20 oz can unsweetened pineapple -slices,, undrained
1/2 cup firmly packed brown sugar
2 tbsp stick margarine
1 vegetable cooking spray
3/4 cup sugar
1/4 cup reduced-fat cream cheese
2 tbsp stick margarine
2 egg whites
1 egg
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup (3 oz.) finely shredded -sharp ched, dar cheese
1/2 tsp vanilla extract
A Recipe for
Pineapple-And-Cheese Upside-Down Cake
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| Buddy Hackett |
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This Recipe for Pineapple-And-Cheese Upside-Down Cake is one of thousands in the Recipes-to-go Cheese Cookbook.
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This is a recipe for Pineapple-And-Cheese Upside-Down Cake from the recipe cookbook of Recipes-to-go (Cheese)
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| Zenna Schaffer |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
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| Lisa Claymen |
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
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Preheat oven to 350 F.
Drain pineapple, reserving 1/4 cup juice. Place reserved juice and 3
pineapple slices in a blender, and process until smooth; set aside.
Combine brown sugar and 2 Tablespoons margarine in a saucepan; cook
over medium-low heat until melted. Remove from heat; add 1/4 cup
pureed pineapple, stirring until blended. Pour mixture into a 9-inch
round cake pan coated with cooking spray.
Cut remaining pineapple slices in half crosswise, and arrange in a
single layer over brown sugar mixture; set aside.
Combine 3/4 c sugar, cream cheese, and 2 Tablespoons margarine in a
large bowl; beat at medium speed until blended. Add 2 eggs whites and
egg, 1 at a time, beating after each addition. Combine flour, baking
powder, and salt; add to creamed mixture, beating until blended. Stir
in the remaining pureed pineapple, cheddar cheese, and vanilla.
Pour batter evenly over pineapple slices. Bake at 350 F for 45
minutes or until a wooden pick inserted in the center comes out
clean. Let cool in pan 10 minutes; invert cake onto a serving plate.
Serve warm. Also good with a dollop of light whipped cream.
Cal 212 (32% from fat); Fat 7.5 g, Protein 4.2 g, Sodium 185 mg.
Reprinted from Cooking Light Magazine - May 1996
Serves: 12
Pineapple-And-Cheese Upside-Down Cake Recipe brought to you by Recipes To-Go