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    You are in: Home / Recipes / Low-Fat Pineapple Upside Down Cake Recipe
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    Low-Fat Pineapple Upside Down Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    AnnieLynne's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Line a round 9x1 1/2 inch pan with waxed paper and spray with nonstick cooking spray.
    3. 3
      Sprinkle brown sugar on waxed paper.
    4. 4
      Drain pineapple and reserve juice.
    5. 5
      Spread pineapple evenly in bottom of pan and sprinkle dry gelatin over pineapple.
    6. 6
      Using an electic hand mixer, beat eggs and egg whites on high until very thick (about 5 minutes).
    7. 7
      Gradually add sugar.
    8. 8
      Add 1/3 cup reserved pineapple juice and vanilla and beat on low speed.
    9. 9
      Gradually add flour, baking powder and salt, blending until batter is smooth.
    10. 10
      Pour batter into pan.
    11. 11
      Bake 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
    12. 12
      When done, immediately loosen cake from edge of pan with a knife and turn the pan over onto a plate.
    13. 13
      Carefully remove waxed paper.

    Ratings & Reviews:

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    Nutritional Facts for Low-Fat Pineapple Upside Down Cake

    Serving Size: 1 (126 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 195.9
     
    Calories from Fat 12
    52%
    Total Fat 1.4 g
    2%
    Saturated Fat 0.4 g
    2%
    Cholesterol 52.8 mg
    17%
    Sodium 257.4 mg
    10%
    Total Carbohydrate 44.6 g
    14%
    Dietary Fiber 0.8 g
    3%
    Sugars 30.8 g
    123%
    Protein 4.2 g
    8%

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