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.

Leave a comment