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Pineapple Upside-Down Cake

CarlCarl Kleinebecker
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Serves 8
total time:
40 min

Save this recipe 1
Save this recipe 1
Serves 8
total time:
40 min


  • 1/3 cup reduced-calorie margarine
  • 3/4 cup firmly packed brown sugar
  • 1/3 cup chopped pecans
  • 1 (15 1/4-ounce) can sliced pineapple in juice
  • 1/2 (18.25-ounce) package reduced-fat yellow cake mix
  • 1/4 cup plus 2 tablespoons egg substitute
  • 1/3 cup water
  • 7 maraschino cherries with stems
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  • 1

    Melt margarine in a 10-inch cast-iron skillet over low heat. Set aside 1 tablespoon margarine.

  • 2

    Add sugar and pecans to margarine in skillet, stirring well. Drain pineapple, reserving 1/3 cup juice. Discard remaining juice. Arrange pineapple over sugar mixture.

  • 3

    Combine reserved 1 tablespoon margarine, 1/3 cup juice, cake mix, egg substitute, and water. Beat at low speed of an electric mixer 30 seconds. Beat at medium speed 2 minutes. Pour batter over pineapple in skillet.

  • 4

    Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Immediately invert cake onto a serving platter.

  • 5

    Place cherries in centers of pineapple rings.

Recipe Notes

Edit note

From the kitchen of: Jenny Craig

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