Diabetic Pineapple Upside-Down Cake - cooking recipe
Ingredients
-
8 oz. can sliced pineapple in unsweetened pineapple juice
1 tsp. chopped pecans
1 box Sweet 'N Low brand lemon cake mix
1/3 c. water
Preparation
-
Drain
pineapple slices, reserving juice.
Arrange four pineapple slices in lightly greased and wax paper lined 8-inch round
pan.
Fill
center of each pineapple slice with chopped pecans
and
sprinkle
remaining pecans in center of cake pan. Mix cake
mix
with
1/3
cup pineapple juice for 3 minutes in mixer. Add
1/3 cup water and mix 1 minute.
Pour batter over pineapple and pecans.
Bake at 375\u00b0 for 25 to 35 minutes; cool slightly. Loosen
cake
around
sides.
Invert
onto\tserving plate.\tRemove wax
paper.
Makes
one
8-inch cake.
Makes 8 servings at 137 calories per serving.
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