Low Carb Upside Down Cake Food

PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350.
• Spread the softened butter in the bottom of an 8 x 8 baking dish. Put a layer of pineapple on top of the butter. Mix together the 1/4 cup sweetener and the pineapple extract in a small bowl. Sprinkle that on top of the pineapple.
• Add the cake ingredient to a food processor. Process until smooth. Drop by spoonfuls on top of the pineapple. Gently spread to cover all the pineapple.
• Bake for 30 minutes until golden brown and slightly firm to the touch. Cool for 20 minutes and then invert onto a serving platter. Store leftovers in the fridge.

CHOCOLATE PECAN UPSIDE DOWN CAKE

Steps:

• Preheat the oven to 350ºF.
• Grease a 9-inch springform pan. To prevent leaking use a tight fitting base or set the pan on a sheet of tin foil and firmly press foil up around the sides of the pan.
• Insert and empty 14 oz can filled 3/4 full with dried beans into the center of the springform pan.
• Melt the butter and margaring for the sauce in a medium saucepan over medium heat.
• Add the brown sugar and water, stir and bring to a boil.
• Boil for about 3 min, stirring occasionally, until mixture is smooth and sauce like.
• Coarsely chop 1/2 cup of the pecans and add to the brown sugar sauce.
• Add the remaining pecans and mix well.
• Turn into the prepared pan and press the pecans flat in a singly layer, and cool.
• Beat the cup of butter for the cake with the sugar and vanilla in a large bowl, scraping down the sides occasionally, until light and fluffy.
• Add eggs 1 at a time, beating well after each addition.
• Combine the flour, cocoa, cinnamon, baking powder, baking soda, and salt in a medium bowl.
• Add the flour mixture and the sour cream to the butter mixer, beginning and ending with the flour mixture, beating on low speed until well combined.
• Carefully spoon the batter into the pan, spreading gently over pecan mixture in an even layer.
• Bake for 45-50 min or until tested clean.
• Let stand in pan on a wire rack for 30 minute.
• Run a knife around the inside and outside edges of the cake.
• Remove the can of beans and invert the cake onto a serving platter/plate. Do not remove the pan, let stand inverted for 2 minute.
• Remove pan and replace any pecans that have come off the cake.
• Cool completely, and serve.

LOW-FAT PEACH UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Pour the melted margarine into an 8 x 8 x 2" baking pan, spreading to coat bottom and sides of pan.
• Arrange peaches in bottom of pan. Place the remaining margarine in food processor; process 10 seconds; add sugar; pulse 20 seconds. Add eggs, vanilla and almond extracts and 2 tablespoons water; process 10 seconds. Scrape down sides of work bowl; add remaining ingredients. Pulse until batter thickens.
• Spread evenly over peaches.
• Bake 25 - 30 minutes, until toothpick inserted in center of cake comes out clean. Cool on rack 2 minutes. Loosen around edges with metal spatula and invert onto serving plate.

LOW-FAT PINEAPPLE UPSIDE DOWN CAKE

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.

PINEAPPLE UPSIDE DOWN CAKE - SUGAR FREE

Steps:

• Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans, 1.
• tablespoon lemon juice, 1/4 cup sugar substitute and cornstarch in bottom of a 8-inch square or 9-inch round cake pan; spread mixture evenly in pan.
• Beat margarine and 1/2 cup sugar substitute in medium bowl until fluffy;.
• beat in egg. Combine flour, baking powder, baking soda and spices in small.
• bowl. Add to margarine mixture alternately with buttermilk, 1/4 cup reserved.
• pineapple juice and remaining 1 tablespoon lemon juice, beginning and ending with dry ingredients.
• Spread batter over pineapple mixture in pan. Bake in a preheated 350 degree oven until browned and toothpick inserted in center comes out clean, about 25 minutes. Invert cake immediately onto serving plate. Serve warm or at room temperature.
• Note: If desired, maraschino cherry halves may be placed in bottom of cake.
• pan with pineapple mixture.