Quick Pineapple Upside-Down Cake
Quick Pineapple Upside-Down Cake is an moderately easy dinner. Made with 1/4 c. melted margarine, 1/2 c. firmly packed brown sugar, 1 1/2 c. crushed pineapple, 1 c. sifted cake flour and 1/2 tsp. salt, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Preheat oven to 350Β°.
Pour the melted margarine into an 8-inch square pan.
Sprinkle with brown sugar and line bottom of pan with crushed pineapple.
In a mixing bowl, sift together the flour, salt and white sugar.
Add the oil and 1/4 cup of the milk. Stir until flour is dampened, then beat 1 minute.
Stir in the baking powder and the remaining milk.
Stir in the unbeaten egg whites and the vanilla.
Beat for 2 minutes.
Pour batter over the crushed pineapple in the cake pan and bake 35 to 40 minutes or until a toothpick inserted in the cake comes out clean.
Remove from oven; cool slightly and invert onto a serving plate. Approximately 290 calories per serving.
π· Perfect Pairings
Complete your meal with these
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