To make a reduced-sugar pineapple upside down cake, soak cherries and pineapple in melted butter and Splenda Brown Sugar Blend, make a cake batter with an electric mixer, pour the batter over the fruit, and bake the cake for 40 minutes at 350 degrees Fahrenheit. This recipe yields 12 servings.Continue Reading
Preheat your oven to 350 degrees Fahrenheit. Melt 2 tablespoons butter in a cast-iron pan, add 1/2 cup Splenda Brown Sugar Blend, and stir the mixture. Drain 8 maraschino cherries and 15 ounces canned pineapple chunks. Pull the pan off of the heat, add the fruit, and toss it lightly. Drop 2 tablespoons chopped pecans over the fruit. Set the pan aside.
In the bowl of an electric mixer, combine 2 1/4 cups sifted cake flour, 2/3 cup Splenda Sugar Blend, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt. Stir the dry ingredients with a fork. In another bowl, combine 1/2 cup softened butter, 1/4 cup fat-free buttermilk, 3/4 cup liquid egg substitute and 1 teaspoon pure vanilla extract. Start the electric mixer, and slowly pour the liquid mixture over the dry ingredients. After one minute, add 1/4 cup buttermilk, wait 30 seconds, and pour in another 1/4 cup buttermilk. Blend the batter for several more seconds to incorporate the rest of the buttermilk.
Pour the batter over the buttered fruit, and place the skillet in the oven. Bake it for about 40 minutes. Insert a toothpick into the center of the cake, and take the cake out of the oven if the toothpick comes out clean. Otherwise, bake the cake for five more minutes, and repeat the toothpick test. Set the cake on the stove, and let it cool for at least five minutes before turning it out onto a cake plate.Learn more about Food Measurements