Weight Watchers Five Ingredient Pineapple Upside Down Cake

“From WW Weekly Jan 27-Feb 2 2013 Posting here so its not lost 4 points per serving”
READY IN:
47mins
SERVES:
10
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 14 cup unsalted butter, divided
  • 14 cup light brown sugar, packed
  • 340 g pineapple slices in juice, canned, 1/4 cup pineapple juice reserved
  • 1 large egg
  • 250 ml vanilla cake mix

Directions

  1. Preheat oven to 375°F.
  2. Melt 2 tbsp butter in 9 inch round, flameproof, aluminum pan over medium low heat (make sure to cover entire bottom of pan).
  3. Sprinkle sugar over top.
  4. Carefully place pineapple rings in a single layer in bottom of pan.
  5. Increase heat to medium - high and cook until pineapple caramelizes, flipping once, about 2 minutes per side.
  6. Remove pan from heat.
  7. Melt remaining 2 tbsp butter on stove top or in microwave.
  8. In a medium size mixing bowl beat egg with remaining melted butter,.
  9. Add cake mix and reserved pineapple juice. Combine well.
  10. Pour batter over pineapple.
  11. Bake until a toothpick inserted in centre of cake comes out clean, about 30 to 35 minutes.
  12. Allow cake to cool for about 15 to 20 minutes.
  13. When still warm loosen sides with a knife and invert cake onto a serving plate.
  14. Slice into 10 pieces and serve.
  15. Yields 1 slice per serving.

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