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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

9 ServingsPrep: 15 min. Bake: 35 min.

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 egg
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

2 of 2

Makeover Pineapple Upside-Down Cake (continued)

Directions (continued)

clean. Immediately invert onto a serving plate. Serve warm. Yield: 9
servings.

Nutrition Facts: 1 piece equals 288 calories, 9 g fat (3 g saturated fat), 34 mg cholesterol, 172 mg sodium, 49 g carbohydrate, 1 g fiber, 3 g protein.