Dessert

Pineapple Upside Down Mini Cakes is for Dessert.

Pineapple Upside Down Mini Cakes takes 10 minutes to prepare.

Pineapple Upside Down Mini Cakes takes 20 minutes to cook.

Pineapple Upside Down Mini Cakes makes 9 servings.

The ingredients for Pineapple Upside Down Mini Cakes are:

Topping
1/4 cup Unsalted Butter
1/4 cup Splenda Brown Sugar blend
1 20 oz can Pineapple Chunks (diced into small 1/4" pieces)

Cake
1 ? cups All-Purpose Flour
1 ? tsp Double-Acting Baking Powder
? tsp Salt
? cup unsweetened applesauce
2/3 cup Splenda for Baking
2 ea Eggs
1 tsp Vanilla Extract
3/4 cup lowfat Buttermilk

Here is how you make Pineapple Upside Down Mini Cakes:

Topping:In a small pan over medium heat whisk the butter and the Splenda brown sugar until melted.Spread the mixture evenly in a well greased muffin pan.Pat the pineapple very dry between several thicknesses of paper towel and arrange it evenly on the sugar mixture.Cake:Preheat the oven to 350?F.Into a bowl sift together the flour, the baking powder, the salt.In another bowl with an electric mixer cream the applesauce with the Splenda until the mixture is light and fluffy, add the eggs, 1 at a time, beating after each addition, add in the vanilla extract.Add the flour mixture alternately in batches with the buttermilk.Scoop the batter into the muffin pan, spreading it evenly.Bake cakes in the middle of the oven for 20 minutes, or until a tester comes out clean.Let the cakes cool slightly in the pan. Run a thin knife around the edge of each cake and invert the cakes onto a sheet tray.Serve the cake warm with vanilla ice cream.Serving Size: 9 mini cakesNumber of Servings: 9Recipe submitted by SparkPeople user MELIANICHOLS.

The nutritional information for Pineapple Upside Down Mini Cakes is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 210.0

• Total Fat: 14.2 g
• Cholesterol: 62.4 mg
• Sodium: 249.5 mg
• Total Carbs: 27.4 g
• Dietary Fiber: 0.7 g
• Protein: 4.1 g