakes, so plan on freezing one cake. It will keep for up to three weeks in the freezer.


Hope you find one you like....Let us know what you make and a review...Happy Holidays!

LSB
12-21-2000, 07:24 AM
Here's the one from CL 93. I've made it a few times and like it a lot. Sorry I didn't post it last night as promised - I was busy decorating gingerbread people!

Pineapple Upside-Down Cake

1 small ripe pineapple, peeled and cored (or use a can of pineapple chunks)
1/4 cup plus 2 Tbsp margarine (I use butter), melted and divided
1/3 cup firmly packed brown sugar
2 Tbsp frozen pineapple juice concentrate
1 egg
2/3 cup sugar
1 3/4 cup cake flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2/3 cup skim milk
2 tsp vanilla extract

Cut pineapple into slices (if using fresh).

Combine 2 Tbsp butter, brown sugar and pineapple juice concentrate in a large 10-inch heavy skillet. Stir well. Place over medium heat; cook 1 1/2 minutes stirring constantly. Position pineapple in skillet in one layer. Set aside.

Beat egg in medium bowl at high speed until foamy. Gradually add remaining 1/4 cup butter and 2/3 cup sugar, beating well. Combine flour and next 3 ingredients. Add to
egg mixture alternatively with the milk, beginning and ending with the flour mixture. Mix well after each addition. Stir in vanilla.

Pour batter evenly over pineapple. Bake at 350 for 45 minutes or until a wooden toothpick comes out clean. Cool in pan 5 minutes. Invert cake onto a serving plate. Serve warm.

10 servings: Cal 238; Fat 7.6g; Carb 40g; Fiber .5g; Chol 22mg; Iron 1.8mg; Sodium 216mg; Calcium 78mg

Enjoy!

heatherkarchmer
12-21-2000, 03:29 PM
Thanks to everyone for your informative -- and timely -- replies and recipes! Now, I'm stumped as to which cake to make -- they all look really great! Happy holidays -- Heather