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Pineapple Upside-Down Cake
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Recipe Information
Charlene Collins


  • 1 (8 oz (224 grm).) can crushed pineapple in juice, undrained
  • 2 tbsp (30 ml) margarine, melted, divided
  • 1/2 cup (125 ml) firmly packed light brown sugar
  • 6 whole maraschino cherries
  • 1-1/2 cups (350 ml) all-purpose flour
  • 2 tbsp (30 ml) baking powder
  • 1/4 tsp (1 ml) salt
  • 1 cup (225 ml) sugar
  • 1/2 cup (125 ml) apple sauce
  • 1 egg
  • 2 egg whites, beaten until stiff
  • Preheat oven to 375 degrees (200 C.).
  • Drain pineapple; reserve juice.
  • Spray sides of 8-inch square baking pan with nonstick cooking spray.
  • Spread 1 tbsp (15 ml) melted margarine evenly in bottom of prepared pan.
  • Sprinkle with brown sugar; top with pineapple.
  • Slice cherries in half. Arrange cherries, cut side up, so that when cake is cut, each piece will have cherry half in center.
  • In small bowl, combine flour, baking powder and salt.
  • In large bowl, combine granulated sugar, apple sauce, whole egg, remaining 1 tbsp (15 ml) melted margarine and reserved pineapple juice.
  • Add flour mixture to apple sauce mixture; stir until well blended.
  • Fold in egg whites.
  • Gently pour batter over fruit, spreading evenly.
  • Bake 35 to 40 minutes or until lightly browned.
  • Cool on wire rack 10 minutes.
  • Invert cake onto serving plate.
  • Serve warm or cool completely. Cut into 12 pieces.
Nutrients per serving: 200 calories, total fat 2.5g, sodium 240 mg, cholesterol 20 mg.

Found in Mott's Apple Sauce A Better Way to Bake book

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