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Makeover Pineapple Upside-Down Cake

Both of my boys loved this makeover version of a family favorite, and even my husband, who is a bit picky, wants a piece in his lunch tomorrow! —Mary Lou Moeller, Wooster, Ohio
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    9 servings

Ingredients

  • 3 tablespoons butter, melted
  • 1/3 cup packed brown sugar
  • 9 canned unsweetened pineapple slices
  • 9 maraschino cherries halves
  • 2/3 cup sugar
  • 2/3 cup fat-free milk
  • 3 tablespoons canola oil
  • 1 large egg, room temperature
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 1-1/3 cups cake flour
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt

Directions

  • Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange pineapple slices in a single layer in pan; place cherry halves in center of pineapple slices; set aside.
  • In a large bowl, beat the sugar, milk, oil, egg and extracts until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended. Pour into prepared pan.
  • Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm.
Nutrition Facts
1 piece: 288 calories, 9g fat (3g saturated fat), 34mg cholesterol, 172mg sodium, 49g carbohydrate (32g sugars, 1g fiber), 3g protein.

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