Light Pineapple Upside Down Cake
Ingredients
1 Tbsp. butter, softened
1/2 C. light brown sugar, packed
3 cans pineapple slices (8 ounce cans) in unsweetened juice
9 maraschino cherries
1 C. cake flour
3/4 C. sugar
1 1/2 tsp. baking powder
1/4 C. thawed frozen egg substitute equivalent to 1 egg
1/2 tsp. vanilla
1/4 tsp. coconut extract
Cooking Instructions
Brush bottom and sides of 9-inch square baking pan with butter. Sprinkle brown sugar over bottom of pan. Drain pineapple slices reserving 1/2 C. juice. Arrange 9 pineapple slices on brown sugar in pan. Place 1 maraschino cherry in center of each pineapple slice. Puree 2 pineapple slices. Reserve remaining pineapple slice for another use. Stir together cake flour, sugar and baking powder in bowl. In another container, combine 1/4 C. pureed pineapple, 1/2 C. pineapple juice, egg substitute, vanilla and coconut extract. Quickly combine liquid ingredients with dry ingredients, stirring just until blended. Pour batter over pineapple in pan, spreading evenly. Bake at 350 degrees 20 to 25 minutes or until cake tests done in center and is golden brown. Cool about 5 minutes. Loosen cake around edges of pan. Place inverted serving platter over cake and turn both upside down. Shake gently, then remove pan. Slice into squares and serve warm.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)