Reduced-Fat Pineapple Upside Down Cake

From Cook's Country | April​/May 2011

Why this recipe works:

For a sweeter, fresher flavor, we opted for frozen pineapple, which was more consistent than fresh fruit. We also drastically decreased the butter and used fat-free sour cream in place of the full-fat variety. To improve the color of the cake, we replaced some of the white sugar in the batter… read more

For a sweeter, fresher flavor, we opted for frozen pineapple, which was more consistent than fresh fruit. We also drastically decreased the butter and used fat-free sour cream in place of the full-fat variety. To improve the color of the cake, we replaced some of the white sugar in the batter with brown. Because brown sugar is moister and more flavorful than white sugar, we could reduce the total sugar in the batter without worrying the cake would be dry or undersweetened. Merely topping pineapple with batter and baking the cake in the oven resulted in a soggy mess. To combat the problem, we sautéed the fruit with sugar on the stovetop to caramelize the pineapple and reduce some of the juices.

Traditional pineapple upside-down cake recipes have 430 calories, 18 grams of fat, and 13 grams of saturated fat per slice. Our changes brought the numbers down to 310 calories, 9 grams of fat, and 6 grams of saturated fat.

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Serves 8

If you can't find frozen pineapple, substitute fresh.

Ingredients

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