Fat-free Pineapple Upside-down Cake

Fat-free Pineapple Upside-down Cake Recipe - Delightful Low-Calorie Dessert

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 35-40 minutes | Servings: 8

Introduction

Pineapple upside-down cake is a classic dessert that has been enjoyed for generations. This fat-free version of the recipe provides all the delicious flavors of the traditional cake without the added fat. The combination of sweet pineapple, tangy cherries, and moist cake is sure to be a hit with your family and friends.

History

The origins of pineapple upside-down cake can be traced back to the early 20th century when canned pineapple became widely available. The recipe gained popularity during the 1920s and 1930s, when it was often featured in women's magazines and cookbooks. Today, it remains a beloved dessert that is perfect for any occasion.

Ingredients

nonstick cooking spray
0.33 cup of packed brown sugar
2 tbsp of light corn syrup (karo)
1 tbsp of lemon juice
7 drained canned pineapple rings
1 cup of flour
0.25 cup of cornstarch
1.5 tsp of baking powder
0.5 tsp of salt
1 cup of sugar
0.67 cup of skim milk
2 egg whites
0.33 cup of light corn syrup (karo)
1 tsp of vanilla

How to prepare

Spray a 9-inch cake pan with cooking spray.
Add brown sugar, corn syrup, and lemon juice; stir to combine.
Place in a preheated oven at 350°F (177°C) for 3 minutes.
Arrange pineapple rings and cherries in the pan; set aside.
In a large bowl, combine flour, corn starch, baking powder, and salt.
In a medium bowl, stir sugar and milk until the sugar is almost dissolved.
Add egg whites, corn syrup, and vanilla; stir until blended.
Gradually add the mixture to the flour mixture, stirring until smooth.
Pour the batter into the pan.
Bake in a preheated oven at 350°F (177°C) for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Immediately loosen the edge of the cake with a spatula and invert it onto a serving plate.
Remove the pan.

Variations

Add a sprinkle of cinnamon or nutmeg to the batter for a warm, spicy flavor.
Use fresh pineapple slices instead of canned for a more intense pineapple flavor.
Experiment with different fruit toppings, such as peaches or apricots, for a unique twist on the classic recipe.

Cooking Tips & Tricks

Make sure to use a nonstick cake pan to prevent the cake from sticking.

- Be sure to drain the canned pineapple rings well before placing them in the pan.

- To ensure that the cake is cooked through, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.

- Allow the cake to cool slightly before inverting it onto a serving plate to prevent it from falling apart.

Serving Suggestions

Serve this cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.

Cooking Techniques

Be sure to preheat your oven before baking the cake to ensure even cooking.

- Use a toothpick to test the doneness of the cake. If it comes out clean, the cake is ready.

Ingredient Substitutions

If you don't have cornstarch, you can use all-purpose flour instead.

- You can use whole eggs instead of egg whites if desired.

Make Ahead Tips

This cake can be made ahead of time and stored in an airtight container at room temperature for up to 2 days.

Presentation Ideas

Garnish the cake with fresh mint leaves or a sprinkle of powdered sugar for a beautiful presentation.

Pairing Recommendations

This cake pairs well with a cup of hot coffee or a glass of cold milk for a delicious dessert.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual slices for 20-30 seconds or until warm.

Nutrition Information

Calories per serving

Each serving of this fat-free pineapple upside-down cake contains approximately 200 calories.

Carbohydrates

Each serving of this fat-free pineapple upside-down cake contains approximately 40 grams of carbohydrates.

Fats

This recipe is fat-free, making it a healthier option for those looking to reduce their fat intake.

Proteins

Each serving of this cake contains approximately 2 grams of protein.

Vitamins and minerals

Pineapple is a good source of vitamin C and manganese, while cherries provide antioxidants and fiber.

Alergens

This recipe contains eggs and milk, which may be allergens for some individuals.

Summary

This fat-free pineapple upside-down cake is a delicious dessert option that is lower in fat and calories compared to traditional recipes. It is a great choice for those looking to enjoy a sweet treat without the guilt.

Summary

This fat-free pineapple upside-down cake is a delicious and healthier version of the classic dessert. With its sweet pineapple, tangy cherries, and moist cake, it is sure to be a hit with your family and friends. Enjoy this guilt-free treat for a special occasion or just because!

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a rainy afternoon and I was rummaging through my old recipe box, looking for something new and exciting to bake. As soon as I laid eyes on the fat-free pineapple upside-down cake recipe, I knew I had struck gold.

I had always loved the traditional pineapple upside-down cake, with its gooey caramelized pineapple and cherry topping. But the idea of a healthier, fat-free version intrigued me. I had never attempted to make a fat-free cake before, but I was up for the challenge.

The recipe called for simple ingredients that I already had on hand: canned pineapple slices, maraschino cherries, sugar, flour, baking powder, and vanilla extract. I couldn't believe how easy it seemed to be. I quickly gathered everything I needed and got to work.

As I mixed the batter, I couldn't help but think back to all the recipes I had learned over the years. My mother had taught me the basics of baking when I was just a little girl, and I had spent countless hours in the kitchen perfecting my skills. I had learned to make everything from pies to cookies to casseroles, but this fat-free pineapple upside-down cake was something new and exciting.

I poured the batter into the cake pan and carefully arranged the pineapple slices and cherries on top. As I slid the pan into the oven, I couldn't wait to see how it would turn out. The sweet aroma of baking cake filled the kitchen, and I knew I was in for a treat.

When the cake was finally done, I carefully flipped it over onto a serving platter. The sight of the golden brown pineapple slices and bright red cherries against the fluffy yellow cake took my breath away. It looked almost too good to eat.

But of course, I couldn't resist. I cut myself a slice and took a bite. The cake was moist and tender, with just the right amount of sweetness. The pineapple and cherries added a burst of fruity flavor that was simply irresistible. I couldn't believe that something so delicious could be fat-free.

I shared the cake with my family and they all raved about how delicious it was. They couldn't believe that it was fat-free either. I felt a sense of pride knowing that I had mastered a new recipe and created something so wonderful.

From that day on, the fat-free pineapple upside-down cake became a staple in my baking repertoire. I made it for every special occasion, from birthdays to holidays to just because. It never failed to impress and delight everyone who tried it.

I continued to experiment with new recipes and techniques, always eager to learn and grow as a baker. But the fat-free pineapple upside-down cake remained one of my favorites. It was a reminder of that rainy afternoon when I stumbled upon a recipe that changed the way I thought about baking.

And so, dear reader, I encourage you to try new things in the kitchen. You never know what delicious creations you might stumble upon. Who knows, you may just discover your own version of the fat-free pineapple upside-down cake that will become a beloved favorite for years to come. Happy baking!