Anita's Tried & True Heart Healthy Recipes

Pineapple Upside Down Cake #2

Adapted from
16 servings

Topping: Batter: 
1/4 c light margarine, melted 18 1/4 ozs pineapple cake mix 
1 c light brown sugar, packed 3 ozs fat-free vanilla pudding mix 
20 ozs pineapple slices, drained 1 c egg whites, slightly beaten 
1/4 c maraschino cherries, drained and halved 1 c water 
1/4 c walnuts, chopped 1 tbsp olive oil 
Preheat oven to 350. Prepare a 13" x 9" pan with cooking spray and flour; set aside. To prepare topping, combine margarine and brown sugar in a skillet. Mix until melted and smooth. Spread to cover in prepared pan. Arrange pineapple slices, cherries, and walnuts over margarine mixture. To prepare batter, combine cake mix, pudding mix, egg whites, water, and oil. Mix until well blended. Pour evenly into prepared pan over top walnuts. Bake for one hour. Cool completely before turning over. Cut into wedges.
Nutritional Analysis per serving (16 servings total)
Calories 286   %CFF 18 %
Total Fat 6 g   Saturated Fat 1 mg
Protein 4 g   Cholesterol 0 g
Carbohydrates 55 g   Sodium 296 mg
Sugars 39 g   Fiber 0.4 g
6.1 WW Points
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