LOW-FAT PINEAPPLE UPSIDE DOWN CAKE
A friend from my gym made this and I had to have the recipe! While this version doesn't taste the same as the "real thing", it's relatively guilt-free and better than not eating dessert at all! I have not made it myself yet, but I plan to very soon!
Provided by AnnieLynne
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Line a round 9x1 1/2 inch pan with waxed paper and spray with nonstick cooking spray.
- Sprinkle brown sugar on waxed paper.
- Drain pineapple and reserve juice.
- Spread pineapple evenly in bottom of pan and sprinkle dry gelatin over pineapple.
- Using an electic hand mixer, beat eggs and egg whites on high until very thick (about 5 minutes).
- Gradually add sugar.
- Add 1/3 cup reserved pineapple juice and vanilla and beat on low speed.
- Gradually add flour, baking powder and salt, blending until batter is smooth.
- Pour batter into pan.
- Bake 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
- When done, immediately loosen cake from edge of pan with a knife and turn the pan over onto a plate.
- Carefully remove waxed paper.
Nutrition Facts : Calories 195.9, Fat 1.4, SaturatedFat 0.4, Cholesterol 52.9, Sodium 257.5, Carbohydrate 44.6, Fiber 0.9, Sugar 30.9, Protein 4.3
PINEAPPLE UPSIDE DOWN BUNDT CAKE
This tasty pineapple upside down bundt cake is a beautiful presentation of a well-loved and popular dessert that's quick and easy to make! This easy cake mix recipe makes it even faster to get this impressive dessert ready for all to enjoy!
Provided by Angela
Categories Cake Recipes Dessert Recipes
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat your oven to 350°F (175°C) and coat your bundt pan with butter and flour.
- Pour the first 1/4 cup portion of melted butter into your bundt pan then sprinkle the brown sugar over the melted butter. Spread evenly over the bottom of your bundt pan.
- Arrange the halved pineapple slices in the bottom of your bundt pan nestled into the ridges, then place a maraschino cherry between the slices. Push gently on the cherries to firmly place them in the brown sugar.
- Combine the reserved pineapple juice with enough water to make 1 total cup of liquid. Mix the cake batter as directed on the box using the second 1/4 cup of melted butter, the pineapple juice with water, and the eggs.
- Pour the mixed batter into your bundt pan gently so that the pineapple slices remain upright, do not spread.
- Bake at 350°F (175°C) for 30-35 minutes, or until an inserted cake tester, toothpick, or butter knife comes out clean. A fully baked cake should spring back to the touch.
- Place a plate or serving platter over the bottom of the bundt pan and invert the cake, then set aside for 5 minutes to allow the cake to release from the pan.
- Remove the bundt pan and continue cooling for 25 minutes, then serve warm or store for later.
Nutrition Facts : Calories 328 kcal, Carbohydrate 58 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 67 mg, Sodium 349 mg, Fiber 1 g, Sugar 43 g, UnsaturatedFat 4 g, ServingSize 1 serving
PINEAPPLE UPSIDE-DOWN CAKE
This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories
Provided by Sara Buenfeld
Categories Afternoon tea, Snack, Treat
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4.
- For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
- Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
- Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.
Nutrition Facts : Calories 407 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.87 milligram of sodium
PINEAPPLE UPSIDE DOWN BUNDT CAKE
I love bundt cakes because they are so easy to serve. I found this recipe on a camping website and adapted it for use in the home kitchen instead of on the camp fire! It comes out great and it will be the easiest pineapple upside down cake you'll ever serve!
Provided by Nanita
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Melt butter in bundt pan in oven.
- Spray cooking spray on the parts of the pan that aren't covered by the melted butter.
- Sprinkle brown sugar over melted butter.
- Place maraschino cherries on top of sugar.
- Spread crushed pineapple over all.
- Mix cake ingredients according to the package directions regarding time and mixer speeds.
- Pour cake mix over topping ingredients in pan.
- Bake for 40 minutes, until golden brown.
- Test for doneness, knife or toothpick inserted should come out clean.
- Immediately invert onto serving platter and remove pan carefully so none of the topping stays in the pan.
- Cool completely before serving.
PINEAPPLE UPSIDE-DOWN BUNDT® CAKE
A moist twist on the original pineapple upside-down cake.
Provided by Jamie Lowe
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease fluted tube pan (such as Bundt®) with cooking spray with flour.
- Pour melted butter into the bottom of the prepared pan. Sprinkle brown sugar evenly on top. Drain pineapple rings over a measuring cup; reserve juice. Cut rings in half. Alternate placing halved pineapple rings and maraschino cherries around the pan. Set aside.
- Combine cake mix and pudding mix in a large mixing bowl. Pour enough milk into the reserved pineapple juice to make 1 cup of liquid; add to cake and pudding mixture. Pour in vegetable oil. Mix on low speed, adding 1 egg at a time until blended. Increase speed to medium; mix until thoroughly combined and smooth, about 2 minutes. Pour batter over pineapples and cherries in the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 40 minutes. Let cool for 10 minutes before removing from pan.
Nutrition Facts : Calories 417 calories, Carbohydrate 57 g, Cholesterol 62.6 mg, Fat 20.1 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 6.8 g, Sodium 476.9 mg, Sugar 37.3 g
PINEAPPLE-CHERRY UPSIDE DOWN BUNDT CAKE
Make and share this Pineapple-Cherry Upside Down Bundt Cake recipe from Food.com.
Provided by Lelandra
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a bundt pan with nonstick spray.
- Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar.
- Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan.
- In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk. Add the eggs and vegetable oil, and mix until fully blended.
- Pour the batter evenly over the pineapple and cherries.
- Bake for 30 minutes, following the cake mix instructions for a bundt pan, until an inserted toothpick comes out clean.
- Cool the cake for about 10 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple rings to serve.
- Tip.
- When you add the reserved pineapple juice and milk in step 4, they should equal 1 cup of liquid. If you like, you can first pour the reserved pineapple juice into a liquid measuring cup. Add enough milk until you have 1 cup of liquid. Add the liquid to the combined cake-and-pudding mix, then proceed with the recipe.
Nutrition Facts : Calories 5125.8, Fat 233.8, SaturatedFat 82, Cholesterol 822.1, Sodium 4565.4, Carbohydrate 734.1, Fiber 22.4, Sugar 536.9, Protein 45.6
PINEAPPLE UPSIDE DOWN CAKE
Delicious and moist, this cake is a real winner with everyone. I double this recipe and bake it in a 9x15 pan for my family of 10, it's gone in no time at all.
Provided by Garlicgoddess84
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees. Stir together the melted butter, brown sugar and corn syrup and evenly coat the bottom and sides of a 10-inch glass pie plate with the mixture. Arrange pineapple on top.
- In a mixing bowl, combine the pastry flour, granulated sugar, baking powder, baking soda and salt and thoroughly mix. In another bowl, whisk together the softened butter, sour cream, egg yolks and vanilla. Add to the dry ingredients and mix with an electric mixer at medium speed about 1 1/2 minutes, scraping down the sides of the bowl occasionally, until thick and smooth. Using a spatula, spread the batter evenly over the fruit, building up the outside edges so the cake will be level when baked.
- Bake 40 to 50 minutes, until golden brown and a tester inserted in the center comes clean. Transfer to a rack to cool 3 to 5 minutes (no longer) and then invert onto a serving plate, repositioning the fruit as necessary.
Nutrition Facts : Calories 3816.8, Fat 188.3, SaturatedFat 113.2, Cholesterol 1010, Sodium 1955.1, Carbohydrate 518, Fiber 9.8, Sugar 318.4, Protein 31.5
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