Pineapple Spice Upside Down Cake
Adapted from
Unknown
12 servings
| 1/2 c light brown sugar, packed | 1 tsp baking powder | ||
| 3 tbsps light margarine, melted | 2 tsps cinnamon | ||
| 20 ozs pineapple slices, drained | 1/2 tsp nutmeg | ||
| 18 1/4 ozs spice cake mix | 1/4 tsp ginger | ||
| 1 1/4 c pumpkin pie mix | 1/4 tsp cloves | ||
| 1/4 c egg whites, slightly beaten | 4 pcs maraschino cherries, drained and halved | ||
| 1 tbsp olive oil |
Preheat oven to 350. Prepare a 13 "x 9" pan with cooking spray; set aside. In a small bowl, combine brown sugar and margarine. Spread to cover pan. Arrange pineapple slices over sugar mixture; set aside. In a mixing bowl, combine cake mix, pumpkin pie mix, egg whites, oil, cinnamon, nutmeg, ginger, and cloves. Mix until well blended. Spread over pineapple slices. Bake for 45 minutes. Cool. Then, invert onto serving platter. Garnish with halved cherries. Cut into squares. Serve warm or cool.
| Calories | 252 | %CFF | 22 % | |
| Total Fat | 6 g | Saturated Fat | 1 mg | |
| Protein | 2 g | Cholesterol | 0 g | |
| Carbohydrates | 58 g | Sodium | 394 mg | |
| Sugars | 42 g | Fiber | 2 g | |
|
5.1 WW Points | ||||
  |
Rated by 0 users
|
 |
 |
 |
 |
Have an idea for a poll?
Please let me know!
Please let me know!