Login
Create Account
Pineapple Upside Down Bundt Cake
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
A diabetic friendly version of this popular cake with pineapple slices and maraschino cherries.
-
Main Ingredient
sugar-free yellow cake mix
-
Category: Cakes
-
Cuisine: Southern
-
Prep Time: 10 min(s)
-
Cook Time: 35 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: cookingmama
-
Posted On: Jun 09, 2016
Number of Servings:
Ingredients:
- 2 tablespoons - margarine melted
- 2 tablespoons - light brown sugar
- 1 cans - 8 oz. pineapple slices drained, with juice reserved
- 4 - maraschino cherries
- 1 packages - 16 oz. sugar-free yellow cake mix
- - water enough to make 1 cup liquid with reserved pineapple juice
- 1/3 cups - canola oil
- 2 - eggs
Directions:
Preheat oven to 350 degrees F. Lightly coat a bundt pan with cooking spray.
Pour the melted margarine into the bottom of the pan and sprinkle brown sugar evenly over the margarine. Arrange pineapple slices in a single layer over the brown sugar, placing a cherry in the center of each slice.
In a large bowl, beat together the cake mix, pineapple juice with water (enough to make 1 cup liquid), oil and eggs until well combined. Pour batter into prepared pan.
Bake for 35-40 minutes, until a toothpick inserted near center comes out clean. Allow to cool for 10 minutes, then invert the cake onto a platter.
Serve it up warm or allow to cool completely before serving.
Comments