Quick pineapple upside-down cake

Quick pineapple upside-down cake

Ingredients/Components

• melted margarine - 1/4 c
• firmly packed brown sugar - 1/2 c
• crushed pineapple
• sifted cake flour - 1 c
• salt - 1/2 tsp
• sugar - 3/4 c
• oil - 1/4 c
• skim milk - 1/2 c
• baking powder
• egg whites unbeaten - 2 item
• vanilla extract - 1/2 tsp

How to make quick pineapple upside-down cake:

Preheat oven to 350°. Pour the melted margarine into an 8-inch square pan. Sprinkle with brown sugar and line bottom of pan with crushed pineapple. In a mixing bowl, sift together the flour, salt and white sugar. Add the oil and 1/4 cup of the milk. Stir until flour is dampened, then beat 1 minute. Stir in the baking powder and the remaining milk. Stir in the unbeaten egg whites and the vanilla. Beat for 2 minutes. Pour batter over the crushed pineapple in the cake pan and bake 35 to 40 minutes or until a toothpick inserted in the cake comes out clean. Remove from oven; cool slightly and invert onto a serving plate. Approximately 290 calories per serving.

Recipe categories: Desserts, Pies and tarts, < 60 mins.