Makeover Pineapple Upside-Down Cake
TOTAL TIME: Prep: 15 min. Bake: 35 min.
YIELD: 9 servings.
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
Ingredients
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3 tablespoons butter, melted
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1/3 cup packed brown sugar
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9 canned unsweetened pineapple slices
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9 maraschino cherries halves
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2/3 cup sugar
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2/3 cup fat-free milk
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3 tablespoons canola oil
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1 large egg, room temperature
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1 teaspoon lemon extract
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1/2 teaspoon vanilla extract
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1-1/3 cups cake flour
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1-1/4 teaspoons baking powder
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1/4 teaspoon salt
Directions
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1.
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.
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2.
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.
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3.
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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