PINEAPPLE UPSIDE-DOWN CAKE

PINEAPPLE UPSIDE-DOWN CAKE

Yield: 12 servings
Source:  "Forbidden Foods Diabetic Cooking" by Maggie Powers
Info: http://diabeticgourmet.com/book_archive/details/12.shtml

INGREDIENTS

-  2 tablespoons stick margarine
(I Can't Believe It's Not Butter)
-  2 tablespoons firmly packed brown sugar
or Brown Sugar Splenda
-  4 slices water-packed canned pineapple,
drained
-  2 maraschino cherries, cut in half
-  1-1/4 cups all-purpose flour
-  1-1/2 teaspoon baking powder
-  1/2 teaspoon salt
-  5 tablespoons stick margarine, softened
(I Can't Believe It's Not Butter)
-  1/4 cup granulated Splenda
-  1 egg
-  1 teaspoon vanilla extract
-  1/2 cup low-fat (1%) milk
(I use reconstituted non-fat dry milk)

DIRECTIONS

Preheat oven to 350 degrees F.

In an 8x8 inch baking pan, over low heat, melt the margarine.
Remove from the heat and stir in the brown sugar. Place the
pineapple slices on the sugar mixture, centering the slices
closely in the center of the pan so all the pieces are touching.
Place a cherry half in the center of each pineapple slice.

In a medium bowl, whisk together the flour, baking powder,
and salt.

In another medium bowl, with an electric mixer at medium
speed, beat the margarine and granulated sugar until blended,
about 1 minute. Add the egg and vanilla and continue beating
until smooth, about 30 seconds. The batter will be thin. Add
the flour mixture to the batter in thirds, alternating with
milk, blending until smooth, 2 minutes. Spoon the batter on
top of the pineapple mixture and spread evenly.

Bake until golden brown, about 25-35 minutes. Unmold by
sliding a thin knife around the cake, pressing against
the pan. Invert onto a cake plate. Serve warm.

Nutritional Information Per Serving (1 piece):
Calories: 148, Fat: 7 g, Cholesterol: 18 mg,
Sodium: 231 mg,
Carbohydrate: 18 g, Dietary Fiber: 0 g,
Sugars: 8 g, Protein: 2 g
Diabetic Exchanges: 1 Carbohydrate, 1-1/2 Fat