Weight Watchers Five Ingredient Pineapple Upside Down Cake Food

FIVE-INGREDIENT PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375˚F.
• Melt 2 tbsp butter in a 9-inch round, flameproof, aluminum pan over medium-low heat (make sure to cover entire pan bottom); sprinkle sugar over top. Carefully place pineapple rings in a single layer in bottom of pan (you'll use about 7 slices). Increase heat to medium-high and cook until pineapple caramelizes, flipping once, about 2 minutes per side; remove pan from heat.
• Melt remaining 2 tbsp butter on stove top or in microwave. In a medium-size mixing bowl, beat egg with melted butter. Add cake mix and reserved pineapple juice; combine well.
• Pour batter over pineapple; bake until a toothpick inserted in center of cake comes out clean, about 30 to 35 minutes. Allow cake to cool for about 15 to 20 minutes; when still warm, loosen sides with a knife and invert cake onto a serving plate. Slice into 8 pieces and serve.
• Serving size: 1 piece of cake

WEIGHT WATCHERS FIVE INGREDIENT PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 375°F.
• Melt 2 tbsp butter in 9 inch round, flameproof, aluminum pan over medium low heat (make sure to cover entire bottom of pan).
• Sprinkle sugar over top.
• Carefully place pineapple rings in a single layer in bottom of pan.
• Increase heat to medium - high and cook until pineapple caramelizes, flipping once, about 2 minutes per side.
• Remove pan from heat.
• Melt remaining 2 tbsp butter on stove top or in microwave.
• In a medium size mixing bowl beat egg with remaining melted butter,.
• Add cake mix and reserved pineapple juice. Combine well.
• Pour batter over pineapple.
• Bake until a toothpick inserted in centre of cake comes out clean, about 30 to 35 minutes.
• Allow cake to cool for about 15 to 20 minutes.
• When still warm loosen sides with a knife and invert cake onto a serving plate.
• Slice into 10 pieces and serve.
• Yields 1 slice per serving.

FIVE-INGREDIENT PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 190°C (375˚F).
• Melt 30ml (2 Tbsp) butter in a 22.5-cm (9-in) round, flameproof, aluminum pan over medium-low heat (make sure to cover entire pan bottom); sprinkle sugar over top. Carefully place pineapple rings in a single layer in bottom of pan. Increase heat to medium-high and cook until pineapple caramelizes, flipping once, about 2 minutes per side; remove pan from heat.
• Melt remaining 30ml (2 Tbsp) butter on stove top or in microwave. In a medium-size mixing bowl, beat egg with remaining melted butter. Add cake mix and reserved pineapple juice; combine well.
• Pour batter over pineapple; bake until a toothpick inserted in centre of cake comes out clean, about 30 to 35 minutes. Allow cake to cool for about 15 to 20 minutes; when still warm, loosen sides with a knife and invert cake onto a serving plate. Slice into 10 pieces and serve. Yields 1 slice per serving.

WEIGHT WATCHER 3 PT PINEAPPLE UPSIDE DOWN CUPCAKE

Steps:

• Preheat oven to the temperature for muffin pans as directed in the cake mix package.
• Prepare cake mix by mixing it with applesauce and the amount of water directed in the package.
• Grease two 12-muffin pans with cooking spray.
• Drain pineapple slices and cut into chunks that will fit into the muffin pans. Mix the chunks with the syrup. Divide to 24 portions and add to each muffin slot.
• Divide prepared cake mix into 24 portions and spoon over the pineapple mixture in each muffin slot.
• Bake according to cake mix direction.
• Serve by flipping each cupcake upside down on a plate.