SKINNY PINEAPPLE UPSIDE-DOWN CAKE

Skinny Pineapple Upside-Down Cake image

Rich and caramely pineapple teams up with yellow cake mix for a great retro dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 9

Number Of Ingredients 7

Ingredients

1/2 cup packed brown sugar
9 slices pineapple in juice (from 20-oz can), 1/4 cup juice reserved
9 maraschino cherries without stems
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/3 cup canola oil
1 1/4 cups 1% milk
1 egg

Steps:

Heat oven to 350°F. Spray 9-inch square pan with cooking spray. Sprinkle brown sugar in pan. Arrange pineapple slices over brown sugar. Drizzle with reserved juice. Place cherry in center of each pineapple slice.
In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top is golden brown. Run knife around inside edges of pan. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake 3 minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm.

Nutrition Facts : Calories 350, Carbohydrate 60 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 42 g, TransFat 0 g