Ginger-Pineapple Upside-Down Cake

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Makes: 12  servings Prep 15 mins Bake 40 mins

Ingredients

  • 4 tablespoons  butter or margarine, melted, divided
  • 1/4 cup  firmly packed brown sugar
  • 2 8 ounce cans pineapple slices in juice, drained
  • 1 1/2 cups  all-purpose flour
  • 2/3 cup  granulated sugar
  • 1 teaspoon  baking soda
  • 3/4 teaspoon  ground ginger
  • 1/4 teaspoon  ground cinnamon
  • 1/4 teaspoon  salt
  • 1 large egg
  • 1/2 cup  fat-free milk
  • 1/4 cup  light molasses
  • 1/2 teaspoon  vanilla extract
  • 1 large egg white

Directions

1. Heat oven to 350 degrees F. Lightly brush 9-inch round cake pan with some melted butter; reserve remaining butter. Sprinkle brown sugar over bottom of pan. Arrange 7 pineapple slices in a single layer on top (reserve remaining slice for another use).

2. Combine flour, granulated sugar, baking soda, ginger, cinnamon and salt in large bowl. Whisk together remaining butter, egg, egg white, milk, molasses and vanilla in small bowl.

3. Stir wet ingredients into dry ingredients until blended. Pour into prepared pan. Bake 40 minutes or until toothpick inserted in center comes out clean. Immediately invert cake onto serving platter; remove pan. Serve warm. Makes 12 servings.

Nutrition Facts

  • Servings Per Recipe 12
  • cal.(kcal)200,
  • Fat, total(g)4,
  • chol.(mg)28,
  • sat. fat(g)3,
  • carb.(g)38,
  • pro.(g)3,
  • sodium(mg)209,
  • Percent Daily Values are based on a 2,000 calorie diet
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