Pineapple Upside-Down Cake
Pineapple Upside-Down Cake is a vegetarian dessert. One portion of this dish contains around 4g of protein, 8g of fat, and a total of 264 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 9. If you have sugar, pineapple in juice, caramel topping, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Press 9 pineapple slices between paper towels until barely moist; set aside. Reserve the remaining pineapple for another use.
Coat a 9-inch square baking pan with cooking spray; drizzle caramel topping over bottom of pan. Arrange prepared pineapple slices in a single layer over caramel; place 1 cherry in the center of each slice.
Place the butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts.
Add sugar, stirring with a whisk.
Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife.
Add flour, stirring just until blended (do not overstir).
Pour the batter into prepared pan.
Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack.
Place a plate upside down on top of the cake, and invert onto plate. Cool completely.