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"
 
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photo by Jadelabyrinth photo by Jadelabyrinth
photo by Jadelabyrinth
Ready In:
47mins
Ingredients:
5
Yields:
1 cake
Serves:
10
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ingredients

  • 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
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directions

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

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Reviews

  1. This came out ok, at 30 minutes the cake was definitely done, perhaps 25-28 minutes would have been better. The cake was dry and the topping almost too sweet. Neither I nor DH wanted to have more after the first piece. I don't think I'd make this again. Edit: Apparently this is much better the next day. So I upgrade to 3 stars.
     
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