Pineapple Upside-Down Cake
Most people do not think “diet” when they see a Pineapple Upside-Down Cake. To be fair, most cakes out there in general aren’t considered diet fare. Do not fret however; here is a Jenny Craig recipe for this comfort-food favorite that is tasty without going over top. By the way, if you haven’t already, you can register at the JC site and have access to a ton of healthy recipes.
Ingredients
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1/3 cup reduced-calorie margarine
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3/4 cup brown sugar, firmly packed
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1/3 cup chopped pecans
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1 (15.25oz) can sliced pineapple in juice
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1/2 (18.25oz) package reduced-fat yellow cake mix
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1/4 cup plus 2 tablespoons egg substitute
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1/3 cup water
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7 maraschino cherries with stems
Directions
- Melt margarine in a 10-inch cast-iron skillet over low heat. Set aside 1 tablespoon margarine.
- Add sugar and pecans to margarine in skillet, stirring well. Drain pineapple, reserving 1/3 cup juice. Discard remaining juice. Arrange pineapple over sugar mixture.
- Combine reserved 1 tablespoon margarine, 1/3 cup juice, cake mix, egg substitute, and water. Beat with an electric mixer on low speed for 30 seconds. Beat at medium speed 2 minutes. Pour batter over pineapple in skillet.
- Bake at 350° F for 35 minutes or until a wooden pick inserted in center comes out clean. Immediately invert cake onto a serving platter.
- Place cherries in centers of pineapple rings.
Nutrition Info Per Serving (10 servings per cake)
Calories 254
Carbohydrate 44.5g
Protein 2.3g
Fat 8g
Cholesterol 0mg
Sodium 244mg
**Recipe courtesy of Jenny Craig
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