Dessert

Vikki's revised light pineapple upside-down cake is for Dessert.

Vikki's revised light pineapple upside-down cake takes 20 minutes to prepare.

Vikki's revised light pineapple upside-down cake takes 30 minutes to cook.

Vikki's revised light pineapple upside-down cake makes 10 servings.

The ingredients for Vikki's revised light pineapple upside-down cake are:

1/3 cup applesauce
1 cup packed light brown sugar
16 ounces canned pineapple chunks, drained
1 cup all purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low fat buttermilk
3/4 cup egg whites
1 teaspoon vanilla extract

Here is how you make Vikki's revised light pineapple upside-down cake:

Preheat oven to 350 degrees. Spray Pam on a 10-inch square pan; line with parchment paper leaving an overhang on sides. Spray paper with Pam. Sprinkle bottom of pan with 1/4 cup of brown sugar. Place pineapple chunks on top of paper.In a medium bowl, mix together flours, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk together buttermilk, egg whites, vanilla, applesauce and remaining 3/4 cup of sugar.. Add flour mixture and mix until moistened. Pour batter over pineapple. Tap pan firmly on counter to settle batter.Bake until toothpick inserted into the center of cake comes out clean, approximately 30 minutes. Cool 20 minutes in pan; invert onto serving tray. Servings: 10Number of Servings: 10Recipe submitted by SparkPeople user THEADMIRAL.

The nutritional information for Vikki's revised light pineapple upside-down cake is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 175.1

• Total Fat: 0.3 g
• Cholesterol: 0.7 mg
• Sodium: 40.0 mg
• Total Carbs: 41.0 g
• Dietary Fiber: 1.6 g
• Protein: 4.1 g