Dessert

Mini Pineapple Upside Down Cakes **Reduced Fat is for Dessert.

Mini Pineapple Upside Down Cakes **Reduced Fat takes several minutes to prepare.

Mini Pineapple Upside Down Cakes **Reduced Fat takes several minutes to cook.

Mini Pineapple Upside Down Cakes **Reduced Fat makes 24 servings.

The ingredients for Mini Pineapple Upside Down Cakes **Reduced Fat are:

2/3 cup packed brown sugar
1/3 cup butter, melted
1 can (20 ounces) pineapple tidbits
12 maraschino cherries, halved
1 package (18-1/4 ounces) yellow cake mix
3 eggs
1/3 cup canola oil

Here is how you make Mini Pineapple Upside Down Cakes **Reduced Fat:

In a small bowl, combine brown sugar and butter until blended. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Place a cherry half cut side down in each muffin cup; arrange pineapple around cherries. In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon over pineapple, filling each cup three-fourths full. Bake at 350? for 18-22 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto wire racks to cool. Serving Size: Makes 2 dozenNumber of Servings: 24Recipe submitted by SparkPeople user SADIE78.

The nutritional information for Mini Pineapple Upside Down Cakes **Reduced Fat is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 171.8

• Total Fat: 8.2 g
• Cholesterol: 8.3 mg
• Sodium: 119.9 mg
• Total Carbs: 26.5 g
• Dietary Fiber: 0.4 g
• Protein: 1.2 g

The dietary needs meet for Mini Pineapple Upside Down Cakes **Reduced Fat is Low Fat