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Recipe: Caramel - Pineapple Upside - Down Cake
Similar Categories: Caramel, Pineapple, Upside, Down, Cake
Serving Size : 16
1 (20-ounce) can pineapple tidbits in juice -- undrained
Cooking spray
1/4 cup fat-free milk
1 tablespoon stick margarine or butter
30 small soft caramel candies
1 cup canned mashed sweet potatoes or yams
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large egg whites
1 large egg
1 (18.25-ounce) package light yellow cake mix
Preheat oven to 350º.
Drain pineapple in a colander over a bowl, reserving 1 cup juice. Arrange
pineapple tidbits evenly in bottom of 2 (9-inch) round cake pans coated with
cooking spray. Combine milk, margarine, and caramels in a small
microwave-safe bowl; microwave at HIGH 2 1/2 minutes or until caramels are
melted, stirring every minute. Pour caramel mixture evenly over pineapple in
pans.
Combine reserved pineapple juice, sweet potatoes, and remaining ingredients
in a large bowl; beat at low speed of a mixer 30 seconds. Beat at medium
speed 2 minutes or until well-blended. Pour batter evenly over caramel layer
in pans; bake at 350º for 40 minutes or until a wooden pick inserted in
center comes out clean. Cool in pans 5 minutes. Place a plate upside down on
top of each pan, and invert onto plates. Serve cakes warm.
Yield:
"2 Cakes"
Per Serving (excluding unknown items): 273 Calories; 10g Fat (31.7% calories
from fat); 4g Protein; 44g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol;
284mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat
Milk; 2 Fat; 2 1/2 Other Carbohydrates.
1 (20-ounce) can pineapple tidbits in juice -- undrained
Cooking spray
1/4 cup fat-free milk
1 tablespoon stick margarine or butter
30 small soft caramel candies
1 cup canned mashed sweet potatoes or yams
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large egg whites
1 large egg
1 (18.25-ounce) package light yellow cake mix
Preheat oven to 350º.
Drain pineapple in a colander over a bowl, reserving 1 cup juice. Arrange
pineapple tidbits evenly in bottom of 2 (9-inch) round cake pans coated with
cooking spray. Combine milk, margarine, and caramels in a small
microwave-safe bowl; microwave at HIGH 2 1/2 minutes or until caramels are
melted, stirring every minute. Pour caramel mixture evenly over pineapple in
pans.
Combine reserved pineapple juice, sweet potatoes, and remaining ingredients
in a large bowl; beat at low speed of a mixer 30 seconds. Beat at medium
speed 2 minutes or until well-blended. Pour batter evenly over caramel layer
in pans; bake at 350º for 40 minutes or until a wooden pick inserted in
center comes out clean. Cool in pans 5 minutes. Place a plate upside down on
top of each pan, and invert onto plates. Serve cakes warm.
Yield:
"2 Cakes"
Per Serving (excluding unknown items): 273 Calories; 10g Fat (31.7% calories
from fat); 4g Protein; 44g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol;
284mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat
Milk; 2 Fat; 2 1/2 Other Carbohydrates.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Caramel, Pineapple, Upside, Down, Cake
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