Dinner

Splenda Not Pineapple upside down cake is for Dessert, Dinner.

Splenda Not Pineapple upside down cake takes 30 minutes to prepare.

Splenda Not Pineapple upside down cake takes 30 minutes to cook.

Splenda Not Pineapple upside down cake makes 24 servings.

The ingredients for Splenda Not Pineapple upside down cake are:

Cake:
1/2 cup butter, soften
1 1/3 cup Splenda Granular
2 large eggs
2 teaspoons vanilla extrect
2 1/2 cups all pourpose flour
3 teaspoons baking powder
1 teaspoon baking soda
2/3 cup non fat milk
1/2 cup pineapple juice (drained from crushed)
Fruit layer:
1 20 oz crushed pineapple
Frosting:
1 8oz cream cheese softened
1 16 oz container of Cool Whip
2/3 cup Splenda Granular

Here is how you make Splenda Not Pineapple upside down cake:

Preheat oven to 350 Coat a 9x13 " pan.In a medium bowl using an electric mixer, cream butter and Splenda. Beat in the eggs and vanilla. In a small bowl (or gallon zip lock bag) sift together dry ingredients.Alternate, in 3 steps, mixing dry ingrediants with the milk & juice.Pour the batter into the prepared pan.Bake for 30 min or until the top springs back. Cool in pan.Spread the crushed pineapple over the cake. In a large bowl cream the cream cheese and Splenda. When mixed gradually add the Cool Whip.Mix well then spread over the cake. Makes 24 servings. @ 188 cal.Number of Servings: 24Recipe submitted by SparkPeople user KRISJEN.

The nutritional information for Splenda Not Pineapple upside down cake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 188.0

• Total Fat: 10.7 g
• Cholesterol: 38.4 mg
• Sodium: 177.7 mg
• Total Carbs: 22.9 g
• Dietary Fiber: 4.6 g
• Protein: 2.9 g