Pineapple Upside Down Cake (ss)

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A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs, Dairy		2post, Cake-ck, Fruit-ck	16	Servings

INGREDIENTS

1 1/4	c	Brown sugar
2	T	Corn syrup
20	oz	Pineapple rings in juice
3/4	c	Sugar
1/4	c	Egg substitute
2	t	Vanilla
1/4	c	Skim milk
1 1/2	c	Flour
1	t	Baking powder

INSTRUCTIONS

Preheat oven to 375Â°F. Lightly spray 9x13 inch baking dish with
nonfat cooking spray.  Combine 1 cup of brown sugar and corn syrup in
baking dish and spread  evenly across bottom. Drain pineapple,
reserving juice. Arrange  pineapple slices on top of sugar mixture and
place cherry in center  of each slice.  In a large bowl, combine sugar,
egg substitute, vanilla, skim milk  and 1/4 cup brown sugar and mix
until blended smooth. Add flour and  baking powder and mix well. Stir
in 3/4 cup of reserved pineapple  juice and mix well.  Pour batter over
pineapple slices and bake in preheated oven for 35  minutes, until
knife inserted in center comes out clean. Cool cake  for 10 minutes,
invert onto serving platter.  Serves 16, 184 calories per serving,
Dietary Fiber 1 gram.  From Jyl Steinback's "Recipes for Fat Free
Living Desserts".  Typed by Gail Shermeyer <4paws@netrax.net>.  Recipe
by: Successful Slimming Magazine  Posted to MC-Recipe Digest V1 #979 by
4paws@netrax.net  (Shermeyer-Gail) on Jan 02, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 182 Calories From Fat: 5 Total Fat: <1g Cholesterol: 14.2mg Sodium: 44.7mg Potassium: 90.9mg Carbohydrates: 43.2g Fiber: <1g Sugar: 32.2g Protein: 2g